Savory Herb Rubbed Grilled Chicken (Printable)
Tender chicken breasts coated in fresh herbs and spices, grilled to perfection with a delicious charred exterior and juicy interior.
# What You'll Need:
→ Chicken
01 - 4 boneless, skinless chicken breasts
→ Herb Rub
02 - 2 tablespoons fresh rosemary, finely chopped
03 - 2 tablespoons fresh thyme, finely chopped
04 - 2 tablespoons fresh parsley, finely chopped
05 - 4 cloves garlic, minced
06 - 1 teaspoon smoked paprika
07 - 1 teaspoon sea salt
08 - 1/2 teaspoon black pepper
09 - 1/4 teaspoon cayenne pepper (optional)
10 - 2 tablespoons olive oil
11 - Zest of 1 lemon
→ For Serving
12 - Lemon wedges
13 - Fresh parsley, chopped (for garnish)
# Steps:
01 - In a small mixing bowl, combine the rosemary, thyme, parsley, garlic, smoked paprika, sea salt, black pepper, cayenne pepper (if using), olive oil, and lemon zest. Stir until a thick, fragrant paste forms.
02 - Pat the chicken breasts dry with paper towels. Rub the herb paste evenly over each breast, coating all surfaces. Let marinate at room temperature for at least 10 minutes, or refrigerate for up to 2 hours for deeper flavor.
03 - Preheat your grill or grill pan to medium-high heat, approximately 400°F.
04 - Place the chicken on the hot grill and cook for 6 to 8 minutes per side, until the internal temperature reaches 165°F and the exterior develops a nicely charred crust.
05 - Transfer the grilled chicken to a serving platter, cover loosely with aluminum foil, and let rest for 5 minutes to allow the juices to redistribute.
06 - Serve the chicken with lemon wedges alongside and a generous sprinkle of freshly chopped parsley.
# Expert Advice:
01 -
- The herb paste comes together in five minutes with nothing more than a bowl and a knife, making this one of the lowest effort highest reward dinners I know.
- It is naturally gluten free and low carb without feeling like you are compromising on anything at all.
02 -
- Pressing down on the chicken with your spatula squeezes out the juices and dries out the meat so keep your hands off and let the grill do the work.
- If you need to swap dried herbs for fresh use one third the amount because dried herbs are far more concentrated in flavor.
03 -
- Take the chicken out of the fridge fifteen minutes before grilling so it cooks evenly from edge to center instead of being cold in the middle.
- A crisp Sauvignon Blanc or a buttery Chardonnay alongside turns this simple dinner into something that feels like a proper occasion.