Grilled Lemon Pepper Chicken Breasts with Thyme Gremolata

• 1/4 cup fresh lemon juice
• 1 tablespoon coarsely ground black pepper
• Salt
• 1/2 cup extra-virgin olive oil
• 3 whole boneless skinless chicken breasts
• 1 tablespoon fresh thyme leaves
• 2 large garlic cloves, minced
• 1 teaspoon freshly grated lemon zest
• Lemon slices
• Thyme sprigs

1. In a bowl whisk together lemon juice, pepper and salt to taste and add oil in a stream, whisking until marinade is emulsified.
2. With a rolling pin or smooth side of a meat pounder flatten chicken 1/4-inch thick between sheets of plastic wrap.
3. In a large resealable plastic bag marinate chicken in marinade, chilled, 30 minutes.
4. Prepare grill.
5. Make gremolata: In a small bowl stir together gremolata ingredients.
6. Grill chicken on an oiled rack set 5 to 6 inches over glowing coals until just cooked through, about 2 minutes on each side.
7. Serve chicken sprinkled with gremolata and garnished with lemon and thyme.

lemon juice, ground black pepper, salt, extravirgin olive oil, chicken breasts, thyme, garlic, freshly grated lemon zest, lemon slices, thyme

Taken from www.foodnetwork.com/recipes/grilled-lemon-pepper-chicken-breasts-with-thyme-gremolata.html (may not work)