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Grilled Chicken Breasts with Herbs and Lemon
This simple no-fail grilled chicken recipe can be enjoyed with any vegetable for an easy weeknight meal. Use up any left overs in a sandwich the next day!Ingredients
Instructions
- 3-4 Skinless Chicken Breasts (about 1 1/2 pounds total)
- 1/3 cup extra virgin olive oil
- 3 garlic cloves , minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons finely chopped fresh parsley
- 1/2 teaspoon finely chopped fresh thyme
- 1/2 teaspoon finely chopped fresh oregano
- 1/4 teaspoon finely chopped fresh rosemary
- 3 tablespoons lemon juice
Notes
- Place chicken breasts in-between 2 sheets of plastic wrap and, using a meat mallet, pound out to an even 1/2-inch thickness.
- Place chicken in a large resealable ziploc bag. Add all the other ingredients and massage to evenly coat. Seal bag and marinate in the refrigerator for at least an hour, but ideally four.
- Preheat an outdoor grill to medium-high. Clean and oil the hot grill grates. Place chicken directly on grill and cook for 5 minutes; flip and cook for another 5 minutes or until a thermometer registers 160°F
- Transfer to a plate and let rest for a few minutes. Slice and serve!
A mixture of 2 1/2 teaspoons (total) dried Italian herbs can be substituted for the fresh. To give it some kick, you could add crushed red pepper flakes. And to add some tang, whisk in a few teaspoons of mustard!
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