Ingredients Meat & Poultry Chicken Chicken Breast Recipes Grilled Chicken Breasts with Lemon-Thyme Sauce Be the first to rate & review! By Lauryn Tyrell Lauryn Tyrell Lauryn is the senior food editor for Martha Stewart Living. Editorial Guidelines Updated on July 9, 2020 Print Rate It Share Share Tweet Pin Email Photo: Kate Sears Prep Time: 20 mins Total Time: 50 mins Yield: 6 to 8 Serves This winning technique for grilled chicken pecks out any dry—or bland—results. A few juicy secrets: Choose small cuts, and pound them flat so they cook quickly and evenly. Then, for maximum flavor without flare-ups, finish with a robust sauce like this lemon-thyme number. Ingredients 8 boneless, skinless chicken breasts (each about 8 ounces) ¼ cup fresh lemon juice 1 tablespoon chopped fresh thyme leaves ¾ teaspoon sugar ½ teaspoon red-pepper flakes (optional) ½ cup extra-virgin olive oil, plus more for grill Kosher salt and freshly ground pepper Directions Place chicken breasts between two layers of plastic wrap and lightly pound them to an even thickness (about 1/2 inch). Let stand at room temperature about 30 minutes. While chicken rests, whisk together lemon juice, thyme, sugar, red-pepper flakes, oil, and 2 teaspoons salt. Season both sides of chicken with salt and pepper. Prepare grill for direct-heat cooking; let grates get very hot (this ensures a good sear without drying out meat). Oil grates and cook chicken, turning occasionally, until charred in places and cooked through, 8 to 10 minutes total. Transfer to a serving dish. Pour or spoon sauce over pieces while still warm; serve. Rate it Print