Our recipes for boneless, skinless chicken breasts call for the amount to be determined by the number of breasts, rather than by weight. As a rule, six cutlets, or breast halfs (3 whole breasts), weigh 2 to 2 1/2 pounds. Although you can find breasts weighing less or more, they will generally fall into this range.
Juice of 3 lemons
1/4 cup loosely packed chopped fresh thyme
1 large clove garlic, crushed
3 boneless, skinless Organic Chicken Breasts, trimmed and halved
Vegetable oil cooking spray
Combine the lemon juice, thyme, garlic, and a generous amount of pepper in a bowl, stirring well. Put the chicken breasts in a shallow glass or ceramic bowl and pour the marinade over them, turning to coat. Cover and refrigerate for at least 1 hour and as long as 6 hours.
Prepare a charcoal or gas grill. Lightly spray the grill rack with vegetable oil cooking spray. The coals should be moderately hot.
Lift the chicken from the marinade. Discard the marinade. Grill the chicken breasts for 12 to 16 minutes, turning with tongs several times, until cooked through. Serve immediately.