Ingredients:

  • 1 kg (2.2 lbs) boneless, skinless chicken breasts or thighs
  • 120 ml (1/2 cup) olive oil, extra virgin
  • 60 ml (1/4 cup) lemon juice, freshly squeezed
  • 2 tablespoons lemon zest, finely grated
  • 4 cloves garlic, minced
  • 2 tablespoons fresh rosemary, finely chopped (or 2 teaspoons dried rosemary)
  • 2 tablespoons fresh thyme, finely chopped (or 2 teaspoons dried thyme)
  • 1 tablespoon fresh oregano, finely chopped (or 1 teaspoon dried oregano)
  • 1 teaspoon sea salt
  • 1/2 teaspoon black pepper, freshly ground
  • 1/4 teaspoon red pepper flakes (optional)

Instructions:

  1. Trim any excess fat from the chicken and cut into uniform pieces.
  2. In a large bowl, whisk together the olive oil, lemon juice, lemon zest, minced garlic, rosemary, thyme, oregano, salt, pepper, and red pepper flakes (if using).
  3. Place the chicken in the bowl with the marinade (or in a zip-top bag). Toss to coat the chicken evenly.
  4. Cover the bowl (or seal the bag) and refrigerate for at least 30 minutes, ideally for 4 hours, or up to overnight.
  5. Remove the chicken from the marinade, discarding the marinade. Cook using your desired method until the internal temperature reaches 74°C (165°F).
  6. Let the chicken rest for a few minutes before serving.