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Ina's Grilled Lemon Chicken
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Servings
2
Ingredients
⅓
cup
lemon juice, fresh squeezed
⅓
cup
olive oil
1
teaspoon
celtic sea salt
½
teaspoon
ground black pepper
1½
teaspoons
fresh thyme leaves, minced
1
pound
boneless chicken breasts, halved (not butterflied) and skins removed
1
head
Romaine lettuce, remove bottom and chiffonade leaves
2
large carrots, grated or
julienned
"Peanut" Sauce
Instructions
In a
medium bowl
,
Whisk
together lemon juice, olive oil, salt, pepper and thyme to make marinade
Place chicken breasts in a
9 x 13 inch baking dish
, then pour marinade over chicken and refrigerate for 6 hours to overnight
Heat grill and cook chicken breasts for 10 minutes on each side until cooked through
Cool chicken and cut diagonally into ½ inch thick slices
Place chiffonaded Romaine on a serving platter, then top with julienned carrots
Place chicken over vegetables and serve with "Peanut" Sauce
Prep Time
20
minutes
mins
Marinate Time
6
hours
hours
Cook Time
20
minutes
mins
Total Time
6
hours
hrs
40
minutes
mins
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Equipment
Medium Bowl
Whisk
9 x 13 Inch Baking Dish
Tried this recipe?
Mention
@elanaspantry
or tag
#elanaspantry
!