This Herb-Infused Grilled Chicken is your go-to recipe for a burst of fresh flavors. Whether you’re planning a summer cookout or just need a quick weeknight dinner, this dish is versatile and easy to prepare. Let’s get grilling!
Boneless chicken breasts are a lean protein choice, absorbing flavors beautifully while staying tender when grilled. Olive oil adds moisture and richness, ensuring the chicken doesn’t dry out. Lemon juice brings a zesty brightness, balancing out the richness of the olive oil. Garlic, with its pungent aroma, infuses deep flavor into the meat. Fresh rosemary and thyme offer earthy, fragrant notes that define the dish’s character. Finally, a sprinkle of salt and black pepper enhances all the other flavors, rounding out the marinade perfectly.
This grilled chicken pairs wonderfully with a fresh green salad or roasted vegetables for a light meal. For something heartier, serve it alongside creamy mashed potatoes or a quinoa salad. A crisp white wine, like Sauvignon Blanc, complements the herbal notes beautifully.
Start by making your marinade. Grab a small bowl and whisk together the olive oil, lemon juice, minced garlic, chopped rosemary, chopped thyme, salt, and pepper. This mixture is going to do wonders for your chicken, infusing it with all those delicious flavors.
Next, place your chicken breasts into a large resealable plastic bag. Pour the marinade over the chicken, ensuring each piece is well-coated. Seal the bag tightly and pop it into the fridge. Let it marinate for at least 30 minutes, but if you have the time, let it go for up to 2 hours for even more flavor.
While your chicken is soaking up all those delicious herbs, preheat your grill to medium-high heat. You want it nice and hot to get those beautiful grill marks.
Once your chicken has marinated, remove it from the bag and place it directly on the grill. Cook for about 6-7 minutes on each side. You’re looking for an internal temperature of 165°F to ensure the chicken is cooked through but still juicy.
After grilling, let the chicken rest for about 5 minutes before serving. This little pause lets the juices redistribute, keeping the meat tender and flavorful when you cut into it.
Share