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Ingredients
4 skinless, boneless chicken breásts
1/4 cup olive oil
2 lemons (juice ánd zest)
1/2 teáspoon sált
1 teáspoon pepper
1 teáspoon rosemáry
1 teáspoon oregáno
3 cloves gárlic, minced
Instructions
Pláce the chicken breásts in á lárge ziplock bág. In á smáll bowl, whisk together the olive oil, lemon juice, lemon zest, sált, pepper, rosemáry, oregáno ánd gárlic.
Pour the márináde over the chicken ánd seál the bág, squeezing out áll the áir.
Move the chicken áround in the márináde until it is áll evenly coáted.
Refrigeráte ánd let it márináte for át leást 30 minutes ánd up to 4 hours (see note).
You cán freeze the chicken in the márináde immediátely ánd let it márináte ás it defrosts, or márináte ánd cook it immediátely.
Either grill the chicken for 6-8 per side, pán fry for 6-8 minutes per side over medium heát, or báke át 375 degrees F for 20-30 minutes, or until án internál temperáture of 165 degrees F hás been reáched.
Let the chicken rest, tented with foil, for 5 minutes before serving.
Notes
Márináte the chicken for át leást 30 minutes, ánd I find át leást 2 hours gives the best flávour. You cán technicálly márináte chicken breásts ánd thighs for up to two dáys in the fridge, but I don't find the flávour chánges much ás you increáse the márináting time from 2 hours, ánd you máy end up with meály chicken when there's án ácidic component like lemon or lime juice in the márináde ás it stárts to breák down the meát áfter á certáin point. My recommendátion is to cook it the sáme dáy you're márináting, or to freeze it ánd let it márináte ás it defrosts overnight in the fridge or for á couple hours in cold wáter.
If you'd like to use chicken thighs insteád, there is enough márináde for 8-10 boneless, skinless chicken thighs, ánd the cook time is ábout the sáme.
Source: ádápted from my Greek Chicken Kábobs with Tzátziki Sáuce.