Recipe printed from Jenn's Food Journey, adapted from Tastes of Italia Magazine, June 2010
4 boneless, skinless chicken breasts
1/4 cup extra virgin olive oil
1/4 cup fresh lemon juice
1/2 teaspoon ground coarse salt, like kosher or sea salt
1 teaspoon black pepper
1 teaspoon lemon zest
1 teaspoon red pepper flakes
2 Tablespoons fresh parsley, chopped
1 Tablespoon fresh rosemary, chopped
Mix all ingredients together except the chicken. Place the chicken in a resealable bag, pour the marinade over the chicken, and seal the bag. Let marinate in the refrigerator for 30 minutes to 1 hour.
Preheat grill to medium high. Brush vegetable oil over the grates of the grill. Remove chicken from bag and place directly over the heat; discard marinade. Cook the chicken about 6-8 minutes per side or until chicken is cooked through and no longer pink in the middle. Enjoy!