Herb Grilled Chicken. Boneless chicken breasts marinated in herbs, garlic, oil and vinegar and broiled or grilled to perfection. This recipe is from The WEBB Cooks, articles and recipes by Robyn Webb, courtesy of the American Diabetes Association. This chicken is a high-protein, low-calorie entrée.
Chicken breasts flavored with herbs and garlic are grilled to perfection for an easy, light, and quick main dish the family will love.
We combine fresh herbs, capers, lemon juice and olive oil along with the juices collected from the chicken as it rests to make a simple sauce that livens up this take on poulet frites, or chicken and fries.
Place the chicken thighs in a wide flat dish so they are in.
You can cook Herb Grilled Chicken using 10 ingredients and 3 steps. Here is how you achieve it.
Ingredients of Herb Grilled Chicken
- You need 4 each of antibiotic / hormone-free boneless skinless chicken breasts.
- You need 2 each of lemons zested.
- It's 1 tsp of fennel seed.
- It's 1 tsp of thyme.
- You need 4 each of sprigs of fresh rosemary.
- Prepare 1 tbsp of fresh lemon basil.
- You need 2 tbsp of fresh flat - leaf parsley.
- Prepare 2/3 cup of extra - virgin olive oil.
- Prepare 1/4 tsp of black pepper.
- It's 4 clove of garlic.
This could be the easiest—and juiciest—chicken you grill all summer. Pounding boneless chicken breasts into paillards minimizes cooking time so the chicken doesn't stay on the grill very long, and thus doesn't have time to dry out. Cooking with herbs is a great way to add flavor to chicken without adding salt or fat. Chicken's mild taste makes it the perfect complement to many herbs.
Herb Grilled Chicken instructions
- Put garlic through garlic press. Add salt and mash into paste..
- Chop herbs. Add all ingredients into shallow dish. Add chicken..
- Grill chicken. Squeeze juice of one lemon over chicken while still hot..
Whether you prefer your chicken grilled, broiled or baked, there is an herb available that will punch up its flavor. Combine garlic, oregano, rosemary, and oil in a large resealable plastic bag; season with salt and pepper. Add chicken wings, seal bag, and turn to coat. Build a charcoal fire for indirect cooking in an outdoor grill. Pour the remaining marinade over the chicken.