4boneless skinless chicken breastscut in half lengthwise
1/4cupfresh lemon juiceabout 3 lemons
1/4cuphoneyor maple syrup
1tbspdried thyme leaves
Mix marinade ingredients together in a ziploc bag or container that has a cover (preferably not metal)
Add chicken to marinade and refrigerate for 24-36 hours
When ready to cook, heat grill on high.
Remove chicken from marinade and place on grill, reducing heat to low
Cook chicken until no pink juices remain…about 10 minutes per side…with grill cover down
See Galley Notes below for what I did for that awesome cob salad
This recipe was especially delicious cooled, sliced then arranged on a bed of fresh garden greens. I then brought in some sliced cherry tomatoes, fresh fruit, roasted peppers, slices of onion, bits of crispy crumbled bacon, a few pinches of shaved smoked gouda and a sliced hard boiled egg. Lightly drizzle with a simple vinaigrette, add a grind or two of salt and pepper, a couple of baguette slices and you have the perfect summer meal.