grilled chiken breasts

 

Grilled Chicken Breasts with Lemon-Thyme Sauce

A lemon-thyme sauce for grilled chicken is the star of this simple recipe.

PHOTO: KATE SEARS

Prep Time:

20 mins

Total Time:

50 mins

Yield:

6 to 8 Serves

Ingredients

• 8 boneless, skinless chicken breasts (each about 8 ounces)

• ¼ cup fresh lemon juice

• 1 tablespoon chopped fresh thyme leaves

• ¾ teaspoon sugar

• ½ teaspoon red-pepper flakes (optional)

• ½ cup extra-virgin olive oil, plus more for grill

• Kosher salt and freshly ground pepper

Directions

1. Pound chicken:

   Place chicken breasts between two layers of plastic wrap and lightly pound them to an even thickness (about 1/2 inch). Let stand at room temperature about 30 minutes.

2. Make sauce:

   While chicken rests, whisk together lemon juice, thyme, sugar, red-pepper flakes, oil, and 2 teaspoons salt.

3. It can be tempting to use the sauce as a marinade, but we'd recommend against it. Not only will this approach prolong cooking time, but it increases the risk of flare-ups on the grill, as well.

4. Season chicken:

   Season both sides of chicken with salt and pepper.

5. Prepare grill:

   Prepare grill for direct-heat cooking; let grates get very hot (this ensures a good sear without drying out meat).

6. Cook chicken:

   Oil grates and cook chicken, turning occasionally, until charred in places and cooked through, 8 to 10 minutes total.

7. Space out the chicken so it cooks evenly.

8. Serve:

   Transfer to a serving dish. Pour or spoon sauce over pieces while still warm; serve.

How to Know Chicken Is Cooked

Insert an instant-read thermometer into the thickest part of the chicken. If it reads 165 degrees, it's fully cooked.