Ingredients
  • 6   
    skinless, boneless chicken breast halves (about 1-1/2 pounds total)
  • 1/4  cup 
    olive oil
  • 6   cloves 
    garlic, minced
  • 1   tablespoon 
    finely shredded lemon peel
  • 2   teaspoons 
    snipped fresh thyme
  • 1   teaspoon 
    snipped fresh rosemary
  • 1/4 - 1/2  teaspoon 
    crushed red pepper
  • 1/4  teaspoon 
    salt
  • 1/8 - 1/4  teaspoon 
    ground black pepper
  •  
    Fresh thyme sprigs (optional)
  •  
    Lemon wedges (optional)
Directions
1.
Place chicken in a resealable plastic bag set in a shallow bowl. For marinade, in a small bowl, combine oil, garlic, lemon peel, the snipped thyme, rosemary, crushed red pepper, salt, and black pepper. Pour marinade over chicken. Seal bag; turn to coat chicken. Marinate in the refrigerator for 2 to 4 hours, turning bag occasionally.
2.
Drain chicken, discarding marinade. Place chicken on the rack of an uncovered grill directly over medium coals. Grill for 12 to 15 minutes or until chicken is no longer pink (170 degrees F), turning once halfway through grilling. If desired, garnish with fresh thyme sprigs and lemon wedges. Makes 6 servings.
Nutrition information
Per Serving: cal. (kcal) 188, Fat, total (g) 8, chol. (mg) 66, sat. fat (g) 1, carb. (g) 1, fiber (g) 0, pro. (g) 26, sodium (mg) 132, Lean Meat () 4, Fat () 1, Carb Choice () 0, Percent Daily Values are based on a 2,000 calorie diet
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