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Chicken Thighs with Thyme and Lemon

Posted Sep 11 2008 3:51pm

From Cooking Light, July 2003.

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.

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