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Recipe courtesy of Ina Garten

Grilled Lemon Chicken

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  • Yield: 8 to 10 servings
  • Nutrition Info
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Ingredients

Directions

  1. Whisk together the lemon juice, olive oil, salt, pepper, and thyme. Pour over the chicken breasts in a nonreactive bowl. Cover and marinate in the refrigerator for 6 hours or overnight.
  2. Heat a charcoal grill and cook the chicken breasts for 10 minutes on each side, until just cooked through. Cool slightly and cut diagonally in 1/2-inch-thick slices.
  3. Skewer with wooden sticks.
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