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Lemon and Thyme Grilled Chicken Breasts

5.0(2252)

These classic herb and lemon-seasoned chicken breasts will win over fans, especially when cooked over charcoal to give them the deepest, smokiest taste. For dark meat lovers, this recipe will also work with boneless, skinless thighs, though you might have to add a minute or so to the cooking time. Or use a combination of breasts and thighs and make everyone happy.

by Melissa Clark·published 2015-06-24

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Barbecues, Main Course

Servings

4 servings

Total time

1h 30m

Calories / serving

283 kcal

Ingredients (8)

serves

4 (6-ounce) boneless, skinless chicken breasts
1 1/2 teaspoons kosher saltsalt
1 teaspoon black pepperpepper
2 tablespoons chopped thyme leavesthyme
4 garlic cloves, crushed and peeledgarlic
2 lemons, as neededlemon
2 tablespoons extra-virgin olive oil, more as neededolive-oil
Torn basil or mint leaves, as needed

Instructions (4 steps)

01Place chicken breasts between two sheets of parchment or plastic wrap. Using a mallet or rolling pin, pound each to an even thickness of 1/2 inch. Do not make them any thinner or they could dry out.
02Place chicken in a large bowl and toss with salt, pepper, thyme, garlic and the zest and juice of 1 lemon. Mix in olive oil. Cover and refrigerate 1 to 2 hours. Remove chicken from fridge while you heat the grill.
03Light the grill, building a hot fire, or heat your gas grill to high. Once grill is fully heated, brush breasts lightly with olive oil and place chicken on the grill. Cook until undersides are browned and chicken is about halfway cooked, 3 to 5 minutes. Flip breasts and grill until cooked through, 3 to 5 minutes more.

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Rich recipe — supports nutrition-aware planning.