This simple recipe has become one of my “every other week” must make dishes. Most of the time I make a double batch which means we enjoy the chicken with fresh veggies for dinner and then I use the extra for chicken salad, sandwiches or in pasta. Simple, quick and packed with flavor…so simple and oh, so good! When you’ve got a good recipe that you can depend on, you just find extra ways to use it and this one fits the bill.
Other great recipes that do double duty:
- Slow Cooker Shredded Mexican Chicken
- Sweet Heat BBQ Chicken
- Crock Pot Sweet & Savory Ham
- Cranberry Pecan Slaw
- Busy Day Slow Cooker Pot Roast
Simple, quick and packed with flavor…so simple and oh, so good! Make a double batch and enjoy the chicken with fresh veggies for dinner and then have extra for chicken salad, sandwiches or in pasta.
- 1/2 cup olive oil
- 1 lemon - sliced
- 2 sprigs of fresh thyme or 1/2 teaspoon dried
- 1 teaspoon salt
- 1/2 teaspoon fresh cracked pepper
- 4-6 boneless skinless chicken breasts
- 1 lemon - quartered
- fresh parsley
In a small bowl, mix olive oil, salt and pepper.
Place chicken in a large zip top bag along with sliced lemon and thyme. Pour olive oil mixture over chicken. Seal bag and place in refrigerator to marinate for 2 to 3 hours.
Heat grill to medium high heat. Place chicken on grill and cook until internal temperature reaches 160 degrees.
Remove chicken from grill and tent with foil. Place lemon wedges on grill. Cook until seared on each side.
Remove lemons from grill and squeeze over chicken. Serve immediately. Can be stored in airtight container in refrigerator.
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