Blancs de poulet grillés

Ingrédients

• 2 chicken breasts skin on
• fresh thyme and rosemary springs
• 4 garlic cloves ((pealed and smashed))
• olive oil
• Kosher Salt and freshly ground black pepper

Préparation

1. 1

   Marinate the chicken breasts by first seasoning with kosher salt, add olive oil, lemon slices, smashed garlic cloves and herbs for at least 1 hour and preferably overnight in the refrigerator.

2. 2

   Remove from the refrigerator and let it come to room temperature prior to cooking. Discard the marinade ingredients.

3. 3

   Pre-heat your grill to medium-high with clean and oiled grill grates.

4. 4

   Season the chicken liberally on all sides with kosher salt and freshly ground pepper. Grill skin side down first for about 5 to 7 minutes, then lower the heat to medium and flip the breasts to continue cooking for another 5 to 7 minutes, or until the internal temperature reaches 165° F / 75° C.

5. 5

   Transfer to a plate or cutting board and rest uncovered for 5 minutes before serving.