Recipe courtesy of Ina Garten
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Yield:
8 to 10 servings

Nutrition Info

Healthy
Yield:
8 to 10 servings

Nutrition Info

Healthy

Ingredients

Directions

Watch how to make this recipe.

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.

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.

Skewer with wooden sticks.

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