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Grilled Lemon Chicken
- Yield: 8 to 10 servings
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Calories
- 187 calorie
- Total Fat
- 8 grams
- Saturated Fat
- 1 grams
- Cholesterol
- 66 milligrams
- Sodium
- 314 milligrams
- Carbohydrates
- 1 grams
- Dietary Fiber
- 0 grams
- Protein
- 26 grams
- Sugar
- 0 grams
Share This Recipe
- Yield: 8 to 10 servings
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Calories
- 187 calorie
- Total Fat
- 8 grams
- Saturated Fat
- 1 grams
- Cholesterol
- 66 milligrams
- Sodium
- 314 milligrams
- Carbohydrates
- 1 grams
- Dietary Fiber
- 0 grams
- Protein
- 26 grams
- Sugar
- 0 grams
Ingredients
3/4 cup freshly squeezed lemon juice (4 lemons)
3/4 cup good olive oil
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 tablespoon minced fresh thyme leaves (1/2 teaspoon dried)
2 pounds boneless chicken breasts, halved and skin removed
Directions
- 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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