Author Notes: This recipe utilizes a clever method for flavorful grilled chicken that I discovered in Gourmet magazine. The chicken is not marinated before grilling, instead, with this method, the hot, freshly grilled chicken is dunked in a flavorful sauce, saving "thyme" without sacrificing flavor. This method could also be used for chicken thighs, legs, or bone-in breasts. - chilmarkgal
- 2 pounds boneless, skinless chicken breasts
- 1/4 cup lemon juice
- 1/4 cup olive oil
- 1 tablespoon lemon zest
- 3 tablespoons thyme, chopped
- 1 pinch red chili flakes
- 2 tablespoons dry white wine
- 1.5 teaspoons dijon mustard
- 2 cloves garlic, finely minced
- 1 tablespoon coarse salt, such as Maldon
- Prepare grill (I like to use charcoal). If using gas, turn grill to high heat. If using charcoal, fill chimney starter with charcoal and light. Once the charcoal is hot and most of it is covered with ash, spread charcoal evenly in the bottom of the grill.
- While waiting for the charcoal to light, prepare the sauce by whisking together all the ingredients except the chicken.
- Cut the chicken into strips about 1.5 inches wide and the length of the breast.
- Grill chicken until done, this should take about 3-4 minutes a side but depends on the size of the grill, amount of charcoal used, heat of fire, etc. and is apt to vary.
- As soon as the chicken is done, put it in the sauce and toss to coat.
- This recipe was entered in the contest for Your Best Use of Lemon, Thyme and a Grill