Makes: 1 servings
Whisk together lemon juice, olive oil, salt, pepper, and thyme. Pour over chicken breasts in a nonreactive bowl. Cover and marinate in fridge for 6 hours or overnight.
3⁄4 cup Fresh Squeezed Lemon Juice, 4 lemons
3⁄4 cup Olive Oil, good quality
2 teaspoons Kosher Salt
1 teaspoon Freshly Ground Black Pepper
1 tablespoon Fresh Thyme Leaves, minced, or 1/2 tsp dried
2 pounds Boneless Skinless Chicken Breast Halves
Heat a charcoal grill or a grill pan on your stovetop and cook the chicken breasts for 10 minutes on each side, until just cooked through.