Lemon Thyme Chicken

1. 1

   Trim any visible fat from chicken breasts and butterfly them to make thin cutlets of an even thickness.

2. 2

   Rub olive oil on both sides and sprinkle with salt and pepper.

3. 3

   Zest 1 lemon over the chicken.

4. 4

   Squeeze juice of lemon over the chicken.

5. 5

   Strip thyme off stems by holding the tips and running fingers down the stems, the leaves will fall right off.

6. 6

   (I like to leave a couple sprigs to top the chicken with after cooking.)

7. 7

   Lightly chop the thyme and sprinkle over chicken.

8. 8

   Cover and refrigerate for about one hour.

9. 9

   Preheat grill to medium heat.

10. 10

    Add chicken and cook about five minutes per side, chicken will easily release when its ready to be flipped.

11. 11

    Cook until juices run clear.

12. 12

    Remove to a plate and tent with foil for 5-10 minutes to let juices redistribute.

13. 13

    Squeeze juice of remaining lemon over chicken or serve with lemon wedges.

14. 14

    Garnish with more thyme if desired.

* Per serving · 4 servings · Values may vary.

No additional tips available.