Description
This Herb Crusted Grilled Chicken recipe features juicy, boneless, skinless chicken breasts coated in a flavorful blend of fresh rosemary, thyme, parsley, garlic, and lemon zest. Grilled to perfection with a golden, slightly charred exterior, this dish is a healthy and delicious main course perfect for summer grilling or any meal.
Ingredients
Scale
Chicken
- 4 boneless, skinless chicken breasts
Herb Mixture
- 2 tablespoons olive oil
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
- 1 tablespoon fresh parsley, chopped
- 2 cloves garlic, minced
- 1 teaspoon lemon zest
- 1 teaspoon salt
- ½ teaspoon black pepper
Instructions
- Preheat Grill: Preheat your grill to medium-high heat to ensure it’s hot and ready for cooking.
- Prepare Chicken: Pat the chicken breasts dry with paper towels to remove excess moisture, which helps in better herb paste adherence and grilling.
- Make Herb Paste: In a small bowl, combine olive oil, chopped rosemary, thyme, parsley, minced garlic, lemon zest, salt, and black pepper to form a fragrant herb paste.
- Coat Chicken: Rub the herb mixture evenly over both sides of each chicken breast to infuse the flavors thoroughly.
- Rest Chicken: Let the coated chicken sit at room temperature for 15 minutes, allowing the flavors to absorb and the chicken to reach a more even temperature for grilling.
- Grill Chicken: Place the chicken on the preheated grill. Cook for 6–7 minutes per side, turning once, until the internal temperature reaches 165°F and the exterior is golden and slightly charred.
- Rest Before Serving: Remove the chicken from the grill and let it rest for 5 minutes to redistribute juices before serving.
Notes
- For deeper flavor, marinate the chicken in the herb mixture for up to 4 hours in the refrigerator.
- This recipe works well with bone-in chicken thighs or drumsticks; if using these cuts, adjust cooking time accordingly.
