• 1 tablespoon canola oil
• 1 tablespoon chopped fresh parsley
• 1 tablespoon chopped fresh thyme
• 1 teaspoon red-pepper flakes
• 1 pound thin cut boneless, skinless chicken breasts
• zest of 2 lemons

Pour oil into zip-top bag and add lemon zest, parsley, thyme, red-pepper flakes and black pepper to taste.  Add chicken and seal bag.  Refrigerate at least two hours.  Heat grill.  Remove chicken from refrigerator and let come to room temperature.  Remove chicken from marinade (discard marinade) and season with kosher salt.  Place chicken on grill and cook through, about 4 to 5 minutes per side.  Serve chicken with rice salad, if desired.

Serves 4.