Grilled Herb Chicken Breast
Grilled Herb Chicken Breast
Ingredients
For the Herb Marinade
- 1/4 cup olive oil
- 2 tablespoons lemon juice, freshly squeezed
- 3 cloves garlic, minced
- 1 tablespoon fresh rosemary, finely chopped
- 1 tablespoon fresh thyme, finely chopped
- 1 tablespoon fresh oregano, finely chopped
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper, freshly ground
For the Chicken
- 4 boneless, skinless chicken breasts, about 6 ounces each
For Serving
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
In a medium bowl, whisk together the olive oil, lemon juice, minced garlic, chopped fresh rosemary, thyme, oregano, kosher salt, and black pepper to create the marinade.
⏱️ 3 min
- 2
Place the chicken breasts in a shallow dish or a large resealable plastic bag. Pour the marinade over the chicken, ensuring each piece is well coated. Cover the dish or seal the bag and refrigerate for at least 30 minutes, or up to 2 hours for best flavor. Do not marinate for longer than 2 hours as the lemon juice can start to break down the chicken's texture.
⏱️ 30 min
- 3
Preheat your grill to medium-high heat (approximately 400-450°F). Lightly oil the grill grates to prevent sticking.
⏱️ 10 min•🌡️ 425
- 4
Remove the chicken from the marinade, allowing any excess to drip off. Discard the remaining marinade.
⏱️ 1 min
- 5
Place the chicken breasts on the preheated grill. Grill for 5-7 minutes per side, or until the internal temperature reaches 165°F when measured with a meat thermometer at the thickest part of the breast.
⏱️ 14 min•🌡️ 425
- 6
Once cooked, transfer the grilled chicken breasts to a clean cutting board. Tent loosely with foil and let them rest for 5 minutes before slicing or serving. This allows the juices to redistribute, ensuring tender and moist chicken.
⏱️ 5 min
- 7
Garnish with fresh chopped parsley before serving. Enjoy!
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Grilled Herb Chicken Breast
Ingredients
For the Herb Marinade
- 1/4 cup olive oil
- 2 tablespoons lemon juice, freshly squeezed
- 3 cloves garlic, minced
- 1 tablespoon fresh rosemary, finely chopped
- 1 tablespoon fresh thyme, finely chopped
- 1 tablespoon fresh oregano, finely chopped
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper, freshly ground
For the Chicken
- 4 boneless, skinless chicken breasts, about 6 ounces each
For Serving
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
In a medium bowl, whisk together the olive oil, lemon juice, minced garlic, chopped fresh rosemary, thyme, oregano, kosher salt, and black pepper to create the marinade.
⏱️ 3 min - 2
Place the chicken breasts in a shallow dish or a large resealable plastic bag. Pour the marinade over the chicken, ensuring each piece is well coated. Cover the dish or seal the bag and refrigerate for at least 30 minutes, or up to 2 hours for best flavor. Do not marinate for longer than 2 hours as the lemon juice can start to break down the chicken's texture.
⏱️ 30 min - 3
Preheat your grill to medium-high heat (approximately 400-450°F). Lightly oil the grill grates to prevent sticking.
⏱️ 10 min•🌡️ 425 - 4
Remove the chicken from the marinade, allowing any excess to drip off. Discard the remaining marinade.
⏱️ 1 min - 5
Place the chicken breasts on the preheated grill. Grill for 5-7 minutes per side, or until the internal temperature reaches 165°F when measured with a meat thermometer at the thickest part of the breast.
⏱️ 14 min•🌡️ 425 - 6
Once cooked, transfer the grilled chicken breasts to a clean cutting board. Tent loosely with foil and let them rest for 5 minutes before slicing or serving. This allows the juices to redistribute, ensuring tender and moist chicken.
⏱️ 5 min - 7
Garnish with fresh chopped parsley before serving. Enjoy!
⏱️ 1 min