Grilled Chicken with Fresh Herbs

Photo Credit
Brent Hofacker/shutterstock
4 servings
Preparation Method

Grilled Chicken with Fresh Herbs

Grilled Chicken With Fresh Herbs is the perfect summer recipe. The green herb marinade is amazing! Prepare the marinade in the morning and let the breasts marinate up to 8 hours, or just let them sit for 30 minutes before dinner.

If you have extra herbs from the garden, we like to make a little extra green herb sauce to pour on top of the chicken after cooking; however, if you make extra sauce, omit all the salt (which is for the marinade) and just add salt to taste.

Instead of chicken breasts, you may also want to try cubes of chicken or pork to make kabobs.

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.