1 tbsp. chopped fresh parsley plus extra for garnish
¼ tsp. dried thyme
¼ tsp. dried marjoram
¼ tsp. salt
¼ tsp. pepper
4 skinless, boneless chicken breast (about 6 oz. each)
Use a peeler to remove strips of zest from half of the lemon, trim into fine strips with a small knife, reserve and set aside. Next grate the other side of the lemon to make 1 tablespoon zest. Finally, squeeze the juice from the lemon into the bowl.
In a large bowl, combine the lemon zest and juice, oil, garlic, parsley, thyme, marjoram, salt and pepper. Add chicken breasts in the bowl and spoon the marinade over the chicken until well coated. Cover with plastic wrap and chill for 30 minutes or overnight if you have time.
Preheat the griddle, grill or broiler to medium heat. Put the chicken pieces on the grill, reserving the marinade. Cook chicken until cooked through, about 10 minutes on each side. Brush with reserved marinade 2-3 times while cooking. Sprinkle with reserved lemon strips and garnish with parsley sprigs. Serve immediately.
Always use caution when working around the kitchen, stove and cutlery.