4 boneless, chicken breasts
1 onion, thinly sliced, separated into rings
1 garlic clove, minced
2 lemons
1/2 cup olive oil
2 sprigs fresh thyme
2 Tablespoons chopped fresh basil + 4 sprigs for garnish
1 teaspoon salt
1/2 teaspoon freshly ground pepper


Squeeze the lemons to get 1/2 cup lemon juice. Grate enough zest to measure 1 tablespoon.

Combine the lemon juice, zest, olive oil, garlic, herbs, salt and pepper in a ziplock bag large enough to hold the breasts in a single layer.

Add the chicken and turn to coat. Place in the fridge and marinate at least 30 minutes. I like to give the bag a turn occasionally to make sure all the chicken gets coated.

Heat grill.

Place the chicken on the grill and transfer the marinade to a small bowl. Grill the chicken, brushing occasionally with the marinade, until done - about 10 minutes.