Recipe(tried): Grilled Lemon Pepper Chicken Breasts with Thyme Gremolata

GRILLED LEMON PEPPER CHICKEN BREASTS WITH THYME

3 whole boneless, skinless chicken breasts
1/4 cup fresh lemon juice
1 tbsp coarsely ground black pepper
Salt, to taste
1/2 cup extra-virgin olive oil
FOR THE GREMOLATA:
1 tbsp fresh thyme leaves
2 large garlic cloves, minced
1 tsp freshly grated lemon zest
Lemon slices (for garnish)
Thyme sprigs (for garnish)

With a rolling pin or smooth side of a meat pounder flatten chicken 1/4-inch thick between sheets of plastic wrap. Place chicken in a large resealable plastic bag; set aside.

In a bowl whisk together lemon juice, black pepper and salt to taste. Add oil in a stream, whisking until marinade is emulsified. Pour over chicken in the bag and marinade in the refrigerator for 30 minutes.

In a small bowl stir together gremolata ingredients.

Prepare grill. Grill chicken on an oiled rack set 5- to 6-inches over glowing coals until just cooked through, about 2 minutes on each side.

Serve chicken sprinkled with gremolata and garnished with lemon and thyme.

Makes 6 servings