Grilling chicken is a wonderful easy weeknight dinner, but adding fresh herbs as a marinade transforms it from ordinary to extraordinary! The taste just can NOT be beat by any store bought marinade.
This marinade can be soaked for just 30 minutes or overnight in the fridge for up to 8 hours. Either way you are sure to have a flavorful and delicious grilled chicken. Even my pickiest oldest son LOVED it as well as my little 6 year old who has a dislike for the color green and anything called healthy LOL!
It is simple enough to prepare in your blender or food processor, pour in a bag and let it do it's thing!
Grill on each side for about 10 minutes or until the chicken is no longer pink inside. There were no left overs with my family and this chicken, they devoured it!
*recipe adapted from Yankee magazine
- 1 cup loosely packed mixed fresh herb leaves (basil, parsley, cilantro)
- ¼ cup olive oil
- ¼ cup lemon juice
- 2 large garlic cloves
- 3 teaspoons salt
- ¼ teaspoon pepper
- 3 boneless, skinless chicken breasts, rinsed, patted dry, sliced in half lengthwise (about 1 pound)
- Wash and chop herbs.
- Place in food processor or high powdered blender.
- Add in oil, lemon juice, garlic, salt and pepper.
- Puree until smooth.
- Place chicken breasts in a ziploc bag, pour in marinade, seal and massage to coat chicken with marinade.
- Chill for at least 30 minutes (up to 8 hours).
- Grill chicken for 10-15 minutes on each side, until cooked through (juices run clear and no longer pink).
About Brenda
Brenda Bennett is a certified Nutritional Therapy Practitioner, certified Sugar Detox Coach, certified Keto Coach and certified Life Coach. She has been Sugar Free & Refined carb free for 17 years and has written 2 cookbooks, Sugar-Free Mom, and Naturally Keto and her 3rd book The 30-Day Sugar Elimination Diet, is a four part program to help you detox from sugar, eliminate cravings, balance blood sugar and lose weight all while eating a delicious, nutrient dense whole foods. Meal plan offers two tracks to follow, low carb or keto. She is the founder of the Sugar Free Fresh Start course and Sugar Free Tribe weight loss membership. Learn more.
Heidi Ledesma
Wonderfully flavored herb chicken however seemed salty even after cutting salt to 2 tsp instead of 3, anyone else? We baked and turned pieces over after 15 min, quite saucy but delicious! If used for chicken salad next day it would do well too.
Veronica Stankovich
I used a 1/2 cup of parsley and basil. This actually came out green, a lot different from the picture which was okay but this chicken is AMAZING!!! Simple and quick is what I love, especially with a family. Thanks for this recipe!!
Brenda
So glad you liked it!
Tsheten
Hi Brenda,
I baked first but it didn't look right had a lot of sauce and so I put in in a pan and covered it for another 10 mins or so until the gravy thickened, it was a big hit with my family - tossed it with salad that included chopped avocados, raisins and nuts...all in all was turned out v. delish thanks to u...:)
Thanks,
Tsheten
Brenda
That's great! Thanks for getting back to me. 🙂
Tsheten
Hi,
Thank you for sharing these healthy and flavorful recipes. I wanted to know if this chicken recipe can be baked as well ..maybe 350 degress for 30 mins? love to hear your input?
Thank you again,
Tsheten 🙂
Brenda
HI Tsh,
I would say maybe only 20 minutes depending on how thin you've sliced the chicken, but you could always check it with a meat thermometer. 30 minutes may dry them out. Let me know if you try it in the oven. Thanks!