Grilled Chicken With Herbs (Printable Version)
Herb-marinated grilled chicken bursts with juicy, lemony flavor—perfect with salad, roasted vegetables, or rice.
# Ingredients:
→ Marinade
01 -
60 ml extra virgin olive oil
02 -
30 ml freshly squeezed lemon juice
03 -
2 cloves garlic, finely minced
04 -
1 tablespoon fresh rosemary, finely chopped
05 -
1 tablespoon fresh thyme, finely chopped
06 -
1 tablespoon fresh oregano, finely chopped
07 -
1 tablespoon fresh parsley, finely chopped
08 -
1 teaspoon sea salt
09 -
1/2 teaspoon freshly ground black pepper
→ Chicken
10 -
4 boneless, skinless chicken breasts (approximately 150 g each)
# Steps:
01 -
In a shallow dish, whisk together olive oil, lemon juice, garlic, rosemary, thyme, oregano, parsley, sea salt, and black pepper until thoroughly combined.
02 -
Place chicken breasts in the marinade, ensuring each piece is fully coated. Cover and refrigerate for 30 to 120 minutes to allow flavors to infuse.
03 -
Clean grill grates and preheat to medium-high heat (200–220°C) for consistent cooking surface.
04 -
Remove chicken breasts from marinade, discarding excess liquid. Pat chicken dry with paper towels and season both sides lightly with additional salt and pepper if desired.
05 -
Grill chicken over direct heat for 6 to 8 minutes per side, until the internal temperature reaches 74°C and juices run clear. Avoid moving the chicken excessively for optimal grill marks.
06 -
Transfer cooked chicken to a clean plate and let rest for 5 minutes before slicing. Serve hot, garnished with extra fresh herbs if desired.
# Notes:
01 -
For maximum tenderness, do not marinate chicken longer than 2 hours; acidic lemon juice can toughen the meat if left too long.
02 -
A meat thermometer ensures the chicken is cooked safely without overcooking.
03 -
Try pairing with seasonal vegetables, a green salad, or whole grain pilaf for a balanced meal.