Ingredients Meat & Poultry Chicken Chicken Breast Recipes Grilled Chicken Breasts with Lemon-Thyme Sauce Be the first to rate & review! A lemon-thyme sauce for grilled chicken is the star of this simple recipe. By Lauryn Tyrell Lauryn Tyrell Lauryn is the senior food editor for Martha Stewart Living. Editorial Guidelines Updated on May 15, 2024 Rate PRINT Share Close Photo: Kate Sears Prep Time: 20 mins Total Time: 50 mins Yield: 6 to 8 Serves Thanks to our lemon-thyme sauce for grilled chicken, bland meat dinners will be a thing of the past. The condiment is bright, robust, and perfectly herby thanks to freshly chopped thyme leaves. It also takes just minutes to prepare, making it an excellent choice for last-minute weeknight meals. The recipe uses a winning technique for grilled chicken, ensuring the meat is moist and flavorful. A few juicy secrets: Choose small cuts—no more than 8 ounces—and pound them flat so they cook quickly and evenly. Avoid using the sauce as marinade, too. It can drip on the grill and cause a flare-up, potentially burning the chicken. Our Tips for Perfect Grilled Chicken That's Juicy and Flavorful Ingredients 8 boneless, skinless chicken breasts (each about 8 ounces) ¼ cup fresh lemon juice 1 tablespoon chopped fresh thyme leaves ¾ teaspoon sugar ½ teaspoon red-pepper flakes (optional) ½ cup extra-virgin olive oil, plus more for grill Kosher salt and freshly ground pepper Directions Pound chicken: Place chicken breasts between two layers of plastic wrap and lightly pound them to an even thickness (about 1/2 inch). Let stand at room temperature about 30 minutes. Make sauce: While chicken rests, whisk together lemon juice, thyme, sugar, red-pepper flakes, oil, and 2 teaspoons salt. It can be tempting to use the sauce as a marinade, but we'd recommend against it. Not only will this approach prolong cooking time, but it increases the risk of flare-ups on the grill, as well. Season chicken: Season both sides of chicken with salt and pepper. Prepare grill: Prepare grill for direct-heat cooking; let grates get very hot (this ensures a good sear without drying out meat). Cook chicken: Oil grates and cook chicken, turning occasionally, until charred in places and cooked through, 8 to 10 minutes total. Space out the chicken so it cooks evenly. Serve: Transfer to a serving dish. Pour or spoon sauce over pieces while still warm; serve. How to Know Chicken Is Cooked Insert an instant-read thermometer into the thickest part of the chicken. If it reads 165 degrees, it's fully cooked. Use Our Meat Temperature Chart to Check When Every Cut Reaches the Right Degree of Doneness What to Serve with Grilled Chicken Grilled chicken is a versatile dish that pairs well with many foods. Serve this recipe with pasta, rice, quinoa, potatoes, or a hearty salad. Try These Other Grilled Chicken Recipes: Grilled Chicken with Lemon and Oregano Grilled Chicken Thighs with Charred Corn and Summer Squash Barbecue Chicken Grilled Chicken Breast with Cucumber Relish Teriyaki-Glazed Grilled Chicken Originally appeared: Martha Stewart Living, July/August 2020 Rate It PRINT