Recipe by: Lorraine Graybill
Source: Modified from “The Barefoot Contessa” cookbook
Serves: 6 – 8


  • 2 lbs (~900 g) boneless, skinless chicken breasts


  • ¾ cup freshly squeezed lemon juice(about 4 large lemons)
  • ¾ cup olive oil
  • 2 tsp salt
  • 1 tsp freshly ground black pepper
  • ½ tsp dried thyme leaves


  • Cut the chicken breasts into portion-sized pieces.
  • Mix together all marinade ingredients in a large Ziploc bag.
  • Add chicken, and massage to make certain chicken is coated in marinade.
  • Marinate in the refrigerator for at least 6 hours or overnight.
  • Heat a grill and cook for about 10 minutes on each side, or until chicken is just cooked through.

Download PDF version here: American Lemon Marinated Chicken Breasts Lorraine Graybill