Lemon and Thyme Grilled Chicken Breasts

90 mins
Serves 4
https://cooking.nytimes.com/recipes/1017485-lemon-and-thyme-grilled-chicken-breasts

Directions

  1. 1Place chicken breasts between two sheets of parchment or plastic wrap.
  2. 2Place chicken breasts between two sheets of parchment or plastic wrap.
  3. 3Place chicken breasts between two sheets of parchment or plastic wrap.
  4. 4Using a mallet or rolling pin, pound each to an even thickness of 1/2 inch.
  5. 5Using a mallet or rolling pin, pound each to an even thickness of 1/2 inch.
  6. 6Using a mallet or rolling pin, pound each to an even thickness of 1/2 inch.
  7. 7Do not make them any thinner or they could dry out.
  8. 8Do not make them any thinner or they could dry out.
  9. 9Do not make them any thinner or they could dry out.
  10. 10Place chicken in a large bowl and toss with salt, pepper, thyme, garlic and the zest and juice of 1 lemon.
  11. 11Place chicken in a large bowl and toss with salt, pepper, thyme, garlic and the zest and juice of 1 lemon.
  12. 12Place chicken in a large bowl and toss with salt, pepper, thyme, garlic and the zest and juice of 1 lemon.
  13. 13Mix in olive oil.
  14. 14Mix in olive oil.
  15. 15Mix in olive oil.
  16. 16Cover and refrigerate 1 to 2 hours.
  17. 17Cover and refrigerate 1 to 2 hours.
  18. 18Cover and refrigerate 1 to 2 hours.
  19. 19Remove chicken from fridge while you heat the grill.
  20. 20Remove chicken from fridge while you heat the grill.
  21. 21Remove chicken from fridge while you heat the grill.
  22. 22Light the grill, building a hot fire, or heat your gas grill to high.
  23. 23Light the grill, building a hot fire, or heat your gas grill to high.
  24. 24Light the grill, building a hot fire, or heat your gas grill to high.
  25. 25Once grill is fully heated, brush breasts lightly with olive oil and place chicken on the grill.
  26. 26Once grill is fully heated, brush breasts lightly with olive oil and place chicken on the grill.
  27. 27Once grill is fully heated, brush breasts lightly with olive oil and place chicken on the grill.
  28. 28Cook until undersides are browned and chicken is about halfway cooked, 3 to 5 minutes.
  29. 29Cook until undersides are browned and chicken is about halfway cooked, 3 to 5 minutes.
  30. 30Cook until undersides are browned and chicken is about halfway cooked, 3 to 5 minutes.
  31. 31Flip breasts and grill until cooked through, 3 to 5 minutes more.
  32. 32Flip breasts and grill until cooked through, 3 to 5 minutes more.
  33. 33Flip breasts and grill until cooked through, 3 to 5 minutes more.
  34. 34Transfer chicken to a platter.
  35. 35Transfer chicken to a platter.
  36. 36Transfer chicken to a platter.
  37. 37Drizzle with oil and garnish with additional lemon juice, olive oil and basil or mint leaves.
  38. 38Drizzle with oil and garnish with additional lemon juice, olive oil and basil or mint leaves.
  39. 39Drizzle with oil and garnish with additional lemon juice, olive oil and basil or mint leaves.

Ingredients

  • 4 (6-ounce) boneless, skinless chicken breasts
  • 4 (6-ounce) boneless, skinless chicken breasts
  • 4 (6-ounce) boneless, skinless chicken breasts
  • 1.5 teaspoons kosher salt
  • 1.5 teaspoons kosher salt
  • 1.5 teaspoons kosher salt
  • 1 teaspoon black pepper
  • 1 teaspoon black pepper
  • 1 teaspoon black pepper
  • 2 tablespoons chopped thyme leaves
  • 2 tablespoons chopped thyme leaves
  • 2 tablespoons chopped thyme leaves
  • 4 garlic cloves, crushed and peeled
  • 4 garlic cloves, crushed and peeled
  • 4 garlic cloves, crushed and peeled
  • 2 lemons, as needed
  • 2 lemons, as needed
  • 2 lemons, as needed
  • 2 tablespoons extra-virgin olive oil, more as needed
  • 2 tablespoons extra-virgin olive oil, more as needed
  • 2 tablespoons extra-virgin olive oil, more as needed
  • Torn basil or mint leaves, as needed
  • Torn basil or mint leaves, as needed
  • Torn basil or mint leaves, as needed

Equipment

malletrolling pinlarge bowlgrillplatter

Tips

  • For dark meat lovers, this recipe will also work with boneless, skinless thighs, though you might have to add a minute or so to the cooking time.
  • You don't have to marinate for 1-2 hours. Marinating for 15-20 minutes is fine too.
  • You can use a cast iron skillet instead of a grill.
  • Instead of pounding chicken breasts, you can slice them in half lengthwise to cut down on cooking time and achieve a similar thinness.
  • Careful not to use too much thyme as the herb could be a bit over powering.
  • The marinade that had raw chicken in it should not be reused for other purposes.