I’ve tried a lot of chicken marinades in my 30-something years and for grilled chicken breast, this one is the best! We cooked it on the Traeger (I included instructions for regular and Traeger grills below) and it was incredibly tender, moist, and flavorful. Our family and guests loved it. Jenn at Once Upon a Chef said using the lemon zest, instead of the juice, is the secret to this recipe’s success. She said the acidic lemon juice can actually make the chicken tougher, while the zest imparts flavor without having that effect! All I know is that this is some delicious chicken. We served it alongside this Persian Tomato, Cucumber, and Pomegranate salad, roasted cauliflower, and smashed roasted potatoes.

The Best Marinated Grilled Chicken

INGREDIENTS

2 lbs. boneless, skinless chicken breasts
6 Tbsp. extra virgin olive oil
4 large garlic cloves, minced
1 tsp. dried thyme
1/2 tsp. dried oregano
1 1/4 tsp. salt
1/2 tsp. freshly ground black pepper
1 1/2 tsp. lemon zest, from one lemon

DIRECTIONS

1. One at a time, place the chicken breasts in a 1-gallon zip-lock bag; using a meat mallet, pound to an even ½-inch thickness. (Or instead of pounding, slice chicken breasts in half lengthwise so you have two thin pieces.)
2. Mix all of the ingredients except for the chicken together in a 1-gallon zip-lock bag (go ahead and use the same one you used for pounding if it is still in good shape). Add the chicken breasts to the bag and massage the marinade into the meat until evenly coated. Seal the bag and place in a bowl in the refrigerator (the bowl protects against leakage); let the chicken marinate for at least 4 hours or overnight.
3. Preheat the grill to high heat and oil the grates. Place the chicken breasts on the grill and cook, covered, for 2 to 3 minutes per side. Do not overcook. (We cooked them on a Traeger grill at 450 until a temperature probe reached 165 F, which took 10-15 minutes depending on the size of the piece.) Transfer the chicken to a platter and serve.

Serves 6.

(Adapted from Once Upon a Chef)