When it comes to grilling chicken breasts, it's skin-on, bone-in all the way.
Excellent recipe. Simple ingredients, delicious! Also wonderful to be able to make an entrée well before the company arrives. I tried one change the second time I made it - I added 1 Tbsp honey at the end; made it into an agrodolceGreat recipe. I didn't find the chicken to be dry at all. I modified to use capers and rosemary because that's what I had on hand. Super versatile. Will make again for friends.
Using butterflied boneless, skinless chicken breast, I followed the instructions and then seared the breast on a heavily oiled, ripping hot grill pan for a couple minutes on each side. Holy cow. It was delicious. The recipe also translates well to fish. Just lighten the lemon and salt a bit because fish has no backbone against the intense flavor.This is a fantastic recipe! The lemon, thyme and olive just sing together.
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