This marinade gives a major flavor boost to this paleo-friendly chicken dish while also keeping the meat moist.
Ingredients
- ¼ cup olive oil
- 3 tbsp lemon juice
- 4 cloves garlic, minced
- 1 tbsp fresh rosemary leaves, roughly chopped
- 1 tbsp dried thyme
- 4 (about 1 ½ lbs) medium boneless, skinless chicken breasts
Steps
- To a small bowl, add the oil, lemon juice, garlic, rosemary, and thyme. Season generously with salt and pepper. Whisk to combine.
- 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.
- Set one set of burners on grill to medium-high and one set of burners to medium. Remove chicken from marinade and wipe off excess marinade.
- Place chicken on hotter side of grill. Cook 3 min. 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°F.
This recipe is
- Gluten-free
- Nut-free
- Dairy-free
- Egg-free
- Wheat-free
- Lactose-free
- Paleo
Tags
- Dairy Free
- Nut Free
- gluten free
- Savory June 2020
- Wheat Free
- Paleo
- Lactose Free
- Egg Free
Nutrition information
- Calories 333kcal 17%
- Fat 18.0g 28%
- Saturated fat 3.0g 15%
- Carbs 2.0g <1%
- Sodium 78mg 3%
- 0.0g sugar
- 0.0g fiber
- 39.0g protein
- 124mg cholesterol
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