Ina’s Grilled Lemon Chicken

READY IN: 6hrs 10mins
SERVES: 2-3
YIELD: 1 entree
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 1. In a medium bowl, whisk together lemon juice, olive oil, salt, pepper and thyme to make marinade.
  • 2. Place chicken breasts in a pyrex dish, then pour marinade over chicken and refrigerate for 6 hours to overnight.
  • 3. Heat grill and cook chicken breasts for 10 minutes on each side until cooked through.
  • 4. Cool chicken and cut diagonally into ½ inch thick slices.
  • 5. Place chiffonaded Romaine on a serving platter, then top with julienned carrots.
  • 6. Place chicken over vegetables and serve with "Peanut" Sauce.
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