Ingredients
Scale
- 1½ lbs chicken breasts, thinly sliced
- ¼ cup olive oil
- 2 tablespoons fresh lemon juice
- Zest of 1 lemon
- 1 teaspoon honey
- 2 garlic cloves, finely grated
- ¼ cup fresh parsley, finely chopped
- ¼ cup fresh basil, finely chopped
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- Lemon wedges, for serving
Instructions
- In a large bowl, whisk together ¼ cup olive oil, 2 tablespoons fresh lemon juice, lemon zest, 1 teaspoon honey, 2 grated garlic cloves, ¼ cup chopped parsley, ¼ cup finely chopped basil, 1 teaspoon kosher salt, and ½ teaspoon black pepper.
- Reserve 2 tablespoons of the marinade for finishing later. Add the thin sliced chicken breasts to the remaining marinade and toss until evenly coated. Refrigerate for at least 2 hours or up to 6 hours.
- Preheat your grill or grill pan.
- Remove the chicken from the marinade. Grill for 3-5 minutes per side, depending on thickness, until cooked through to 165°F.
- During the final minute of cooking, brush the chicken with the reserved herb marinade for extra flavor.
- Transfer the chicken to a platter and serve with lemon wedges.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Mains
- Method: Grill