In a shallow dish, combine the lemon juice with the thyme, red-pepper flakes, garlic, oil, salt, and black pepper. Coat the chicken with the mixture. Grill the chicken breasts over moderately high ...

If you like your chicken to have a kick, try adding dried red pepper flakes. I start with a 1/2 a teaspoon. Don’t leave out the lemon juice entirely, as the acid helps to balance the flavor of ...

Directions . In a small bowl, combine the first nine ingredients. Pour 1/3 cup marinade into a large resealable plastic bag; ...

4 skinned and deboned chicken breasts, about 6 ounces each 6 sprigs fresh thyme Combine the soy, pecan oil, lemon juice and black pepper, and whisk to combine. Add the thyme sprigs and pour the ...

4. Remove chicken from marinade and set aside lemon slices. Season chicken with salt and pepper and grill on hottest part of the fire for about 7-9 minutes per side, spooning leftover marinade over ...

J. Kenji López-Alt has a clever trick for keeping grilled chicken breasts tender: He slathers them with mayonnaise, then lets them marinate up to 24 hours before grilling.

Eating in New York City. Readers’ Favorites: From $$$$ tasting-menu splurges to a celebrated Brooklyn sandwich shop, here are the places from our 2025 list of the 100 Best Restaurants in New ...

1/2 tsp black pepper. 8 wooden skewers, soaked. Instructions. 1) Marinate the Chicken: Mix olive oil, lemon juice, garlic, herbs, salt, and pepper. Toss chicken cubes in marinade and let sit for ...