2 Tbsp. olive oil
1 clove garlic, crushed
1 Tbsp. parsley plus extra sprigs for garnish
1/4 tsp. dried thyme, crushed
1/4 tsp. dried marjoram, crushed
1/4 tsp. salt
1/4 tsp. black pepper
4 skinless, boneless chicken breasts (about 6 oz. each)
1. Using lemon zester, make about 1 Tbsp. of lemon zest. Then squeeze the juice from the lemon into a bowl. Add half the lemon zest, reserving the remaining half.
2. Add remaining ingredients except for the chicken breasts. Mix well with a spoon. Add the chicken breasts and spoon marinade over chicken until well coated. Cover with plastic wrap and place in refrigerator for 30 minutes or overnight.
3. Preheat the griddle, grill or broiler to medium heat. Put the chicken pieces on the griddle, reserving the marinade. Cook chicken until cooked through, about 10 minutes on each side. Brush with reserved marinade 2-3 times during cooking, making sure to cook after last brushing. Sprinkle remaining lemon zest on top of cooked chicken and serve immediately garnished with parsley sprigs.