lemon chicken breast
1 Clove garlic, coarsely chopped
2 Teaspoon honey
2 Teaspoon kosher salt
1 Teaspoon freshly ground black pepper
2 Sprig fresh thyme leaves
1 lemon, zest and juice
1/2 Cup high-quality olive oil or vegetable oil
6 (6 oz) boneless, skinless chicken breasts
1 lemon, cut into wedges, for serving
To make the marinade, add the garlic, honey, salt, pepper, thyme, lemon juice and zest to a small mixing bowl. Whisk until the salt crystals and honey dissolve. Slowly whisk in the olive oil.
Place the chicken breast in a large resealable plastic bag and pour the marinade over them, massaging the bag to distribute the marinade evenly.
Refrigerate for 4 hours.
When ready to cook, set Z Grill temperature to 400°F and preheat, lid closed for 15 minutes.
Drain the chicken breasts and discard the marinade.
Arrange the chicken breasts directly on the grill grate and cook until the internal temperature reaches 165°F.
If desired, grill the reserved lemon wedges alongside the chicken, cut sides down, for 15 minutes.
Serve the chicken on a platter or plates with the lemon wedges.