Grilled Chicken with Lemon and Thyme

Cooking Instructions

Place clean chicken in a freezer bag. Add to the bag the zest of both lemons, the bunch of thyme (cleaned), 3 cloves of garlic that were crushed, the olive oil, the juice from one of the lemons, a large pinch of salt (kosher preferred) and several turns of cracked black pepper. Let Chicken marinate in the fridge for at least one hour before cooking.

Fire your grill to medium high heat. Drain the chicken breasts from the marinade and re-season with salt and pepper. Place the chicken skin side down on the grill. Have a squirt bottle handy to spritz down any flare ups.

Grill skin side down for at least 8 minutes. Flip the chicken over to reveal nice grill marks on the skin side. Move chicken to cooler section of the grill, and close grill and cook for another 20 minutes until done.