Ina’s Grilled Lemon Chicken |
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Prep Time: 360 Minutes Cook Time: 10 Minutes |
Ready In: 370 Minutes Servings: 6 |
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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. /inas-grilled-lemon-chicken/ Ingredients:
1/3 cup lemon juice, fresh squeezed |
1/3 cup olive oil |
1 teaspoon celtic sea salt |
1/2 teaspoon ground black pepper |
1 1/2 teaspoons fresh thyme leaves, minced |
1 lb boneless chicken breast, halved and skins removed |
1 head romaine lettuce, remove bottom and chiffonade leaves |
2 large carrots, grated or juilenned |
Directions:
1. 1. In a medium bowl, whisk together lemon juice, olive oil, salt, pepper and thyme to make marinade.
2. 2. Place chicken breasts in a pyrex dish, then pour marinade over chicken and refrigerate for 6 hours to overnight.
3. 3. Heat grill and cook chicken breasts for 10 minutes on each side until cooked through.
4. 4. Cool chicken and cut diagonally into 1/2 inch thick slices.
5. 5. Place chiffonaded Romaine on a serving platter, then top with julienned carrots.
6. 6. Place chicken over vegetables and serve with Peanut Sauce.
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