2 1/2 tablespoons honey 1/2 teaspoon grated lemon rind 1 1/2 cups fresh lemon juice (about 6 lemons) 1/4 cup chopped fresh or 1 tablespoon dried thyme 1 tablespoon olive oil 16 skinless, boneless chicken thighs (about 3 lbs.) Pinch of kosher salt 1/4 teaspoon black pepper Cooking spray
1. Place first 5 ingredients in a large zip-top plastic bag. Add chicken; seal bag. Chill 2 hours, turning occasionally.
2. Prepare grill or preheat broiler.
3. Remove chicken from bag; discard marinade. Sprinkle chicken with salt and pepper. Place chicken on grill rack or broiler pan coated with cooking spray; cook 5 minutes on each side or until done. Makes 8 servings.