This recipe can be made with staples. If I don’t have lemons, I just substitute lemon juice from a bottle, and forget the zest. But it’s better with the zest!
I use fresh thyme in the summer, only because it’s taking over my rock patio. Dried thyme is just fine. ! I use any chicken at all; whole breasts with skin as well as boneless, skinless breasts, and anything in between. I like to let it marinate a day or so if possible.
And we love this with a simple pasta dish. Toss a wheat blend pasta with a little butter and a lot of parmesan cheese and dried basil!
4 chicken breasts (boneless or bone-in)
1/2 cup lemon juice
zest from one lemon (optional)
1/2 cup dijon mustard
3/4 teaspoon dried thyme (or handful of fresh)
1/4 teaspoon pepper
3/4 teaspoon salt
Mix all ingredients and marinate chicken for a few hours or overnight. Grill over medium-hot coals until chicken is no longer pink.