Grilled Chicken and Herbs

Recipe View 5 mins Preheat your grill to medium heat (around 350-400°F or 175-200°C) and lightly oil the grate to prevent sticking. (5 minutes)

Recipe View 5 mins Rinse the chicken breasts under cold water, then pat them completely dry with paper towels. Use a fork to pierce the chicken breasts several times; this helps the marinade penetrate and ensures even cooking. (5 minutes)

Recipe View 35 mins Place the chicken breasts into a large resealable plastic bag. Pour in the olive oil, seal the bag, and shake to coat the chicken evenly. Add the rosemary, thyme, oregano, garlic, salt, and pepper. Seal the bag again, removing any excess air, and massage the herbs and spices into the chicken. Allow to marinate for at least 30 minutes, or up to 4 hours in the refrigerator. (35 minutes)

Recipe View 20 mins Remove the chicken from the marinade and discard the bag. Grill the chicken breasts over medium heat, turning occasionally, until the juices run clear and an instant-read meat thermometer inserted into the thickest part of the breast registers 160°F (71°C). This should take approximately 8-10 minutes per side, depending on the thickness of the chicken. (20 minutes)

Recipe View 5 mins Once cooked, remove the chicken from the grill and let it rest for 5 minutes before serving. This allows the juices to redistribute, resulting in a more tender and flavorful chicken.