Gremolata or gremolada is a chopped herb condiment typically made of lemon zest, garlic, and parsley. Here we make the condiment with fresh thyme instead of parsley.
3 Tbsp Lemon Pepper Seasoning
1/2 Cup Extra-Virgin Olive Oil
3 whole boneless skinless chicken breasts (about 2 1/4 pounds), halved
1 Tbsp fresh thyme leaves
2 large garlic cloves, minced
1 tsp freshly grated lemon zest
In a bowl, mix together lemon-pepper seasoning with salt. Add oil to spices in the bowl, whisking until marinade is emulsified.
With a rolling pin or smooth side of a meat pounder, flatten chicken between sheets of plastic wrap or waxed paper, to a thickness of 1/4 inch.
In a large resealable plastic bag, marinate chicken in marinade, chilled, at least 30 minutes.
Meanwhile, prepare grill.
Grill chicken on an oiled rack set 5 to 6 inches over glowing coals (or medium-high heat on a gas grill) until just cooked through, about 2 minutes on each side.
To make the gremolata, stir together the fresh thyme, garlic and lemon zest in a small bowl.
Serve chicken sprinkled with gremolata and garnished with lemon and thyme.