A perfect summer recipe. You can prepare the marinade in the morning and let the breasts marinate up to 8 hours, or just let them sit for 30 minutes before dinner. Instead of chicken breasts, you may also want to try cubes of chicken or pork to make kabobs.
Put herbs into a food processor or blender with garlic, oil, lemon juice, salt, and pepper. Puree until a smooth paste forms. If mixture seems dry and herbs aren’t pureeing, add a little more olive oil. Put chicken breasts into a resealable plastic bag, pour in marinade, seal, and massage briefly. Chill for at least 30 minutes or up to 8 hours.
Preheat grill until hot. Grill chicken 10 to 15 minutes on each side, or until an instant-read thermometer inserted into the middle of the breast reads 165°F.