Recipe courtesy of Ina Garten

Grilled Lemon Chicken

Name: Grilled Lemon Chicken
Yield: 8 to 10 servings
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

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Yield: 8 to 10 servings

Nutrition Info

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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

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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.