Lemon and Thyme Grilled Chicken Breasts
1h 30m
Serves 4
Directions
- 1Place chicken breasts between two sheets of parchment or plastic wrap.
- 2Using a mallet or rolling pin, pound each to an even thickness of 1/2 inch.
- 3Do not make them any thinner or they could dry out.
- 4Place chicken in a large bowl and toss with salt, pepper, thyme, garlic and the zest and juice of 1 lemon.
- 5Mix in olive oil.
- 6Cover and refrigerate 1 to 2 hours.
- 7Remove chicken from fridge while you heat the grill.
- 8Light the grill, building a hot fire, or heat your gas grill to high.
- 9Once grill is fully heated, brush breasts lightly with olive oil and place chicken on the grill.
- 10Cook until undersides are browned and chicken is about halfway cooked, 3 to 5 minutes.
- 11Flip breasts and grill until cooked through, 3 to 5 minutes more.
- 12Transfer chicken to a platter.
- 13Drizzle with oil and garnish with additional lemon juice, olive oil and basil or mint leaves.
Ingredients
- 4 (6-ounce) boneless, skinless chicken breasts
- 1.5 teaspoons kosher salt
- 1 teaspoon black pepper
- 2 tablespoons chopped thyme leaves
- 4 garlic cloves, crushed and peeled
- 2 lemons, as needed
- 2 tablespoons extra-virgin olive oil, more 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.
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