Grilled Chicken

• •
  Olive oil(80g)

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

• •
  Garlic
• •
  Thyme, Dried(4g)
• •
  ¾ teaspoon dried basil
• •
  1 teaspoon sea salt
• •
  ½ teaspoon freshly cracked black pepper
• •
  Lemon(5g)
• •
  Mustard, Dijon(5g)

  Dijon mustard — Grey Poupon or store brand. Spicier than yellow mustard.

• •
  Worcestershire Sauce(5g)

  Lea & Perrins is the standard. A little goes a long way.

• •
  Brown sugar(15g)
• •
  Chicken Breast, Boneless Skinless(794g)

  Boneless skinless. Buy in bulk and freeze — Costco rotisserie packs work too.

Instructions

1. 1Mince the fresh garlic and zest the lemon. In a medium bowl, whisk together the olive oil, minced garlic, dried thyme, Dijon mustard, Worcestershire sauce, brown sugar, lemon zest, salt, and pepper until combined.
2. 2Place the chicken breasts in a zip-top bag or shallow dish and pour the marinade over them, ensuring all surfaces are coated. Seal and refrigerate for at least 1 hour or up to overnight.
3. 3Remove the chicken from the refrigerator 15 minutes before cooking. Heat a large skillet or grill pan over medium-high heat and lightly oil the surface.
4. 4Place the chicken breasts in the hot skillet and cook for 5–7 minutes without moving them, until golden brown char marks form on the bottom. Flip and cook for another 5–7 minutes over medium-high heat, until the internal temperature reaches 165°F when measured with an instant-read thermometer at the thickest part.
5. 5Transfer the cooked chicken to a cutting board and let rest for 5 minutes.
6. 6Divide the chicken evenly into 4 airtight containers while still warm, allowing steam to escape briefly before sealing. Store in the refrigerator for up to 3 days.