Lemon-Thyme Chicken

This is especially good with dark-meat chicken, though you could certainly adjust the cooking time and use breast meat.

1/2 t. grated lemon zest
1 1/2 c. lemon juice
1 T. dried (or 3 t. fresh) thyme
1 T. olive
3 T. honey
16 skinned chicken thighs (bone them if you want)
1/2 t. salt
1/4 t. pepper

Place first 5 ingredients in gallon zip-top bag; add chicken.  Seal bag and refrigerate at least 30 minutes, turning occasionally.

NOTE:  Instead of sticking this in the fridge, you can actually put it in the freezer if you want to save it for another night.  You would just let the meat thaw before preparing according to recipe.  Or, you can place the frozen, marinated meat in the slow cooker on low and let it cook all day.  It will be ready when you get home, and it will be super-tasty served over rice or orzo.  This is one of those GREAT opportunities to PLAN AHEAD for a busy-night meal!

Back to the original recipe…

Preheat grill to 350-ish (medium-high).

Remove chicken from bag and discard marinade.

Sprinkle chicken with salt and pepper, then grill 5-7 minutes on each side, or until chicken is cooked to temperature.

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