Barefoot Contessa Grilled Lemon Chicken

I received this cookbook as a Christmas present and I thought I would check out Ina Garten’s grilled chicken recipe.  I made it with a few tweaks and without the skewers.

Here are my ingredients:
3/4 cup freshly squeezed lemon juice [I used the bottled organic “Italian Volcano Lemon Juice” from Costco.]
3/4 cup good olive oil [I used Organic Extra Virgin Olive Oil.]
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper [I added a teaspoon of garlic pepper too.]
1 tablespoon minced fresh thyme leaves, or 1/2 teaspoon dried thyme
[I used dried oregano and basil instead of thyme.]
2 pounds boneless chicken breasts, halved and skin removed

Directions are simple:
Whisk together the lemon juice, olive oil, salt, pepper, and dried herbs. Pour over the chicken breasts in a nonreactive bowl. Cover and marinate in the refrigerator for 6 hours or overnight. [I let the chicken marinate for 4 hours. I’m sure the longer the better.]
I really like the way this recipe turned out. The chicken was so moist and flavorful. Try it, you’ll like it!

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