lemon chicken

from Barefoot Contessa

¾ cup lemon juice
¾ cup olive oil
2 teaspoons kosher salt
1 teaspoon pepper
1 tablespoon minced fresh thyme leaves (or ½ tablespoon dried)
2 pounds boneless chicken breasts

Whisk together lemon juice, olive oil, salt, pepper and thyme.
Pour over chicken in nonreactive bowl and marinate 6 hours or overnight.
Heat grill and cook 10 minutes per side until cooked through.
Serve with salad and lemon vinagrette (below)

opt: bake in 375-degree oven, then crisp in a skillet with olive oil
Lemon Vinagarette
Whisk together ¼ cup lemon juice and ¼ cup olive oil. Season with salt and pepper to taste.