Grilled Chicken with Fresh Herbs

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1 cup loosely packed mixed fresh herb leaves (such as basil, Thai basil, cilantro, mint, parsley), chopped
2 cloves garlic
1/4 cup olive oil
1/4 cup fresh lemon juice
1 tablespoon kosher or sea salt
1/4 teaspoon freshly ground black pepper
4 boneless, skinless chicken breasts halves, rinsed and patted dry


Put herbs into a food processor or blender with garlic, oil, lemon juice, salt, and pepper. Puree until a smooth paste forms. If mixture seems dry and herbs aren’t pureeing, add a little more olive oil. Put chicken breasts into a resealable plastic bag, pour in marinade, seal, and massage briefly. Chill for at least 30 minutes or up to 8 hours.

Preheat grill until hot. Grill chicken 10 to 15 minutes on each side, or until an instant-read thermometer inserted into the middle of the breast reads 165°F.


4 servings

Preparation Time

45 Minutes

Total Time

70 Minutes


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