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Grilled Lemon Pepper Chicken Breasts with Thyme Gremolata


1/4 cup fresh lemon juice
1 tablespoon coarsely ground black pepper
Salt
1/2 cup extra-virgin olive oil
3 whole boneless skinless chicken breasts

GREMOLATA
1 tablespoon fresh thyme leaves
2 large garlic cloves, minced
1 teaspoon freshly grated lemon zest

GARNISH
Lemon slices
Thyme sprigs

In a bowl whisk together lemon juice, pepper and salt to taste and add oil in a stream, whisking until marinade is emulsified. With a rolling pin or smooth side of a meat pounder flatten chicken 1/4-inch thick between sheets of plastic wrap. In a large resealable plastic bag marinate chicken in marinade, chilled, 30 minutes. Prepare grill.

Make gremolata: In a small bowl stir together gremolata ingredients. Grill chicken on an oiled rack set 5 to 6 inches over glowing coals until just cooked through, about 2 minutes on each side. Serve chicken sprinkled with gremolata and garnished with lemon and thyme.

Yield: 6 servings




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