Ingredients

• 4 chicken breasts
• 0.25 cup extra virgin olive oil
• 3 clove garlic, minced
• 2 lemon, zested and juiced
• 1.5 teaspoon dried oregano
• 1 teaspoon dried thyme
• 0.5 teaspoon red pepper flakes
• 1 teaspoon kosher salt
• 0.5 teaspoon black pepper
• 2 tablespoon fresh oregano, chopped
• 0.5 lemon, sliced

Steps

1. Mince the 3 garlic cloves and zest and juice the 2 lemons into a shallow bowl.
2. Add the dried oregano, thyme, red pepper flakes, kosher salt, and black pepper to the bowl with the garlic and lemon juice.
3. Pour 1/4 cup olive oil into the bowl and whisk the marinade until combined.
4. Pat the 4 chicken breasts dry with paper towels and place them in the marinade, turning to coat all sides evenly.
5. Let the chicken marinate for 10 minutes at room temperature while you prepare the grill.
6. Preheat a grill or grill pan to medium-high heat (about 400°F), allowing it to heat for 5 minutes.
7. Remove the chicken from the marinade, allowing excess liquid to drip off. Reserve the remaining marinade in the bowl.
8. Lightly oil the grill grates or pan with a high-heat oil to prevent sticking.
9. Place the chicken breasts on the hot grill, spacing them at least 2 inches apart. Do not move them for 6-7 minutes to develop golden grill marks.
10. Flip the chicken breasts and grill the second side for 6-7 minutes until the internal temperature reaches 165°F when measured with an instant-read thermometer inserted into the thickest part.
11. Transfer the grilled chicken to a clean serving plate and immediately drizzle with the reserved herb marinade and fresh chopped oregano.
12. Garnish with lemon slices and serve immediately while hot.