Herbed Chicken Breasts with Olive Oil

Herb Marinade

• 1 cup extra virgin olive oil
• 1 teaspoon thyme — dried
• 4 bay leaves — dried; torn in half
• 1 ½ teaspoons oregano — dried
• 1 teaspoon rosemary — dried
• 1 ½ teaspoons kosher salt
• ½ teaspoon black pepper
• 5 garlic cloves — mashed & minced

Chicken

• 6 boneless, skinless chicken breasts — about 6 to 8 ounces each

1. Make the Marinade: In a large mixing bowl or 1-gallon zip-top bag, combine the extra virgin olive oil, thyme, bay leaves, oregano, rosemary, kosher salt, black pepper, and garlic. Whisk or shake until evenly blended.1 cup extra virgin olive oil, 1 tsp dried thyme, 4 dried bay leaves, 1½ tsp dried oregano, 1 tsp dried rosemary, 1½ tsp kosher salt, ½ tsp black pepper, 5 garlic cloves
2. Prepare the Chicken: Pat the chicken breasts dry. If they vary significantly in thickness, place them one at a time in a zip-top bag and lightly pound only the thickest portions until the breasts are approximately ¾ inch thick throughout.6 boneless, skinless chicken breasts
3. Marinate the Chicken: Add the chicken breasts to the marinade and coat them thoroughly. Cover the bowl or seal the bag and refrigerate for at least 4 hours and up to 24 hours, turning the chicken occasionally if using a bowl.
4. Take Off the Chill: Remove the covered chicken from the refrigerator about 20 minutes before grilling, while the grill preheats. Do not leave it sitting at room temperature any longer than necessary.
5. Prepare the Grill: Preheat an outdoor grill to medium heat, approximately 375–400°F. Clean the grill grates and create a slightly cooler area on one side for any thicker pieces.
6. Remove the Chicken from the Marinade: Lift the chicken from the marinade and allow the excess oil to drip away. Remove the bay leaves and brush away any large clumps of garlic that could scorch. Discard the used marinade and all bay leaves. Do not use the raw-chicken marinade for basting or serving.
7. Grill the Chicken: Place the chicken smooth side down over the warmer portion of the grill. Cover and grill for approximately 5–7 minutes without moving it unnecessarily. Turn and cook for another 4–7 minutes, depending on thickness. Move any piece to the cooler portion of the grill if the exterior begins browning too quickly.
8. Check the Temperature: Check each chicken breast individually. Cook until an instant-read thermometer inserted into the thickest part reaches 165°F.
9. Rest and Serve: Transfer the chicken to a clean serving platter and let it rest for 5 minutes before slicing or serving.Optional Oven Method

Optional Oven Method

1. Preheat the Oven: Preheat the oven to 400°F.
2. Prepare the Chicken: Remove the chicken from the marinade and allow the excess oil to drip away. Remove the bay leaves and any large clumps of garlic, then discard the used marinade and bay leaves.
3. Bake the Chicken: Arrange the chicken in a single layer in a shallow baking dish or on a rimmed baking sheet. Bake for approximately 18–24 minutes, depending on thickness, until the thickest part of each breast reaches 165°F.
4. Broil for Color: Broil for the final 1–2 minutes if additional browning is desired, watching carefully to prevent the herbs and garlic from burning.
5. Rest: Transfer the chicken to a clean serving platter and let it rest for 5 minutes before serving.