This is my favorite chicken recipe ever! The recipe calls for bonlesss breasts but I think it is even better with bone in skinless breasts . . . It is really really good. Be sure and marinate at least 6 hours.
My very picky kids love it too and they don't love much - they are 5, 3, and 1 years old.
I know it calls for a ton of oil but very little is on the chicken when you grill it.
I also use a similar marinade (just a bit more salt and no thyme) for asparagus and grill them the same time.
Ina Garten (the Barefoot Contessa) also says you can slice the chicken and serve it with a dressing of equal parts of olive oil and lemon juice and a bit of salt and pepper over lettuce - which is also delicious!
You could definitely use less oil is there is lots and lots left over, but my solution is just to grill more chicken - it is just as good as leftovers.
Obviously, if you use bone in breasts they need to be cooked longer.
Barefoot Contessa Grilled Lemon Chicken
¾ cup lemon juice
¾ cup olive oil
2 teaspoons kosher salt
1 teaspoon pepper
1 tablespoon minced fresh thyme leaves (or ½ tablespoon dried)
2 pounds boneless chicken breasts
1 Whisk together lemon juice, olive oil, salt, pepper and thyme.
2 Pour over chicken in nonreactive bowl and marinate 6 hours or overnight.
3 Heat grill and cook 10 minutes per side until cooked through.
4 May be served over green salad with Lemon Vinaigrette, below.
1 Whisk together ¼ cup lemon juice and ¼ cup olive oil. Season with salt and pepper to taste, if desired. Serve immediately.