Ina’s Grilled Lemon Chicken
Get ready to elevate your next grilling adventure with this flavorful and refreshing Lemon Thyme Grilled Chicken Salad. Marinated in a zesty mix of lemon juice, olive oil, and aromatic thyme, the tender chicken breasts are then grilled to juicy perfection. Served atop a bed of crisp chiffonaded Romaine lettuce and fresh julienned carrots, this dish is brought together with a delectable "Peanut" Sauce that adds a nutty richness to every bite. Bright, light, and bursting with summer flavors, this salad is a delightful addition to any cookout or gathering.
— Constant Cookbook
Ingredients
- ⅓ cup lemon juice, fresh squeezed
- ⅓ 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 (not butterflied) and skins removed
- 1 head Romaine lettuce, remove bottom and chiffonade leaves
- 2 large carrots, grated or juilenned
- “Peanut” Sauce
Instructions
- In a medium bowl, Whisk together lemon juice, olive oil, salt, pepper and thyme to make marinade
- Place chicken breasts in a 9 x 13 inch baking 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
Yield
Serves 2
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