Ingredients

The following ingredients have 3 Servings
  • 3 boneless skinless chicken breasts
  • 1 tablespoon extra virgin olive oil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 lemons (, halved)

Instruction

  • Prepare one side of the grill for direct cooking at medium-high heat (450°F) and one side for low, indirect heat. Brush the cooking grates clean.
  • Drizzle the chicken breasts with extra virgin olive oil and rub over the breasts. Season generously with kosher salt and freshly ground black pepper.
  • Place the chicken breasts on the hot grill. Cover and cook for 4-5 minutes or until they easily release from the grates. Flip the chicken and cook for 4-5 minutes longer. Move the chicken to the indirect heat and cook for another 5-8 minutes or until the breasts are firm to the touch and opaque all the way through, registering 160°F internal temp (the temp will rise to 165°F as the chicken rests). Add the lemon halves to the grill half way through cooking the chicken, cut side down, and cook for 3-5 minutes then move the lemon halves to the top rack of the grill.
  • Transfer to a plate and cover with a piece of aluminum foil and let rest for 5 minutes. Squeeze the lemon on the chicken for extra flavor.