👩🍳 Instructions
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1
Pat chicken breasts dry with paper towels. Place them in a shallow dish or a large resealable bag.
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2
In a small bowl, whisk together the olive oil, lemon juice, minced garlic, chopped rosemary, chopped thyme, Dijon mustard, salt, and black pepper until well combined.
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3
Pour the marinade over the chicken, ensuring all pieces are well coated. Cover the dish or seal the bag and refrigerate for at least 30 minutes, or up to 4 hours. (For best flavor, 2 hours is ideal.)
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4
Preheat your grill to medium-high heat (about 400-450°F or 200-230°C). Clean the grates thoroughly with a wire brush.
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5
Lightly oil the grill grates. Remove chicken from the marinade, letting any excess drip off. Discard the remaining marinade.
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6
Place chicken breasts on the hot grill. Cook for 6-8 minutes per side, depending on thickness, until the internal temperature reaches 165°F (74°C) using an instant-read thermometer. You'll see nice grill marks and minimal char.
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7
Remove chicken from the grill and let it rest on a cutting board for 5 minutes before slicing or serving. This allows the juices to redistribute, keeping the chicken moist.
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8
Garnish with fresh lemon wedges and additional herbs if desired. Serve hot.
💡 Notes
For quicker marinating, you can pierce the chicken breasts a few times with a fork. If you don't have fresh herbs, use 1/2 teaspoon each of dried rosemary and dried thyme. This marinade is also fantastic for pork tenderloin or firm white fish like halibut.
🥗 Nutrition (per serving)
Calories
310 kcal
Protein
38g
Total Fat
15g
Saturated Fat
3g
Carbs
4g
Fiber
1g
Sugar
1g
Sodium
380mg
Cholesterol
100mg
