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Lemons are a staple fruit around my house as they are involved in so many of my recipes. For this simple marinade, I also used a grapefruit and lime. Feel free to change up the citrus. You can even do all lemon or substitute any with an orange. I love grapefruit in this recipe because of it’s hint of sweetness. Adding fresh herbs to anything is a great way to pack in nutrients. Thyme is especially beneficial for the immune system as it contains a healthy amount of Vitamin C and Vitamin A.
I marinaded this chicken in the morning to have with dinner. It’s certainly not necessary to marinade all day; in fact, just a few hours is plenty! I love to serve this with any salad, but the best way is with my Confetti Couscous. As you can tell in the above picture, I threw on vegetables to be added to the Confetti Couscous salad.
It’s the kind of easy, flavorful dinner that fits right into our summer rhythm of grilled meals and vibrant produce.
- 2 lbs of chicken breasts
- Juice of 1 lemon
- Juice of 1 lime
- Juice of 1 Grapefruit
- 1 tbsp lemon zest
- 3 tbsp fresh chopped thyme
- 1 tbsp Dijon Mustard
- 1/3 cup olive oil
- 2 large cloves of garlic (minced)
- 1/2 tsp salt
- 1 tsp pepper or lemon pepper
- Combine all the ingredients, except the chicken, into a bowl and mix well.
- Place chicken into a large ziploc bag and add marinade.
- Mix the marinade around to coat the chicken.
- Marinade for at least 1 hour, up to 8 hours.
- Grill for approximately 5-8 minutes per side or until internal temperature reaches 165.
Where does the thyme go? (No pun intended.)
Haha! I like that. It goes in with the marinade (3 tbsp). Enjoy!