- (2 pkgs (4 boneless, skinless breasts)) JSK Chicken Breasts
- (1/4 cup) olive oil
- (3 tbsp) lemon juice
- (4 cloves, minced) garlic
- (1 tbsp, roughly chopped) Fresh rosemary
- (1 tbsp) thyme, dried
Step 1: To a small bowl, add the oil, lemon juice, garlic, rosemary and thyme. Season generously with salt and pepper. Whisk to combine.
Step 2: To a shallow dish, add the chicken breasts. Pour marinade over chicken, tossing to coat. Cover with plastic and refrigerate at least 2 hours and up to 1 day.
Step 3: Set one set up burners on grill to medium-high and one set of burners to medium. Remove chicken from marinade and wipe off excess marinade.
Step 4: Place chicken on hotter side of grill. Cook 3 minutes per side, until browned and grill marks appear. Then move to cooler side of grill and cook 5-7 min per side, until a meat thermometer inserted into the thickest part reaches 165 degrees.