Yield: 1 servings
| Measure | Ingredient |
|---|---|
| ¾ cup | Freshly squeezed lemon juice; (4 lemons) |
| ¾ cup | Good olive oil |
| 2 teaspoons | Kosher salt |
| 1 teaspoon | Freshly ground black pepper |
| 1 tablespoon | Minced fresh thyme leaves; (1/2 teaspoon dried) |
| 2 pounds | Boneless chicken breasts; halved and skin |
| \N \N | ; removed |
Whisk together the lemon juice, olive oil, salt, pepper, and thyme. Pour over the chicken breast in a nonreactive bowl. Cover and marinate in the refrigerator for 6 hours or overnight.
Heat a charcoal grill and cook the chicken breast for 10 minutes on each side, until just cooked through. Cool slightly and cut diagonally in ½-inch thick slices.
Skewer with wooden sticks.
Converted by MC_Buster.
Per serving: 5 Calories (kcal); trace Total Fat; (8% calories from fat); trace Protein; 1g Carbohydrate; 0mg Cholesterol; 3761mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates
Recipe by: COOKING LIVE PRIMETIME SHOW #CPOOO8 Converted by MM_Buster v2.0n.