Nutrition per serving may change if servings are adjusted.
6 boneless chicken breast halves (about 1½ pounds total)
¼ cup olive oil
6 cloves garlic, minced
1 tablespoon lemon peel, finely shredded
2 teaspoons snipped fresh thyme
1 teaspoon snipped fresh rosemary
¼ teaspoon crushed red pepper
¼ teaspoon salt
⅛ teaspoon ground black pepper
Fresh thyme sprigs (optional)
Lemon wedges (optional)
Place chicken in a resealable plastic bag set in a shallow bowl. For marinade, in a small bowl, combine oil, garlic, lemon peel, thyme, rosemary, crushed red pepper, salt and black pepper. Pour marinade over chicken. Seal bag; turn to coat chicken. Marinate in the refrigerator for 2 to 4 hours, turning bag occasionally.
Drain chicken, discarding marinade. Place chicken on the rack of an uncovered grill directly over medium coals. Grill for 12 to 15 minutes or until chicken is no longer pink (165°F), turning once halfway through grilling. If desired, garnish with fresh thyme sprigs and lemon wedges.