Étapes

• Step 1

  To make the marinade, add the garlic, honey, salt, pepper, thyme, lemon juice and zest to a small mixing bowl. Whisk until the salt crystals and honey dissolve. Slowly whisk in the olive oil.

  Ingrédients

  • 1 Clove garlic, coarsely chopped

  • 2 Teaspoon miel

  • 2 Teaspoon sel cachère

  • 1 Teaspoon poivre noir fraîchement moulu

  • 2 Sprig fresh thyme leaves

  • 1  lemon, zest and juice

  • 1/2 Cup high-quality olive oil or vegetable oil

• Step 2

  Place the chicken breast in a large resealable plastic bag and pour the marinade over them, massaging the bag to distribute the marinade evenly.

  Ingrédients

  • 6  (6 oz) boneless, skinless chicken breasts

• Step 3

  Refrigerate for 4 hours.

• Step 4

  When ready to cook, set Traeger temperature to 400°F and preheat, lid closed for 15 minutes.

  400 ˚F / 204 ˚C

• Step 5

  Drain the chicken breasts and discard the marinade.

• Step 6

  Arrange the chicken breasts directly on the grill grate and cook until the internal temperature reaches 165°F.

  400 ˚F / 204 ˚C

  165 ˚F / 74 ˚C

• Step 7

  If desired, grill the reserved lemon wedges alongside the chicken, cut sides down, for 15 minutes.

  Ingrédients

  • 1  lemon, cut into wedges, for serving

• Step 8

  Serve the chicken on a platter or plates with the lemon wedges.