• In a medium-sized mixing bowl, whisk together ½ cup olive oil,¼ cup red wine vinegar,2 large lemons (juiced), 2 Tablespoons raw honey,¼ cup diced red onion,3 cloves garlic, peeled and chopped,1 teaspoon dried oregano, 1 teaspoon dried whole rosemary, 1 teaspoon kosher salt, ½ teaspoon cracked black pepper.
• Place the 2 pounds boneless, skinless chicken breasts in a resealable plastic bag or a large baking dish. Add the marinade; ensure the marinade covers the chicken.
• Place chicken in the refrigerator for at least 30 minutes up to 2 hours.
• When ready to cook, remove the chicken from the marinade and discard the excess marinade.

Grilling Instructions

• To grill the chicken, be sure the grates are clean. Spray grates with non-stick cooking spray or olive oil. Turn the grill to medium-high heat. Once the grill is hot, add the chicken and reduce the heat to medium.
• Cook chicken 9 to 14 minutes, turning halfway. The internal temperature of the chicken must be 165°F/74°C when cooked through. Note 1
• Let the chicken rest for at least 5 minutes to let the juices rest before slicing.

Stovetop Instructions

• Pat the chicken dry with a paper towel before sautéing. (Note 2)
• Place a cast-iron pan over medium heat. Once the pan is hot, add 1 Tablespoon olive oil to heat. Add the marinated chicken to sear for about 6 minutes, and then flip the chicken.
• Sauté for about another 3 to 6 minutes. Use an instant-read meat thermometer to check the internal temperature of the chicken, which should be 165°F/73.88°C.