Courtesy of Barefoot Contessa by Ina Garten
3/4 c freshly squeezed lemon juice (4 lemons)
3/4 c olive oil
2 tsp kosher salt
1 tsp pepper
1 T thyme leaves, minced
2 lbs chicken breast, boneless, halved & skin removed
Whisk together the lemon juice, olive oil, salt, pepper and thyme. Pour over the chicken breasts in a nonreactive bowl. Cover and marinate in refrigerator for 6 hours or overnight.
Cook chicken on Grill.
serve with Satay Dip
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