Ingredients:

  • 1/4 cup (60ml) olive oil
  • 1/4 cup (60ml) lemon juice, freshly squeezed (about 1-2 lemons)
  • 2 cloves garlic, minced (about 2 teaspoons)
  • 2 tablespoons fresh herbs, chopped (e.g., rosemary, thyme, oregano, parsley – or a combination)
  • 1 teaspoon lemon zest
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon red pepper flakes (optional, for a little kick)
  • 4 boneless, skinless chicken breasts (about 6-8 ounces/170-225g each) OR 4 bone-in, skin-on chicken thighs (adjust cook time accordingly)

Instructions:

  1. In a mixing bowl, whisk together the olive oil, lemon juice, minced garlic, chopped herbs, lemon zest, salt, pepper, and red pepper flakes (if using).
  2. Place the chicken breasts (or thighs) in a resealable plastic bag or glass container. Pour the marinade over the chicken, ensuring it's well coated. Seal the bag (or cover the container) and refrigerate for at least 30 minutes, or up to 4 hours.
  3. Preheat your grill to medium-high heat (about 375-400°F/190-205°C). Clean the grill grates with a grill brush.
  4. Remove the chicken from the marinade (discard the marinade). Place the chicken on the preheated grill.
  5. For boneless, skinless breasts: Grill for 5-7 minutes per side, or until the internal temperature reaches 165°F (74°C). For bone-in, skin-on thighs: Grill for 7-10 minutes per side, or until the internal temperature reaches 175°F (79°C) and the juices run clear when pierced with a fork.
  6. Remove the chicken from the grill and let it rest for 5 minutes before serving. This allows the juices to redistribute, resulting in more tender and flavourful chicken.