Lemon Thyme Chicken
- 6 Chicken Breasts, skin on preferable
- Juice of 4 lemons
- 1 tablespoon minced garlic
- 1 cup good olive oil
- 2 T. fresh Thyme
- Kosher salt and pepper
Place lemon juice in metal bowl. Slowly whisk in olive oil. Add Thyme and check for salt and pepper. Set aside. Pound chicken with meat mallet until same thickness all over. Add chicken to marinade and leave at room temperature for an hour or refrigerated for 4 hours. Grill on high heat until just done.