> 1/4 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 1/2 lbs) medium boneless, skinless chicken breasts
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.