Grilled Chicken with Lemon and Thyme
Grilled Chicken with Lemon and Thyme is a flavorful Continental Global Delicacies dish prepared with quality ingredients. Prepare a 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).
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionPrepare a 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 grate.
Pat chicken breasts dry; season generously all over with salt and pepper.
Place on a rimmed baking sheet; let sit at room temperature at least 30 minutes and up to 1 hour.
Thinly slice 1 lemon crosswise into rounds; pluck out seeds.
Place half of lemon slices in a small bowl.
Add garlic and 1 Tbsp. oil and toss to coat; season with salt and pepper.
Set remaining lemon slices aside for serving.
Slice remaining lemon in half and squeeze juice into another small bowl (you should have about 1/4 cup).
Pat chicken dry again (the salt will have drawn out more moisture) and rub with 2 Tbsp. oil.
Grill oiled lemon slices over hot side of grill, turning once, until charred in spots, about 3 minutes.
Transfer to a plate.
Grill chicken on cooler side of grill, skin side down, until skin is browned and starting to crisp, 15–20 minutes.
Turn chicken over, cover, and continue to grill until an instant-read thermometer inserted into the thickest part of breasts registers 160°F, 8–10 minutes longer.
If desired, uncover grill, move chicken over to hotter side, and lightly char a minute or two.
Transfer to a cutting board and let rest 10–15 minutes.
Pull chicken meat from bones and slice 1/2" thick.
Place on a rimmed platter, shingling slices.
Scatter thyme sprigs, olives, grilled lemon slices, and reserved fresh lemon slices over.
Season with more salt and pepper; drizzle reserved lemon juice and remaining 1/2 cup oil over.
Let sit at least 15 minutes and up to 1 hour before serving.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome non-vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.