Ina’S Grilled Lemon Chicken - cooking recipe

Ingredients

1/3 cup lemon juice, fresh squeezed
1/3 cup olive oil
1 teaspoon celtic sea salt
1/2 teaspoon ground black pepper
1 1/2 teaspoons fresh thyme leaves, minced
1 lb boneless chicken breast, halved and skins removed
1 head romaine lettuce, remove bottom and chiffonade leaves
2 large carrots, grated or juilenned

Preparation

1. In a medium bowl, whisk together lemon juice, olive oil, salt, pepper and thyme to make marinade.
2. Place chicken breasts in a pyrex dish, then pour marinade over chicken and refrigerate for 6 hours to overnight.
3. Heat grill and cook chicken breasts for 10 minutes on each side until cooked through.
4. Cool chicken and cut diagonally into 1/2 inch thick slices.
5. Place chiffonaded Romaine on a serving platter, then top with julienned carrots.
6. Place chicken over vegetables and serve with \"Peanut\" Sauce.