Grilled Chicken Breast Herbs (Printer-friendly)

Tender chicken breasts infused with fresh herbs and grilled for a juicy, flavorful main.

# What You Need:

→ Chicken

01 - 4 boneless, skinless chicken breasts (approximately 5.3 oz each)

→ Marinade

02 - 3 tablespoons olive oil
03 - 2 tablespoons fresh lemon juice
04 - 2 cloves garlic, minced
05 - 2 tablespoons fresh parsley, chopped
06 - 1 tablespoon fresh rosemary, chopped
07 - 1 tablespoon fresh thyme, chopped
08 - 1 teaspoon salt
09 - ½ teaspoon black pepper

# How to Make It:

01 - Whisk together olive oil, lemon juice, minced garlic, chopped parsley, rosemary, thyme, salt, and black pepper to create the marinade.
02 - Place chicken breasts in a resealable bag or shallow dish. Pour the marinade over and ensure each piece is fully coated. Refrigerate for a minimum of 20 minutes or up to 2 hours for enhanced flavor.
03 - Heat grill to medium-high temperature, preparing it for cooking.
04 - Remove chicken from marinade allowing excess to drip off. Cook on the preheated grill for 6 to 8 minutes on each side, until internal temperature reaches 165°F (75°C) and juices run clear.
05 - Allow the grilled chicken breasts to rest for 5 minutes before slicing and serving.

# Expert Tips:

01 -
  • The magic happens in the marinade – those fresh herbs keep the chicken incredibly juicy instead of turning it into an overcooked disappointment
  • It comes together in minutes but tastes like you spent all afternoon in the kitchen
  • Gluten-free and low-carb, so you can serve it to almost anyone without stress
02 -
  • Don't skip the resting time after grilling – I learned this the hard way by slicing immediately and watching all the juices run out onto the plate instead of staying in the chicken
  • A meat thermometer is your best friend here; checking by color alone has led me to either overcooked or slightly undercooked chicken more times than I'd like to admit
03 -
  • Bring your chicken to room temperature for 10 minutes before grilling so it cooks evenly from edge to center instead of having a cold core
  • If you're marinating for more than an hour, pat the chicken dry with paper towels before grilling – excess moisture creates steam instead of that beautiful golden crust

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