4 skinless, boneless chicken breast, about 7 ounces each
1 tablespoon olive oil
1 clove garlic, crushed
2 tablespoon fresh parsley, chopped, plus extra springs for garnish
¼ teaspoon dried thyme
¼ teaspoon dried marjoram
¼ teaspoon salt
¼ teaspoon black pepper
Remove strips of zest from half of the lemon with a peeler.
Trim the zests into fine strips with a small knife. Reserve and set aside the zest. Grate the other
side of the lemon.
Squeeze the juice of the lemon into a small bowl.
In a large bowl, combine the lemon juice with the oil, garlic, chopped parsley, thyme, marjoram, salt and pepper.
Add the chicken breast to the bowl and spoon the marinade over the chicken until well coated.
Cover tightly with plastic wrap. Refrigerate at least 3 hours or overnight if it is possible.
Preheat the griddle, grill or broiler to medium heat. Put the chicken pieces on the griddle reserving marinade.
Cook chicken until cooked through, about 10 minutes on each side.
Brush chicken with reserved marinade 2 or 3 times during cooking.
Sprinkle with reserved lemon strips and serve immediately using the parsley spring as garnish.