Grilled Citrusy Thyme Chicken Breasts

This is the perfect summer grill item that pairs beautifully with any number of white wines that mimic the herby, citrus vibes of the marinade. This is the perfect entree for your al fresco meal accompanied by fresh salads and some good crusty bread.

Ingredients

-4 (6-ounce) boneless, skinless chicken breasts

-1/4 cup extra virgin olive oil

-1½ teaspoons kosher salt

-1 teaspoon fresh crushed black pepper

-Pinch or red pepper flakes

-2 tablespoons chopped fresh lemon thyme leaves (regular thyme is a fine substitute)

-4 garlic cloves, crushed and peeled

-3 lemons: 1 zested, 2 juiced and 1 sliced into rounds

Method

• Place chicken breasts between two sheets of parchment or plastic wrap. Using a mallet or rolling pin, pound each to an even thickness of ½ inch. Any thinner and they may dry out

• Place all the ingredients except the chicken and sliced lemons in a shallow bowl large enough to hold the chicken and whisk to combine.  Add the chicken and toss to coat.  Cover and refrigerate for 1-2 hours

•  Light the grill, building a hot fire, or heat your gas grill to high. Once grill is fully heated and cleaned, place chicken on the grill. Cook until undersides are browned and chicken is about halfway cooked, 3 to 5 minutes. Flip breasts and grill until cooked through, 3 to 5 minutes more. If there is any resistance to turning the chicken over, it is not ready.

• Simultaneouldy grill the lemons on both sides until slightly charred.

•  Transfer chicken to a platter. Drizzle with a little additional extra virgin olive oil and garnish with some fresh basil or mint leaves and the grilled lemon slices.

Wine Pairings

California Chardonnay, White Burgundy, Chablis, Sauvignon Blanc