Ina’s Grilled Lemon Chicken Recipe
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This work is licensed under a Creative Commons Attribution-Noncommercial 3.0 License
Ingredients
⅓ cup lemon juice, fresh squeezed⅓ cup olive oil
1 teaspoon celtic sea salt
½ teaspoon ground black pepper
1 ½ teaspoons fresh thyme leaves, minced
1 pound boneless chicken breasts, halved and skins removed
1 head Romaine lettuce, remove bottom and chiffonade leaves
2 large carrots, grated or juilenned
"Peanut" Sauce
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How to make Ina’s Grilled Lemon Chicken
- In a medium bowl, whisk together lemon juice, olive oil, salt, pepper and thyme to make marinade
- Place chicken breasts in a pyrex 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
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