Grilled Lemon Herb Chicken
6 skinless, boneless chicken breast halves (about 1-1/2 pounds total)
1/4 cup olive oil
6 cloves garlic, minced
1 tablespoon finely shredded lemon peel
2 teaspoons snipped fresh thyme
1 teaspoon snipped fresh rosemary
1/4-1/2 teaspoon crushed red pepper
1/4 teaspoon salt
1/8-1/4 teaspoon ground black pepper
Fresh thyme sprigs (optional)
Lemon wedges (optional)
- Place chicken in a resealable plastic bag set in a shallow bowl. For marinade, in a small bowl, combine oil, garlic, lemon peel, the snipped thyme, rosemary, crushed red pepper, salt, and black pepper. Pour marinade over chicken. Seal bag; turn to coat chicken. Marinate in the refrigerator for 2 to 4 hours, turning bag occasionally.
- Drain chicken, discarding marinade. If it’s too cold to use an actual outdoor grill, use a grill pan or indoor grill to prepare. When grilling outdoors, place chicken on the rack of an uncovered grill directly over medium coals. Grill either method for 12 to 15 minutes or until chicken is no longer pink (170 degrees F), turning once halfway through grilling. If desired, garnish with fresh thyme sprigs and lemon wedges. Makes 6 servings.