foolproofliving

To make the marinade:
0 In a large bowl, whisk together ⅓ cup olive oil, 1 teaspoon lemon zest, ⅓ cup lemon juice, 3 cloves of minced garlic, 1 teaspoon Dijon mustard, 1 tablespoon chopped fresh oregano (or 2 teaspoons dried), 1 teaspoon kosher salt, and ½ teaspoon black pepper until fully combined.
1 Add the chicken into the bowl, making sure it's fully coated with the marinade.
2 Cover with the lid and refrigerate for 15 minutes or up to 30 minutes.
To Cook on the Grill:
4 Preheat a gas grill to medium-high heat (about 450°F/232 °C). Clean grill grates and brush lightly with oil.
5 Remove chicken from the marinade, letting excess drip off, and place on the grill.
6 Grill for 6-8 minutes per side, or until a digital thermometer inserted into the thickest part registers 165°F (74°C)
7 Transfer the now-cooked chicken to a plate, cover with aluminum foil, and let rest for 5-7 minutes before serving.
To Cook in the Oven:
9 Preheat oven to 425°F/218°C. Line a sheet pan with parchment paper.
10 Place chicken breasts on the prepared sheet pan. Bake for 20-22 minutes, or until a digital thermometer registers 165°F (74°C)
11 Transfer the cooked chicken to a plate, cover it with aluminum foil, and let it rest for 5 minutes before slicing and serving.
To Cook on the Stove:
13 Heat 1 tablespoon of olive oil in a large skillet (10- or 12-inch cast-iron skillet or grill pan) over medium-high heat.
14 Once the oil is hot and shimmering, place chicken breasts in the skillet, making sure not to overcrowd the pan. You may have to cook them in batches.
15 Cook, turning once, for 12-15 minutes, or until a digital thermometer inserted into the thickest part of the breast registers 165°F (74°C)
16 Transfer the cooked chicken to a plate, cover it with aluminum foil, and let it rest for 5-10 minutes before serving.