In a bowl whisk together the lemon juice, pepper, and salt to taste. Add oil in a stream, whisking until the marinade is emulsified. Put chicken breasts in a gallon-size resealable plastic bag and pour marinade over. Marinate in the refrigerator for 30 minutes, turning the bag once.
Meanwhile, prepare the gremolata by mixing the three ingredients together in a small bowl.
Preheat grill to medium heat.
Remove the chicken from the bag. Discard marinade. Place on oiled rack and grill for about 2-3 minutes on each side. Serve sprinkled with the gremolata and garnished with lemon and thyme.
*If Meyer lemons aren’t available, you can use regular lemons. Cut the breast into smaller pieces by slicing off the tenderloin portion i.e. the chicken “tender” (perfect size for kids). Place under plastic wrap and use a meat pounder to pound each portion to ½ inch thickness.