1 tbsp. grated lemon peel
Juice of 2 lg. lemons (about 1/2 c.
1/4 c. olive oil
1/4 c. chopped, fresh parsley
2 tbsp. minced shallots
1 tbsp. minced garlic
1 tbsp. chopped, fresh thyme
1/2 tsp. salt
1/4 tsp. fresh ground pepper
8 chicken breasts (with ribs)

Combine all ingredients, except chicken, in bowl. Dip chicken in marinade; place in 3 heavy duty plastic storage bags with remaining marinade. Refrigerate at least 4 hours (overnight if possible). Remove from refrigerator 1 hour before grilling. Prepare grill. Grill over medium heat about 30-40 minutes, turning and brushing with reserved marinade every 5 minutes. Yield: 8 servings.