4 chicken breasts
1 lime, juice & zest
2 lemons, juice of 2 and zest of one
4 Tbs homemade italian seasoning
2 Tbs Poultry seasoning
Sea Salt and fresh cracked black pepper to taste
Peanut oil to coat grill
Fresh thyme sprigs
Additional lemon to slice for the tops and use for optional serving lemon wedges.
In a zip-lock bag combine lemon and lime juice and zest, Italian seasoning, poultry seasoning, and salt and pepper and then add the chicken and smush to coat and refrigerate 4 to 5 hours.
Coat your grill pan with oil and heat on medium high. Disgard any marinade and grill the chicken on medium high for 5 minutes per side. Put on a baking sheet, top with springs of fresh thyme, and a slice of lemon and bake until just cooked through. This will depend on the size and thickness of your chicken breasts. Mine took about 15 minutes. Remove from oven, take the type sprigs off, tent and let rest 5 minutes, and serve (optional: with a lemon wedge and chopped fresh thyme).
This is the grill pan I use: