Four Boneless Skinless Chicken Breasts
A Clove Of Minced Garlic
A Whole Lemon
1/2 Cup Of Olive Oil
Two Sprigs Of Fresh Thyme
Two Sprigs Of Fresh Italian Parsley
1/2 Teaspoon Of Sea Salt
1/4 Teaspoon Of Ground Black Pepper
Into a large plastic storage bag, add the garlic, the juice of the lemon, the olive oil, the thyme, the parsley, the sea salt, and the pepper. Place the chicken breasts in the bag and shake the bag to coat the chicken breasts with the lemon, olive oil, and the herb mixture. Marinate in the refrigerator for 30 minutes.
Place the chicken breasts on a hot gas or charcoal grill. Cook for 8-10 minutes on each side or until no longer pink in the middle turning only once. Let the chicken sit covered loosely with aluminum foil for 10 minutes before carving.