Grilled Chicken Breasts With Lemon And Thyme

1. 1

   Light the grill or heat the broiler. In a shallow dish, combine the lemon juice with the thyme, red-pepper flakes, garlic, oil, salt, and black pepper. Coat the chicken with the mixture.

2. 2

   Grill the chicken breasts over moderately high heat or broil them for 8 to 10 minutes. Turn and cook until the chicken is just done, about 10 minutes longer.

3. 3

   Variations: Try any dried herb you like in place of the thyme. Marjoram, oregano, rosemary, or sage are all good choices.: Use boneless, skinless chicken breasts instead of bone-in breasts. Grill them until just done, about five minutes per side over moderately high heat.: Use a quartered chicken instead of bone-in breasts. Cook the breast sections as directed in Step 2 and allow thirteen minutes per side for the leg quarters.

4. 4

   Wine Recommendation: Red pepper can be difficult to pair with wine as it accentuates the bitterness of the alcohol. So, bypass high-alcohol wines and try an herbal, light-bodied sauvignon blanc from Collio.

* Per serving · 4 servings · Values may vary.

No additional tips available.