(And, surprisingly, after eating it for 5 years no one is tired of it yet.)
If you have kids eating this too you can omit the crushed red pepper, and if you are out of thyme; oregano or an Italian herbs blend works great too.
o 2 tablespoons olive
oil, plus more for grates
o 2 garlic cloves or
½ tablespoon garlic powder
o ¼ cup lemon juice
o 1 teaspoon dried
thyme
o ¼ teaspoon crushed red-pepper
flakes (optional)
o Coarse salt and
ground pepper
o 4 boneless,
skinless chicken breasts, trimmed of excess fat
Heat grill to high;
lightly oil grates. Mince garlic cloves, and place in a shallow dish or
resealable plastic bag. Add lemon juice, oil, thyme and red-pepper; season with
salt and pepper. Add chicken, and toss to coat. Let stand at room temperature
at least 5 minutes and up to 1 hour.
*Grill chicken over low heat until
opaque throughout, 6-8 minutes per side. Let rest about 5 minutes before
serving.
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