Serves 4 – 6
4 boneless, skinless chicken breasts or 8 skinless chicken thighs
1 ½ teaspoons kosher salt
1 teaspoon black pepper
2 tablespoons chopped thyme leaves
4 garlic cloves, peeled and roughly chopped
2 lemons
2 tablespoons extra-virgin olive oil, more as needed
Torn basil or mint leaves, as needed
Preparation:
Place chicken between two sheets of parchment or plastic wrap. Using a mallet or rolling pin, pound each to an even thickness of 1/2 inch. Do not make them any thinner or they could dry out.
Place chicken in a large bowl and toss with salt, pepper, thyme, garlic and the zest and juice of 1 lemon. Mix in olive oil. Cover and refrigerate 1 to 2 hours.
Remove chicken from fridge while you heat the grill. If you don’t have a grill, you can easily use a grill pan. Take chicken out of marinade, lightly shaking off excess marinade. Grill chicken.
Transfer chicken to a platter. Drizzle with olive oil and garnish with additional lemon juice, and basil or mint leaves. Serve and enjoy.
Recipe adapted from the New York Times, Melissa Clark.
