- 1/4 cup fresh lemon juice
- 1 tablespoon coarsely ground black pepper
- 1/2 cup extra-virgin olive oil
- 3 whole boneless skinless chicken breasts (about 2 1/4 pounds), halved
- 1 tablespoon fresh thyme leaves
- 2 large garlic cloves, minced
- 1 teaspoon freshly grated lemon zest
- 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.
- 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.
- In a small bowl stir together gremolata ingredients.