This chicken makes frequent appearances at our dinner table. And I purposely make leftovers to put in salads for lunch!
3 tbsp olive oil
6 garlic cloves, minced
1/4 cup white wine vinegar
3 tbsp fresh thyme leaves, chopped
1-2 lbs chicken breasts, sliced in half lengthwise
Whisk ingredients together, adding coarse salt & pepper to taste. Pour over chicken breasts and marinate for at least two hours or overnight.
Grill chicken in grill pan (3-4 minutes a side) and garnish with thyme springs, if desired. Serve with roasted baby potatoes and roasted asparagus! Yum!