Grilled Herb Chicken Breast Recipes
Whisk olive oil lemon juice garlic dried herbs and spices together in a mixing bowl.
Grilled herb chicken breast recipes. Boneless chicken breasts marinated in herbs garlic oil and vinegar and broiled or grilled to perfection. This citrus and herb chicken is marinated to perfection then grilled until caramelized on the outside yet tender and juicy on the inside. Pour marinade over chicken. For marinade in a small bowl combine oil garlic lemon peel thyme rosemary crushed red pepper salt and black pepper.
If you have time let the chicken marinate awhile to boost flavor. Rub over chicken pieces. Lightly wet a chicken breast with cold water and set it between two sheets of plastic wrap. Prepare this grilled chicken breast on the stove by using a nonstick skillet or griddle or an indoor grill pan.
Place chicken in a resealable plastic bag set in a shallow bowl. To bake the chicken breast in the oven remove the chicken from the marinade and bake in a 425 degree f oven for 30 40 minutes for thin small chicken breasts or about 45 55 minutes for very thick large chicken breasts. Best of all it s super easy to make. Chicken breasts flavored with herbs and garlic are grilled to perfection for an easy light and quick main dish the family will love.
Turn to coat chicken. Noel bigelow alexandria virginia. The chicken and toss to coat. For grilling chicken i wanted a marinade different from barbecue sauce so i pulled out some honey and thyme.
To make the tastiest grill chicken breast you need the best grilled chicken marinade. In a small bowl combine the first eight ingredients. Honey thyme grilled chicken. Marinate in the refrigerator for 2 to 4 hours turning bag occasionally.
Cover and let marinate in refrigerator for about 30 minutes. The marinade for this citrus chicken is made with olive oil garlic orange and lemon zest and juice and plenty of dried herbs. I ve tested more chicken marinades than i can count and this is the very best one i ve tried. It s adapted from the rub i use in both my perfect baked chicken breasts and my juicy baked pork chops recipes.
Pound it into a broad flat sheet about 1 4 inch thick called a paillard using a meat pounder the side of a heavy cleaver or a skillet.