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Grilled Chicken Breasts with Lemon and Thyme

Source: Quick From Scratch - Italian
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Rating: 4.5   Reviews: 2 See Reviews
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Active Time:  25 Minutes
Total Time:  25 Minutes
  Serves 4
A bold mixture of red-pepper flakes, garlic, thyme, lemon juice, and olive oil serves as a spicy marinade for bone-in chicken breasts. If you want your chicken spicier still, increase the red pepper or leave the breasts in the marinade for an hour or two.
1 1/2 tablespoons lemon juice
1/4 teaspoon dried thyme
1/2 teaspoon dried red-pepper flakes
1 clove garlic, minced
1/4 cup olive oil
1/4 teaspoon salt
1/4 teaspoon fresh-ground black pepper
4 bone-in chicken breasts (about 2 1/4 pounds in all)
Grilled Chicken Breasts with Lemon and Thyme Recipe at
Light the grill or heat the broiler. In a shallow dish, combine the lemon juice with the thyme, red-pepper flakes, garlic, oil, salt, and black pepper. Coat the chicken with the mixture.

Grill the chicken breasts over moderately high heat or broil them for 8 to 10 minutes. Turn and cook until the chicken is just done, about 10 minutes longer.


*Try any dried herb you like in place of the thyme. Marjoram, oregano, rosemary, or sage are all good choices.
*Use boneless, skinless chicken breasts instead of bone-in breasts. Grill them until just done, about five minutes per side over moderately high heat.
*Use a quartered chicken instead of bone-in breasts. Cook the breast sections as directed in Step 2 and allow thirteen minutes per side for the leg quarters.

Recipe reprinted by permission of Food and Wine. All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
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Nutrition Facts per Serving
Yield:   Serves 4
Calories: 404
Fat. Total: 17g
Protein: 59g
Carbohydrates, Total: 1g
Sodium: 312mg
% Cal. from Fat: 38%
Cholesterol: 148mg
Spotlight Recipe Review See all 2 reviews »

Rating: 5
by: Patricia, MO Reviewed: 05/19/2009
This is very similar to my own recipe for lemon-garlic grilled chicken. I use more lemon, or sometimes lime, and marinate for about 2 hours for very moist chicken. I also always use boneless, skinless breasts. This is very good for company or anytime and is just as good with or without the red pepper. Be sure to cook long enough but not too long or will be dry. Juices should run clear, not pink.
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