1/2 cup olive oil 3 cloves garlic, chopped 1 tablespoon chopped fresh rosemary 1 tablespoon chopped fresh thyme 1 tablespoon chopped fresh oregano 2 lemons, juiced
Boneless chicken breasts cut into pieces
Mix the olive oil, garlic, rosemary, thyme, oregano, and lemon juice. Place the chicken pieces in the mixture, cover, and marinate in the refrigerator 8 hours or overnight.
Place chicken on a grill (Comes out better) or a frying pan.
The New York Times Recipe guide says to discard the marinade. I cooked the chicken in the marinade on high heat until I blackened the tops of all the pieces.