1 teaspoon each parsley, thyme, minced (plus extra for garnishing)
salt, pepper, to taste
Trim the chicken breast halves.
Add all the marinade ingredients to the chicken and mix to thoroughly mix the chicken in the marinade. You can keep the chicken in a rimmed container or place it in a ziptop bag. Marinate the chicken for at least one hour. You can marinate the chicken ahead of time, even overnight.
Preheat the grill for about 10-15 minutes and when it’s on medium high heat.
Grill the chicken for about 3 minutes per side, depending on how thick your chicken is. The chicken should be 165 degrees Fahrenheit on an instant read thermometer.
Take the chicken off the grill and allow it to rest for at least 5 minutes before cutting into it, so that the juices redistribute and don’t all gush out when you cut into the chicken. This will keep the chicken juicy and tender.