Marco Pierre White's chicken with lemon and thyme recipe – a delicious recipe with Chicken, Chicken, Olive oil, handful, Lemon. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Make a paste with the chicken stock cubes and the olive oil.
2
Chop the thyme and add it into the paste along with the juice from half of the lemon.
3
Massage the paste over the chicken fillets, so that it's evenly spread.
4
Place the chicken in a fish cage - it's delicate, plus you won't burn your fingers.
5
But if you don't have one, don't worry.
6
Place on the barbecue and cook for approximately 7-9 minutes depending on the heat.
7
Turn the chicken, open up the cage and add some more fresh thyme.
8
Cook for a further 7-9 minutes until cooked through.
9
Remove the chicken from the heat and pour a little olive oil over it.
10
Cut the lemon in half and squeeze a little of the juice on the top.
300
kcal
Calories
16
g
Fat
9
g
Carbs
33
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 5 ingredients. The key ingredients include: 4 Chicken fillets, 2 Chicken stock cubes, 3 tbsp Olive oil, 1 handful Fresh thyme, and more.
Yes, Marco Pierre White's chicken with lemon and thyme recipe falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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