Lemon Thyme Chicken
If you're in a hurry, try this dish that is sure to keep you intrigued by it's tantalizing aroma!
Yield
4 servingsPrep
15 minCook
15 minReady
30 minTrans-fat Free, Low Carb, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | pound |
chicken
breast halves, boned and skinned |
|
| 4 | each |
garlic
cloves, mashed |
|
| 2 | tablespoons |
olive oil
|
|
| 1 | x |
salt
optional |
*
|
| 15 | each |
lemon thyme
or thyme sprigs |
* |
| 2 | tablespoons |
lemon juice
|
|
| 1 | x |
black pepper
freshly ground |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 680.4 | g |
chicken
breast halves, boned and skinned |
|
| 4 | each |
garlic
cloves, mashed |
|
| 3E+1 | ml |
olive oil
|
|
| 1 | x |
salt
optional |
*
|
| 15 | each |
lemon thyme
or thyme sprigs |
* |
| 3E+1 | ml |
lemon juice
|
|
| 1 | x |
black pepper
freshly ground |
*
|
Directions
Place chicken in dish large enough to hold it all in one layer.
Break thyme sprigs in half and ruise them. Scatter over chicken with garlic.
Toss with olive oil, lemon juice and black pepper. Cover and marinate in refrigerator for 6 to 8 hours. Turning 3 to 4 times.
Prior to cooking brush marinade off chicken. Grill over medium hot coals (or in broiler) for about 10 minutes.
Turn frequently and sprinkle with a little salt when almost done.
