Prep: 2 hr. Cook: 8 mins. Serves: 4 Servings.
• 1½ lbs boneless skinless chicken breast
• 6 tbsp extra virgin olive oil
• 4 large garlic cloves minced
• 1 tsp dried thyme
• ½ tsp dried oregano
• 1¼ tsp salt
• ½ tsp freshly ground black pepper
• 1½ tsp lemon zest
1. Pound chicken breast to ½ inch thickness. Mix all ingredients, pour into a Ziploc bag, and marinade chicken for at least 2 hr.
2. Turn the Ventray Grill to medium heat, drizzle olive oil, place chicken breast on the grill and cook each side for 2-4 mins.
