GRILLED CHICKEN WITH LEMON AND THYME RECIPE

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Grilled Chicken with Lemon and Thyme Recipe image

Provided by charlotteh371

Number Of Ingredients 7

3 Tbsp. plus ½ cup extra-virgin olive oil, divided, plus more for grill
4 skin-on, bone-in chicken breasts (about 3 lb.)
Kosher salt, freshly ground pepper
2 lemons
4 garlic cloves, crushed
3 large sprigs thyme
1 cup torn pitted Castelvetrano olives

Steps:

  • 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). 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 ¼ cup). Set aside. 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°, 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 ½" 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 ½ cup oil over. Let sit at least 15 minutes and up to 1 hour before serving.

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