Herb Grilled Chicken Recipe

Herb Grilled Chicken Recipe

from feastingathome.com
Grilling recipe
45 min
242 kcal / serving

How to make herb Grilled Chicken with lemon, garlic and herbs that turns out juicy and flavorful every single time.  Pair this with a salad, grilled veggies, or meal prep it for the coming week.

Ingredients

  • 1 ½ lbsboneless, skinless chicken breasts (4-5 small-ish breasts) or boneless, skinless chicken thighs (6-8 pieces- see notes.)
  • 2 tablespoonsfresh oregano, rosemary, thyme, or sage, finely chopped (or use a combo)
  • zest from one medium lemon (2 tablespoons) and save the lemon for grilling/ juicing
  • 1 tablespoongranulated garlic, or 4 garlic cloves, finely minced
  • 1 ¼ teaspoonskosher salt
  • ½ teaspooncracked pepper
  • ¼ teaspoonchili flakes- optional (aleppo or urfa biber are good here)
  • ¼ cupolive oil

Directions

  1. 1

    thickest part of the chicken breast into uniform thickness aiming for 3/4 inch thick and if very large, cut into uniform sizes roughly 5-6 ounces each.

  2. 2

    Mix marinade ingredients together in a small bowl. Set aside 2 tablespoons (for garnish). Place chicken and marinade in a bowl, baking dish or large zip lock bag and massage to coat all sides well. Marinate for 30 minutes, a few hours, overnight or even a few days.

  3. 3

    Grill: Preheat grill to medium-high. (See notes for chicken thighs.) Lift chicken breasts out of the bowl, letting most of the oil drip off -before carefully placing it on the grill. Cut the zested lemons in half, placing open sides down on the grill too. Feel free to add any veggies to the grill– here we added halved tomatoes. Close the grill lid and cook for 5-6 minutes (or until deep golden grill marks appear) before flipping. Cook the other side, 5-7 minutes, and lower heat or move to a cooler spot until the thickest part of the breast registers at 160F and meat is no longer pink, and the meat looks opaque. Let it rest 5-10 minutes before serving.

  4. 4

    Place the grilled chicken on a serving platter, squeeze generously with the grilled lemon, and tuck in fresh herbs for garnish. Spoon the reserved 2 tablespoons marinade over the chicken, and serve! (NOTE: DO not use the “used marinade” that the raw chicken was in for this!).