Grilled chicken with lemon and thyme for a tasty dinner

Ingredients for Grilled chicken with lemon and thyme

• 45 ml extra-virgin olive oil, divided

• 1,350 g skin-on, bone-in chicken breasts

• kosher salt, freshly ground pepper

• 2 lemons

• 4 garlic cloves, crushed

• 3 large sprigs thyme

• 150 g torn pitted Castelvetrano olives

How to make Grilled chicken with lemon and thyme

1. Prepare the grill for 2-zone heat. For a gas grill, set one burner to medium-high and one or two burners to low. For a charcoal grill, bank most of the coals on one side. Lightly oil the grill grate.

2. Pat the chicken breasts dry and season generously all over with salt and pepper. Place them on a rimmed baking tray and let them sit at room temperature for at least 30 minutes and up to 1 hour.

3. Thinly slice 1 lemon crosswise into rounds and remove any seeds. Place half of the lemon slices in a small bowl. Add the garlic and 1 tablespoon of oil, tossing to coat. Season with salt and pepper, then set aside the remaining lemon slices for serving.

4. Slice the remaining lemon in half and squeeze the juice into another small bowl; you should have about 60 ml. Set this aside.

5. Pat the chicken dry again, as the salt will have drawn out more moisture, and rub it with 2 tablespoons of oil.

6. Grill the oiled lemon slices over the hot side of the grill, turning once, until charred in spots, about 3 minutes. Transfer to a plate.

7. Place the chicken on the cooler side of the grill, skin side down, and grill until the skin is browned and starting to crisp, about 15–20 minutes.

8. Turn the chicken over, cover the grill, and continue to grill until an instant-read thermometer inserted into the thickest part of the breasts registers 70 °C, about 8–10 minutes longer. If desired, uncover the grill, move the chicken to the hotter side, and lightly char for a minute or two.

9. Transfer the chicken to a cutting board and let it rest for 10–15 minutes.

10. Pull the chicken meat from the bones and slice it into 1.25 cm thick pieces. Place the slices on a rimmed platter, overlapping them slightly.

11. Scatter thyme sprigs, olives, grilled lemon slices, and the reserved fresh lemon slices over the chicken. Season with additional salt and pepper, then drizzle the reserved lemon juice and the remaining 120 ml of oil over the top.

12. Let the dish sit for at least 15 minutes and up to 1 hour before serving.

Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.