4 chicken breasts (skin on or off)
3 tablespoons of olive oil
2 Lemons
1 clove of garlic
6 sprigs of fresh thyme, mince leaves
1 sprig of fresh rosemary, mince leaves
sea salt
cracked pepper
4 tablespoons of butter
Marinade :
In a bowl, combine olive oil, juice of one lemon (cut other lemon into wedges for grilling), crushed garlic clove, thyme, rosemary, 1 tablespoon of salt and 1 teaspoon of cracked pepper. Marinate for 1-2 (or more) hours.
Grill :
On a medium-hot grill, grill chicken (reserve marinade) and wedges of lemon for 4 minutes on each side. Sprinkle each chicken and lemon with sea salt, then move to indirect heat on the grill and continue to cook for 4-8 minutes until temperature reaches 145 degrees. Remove chicken and lemons from grill and put in lemon butter bath (below).
Lemon Butter Bath :
Add reserved marinade to a sauce pan and cook until thoroughly bubbling. Add juice of the grilled lemon and 4 tablespoons of butter. Remove from heat and place in a shallow bowl or small casserole. Add grilled chicken to the butter bath and turn to coat. Cover with foil and let rest for 5 minutes.