Grilled Chicken Breast Herbs (Print version)

Tender herb-marinated chicken breasts grilled for a flavorful and healthy main course option.

# Ingredient List:

→ Chicken

01 - 4 boneless, skinless chicken breasts (approximately 5.3 oz each)

→ Marinade

02 - 3 tablespoons olive oil
03 - 2 tablespoons fresh lemon juice
04 - 2 cloves garlic, minced
05 - 2 tablespoons fresh parsley, chopped
06 - 1 tablespoon fresh rosemary, chopped
07 - 1 tablespoon fresh thyme, chopped
08 - 1 teaspoon salt
09 - 1/2 teaspoon black pepper

# How To Make It:

01 - In a mixing bowl, whisk together olive oil, lemon juice, minced garlic, parsley, rosemary, thyme, salt, and black pepper until thoroughly combined.
02 - Place the chicken breasts into a resealable plastic bag or shallow dish and pour the marinade over them, ensuring each piece is evenly coated. Refrigerate for a minimum of 20 minutes, up to 2 hours for enhanced flavor.
03 - Preheat the grill to medium-high heat, preparing for direct cooking.
04 - Remove the chicken breasts from the marinade, allowing excess to drip off. Grill each breast for 6 to 8 minutes per side, until the internal temperature reaches 165°F (75°C) and juices run clear.
05 - Allow the grilled chicken to rest for 5 minutes before slicing and serving to retain juices.

# Expert Advice:

01 -
  • The chicken comes out impossibly juicy and tender, with herbs that taste like they were grown in your own garden
  • It takes just 10 minutes of actual hands-on time, making it perfect for weeknight dinners when you want something that tastes like you spent hours cooking
  • One marinade works magic on plain chicken breasts, transforming them into something restaurant-quality that impresses everyone at the table
02 -
  • Don't skip the resting time at the end—I learned this the hard way by serving chicken immediately and watching the juice pool on the plate instead of staying in the meat where it belongs.
  • A meat thermometer is your best friend here; it takes the guesswork out of doneness and prevents the anxiety of cutting into the chicken to check, which lets all those precious juices escape.
  • Fresh herbs make a measurable difference, but if you only have dried, use about one-third the amount—they're much more concentrated and can easily overwhelm the other flavors.
03 -
  • If you make extra marinade before adding the chicken, you can refrigerate it and use it later on vegetables or fish—one smart batch of marinade becomes multiple meals.
  • The secret to juicy grilled chicken is knowing when to stop: slightly underdone is better than slightly overdone, since carryover cooking continues after you remove it from the heat, and you can always throw it back on for 30 seconds if needed.

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