Another recipe that I make pretty regularly. So good as a topping for salad or with a side of fresh steamed broccoli.
Grilled Lemon Chicken
- 3/4 cup squeezed lemon juice (or juice of 4 lemons)
- 3/4 cup olive oil
- 2 teaspoons kosher salt
- 1 teaspoon pepper
- 1/2 teaspoon dried thyme
- 2 pounds boneless, skinless chicken breast
- Add all of the ingredients to a gallon-size Ziploc bag. Seal and refrigerate overnight or at least six hours. The longer, the better.
- When ready to use, grill chicken for 10 minutes on each side until done but not dry. Alternatively, add some hi heat oil to a skillet and saute on your cooktop until done.