4 large chicken cutlets
2 garlic cloves, smashed and peeled
2 sprigs + 2 tsp chopped fresh oregano
1/2 teaspoon crushed red pepper
1 teaspoon dried thyme
1/2 lemon, quartered + 1 tablespoon lemon juice
Himalayan Pink Salt and ground pepper
1 tablespoon extra-virgin olive oil + more for grill
In a medium bowl, combine chicken, garlic, oregano sprigs, red pepper, and thyme.
Add lemon quarters, squeezing juice into bowl as you go; season with salt and pepper.
Cover and refrigerate for at least 4 hours.
Heat grill to medium-high and lightly oil. Grill marinated chicken until cooked through, about 2 minutes per side.