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Lemon Thyme Grilled Chicken

Categories: Allergy-Free, On the Grill, Quick to fix
Type: Main Dishes

Delicious, versatile, and quick, this herbed lemon-scented grilled chicken is perfect for any meal.

Prep Time: 5M, plus marinating

Cooking Time: 18M-20M(grilled or broiled), 30 minutes (roasted)

Serves: serves 4


Dairy, egg, gluten, & nut free

  • 8 chicken thighs or drumsticks or 4 chicken breasts on the bone with skins
  • juice of 1 lemon
  • 1 garlic clove, crushed
  • 2 tsp fresh thyme leaves
  • 1/2 tsp finely chopped fresh rosemary
  • 4 tbsp olive oil
  • salt and pepper to season
  • finely grated zest of 1 lemon

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  1. Marinate the chicken pieces in the lemon juice (reserve the squeezed lemon halves for later), garlic, herbs, 2 tablespoons of the oil, and a little salt and pepper for at least an hour.
  2. Preheat the broiler or grill to medium. Grill or broil the chicken pieces, skin side down, 4 inches from the heat for 10 minutes, then turn over. Brush with any remaining marinade and grill or broil until cooked through, another 8-10 minutes. Alternatively, roast in the oven at 375° F for about 30 minutes. Put the squeezed lemon halves into the roasting pan for added flavor.
  3. Transfer to warm serving plates and spoon any pan juices over. Garnish with the lemon zest before serving.
  • Serve with a salad of chopped tomatoes, chickpeas, and finely sliced red onions dressed with olive oil and wine vinegar, or mixed salad greens with a honey and mustard dressing.


: Replace the thyme and rosemary with a handful of torn fresh basil leaves, which should be scattered over the chicken 10 minutes before the end of the cooking time.

excerpted from:

Excerpted from Allergy-Free Cookbook.
Copyright © 2009 Dorling Kindersley Limited.
Buy this book now!

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