Level the thick end

Choose four modest breasts rather than two oversized ones. Place them between sheets of parchment and gently flatten the thick end to about three quarters of an inch. Leave the naturally thin tip alone. This makes the cooking time more predictable while keeping enough thickness for a juicy slice. Do not rinse raw chicken; splashes spread contamination around the sink.

A short refrigerated marinade is enough here. Lemon juice seasons the surface but does not penetrate and tenderize an entire chicken breast. Too much time in acid can make the outside unpleasantly soft. Finely grated yellow zest supplies the brighter aroma; avoid the white pith underneath, which can taste bitter.

Keep the finish fresh

Rosemary goes into the marinade, while half the parsley is held back until serving. This gives the chicken a fresh green finish instead of a coating of scorched leaves. Serve with grilled potatoes or cucumber salad. For a platter, cut the rested breasts into broad diagonal pieces rather than paper-thin slices that quickly cool and dry out.

The recipe

Serves 4

Ingredients

  • 4 boneless skinless chicken breasts, about 1½ lb / 700 g total
  • 2 tbsp olive oil
  • 1 unwaxed lemon: finely grated zest and 1 tbsp juice
  • 2 garlic cloves, finely grated
  • 1 tsp chopped rosemary
  • 2 tbsp chopped parsley, divided
  • 1 tsp fine salt
  • ½ tsp black pepper

Method

  1. Level the breasts to roughly ¾ inch / 2 cm thick. Mix the oil, lemon zest, juice, garlic, rosemary, half the parsley, salt and pepper. Coat the chicken and refrigerate, covered, for 30–60 minutes.
  2. Prepare a clean, preheated grill with medium direct heat and an unheated indirect zone. Lift the chicken from the marinade, letting excess drip away. Discard the raw marinade and keep utensils for raw chicken separate from serving utensils.
  3. Grill for roughly 4–5 minutes per side to develop color. Move to indirect heat sooner if the garlic begins to darken. Close the lid and continue cooking as needed; thickness and grill conditions change the timing.
  4. Check the thickest part of each breast with a clean instant-read thermometer. All poultry must reach 165°F / 74°C before it leaves the grill. Do not judge safety by clear juices or the absence of pink.
  5. Transfer to a clean platter and rest for five minutes. Scatter with the remaining parsley, then slice and serve.

Storage

Refrigerate leftovers in shallow containers within two hours, or one hour when the outdoor temperature exceeds 90°F / 32°C. Keep at 40°F / 4°C or below and use within three to four days. Reheat to 165°F / 74°C throughout. Never pour leftover raw-chicken marinade over cooked food.

Use grilling equipment only in its intended location and follow the manufacturer’s instructions. Timing is not a substitute for checking doneness.