Ina’s Grilled Lemon Chicken Recipe

INGREDIENTS

• ⅓ cup lemon juice, fresh squeezed

• ⅓ cup olive oil

• 1 teaspoon celtic sea salt

• ½ teaspoon ground black pepper

• 1 ½ teaspoons fresh thyme leaves, minced

• 1 pound boneless chicken breasts, halved and skins removed

• 1 head Romaine lettuce, remove bottom and chiffonade leaves

• 2 large carrots, grated or juilenned

INSTRUCTIONS

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 ½ 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