grilled-lemon-pepper-chicken-breasts-with-thyme-gremolata-10505.json

{
    "directions": [
        "In a bowl whisk together lemon juice, pepper, and salt to taste and add oil in a stream, whisking until marinade is emulsified. With a rolling pin or smooth side of a meat pounder flatten chicken 1/4 inch thick between sheets of plastic wrap. In a large resealable plastic bag marinate chicken in marinade, chilled, 30 minutes.",
        "Prepare grill.",
        "Grill chicken on an oiled rack set 5 to 6 inches over glowing coals until just cooked through, about 2 minutes on each side.",
        "Serve chicken sprinkled with gremolata and garnished with lemon and thyme.",
        "In a small bowl stir together gremolata ingredients."
    ],
    "ingredients": [
        "1/4 cup fresh lemon juice",
        "1 tablespoon coarsely ground black pepper",
        "1/2 cup extra-virgin olive oil",
        "3 whole boneless skinless chicken breasts (about 2 1/4 pounds), halved",
        "1 tablespoon fresh thyme leaves",
        "2 large garlic cloves, minced",
        "1 teaspoon freshly grated lemon zest",
        "lemon slices",
        "thyme sprigs"
    ],
    "language": "en-US",
    "source": "www.epicurious.com",
    "tags": [
        "Chicken",
        "Marinate",
        "Quick & Easy",
        "Low Cal",
        "Backyard BBQ",
        "Lemon",
        "Grill",
        "Chill",
        "Grill/Barbecue",
        "Thyme",
        "Gourmet"
    ],
    "title": "Grilled Lemon Pepper Chicken Breasts with Thyme Gremolata",
    "url": "http://www.epicurious.com/recipes/food/views/grilled-lemon-pepper-chicken-breasts-with-thyme-gremolata-10505"
}