Greek Chicken with Lemon and Thyme

Serves two

Zest of ½ lemon

Juice of ½ lemon

¼ c. olive oil

1 t. dried thyme, rubbed between your fingers, or 2 t. fresh thyme leaves

Pinch of sea salt

2 boneless, skinless chicken breasts, or 6 chicken tenders

Whisk together first 5 ingredients in a shallow bowl. Add chicken, turning to coat in the marinade. Cover with plastic wrap, and refrigerate for at least an hour, basting the chicken with the marinade a couple of times.

Preheat gas or charcoal grill, stovetop grill pan, or countertop electric grill. When it’s good and hot, grill the chicken until golden and cooked through. Don’t overcook!