Ina’s Grilled Lemon Chicken

Name: Ina’s Grilled Lemon Chicken
Yield: serves 2-3
Ingredients: ⅓ cup lemon juice, fresh squeezed; ⅓ cup olive oil; 1 teaspoon celtic sea salt; ½ teaspoon ground black pepper; 1 ½ teaspoons fresh thyme leaves, minced; 1 pound boneless chicken breasts, halved and skins removed; 1 head Romaine lettuce, remove bottom and chiffonade leaves; 2 large carrots, grated or juilenned

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serves 2-3 Easy

Total: about 6 1/2 hours Active: 10-15 minutes

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Ingredients (8)

⅓ cup lemon juice, fresh squeezed
⅓ cup olive oil
1 teaspoon celtic sea salt
½ teaspoon ground black pepper
1 ½ teaspoons fresh thyme leaves, minced
1 pound boneless chicken breasts, halved and skins removed
1 head Romaine lettuce, remove bottom and chiffonade leaves
2 large carrots, grated or juilenned

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This gluten free Grilled Lemon Chicken recipe from Ina Garten’s Barefoot Contessa cookbook is easy to make and amazingly delicious.

by elanaspantry

Instructions

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

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