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Thyme-Lemon Chicken on a Hot Grill

Name: Thyme-Lemon Chicken on a Hot Grill
Prep time: 15 min
Cook time: 12 min
Total time: 57 min
Yield: 4
Ingredients: 4 boneless skinless chicken breasts, 1 5/8 pounds (737 g); 5 tablespoons (75 ml) olive oil, divided; 2 tablespoons (30 ml) fresh lemon juice; 1 1/2 teaspoons (3 g) lemon zest; 4 garlic cloves (12 g), minced; 2 teaspoons (2 g) gluten-free dried oregano, labeled gluten-free; 1 teaspoon (1 g) gluten-free dried thyme, labeled gluten-free; 1 teaspoon (6 g) kosher salt; 1/2 teaspoon (1 g) black pepper; 2 tablespoons (8 g) chopped fresh parsley; 1 lemon (120 g), cut into wedges

Boneless breasts take a short lemon marinade with thyme and oregano, then a medium-high grill. They come off at 165 F, so dinner does not need an overnight soak.

Thyme-Lemon Chicken on a Hot Grill, as cooked from this recipe

Serves4

Hands-on15 min

Cook12 min

Wait30 min

Total57 min

Settingmedium-high grill

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Ingredients

4 boneless skinless chicken breasts, 1 5/8 pounds (737 g)
5 tablespoons (75 ml) olive oil, divided
2 tablespoons (30 ml) fresh lemon juice
1 1/2 teaspoons (3 g) lemon zest
4 garlic cloves (12 g), minced
2 teaspoons (2 g) gluten-free dried oregano labeled gluten-free
1 teaspoon (1 g) gluten-free dried thyme labeled gluten-free
1 teaspoon (6 g) kosher salt
1/2 teaspoon (1 g) black pepper
2 tablespoons (8 g) chopped fresh parsley
1 lemon (120 g), cut into wedges

Gluten-free: Written so a reader with celiac disease can cook it when every packaged ingredient is one whose label says gluten-free. Read the package you actually buy. This page does not promise a meal with zero gluten.

Method

Put a breast between two sheets of parchment and pound the thick end until the piece is about 1/2 inch (13 mm) from end to end. Do the same with the other three, then blot the surfaces dry.
Hold back 1 teaspoon of the olive oil and stir the rest with the lemon juice, lemon zest, garlic, oregano, thyme, salt, and pepper. Turn the breasts in that mixture until they look glossy, cover, and refrigerate 30 minutes.
Heat the grill to medium-high. When the grates are hot, wipe them with the reserved teaspoon of oil.
Lay the breasts on the grates. Cook about 6 minutes, turn them with tongs, and cook about 6 minutes more.
Move a breast off when the center of the thickest part reads 165 F (74 C). A thinner piece will get there first; take that one off and leave the rest.
Set them on a platter, scatter the parsley over the top, and serve with the lemon wedges.

Notes

Short on time, half an hour in the fridge is enough. If you start in the morning, the same bowl can wait until dinner or even overnight.
If buns or a wheat marinade were on the grill earlier, scrub the grate or set the chicken on a clean sheet of foil. Gluten is not destroyed by the heat.

This recipe is one of 50 in Pass the Plate.
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