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Ingredients
- 4 skinless, boneless chicken breast halves (about 1 1/4 pounds total)
- 1/2 c reduced-sodium chicken broth
- 1 T finely shredded lemon peel (zest)
- 1/4 c lemon juice
- 1 T finely snipped fresh lemon thyme or thyme
- 1/4 t ground black pepper
- 2 lemons, halved
- Fresh lemon thyme or thyme sprigs, optional
Preparation
Step 1
1. Place the chicken in a resealable plastic bag in a shallow bowl. For marinade, in a small bowl stir together chicken broth, lemon peel, lemon juice, 1 T thyme, and pepper. Pour over chicken. Seal bag. Marinate in the refrigerator for 1 to 2 hours, turning bag occasionally. Drain chicken, reserving marinade.
2. Grill chicken on the rack of an uncovered grill directly over medium coals for 12 to 15 minutes or until no longer pink (170 degrees F) , turning and brushing with marinade halfway through grilling. Discard any remaining marinade. Add lemon halves to grill for the last 3 minutes of grilling.
3. Serve chicken with with grilled lemons and, if desired, top with additional fresh thyme.