Grilled Lemon-Thyme Chicken

Crispy grilled chicken

Lemon-Thyme Drumsticks

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.

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One Response to Grilled Lemon-Thyme Chicken

  1. Pingback: Let it Snow! Then Grill: Lemon Pepper Chicken « More Than Oregano

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