Nothing could be finer than a lemon soaked chicken breast cooked on the grilled. Add a few other fixins and some friendly neighbors and you'll have yourself a down-home southern barbecue.
Easy | Main Dish | Serves 4-6
Lemon Grilled Chicken Breasts
prep time: 20m | inactive time: marinade 1- 24 hrs | cook time: 15m | total time: 35m plus marinade
4 (6-ounce) chicken breasts
1 teaspoon black pepper
½ teaspoons salt, or as needed
2 tablespoons chopped fresh thyme leaves
4 garlic cloves, crushed and peeled
2 lemons, as needed
2 tablespoons extra-virgin olive oil, more as needed
Fresh basil or mint leaves, as needed
Place chicken breasts between two sheets of parchment or plastic wrap. Using a mallet or rolling pin, pound each several times. Do not make them too thin.
Place chicken breasts in a large container and toss with salt, pepper, thyme, garlic and the zest and juice of 1 lemon. Mix in olive oil. Cover and refrigerate 2 or more hours, up to 24 hours.
Remove chicken from refrigerator, set aside.
Light the grill, building a hot fire, or heat your gas grill to high. Once grill is fully heated, brush breasts lightly with olive oil and place chicken on the grill. Cook until undersides are browned and chicken is about halfway cooked, 3 to 5 minutes. Flip breasts and grill until cooked through, 3 to 5 minutes more.
Transfer chicken to a platter.
Drizzle with lemon juice and olive oil, garnish with basil or mint leaves.