Go Back

Herb-Infused Grilled Chicken Breast

This grilled chicken breast is marinated in a fragrant mixture of fresh herbs, lemon juice, garlic, and olive oil, then cooked over direct heat for a smoky, charred exterior. The result is tender, juicy meat with a vibrant herbal aroma and appealing grill marks, perfect for a quick weeknight dinner or a flavorful centerpiece for any meal.
Print Recipe Pin Recipe
Prep Time 40 minutes
Cook Time 15 minutes
Total Time 55 minutes
Servings: 4
Course: Main Course
Cuisine: Grilled
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

  • 4 pieces chicken breasts lean and tender
  • 3 tablespoons olive oil good quality
  • 2 tablespoons lemon juice freshly squeezed
  • 3 cloves garlic minced
  • 1/4 cup chopped parsley fresh
  • 2 teaspoons chopped thyme fresh
  • 1 teaspoon chopped rosemary fresh
  • to taste salt and pepper for seasoning
  • 1/2 teaspoon paprika optional

Equipment

  • Grill or barbecue
  • Meat thermometer
  • Basting brush
  • Tongs
  • Sharp knife

Method
 

  1. Pat the chicken breasts dry with paper towels and place them on a clean cutting board.
  2. Mix together olive oil, lemon juice, minced garlic, chopped parsley, thyme, rosemary, salt, pepper, and paprika to create a flavorful marinade.
  3. Using a fork, poke small holes in each chicken breast to help the marinade penetrate the meat.
  4. Coat each chicken breast evenly with the marinade, ensuring all sides are covered. Cover and refrigerate for at least 30 minutes, or up to a few hours for more flavor.
  5. Preheat your grill to medium-high heat, about 200°C (390°F), until hot and ready for grilling.
  6. Lightly oil the grill grates with a paper towel dipped in oil to prevent sticking and promote nice grill marks.
  7. Place the marinated chicken breasts on the grill, pressing them gently to ensure contact with the grates.
  8. Grill for about 6-8 minutes on each side, until the chicken develops golden grill marks and a slight char.
  9. Use a meat thermometer to check the internal temperature; it should reach 74°C (165°F) for safe, juicy chicken.
  10. Remove the chicken from the grill and let it rest for 5 minutes, allowing the juices to redistribute and keep the meat moist.
  11. Slice the chicken against the grain, garnish with extra herbs or a squeeze of lemon if desired, and serve hot.

Notes

For extra smoky flavor, toss some wood chips onto the grill. Marinating longer enhances the herb aroma, but even a quick 30-minute soak makes a noticeable difference.