Ingredients:

  • 1.5 lbs boneless skinless chicken breasts
  • 2 tbsp fresh lemon juice
  • 1 tsp extra virgin olive oil
  • 3 cloves garlic, microplaned
  • 1 tbsp fresh oregano, finely chopped
  • 1/2 tsp red pepper flakes
  • 1/2 tsp kosher salt
  • 1/4 tsp cracked black pepper

Instructions:

  1. Place chicken breasts between sheets of plastic wrap. Using the flat side of a meat mallet, pound to a uniform 1/2-inch thickness.
  2. In a medium bowl, whisk together lemon juice, olive oil, garlic, oregano, red pepper flakes, salt, and pepper.
  3. Toss the pounded chicken in the marinade to coat evenly and let sit at room temperature for 15 minutes. Note: Don't go longer than 30 minutes or the acid will turn the meat mushy.
  4. Heat a cast iron grill pan or outdoor grill over medium-high heat. Lightly spray with oil.
  5. Place chicken on the grill and cook undisturbed for 4 minutes until a mahogany-colored crust forms.
  6. Flip the chicken and cook for an additional 3-4 minutes until the internal temperature reaches 160°F (71°C).
  7. Remove from heat and allow the chicken to rest for 5 minutes before slicing to redistribute juices. Watch for the temperature to carry over to 165°F.