Grilled Chicken Breasts With Lemon And Thyme

• 1 1/2 tablespoons lemon juice
• 1/4 teaspoon dried thyme
• 1/2 teaspoon dried red-pepper flakes
• 1 clove garlic, minced
• 1/4 cup olive oil
• 1/4 teaspoon salt
• 1/4 teaspoon fresh-ground black pepper
• 4 bone-in chicken breasts (about 2 1/4 pounds in all)

1. Light the grill or heat the broiler. 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.
2. Grill the chicken breasts over moderately high heat or broil them for 8 to 10 minutes. Turn and cook until the chicken is just done, about 10 minutes longer.
3. Variations: Try any dried herb you like in place of the thyme. Marjoram, oregano, rosemary, or sage are all good choices.: Use boneless, skinless chicken breasts instead of bone-in breasts. Grill them until just done, about five minutes per side over moderately high heat.: Use a quartered chicken instead of bone-in breasts. Cook the breast sections as directed in Step 2 and allow thirteen minutes per side for the leg quarters.
4. Wine Recommendation: Red pepper can be difficult to pair with wine as it accentuates the bitterness of the alcohol. So, bypass high-alcohol wines and try an herbal, light-bodied sauvignon blanc from Collio.

lemon juice, thyme, redpepper, clove garlic, olive oil, salt, freshground black pepper, chicken

Taken from www.myrecipes.com/recipe/grilled-chicken-breasts-with-lemon-thyme (may not work)