Ingredients:

  • 1/4 cup olive oil
  • 2 tablespoons fresh lemon myrtle leaves, finely chopped (or 1 tablespoon dried)
  • 2 cloves garlic, minced
  • Zest of 1 lemon
  • Juice of 1 lemon
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 4 boneless, skinless chicken breasts (about 1.5 lbs/680g total)

Instructions:

  1. In a mixing bowl, combine olive oil, lemon myrtle, minced garlic, lemon zest, lemon juice, salt, and pepper.
  2. Place the chicken breasts in a resealable bag or a shallow dish. Pour the marinade over the chicken, ensuring even coverage.
  3. Seal the bag or cover the dish with plastic wrap and refrigerate for 1-2 hours.
  4. Preheat your grill to medium-high heat (about 375°F/190°C).
  5. Remove the chicken from the marinade and let any excess drip off. Place the chicken on the grill and cook for 6-8 minutes on each side.
  6. Use a meat thermometer to check for doneness (165°F/75°C).
  7. Remove the chicken from the grill and let it rest for 5 minutes before serving.