Inas Grilled Lemon Chicken

• 13 cups Lemon Juice, Freshly Squeezed
• 13 cups Olive Oil
• 1 teaspoon Celtic Sea Salt
• 1/2 teaspoons Ground Black Pepper
• 1- 1/2 teaspoon Fresh Thyme Leaves, Minced
• 1 pound Boneless Chicken Breasts, Halved And Skin Removed
• 1 head Romaine Lettuce, Remove Bottom And Chiffonade Leaves
• 2 whole Large Carrots, Grated Or Juilenned

1. 1.
2. In a medium bowl, whisk together lemon juice, olive oil, salt, pepper and thyme to make the marinade.
3. 2.
4. Place chicken breasts in a pyrex dish, then pour marinade over the chicken and refrigerate for 6 hours to overnight.
5. 3.
6. Heat grill and cook chicken breasts for 10 minutes on each side until cooked through.
7. 4.
8. Cool chicken and cut diagonally into 1/2-inch thick slices.
9. 5.
10. Place romaine lettuce chiffonade on a serving platter, then top with julienned carrots.
11. 6.
12. Place chicken over vegetables and serve with Peanut Sauce (http://www.elanaspantry.com/tangy-peanut-sauce/).

lemon juice, olive oil, salt, ground black pepper, thyme, chicken breasts, head romaine lettuce, carrots

Taken from tastykitchen.com/recipes/special-dietary-needs/gluten-free/inae28099s-grilled-lemon-chicken/ (may not work)