Ingredients
8 boneless, skinless chicken breasts (each about 8 ounces)
1/4 cup fresh lemon juice
1 tablespoon chopped fresh thyme leaves
3/4 teaspoon sugar
1/2 teaspoon red-pepper flakes (optional)
1/2 cup extra-virgin olive oil, plus more for grill
Kosher salt and freshly ground pepper
Preparation
Place chicken breasts between two layers of plastic wrap and lightly pound them to an even thickness (about 1/2 inch). Let stand at room temperature about 30 minutes.
While chicken rests, whisk together lemon juice, thyme, sugar, red-pepper flakes, oil, and 2 teaspoons salt.
Season both sides of chicken with salt and pepper. Prepare grill for direct-heat cooking; let grates get very hot (this ensures a good sear without drying out meat).
Oil grates and cook chicken, turning occasionally, until charred in places and cooked through, 8 to 10 minutes total. Transfer to a serving dish. Pour or spoon sauce over pieces while still warm; serve.
