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.