Lemon and Thyme Grilled Chicken Breasts

I put the marinade and chicken in a ziploc, worked well. Also cooked it on a cast iron skillet instead of grill (apartment living...), came out delicious nice and crisped.

Like RLB, I skipped the pounding and cooked each thicker piece of chicken on a gas grill for 4 minutes on each side. Results were moist and tasty. I've found with other recipes that if I do beat boneless, skinless breasts down to half-inch thickness, they only need 3 minutes per side. Note that in this recipe you are really being asked to cook TWO breasts, or FOUR HALF BREASTS, for four servings. Your butcher may sell you twice what you need if you ask for four breasts.

PSA for impatient cooks: you don’t actually have to marinade for 1-2 hours. I read the recipe too quickly and made the marinade as listed, then realized I bought 2 breasts not 4. I also wanted lunch like, now. I figured having too much marinade/sauce meant a shorter time would be ok, and I was correct. Let it sit in a bowl on the counter for 20 min then pan seared in a cast iron pan- came out beautifully

Marinating keeps the chicken moist and lemon and fresh lime complement chicken so well. This is a keeper.

I found the recipe as written to be too salty, so the second time I made it, I used 1 tsp instead of 1 1/2 tsp. Also, if you only have dried thyme on hand, just use one heaped Tbsp.

Due to the heavy rain the day I made this, I cut the chicken breasts into large chunks and cooked them on a sheet pan at 425 for 15 minutes. Perfect and delish!

I made this last night in a hot oven (425 degrees) as it was too rainy to grill and it was great. I marinated in a Ziploc too. Adding a squeeze of lemon just before serving really brought out the flavor. I will definitely make it again.

Made this for dinner tonight and it was delicious. Careful not to use too much thyme as the herb could be a bit over powering. A helpful tip - instead of pounding chicken breasts, I slice them in half lengthwise. You're able to cut down on the cooking time, yet get the same effect of a thin breast that will cook quickly. Happy cooking!

I fixed this last night; it came out well and was delicious. Gas grill, 3 min on the first side, 5 min on the second, good grill marks, juicy and tasty chicken. Served it with pearl couscous, with chopped parsley, olive oil and rice vinegar mixed in; after the chicken was on the grill, I heated the remaining marinade and added it to the couscous as well. Served with parmesan, lemon wedges, and fresh basil leaves. I love this time of year when I have lots of fresh herbs in the garden!

instead of the thyme, I used some oregano and basil out of the garden. It was delicious. It cooked quickly on the grill and stayed very moist.

Very good. Used thighs, added fresh sage, dry oregano, LESS salt, lemon & leftover lime. No grill--cast iron pan for browning, then into oven.

Didn't bother to pound the breasts, and they were still juicy throughout. Used indirect heat on a gas grill, four minutes per side.

Excellent recipe for usually unappealing boneless and skinless chicken breasts.

Just made this last night and turned out to be very delicious and easy. Kids took leftovers to camp for lunch. One note: the recipe calls to pound to 1/2 inch thick so the photo above is not really representative of how they will look. They look a bit thinner. Super yummy sitting on a tossed salad!

This is perfect for a summer evening. Easy to make and very refreshing.