Grilled Lemon Chicken
Zesty marinated chicken breasts grilled until juicy and lightly charred.
Servings: 4 servings
Ingredients
- 1/2 cup lemon juice
- 1/4 cup olive oil plus more for oiling the grill
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon fresh thyme leaves or 1/4 teaspoon dried
- 2 pounds boneless skinless chicken breasts (see note 1)
Instructions
- In a small bowl, whisk together 1/2 cup lemon juice, 1/4 cup olive oil, 1 teaspoon kosher salt, 1/2 teaspoon freshly ground black pepper, and 1 teaspoon fresh thyme (or 1/4 teaspoon dried).
- Place the 2 pounds of chicken breasts in a large freezer-safe plastic bag, pour in the marinade, squeeze out excess air, and seal.
- Massage the bag so the chicken is evenly coated, then place the bag in a dish and refrigerate for at least 30 minutes or up to overnight.
- Preheat the grill over medium-high heat for about 5 minutes and oil the grates lightly with olive oil.
- Grill the chicken over direct heat with the cover closed for about 5 minutes per side, turning once, until lightly charred.
- Move the chicken to indirect heat and continue cooking 5 to 10 minutes more, until an instant-read thermometer inserted into the thickest part reaches 165°F (74°C).
- Transfer the chicken to a cutting board, tent loosely with foil and rest for 10 minutes, then slice or chop as desired.
Equipment
- Bowl
- Measuring Cups and Spoons
- large freezer-safe plastic bag
- dish (to refrigerate bag)
- Grill
- Tongs
- Instant-read thermometer
- Cutting Board
Notes
- Butterfly large chicken breasts to reduce cooking time.
- Chicken thighs can be substituted if preferred.
- Recipe yields about 24 oz cooked chicken (4 servings of 6 oz each).
- Marinate at least 30 minutes for best flavor or overnight for more flavor.
- Keep refrigerated while marinating.