Griddled chicken with lemon & thyme

Griddled chicken with lemon & thyme

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(7 ratings)

Ready in 20 mins

Easy

Serves 4
A brilliant way to transform chicken breast in less than 20 minutes

Nutrition and extra info

Nutrition: per serving

  • kcal201
  • fat7g
  • saturates1g
  • carbs1g
  • sugars0g
  • fibre0g
  • protein34g
  • salt0.21g
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Ingredients

  • 4 skinless chicken breast
  • 1 lemon, grated zest and juice

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 2 tbsp extra-virgin olive oil, plus extra for drizzling
  • 2 garlic clove, crushed
  • ¼ tsp dried thyme

    Thyme

    This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…

  • houmous, kalamata, olives and lemon wedges, to serve

Method

  1. Mix the chicken breasts with the lemon zest, 2 tbsp lemon juice, the olive oil, garlic and thyme.

  2. Season, then cook on a heated griddle or on a barbecue for 4-5 mins each side. Serve the chicken with a generous dollop of houmous, a drizzle of olive oil, plus the olives and lemon wedges.

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Comments (8)

abcdefghijord's picture

Made this a few times, and find it is lovely with the minty new potatoes, pitta, green beans and houmous. I do however, slice my chicken breasts in half before cooking as the griddle does tend to burn them before the middle is cooked (only when left whole), so the cooking times have been accurate for me. My OH absolutely loves this and fills us up a treat!

eleanormayo's picture
4

I agree with other comments, the chicken takes slightly longer to cook than stated, but a good idea for a quick, throw together supper.

amy_prima26's picture
4

A simple recipe which was nice but nothing overly special.
I griddled the chicken for 5 mins each side then poured over the rest of the marinade and put it in the oven for 10 mins.

angel290385's picture
5

Really tasty but not enough time on the griddle. It felt like they took forever to cook (think it was nearly half an hour). I have made this twice and the second time I butterflied the chicken for faster cooking. I would also cook it in strips for a salad.

maddo16's picture
5

amazing meal - i threw together some cous cous with coriander / lemon juice / chilli / cherry tom's and put some tomato+herb bread in the oven for 5 mins with a drizzle of oil (there's something like that in the photo but not in the recipe) and like other people have said cook the breasts for 5 mins-ish more on each side, all in all a really quick really satisfying greek feast {p.s. plenty of houmous on every plate is a must}

emmaleg's picture
4

The chicken was tender and delicious but I agree that it needed a slightly longer cooking time. I served it with new potatoes and asparagus, Very healthy too!

n_berb's picture
4

Nice combination with the houmous but found it worked better with skin on chicken breasts, as it was a lot more tastier!

tonymaynard's picture
3

Beware the cooking time of 4-5 minutes each side for the chicken breasts. I used a hot griddle pan for the alloted time and found the breasts totally raw inside. I had to butterfly each breast and give another 5 mins approx to cook through and at the same time keep the mashed and runner beans hot.
In the end, got away with it and thoroughly enjoyed the fully cooked chicken!!!!
Only 3 stars due to the timing.

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