Grilled Chicken with Bell Pepper and Garlic Herb Marinade

Instructions

1. 1

   In a small bowl, whisk together olive oil, minced garlic, lemon juice, oregano, thyme, salt, and pepper to create the marinade.

   Tip: Make the marinade while you prepare the chicken for more efficient cooking.

2. 2

   Place chicken breasts in a large zip-lock bag and pour the marinade over them. Seal and refrigerate for at least 15 minutes, or up to 4 hours.

   Tip: Longer marinating times develop deeper flavor without drying out the chicken.

3. 3

   Preheat your grill to medium-high heat (about 400°F) and lightly oil the grates to prevent sticking.

   Tip: Clean grates ensure beautiful grill marks on your chicken.

4. 4

   Remove chicken from marinade and pat dry with paper towels. Reserve the remaining marinade for basting.

   Tip: Drying the surface helps create a better crust when grilling.

5. 5

   Place chicken breasts on the grill and cook for 6-7 minutes without moving them, allowing a golden crust to form.

   Tip: Resist the urge to flip early; patience creates those desirable grill marks.

6. 6

   Flip the chicken, brush with reserved marinade, and cook for another 6-7 minutes until the internal temperature reaches 165°F.

   Tip: Use a meat thermometer inserted into the thickest part for accuracy.

7. 7

   During the last 2 minutes of cooking, place bell pepper strips and red onion slices directly on the grill grates alongside the chicken.

   Tip: Grill vegetables in the final minutes so they stay tender-crisp with light char marks.

8. 8

   Transfer cooked chicken and vegetables to a serving platter, garnish with fresh rosemary sprigs, and let rest for 3-4 minutes before serving.

   Tip: Resting allows juices to redistribute throughout the meat for maximum tenderness.