1/4 cup fresh lemon juice
1/4 cup olive oil
2 cloves garlic, minced
1 1/2 tsp chopped fresh rosemary
1/2 tsp salt
4 large boneless skinless chicken breasts
In a small bowl, whisk together the lemon juice, olive oil, garlic, thyme, bay leaf, rosemary and salt.
Place chicken breasts in a large zip-loc bag, then pour in the marinad. Seal and refrigerate for 24 hours, gently shaking the bag occasionally.
When ready to cook, preheat the broiler to high.
Remove the chicken breasts from the bag, reserving the marinade. Place the chicken on a broiler pan or baking sheet lined with foil. Broil the chicken for 8 minutes. Flip the breasts, baste and grill for another 7 minutes.
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