I got this recipe from my friend Julie, who had it at her son’s wedding. We grilled this for our 4th of July barbecue one year and it turned out so moist and delicious!
- 1/4 cup olive oil
- 3/4 cup fresh lemon juice (about 4 lemons)
- 2 teaspoons kosher salt
- 1 teaspoon fresh black pepper
- 1 Tablespoon minced fresh thyme leaves (or 1/2 teaspoon dried)
- 2 lbs (or slightly more, if needed) boneless chicken breast
Whisk together oil, lemon juice, salt, pepper and thyme. Pour over the chicken, either in a non-reactive bowl or a zip-top bag and marinate in the fridge for 6 hours or overnight.