Prep Time45 minutes
Cooking Time20 minutes
For the vinaigrette:
2 tbsp fresh lemon juice
1/2 cup extra virgin olive oil
1/2 tsp kosher salt
1/8 tsp ground black pepper
1/2 tsp dried oregano
1/2 tsp dried thyme
1 tsp sugar
1/2 cup thinly sliced red onions
1 6-oz can PEARLS Pitted Black Olives
For the chicken marinade:
2 tbsp lemon juice
1/4 cup extra virgin olive oil
2 tsp kosher salt
1/2 tsp ground black pepper
4 boneless, skinless chicken breasts
For the garnish:
1/2 cup Italian flat leaf parsley
To make the vinaigrette, whisk together lemon juice, olive oil, salt, pepper, oregano, and thyme. Add onions and the black olives and let stand for at least 30 minutes.
To make the marinade, combine lemon juice, olive oil, salt, and pepper. Pour over the chicken breasts. Turn each breast to coat completely. Marinate for 20 to 30 minutes.
Remove the chicken from the marinade. (Be sure to discard the remaining marinade.) Grill the chicken until it is cooked through: 165° F if you're using a thermometer or until juices run clear when sliced with a knife.
Remove the chicken from grill and let it rest for 10 minutes, then cut the chicken breasts in half diagonally and gently toss in the vinaigrette. Arrange the breasts on a serving plate and pour some of the remaining vinaigrette, including a few black olives over the top. Garnish with the parsley leaves. Serve immediately.