Pollo Alla Griglia

Ingredients

• Olive oil (1/3 cup)
• Lemon juice (1/4 cup, freshly squeezed)
• Garlic (4 cloves, minced)
• Dried oregano (1 teaspoon)
• Dried basil (1 teaspoon)
• Salt (1 teaspoon)
• Black pepper (1/2 teaspoon)
• Chicken breasts (4 (about 1.5 pounds))
• Fresh herbs (for garnish) (optional, such as parsley or basil)
• Lemon wedges (for serving) (optional)

Instructions

1. In a medium bowl, whisk together the olive oil, lemon juice, minced garlic, dried oregano, dried basil, salt, and black pepper until well combined to create a flavorful marinade.
2. Place the chicken breasts in a large ziplock bag or shallow dish, pour the marinade over the chicken, and seal the bag or cover the dish. Gently massage the marinade into the chicken to ensure an even coating.
3. Refrigerate the marinating chicken for at least 1 hour, but for the best flavor, let it marinate overnight to allow the flavors to penetrate deeply.
4. Preheat the grill to medium-high heat, ensuring the grates are clean and lightly oiled to prevent sticking.
5. Remove the chicken breasts from the marinade and discard any excess marinade.
6. Place the chicken on the grill and cook for about 6-8 minutes per side, or until the internal temperature reaches 165°F (75°C) and the chicken is beautifully charred.
7. Once grilled, remove the chicken from the grill and let it rest for 5 minutes before slicing. This resting period allows the juices to redistribute, ensuring moist and flavorful chicken.
8. Serve Pollo alla Griglia hot, garnished with fresh herbs and lemon wedges if desired. This dish pairs wonderfully with a fresh salad, grilled vegetables, or a side of pasta for a complete Italian feast.