Ingredients

• 3 cloves garlic, minced

• 3 Tablespoons fresh rosemary, chopped

• 6 Tablespoons extra-virgin olive oil

• 2 lemons, zested and juiced

• Kosher salt, to taste

• freshly cracked black pepper, to taste

• 4 boneless, skinless chicken breasts, cut in half to make 8 cutlets

Instructions

Prepare the Marinade

In a large bowl, whisk together the garlic, rosemary, extra-virgin olive oil, lemon zest, and lemon juice.

Season with Kosher salt and freshly cracked black pepper. Taste the marinade and adjust the seasoning as needed.

Reserve half of the marinade in a small bowl for serving.

Marinate the Chicken

Add the chicken cutlets to the remaining marinade and toss until evenly coated.

Cover and marinate for at least 30 minutes or up to 2 hours in the refrigerator.

Cook the Chicken

Preheat a grill pan over medium-high heat for 2 to 3 minutes.

Using tongs, place the chicken cutlets on the hot grill pan. Cook for 2 minutes.

Rotate each cutlet 45 degrees without flipping and continue cooking for about 2 more minutes to create grill marks. The top of the chicken should be nearly cooked through with only a few pink spots remaining.

Flip the cutlets and cook for an additional 30 to 60 seconds, or until the chicken reaches an internal temperature of 165°F.

Transfer the chicken to a serving platter.

Serve

Stir the reserved marinade and spoon it over the cooked chicken just before serving.

Serve immediately.