In the spring and summer, I grill everything.
That’s a lie. I grill all year-long. But, like most people, I fire up the grill most often between May and September…okay, October.
I love the smoky flavors of grilled meat and vegetables, but I’m not always in the mood for a piece of meat covered in Sweet Baby Ray’s. So I like to switch things up by using other flavors. This recipe is delicious with any piece of chicken. The time I used chicken thighs. The lemon not only flavors the chicken, it tenderizes it too! It’s best to let the chicken marinate overnight for a more intense flavor.
Put all the marinade ingredients in a bowl and whisk together thoroughly.
Once the marinade is prepared, put the chicken in a container and pour the marinade on top. A zip-top bag is ideal because you can squeeze out all the air from the bag to allow the most direct contact of the chicken with the marinade. Place it in the fridge for at least 3 hours.
When you’re ready, grill the chicken, SKIN SIDE UP first. I do this so that the chicken can fully cook without charring the skin. Don’t let the grill get too hot and keep an eye out for flare-ups.
- 6 pieces of chicken, preferably thighs or breasts (cut in half).
- 4 tbs fresh lemon juice
- 2 tbs olive oil
- 1 tb dried thyme
- 3 cloves garlic, minced,
- 3 tsp salt
- 2 tsp black pepper
- In a bowl, combine lemon juice, olive oil, thyme, garlic, salt and pepper. Whisk together thoroughly.
- Pour marinade over chicken in a container or zip-top bag.
- Refrigerate for at least 3 hours.
- Grill chicken, skin side up, over medium high heat for 10-12 minutes.
- Turn chicken and cook, skin side down, for an additional 5-7 minutes.