Ingredients:
3/4 cup freshly squeezed lemon juice (4 – 5 small lemons) (2-3 large)
3/4 cup Extra Virgin Olive Oil
2 Tsp. Kosher salt
Freshly Ground Black Pepper
1/2 teaspoon dry thyme
I use a large measuring cup to put all the ingredients into and use a small whisk to combine.
2 lbs Chicken Breasts (I prefer not too thick. Thin ones are good and are usually available. If not, ask the butcher to pound them.)
Let chicken sit in marinade overnight . I use a large baggie and squish it around. The longer it sits, the better. Before I put it on the grill, I usually put it into a glass Pyrex (easier to put on grill from Pyrex than baggie) and when it’s in the Pyrex I lightly sprinkle it with a little kosher salt, you’ll need to do this for a bit more flavor.
Put chicken on the hot grill and cook. Don’t overcook. Turn them so you get nice grill marks. They cook rather quickly–a few minutes on each side–especially the thin ones. Cut into one of the pieces if you’re not sure. These have to be watched on the grill. The thin cutlets go quickly, but I really do prefer them .
When they’re finished, put them on a platter, add some lemon slices, and serve! You can garnish with a few sprigs of fresh thyme if you’d like. These are awesome leftovers next day served on top of any salad.
*something I discovered not too long ago was a grill pan. If you don’t have access to a grill or it’s raining and you don’t want to be out there grilling. I bought a really nice one and you get beautiful grill marks and the food tastes really good. Something good and worthwhile to buy.
Cooking with Candi 