Fresh herbs are not only easy to grow but add so much flavor to summer meals. My little herb garden is growing very well this summer, in fact I need to find more ways to use the herbs before they go to flower. I’m growing basil, parsley, oregano and lemon thyme in pots. I was excited to find this recipe in my local newspaper a few weeks ago and wanted to try it. I love it and it gives me a great reason to use my fresh thyme, which is growing really well this year.
And then there’s the mint. It’s planted in the garden and forever amazes me with it’s prolific growth. Truth is I pulled my mint plants last spring to make way for an even more aggressive hosta plant. But as I suspected, I didn’t get it all and sure enough I’ve got mint growing up in various spots because it just can’t stay away. I knew I wouldn’t go a year without it poking it’s head out to say “I’m still here. You can’t get rid of me that easily!”
I love how fast this chicken comes together and I love the combination of lemon and thyme.; it tastes fresh and light. First you marinate the chicken in fresh thyme, lemon juice and zest, sea salt, black pepper and olive oil for about an hour. Then cook it on the grill, but be sure to avoid overcooking as it dries out easily. I find myself adding a little more olive oil and lemon juice when ready to serve to keep it moist. It’s simplicity draws me in. Serve with other simple recipes like a Mixed Greens Salad tossed with herbs and healthy oils or a simple Lemony Lemon Cake. Ok there you have it, the perfect meal for an outdoor picnic at Shakespeare or backyard summer meal with family and friends.
One Year Ago: Thai Chicken Satay with Spicy Peanut Sauce
- Lemon and Thyme Grilled Chicken
- 4 (4-ounce) boneless, skinless chicken breasts
- 2 Tbsp chopped fresh thyme leaves
- 1 tsp sea salt
- 1 tsp freshly ground black pepper
- 4 garlic cloves, crushed and peeled
- 1 Tbsp lemon zest
- Juice from 2 lemons, more as needed
- 2 Tbsp extra-virgin olive oil, more as needed
- Torn basil or mint leaves, as needed
- Place chicken breasts 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 breasts in a large bowl and toss with thyme, 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 preheat the grill
- Preheat grill to medium-high. Remove chicken from marinade and discard marinade. Place chicken on the grill. Cook until undersides are browned and chicken is about halfway cooked, 3 to 5 minutes. Flip breasts and grill until cooked through, 3 to 5 minutes more.
- Transfer chicken to a platter. Drizzle with olive oil, season as needed with lemon juice, sea salt and freshly ground black pepper and garnish with lemon wedges and basil or mint leaves.
Recipe Source: appeared in the Idaho Statesman, June 30, 2015 article by Mary Clark from the New York Times News Service.
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