Garlic and Herb Grilled Chicken

1 1/2 lbs boneless, skinless chicken breasts 

Grilled Chicken Marinade:

2 tablespoons fresh oregano, rosemary, thyme, or sage, finely chopped (or use a combo)
zest from one medium lemon (2 tablespoons) and save the lemon for grilling/ juicing.
1 tablespoon granulated garlic, or 4 garlic cloves, finely minced
1 1/4 teaspoons kosher salt
1/2 teaspoon cracked pepper
1/4 teaspoon chili flakes- optional
1/4 cup olive oil

Make the marinade: 

Mix marinade ingredients together in a small bowl. Set aside 2 tablespoons (for garnish). Place chicken and marinade in a bowl, baking dish or large zip lock bag and massage to coat all sides well. Marinate for 30 minutes, a few hours, overnight or even a few days. If making a big batch of marinated chicken, feel free to use a blender for the marinade ingredients.

Grill: 

Lift chicken breasts out of the bowl, letting most of the oil drip off -before carefully placing it on the grill. Close the grill lid and cook for 5-6 minutes (or until deep golden grill marks appear) before flipping. Cook the other side, 5-7 minutes, and lower heat or move to a cooler spot until the thickest part of the breast registers at 160F and meat is no longer pink, and the meat looks opaque. Let it rest 5-10 minutes before serving.

Serve:

Place the grilled chicken on a serving platter, squeeze generously with the lemon, and spoon the reserved 2 tablespoons marinade over the chicken, and serve! 

Store: 

The grilled chicken can be refrigerated for up to 4 days.

The raw chicken breast can also be refrigerated in the marinade for up to 3 days or frozen in the marinade if doing meal prep.

Source: Feasting at Home