Lemon and Thyme Grilled Chicken Recipe – Fresh & Light!March 31, 2016
I love how fast this grilled chicken comes together and I love the combination of lemon and thyme; it tastes fresh and light.
First, you marinate the chicken in fresh thyme, lemon juice and zest, sea salt, black pepper and olive oil for about an hour. Then cook it on the grill, but be sure to avoid overcooking as it dries out easily. I find myself adding a little more olive oil and lemon juice when I'm ready to serve the chicken to keep it moist. Its simplicity draws me in. Serve with other simple recipes like a mixed greens salad tossed with herbs and healthy oils. It is the perfect meal for an outdoor picnic or backyard summer meal with family and friends.
Lemon and Thyme Grilled Chicken Recipe
Makes 4 servings
Prep Time: 1 hour, 10 minutes; Cook Time: 10 minutes; Total Time: 1 hour, 20 minutes
- 4 (4-ounce) boneless, skinless chicken breasts
- 2 Tbsp chopped fresh thyme leaves
- 1 tsp sea salt
- 1 tsp freshly ground black pepper
- 4 garlic cloves, crushed and peeled
- 1 Tbsp lemon zest
- Juice from 2 lemons, more as needed
- 2 Tbsp extra-virgin olive oil, more as needed
- Torn basil or mint leaves, as needed
- Place chicken breasts between two sheets of parchment or plastic wrap. Using a mallet or rolling pin, pound each to an even thickness of 1/2 inch. Do not make them any thinner or they could dry out.
- Place chicken breasts in a large bowl and toss with thyme, salt, pepper, thyme, garlic and the zest and juice of 1 lemon. Mix in olive oil. Cover and refrigerate 1 to 2 hours. Remove chicken from fridge while you preheat the grill.
- Preheat grill to medium-high. Remove chicken from marinade and discard marinade. Place chicken on the grill. Cook until undersides are browned and chicken is about halfway cooked, 3 to 5 minutes. Flip breasts and grill until cooked through, 3 to 5 minutes more.
- Transfer chicken to a platter. Drizzle with olive oil, season as needed with lemon juice, sea salt and freshly ground black pepper and garnish with lemon wedges and basil or mint leaves.
Nutritional Info Per Serving
Calories 237; Carbohydrates 2 grams; Fat 11 grams; Protein 34 grams
Recipe adapted from Mary Clark.
Originally Published on Inside Karen’s Kitchen, reprint shared with permission of Karen Mangum, MS, RDN, LD.
ABOUT THE AUTHORKaren Mangum, MS, RDN, LD a licensed, bariatric registered dietitian, is a seasoned recipe developer and healthy food blogger in addition to her work as a bariatric dietitian. Karen has been counseling bariatric patients for over 15 years and currently works for St. Luke’s Medical Center Bariatric Surgery Program in Boise, Idaho. She started her blog, Inside Karen’s Kitchen, as a way to preserve her family’s recipes and to share the bariatric recipes.
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|Recipe Disclaimer: If you have specific dietary restrictions, allergies or a nutrition plan that you are following, make sure to read the ingredient list prior to consumption. All information on ObesityHelp.com is intended for informational purposes only. The information is not intended to be a replacement or substitute for consultation with a qualified medical professional. Please contact a medical professional with any questions and concerns.|