Herb Grilled Chicken

Atrue sign that warmer weather is here? The aromas from outdoor grills filling up the senses! Catching a deep breath of food cooking on a grill makes a person’s mouth start to water – and the savory fragrance of herbs can magnify the experience. Whether fresh or dried, herbs are an excellent way to avoid higher sodium options for enhancing a food’s flavor. This recipe is also delicious with pork chops substituted for the chicken breasts.

Note: When using fresh herbs, use one tablespoon fresh herb for every teaspoon of dried herb.

Herb Grilled Chicken

4 boneless, skinless chicken breasts

2 teaspoons dried rosemary

2 teaspoons minced garlic

2 teaspoons lemon pepper

4 teaspoons olive oil

2 teaspoons dried thyme

1 teaspoon red pepper flakes


1. Place chicken breasts in resealable bag.

2. In a small bowl combine spices and olive oil. Pour over chicken in resealable bag.

3. Marinate overnight.

4. Cook chicken on grill until fully cooked, with an internal temperature of 165℉.

Side note: Looking for an easy side to accompany this recipe? Cut zucchini, yellow squash, and eggplant length-wise into 1/2-inch thick pieces and place in a resealable bag. Add quartered red onions and whole portabella mushrooms. Then, place 1/2 cup balsamic vinaigrette dressing over vegetables. Marinate overnight. Grill vegetables until golden and slightly firm. Remove from heat and cut into chunks.


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