Makes: 4 Servings
Prep: 20 mins
Marinate: 1 hr
Grill: 12 mins – 15 mins
4 skinless, boneless chicken breast halves (about 1 1/4 pounds total)
1/2 cup reduced-sodium chicken broth
1 tablespoon finely shredded lemon peel (zest)
1/4 cup lemon juice
1 tablespoon finely snipped fresh lemon thyme or thyme
1/4 teaspoon ground black pepper
2 lemons, halved
Fresh lemon thyme or thyme sprigs, optional
Place the chicken in a resealable plastic bag in a shallow bowl. For marinade, in a small bowl stir together chicken broth, lemon peel, lemon juice, 1 tablespoon thyme, and pepper. Pour over chicken. Seal bag. Marinate in the refrigerator for 1 to 2 hours, turning bag occasionally. Drain chicken, reserving marinade.
Grill chicken on the rack of an uncovered grill directly over medium coals for 12 to 15 minutes or until no longer pink (170 degrees F), turning and brushing with marinade halfway through grilling. Discard any remaining marinade. Add lemon halves to grill for the last 3 minutes of grilling.
Serve chicken with grilled lemons and, if desired, top with additional fresh thyme.