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Preheat your grill to medium-high heat (around 400-450°F). Lightly oil the grill grates to prevent sticking.
In a small bowl, combine the olive oil, minced garlic, chopped fresh thyme, chopped fresh rosemary, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Mix well to create a fragrant herb rub.
Pat the chicken breasts dry with paper towels. This helps achieve a nice sear. Rub the herb mixture evenly over all sides of each chicken breast.
Place the seasoned chicken breasts on the preheated grill. Grill for 6-9 minutes per side, depending on thickness, or until the chicken is cooked through and reaches an internal temperature of 165°F.
Remove the grilled chicken from the heat and transfer it to a cutting board. Let it rest for 5 minutes before slicing or serving. This allows the juices to redistribute, keeping the chicken moist and tender.

Preheat your grill to medium-high heat (around 400-450°F). Lightly oil the grill grates to prevent sticking.
In a small bowl, combine the olive oil, minced garlic, chopped fresh thyme, chopped fresh rosemary, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Mix well to create a fragrant herb rub.
Pat the chicken breasts dry with paper towels. This helps achieve a nice sear. Rub the herb mixture evenly over all sides of each chicken breast.
Place the seasoned chicken breasts on the preheated grill. Grill for 6-9 minutes per side, depending on thickness, or until the chicken is cooked through and reaches an internal temperature of 165°F.
Remove the grilled chicken from the heat and transfer it to a cutting board. Let it rest for 5 minutes before slicing or serving. This allows the juices to redistribute, keeping the chicken moist and tender.