Author Notes: Everyone loves lemon, rosemary, thyme and the smoke of the grill. This recipe captures all of those wonderful elements. My husband says to tell you it is succulent! —Kingfishercooks
Bone in, skin on chicken breasts
Lemon, quartered, from the half
Sprigs fresh rosemary
Sprigs fresh thyme
Generous pinch or 1/4 t herbes de Provence
Cup olive oil
Salt and pepper
- Place the chicken breasts in a gallon Baggie. If they are huge, cut them in half with kitchen shears
- Squeeze the lemon and toss the pieces into the bag with the rest of the ingredients.
- Let marinate over night. Then grill. Takes about 25 minutes on my gas Weber.
- Let sit 10 minutes and serve with wild rice and green beans.