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Whisk together the lemon juice, olive oil, salt, pepper and thyme.
Pour over chicken breasts in a non-reactive bowl. Cover and marinate in the refrigerator for 6 hours, or overnight. (longer is better!)
Heat charcoal grill and cook the chicken breasts for about 10 minutes on each side, or until just cooked through.
Cool slightly and cut diagonally in 1/2 inch thick slices.
Skewer with wooden sticks.