If you've read A Southern Soul for any amount of time you know how much I love lemons. Whether I'm baking, making fresh salad dressing, or grilling, I just adore that citrus kick that comes from using fresh lemons. This simple recipe has become one of my "every other week" must make dishes. Most of the time I make a double batch which means we enjoy the chicken with fresh veggies for dinner and then I use the extra for chicken salad, sandwiches or in pasta.

1/2 cup olive oil
1 lemon - sliced
2 sprigs of fresh thyme or 1/2 teaspoon dried
1 teaspoon salt
1/2 teaspoon fresh cracked pepper
4-6 boneless skinless chicken breasts
1 lemon - quartered
fresh parsley

• In a small bowl, mix olive oil, salt and pepper.
• Place chicken in a large zip top bag along with sliced lemon and thyme. Pour olive oil mixture over chicken. Seal bag and place in refrigerator to marinate for 2 to 3 hours.
• Heat grill to medium high heat. Place chicken on grill and cook until internal temperature reaches 160 degrees.
• Remove chicken from grill and tent with foil. Place lemon wedges on grill. Cook until seared on each side.
• Remove lemons from grill and squeeze over chicken. Serve immediately. Can be stored in airtight container in refrigerator.