- 4 chicken breast fillets with skin, about 150g/5oz each
While it's the traditional Christmas bird, turkey is good to eat all year round, though…
- 1 large lemon
Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…
- 2 tsp fresh thyme leaves or a generous sprinkling of dried
This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…
- 1½ tbsp clear honey
Honey is made by bees from the nectar they collect from flowers. Viscous and fragrant, it's…
Preheat the grill to high and lightly oil a shallow heatproof dish. Put the chicken in the dish, skin side down, and season with salt and pepper. Grill for 5 minutes. While the chicken is grilling, cut four thin slices from the lemon.
Turn the chicken fillets over and put a slice of lemon on top of each one. Sprinkle over the thyme and a little more seasoning, then drizzle with the honey. Squeeze over the juice from the remaining lemon and spoon round 2 tbsp water. Return to the grill for 10 minutes more, until the chicken is golden and cooked all the way through. Serve the chicken and the sticky juices with rice or potatoes and a green veg – broccoli or leeks are good.