Ingredients
Medium-sized onion
large clove of garlic
2 lemons plus one for garnish
½ cup olive oil
2 sprigs fresh thyme, or ½ tsp dried
2 T chopped frishy basil, or 1 t dried, plus some for garnish
1 t salt
½ t freshly ground pepper
4 whole chicken breasts, unskinned (about 2 pounds) - we used skinned but that’s up to you.
Preparation
Peel onion and garlic. Cut onion into 1/8 thick slices and separate rings. Mince garlic. Set aside. Squeeze enough lemon juice to measure ½ cup. grate enough lemon zest to measure 1 T. Slice remaining lemon for garnish. In shallows glass or stainless steel baking, pan combine onion, garlic, lemon juice, zest, olive oil, thyme, basil, salt and pepper. Stir to combine. Add chicken breasts and turn to coat with marinade. Leave breasts, skin side up, seal dish with plastic wrap and marinade for at least 30 minutes. I usually use a zip lock and just keep moving them around. When ready to BBQ, place grill rack 3 inches from heat. Arrange chicken breasts on rack, cut side down, and grill one minute. Turn and grill another minute on the other side. Raise grill rack to 4 inches transfer marinade to a small pan and set on the side of the grill to bring marinade to a simmer. Brush chicken with marinade and continue cooking and basting until chicken is firm to the touch. About 15 minutes. Turn chicken as needed to ensure even color. Place the chicken and garnish with lemons, parsley, and/or basil.
