Grilled Chicken with Lemon and Thyme

Grilled Chicken with Lemon and Thyme
Recipe Date:
April 10, 2018
Serving Size:
Cook Time:
Imperial (US)
Summer weather is upon us again, and there is no better way to enjoy the sunshine than to head outside with your friends and fire up the grill. Show off this recipe for lemon and thyme chicken at your next cookout. It’s perfectly simple and complimentary to the flavors of our 2015 Westside Farms Chardonnay. Expertly Paired by Gary Farrell Sommelier Tiffany Kuhn.
  • 1 tbsp Lemon Juice
  • 1/4 tsp Dried Thyme
  • 1/2 tsp Dried Red Pepper Flakes
  • 1 Clove Garlic, Minced
  • 1/4 cup Olive Oil
  • 1/4 tsp Salt
  • 1/4 tsp Fresh Ground Black Pepper
  • 4 Bone-In Chicken Breasts (2 1/4 Pounds in Total)

Light the grill or heat the broiler. In a shallow dish, combine the lemon juice with the thyme, red-pepper flakes, garlic, oil, salt, and black pepper. Coat the chicken with the mixture.

Grill the chicken breasts over moderately high heat or broil them for 8 to 10 minutes. Turn and cook until the chicken is just done, about 10 minutes longer.


Try any dried herb you like in place of the thyme. Marjoram, oregano, rosemary, or sage are all good choices.

Use boneless, skinless chicken breasts instead of bone-in breasts. Grill them until just done, about five minutes per side over moderately high heat.

Use a quartered chicken instead of bone-in breasts. Cook the breast sections as directed in Step 2 and allow thirteen minutes per side for the leg quarters.


Credit: Food & Wine, May 2014-