Ingredients
- 3/4 c. freshly squeezed lemon juice (4 lemons)
- 3/4 c. good olive oil
- 2 tsp. kosher salt
- 1 tsp. freshly ground black pepper
- 1 T. minced fresh thyme leaves (1/2 tsp. dried)
- 2 lbs. boneless chicken breasts, halved and skin removed
Directions
- Whisk together the lemon juice, olive oil, salt, pepper and thyme
- Pour over the chicken breasts in a nonreactive bowl
- Cover and marinate in the refrigerator for 6 hours or overnight (the longer, the better)
- Heat a charcoal grill and cook the chicken breasts for 10 minutes on each side, until just cooked through
- Cool slightly and cut diagonally in 1/2-inch-thick slices
- Skewer with wooden sticks and serve warm with satay dip and /or mango salsa
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