Savory Herb Rubbed Grilled Chicken (Print View)
Juicy grilled chicken with fresh rosemary, thyme, parsley and spices for a flavorful, savory meal ready in 35 minutes.
# 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 - ½ teaspoon black pepper
09 - ¼ teaspoon cayenne pepper (optional)
10 - 2 tablespoons olive oil
11 - Zest of 1 lemon
→ To Serve
12 - Lemon wedges
13 - Fresh parsley, chopped (for garnish)
# Step-by-Step Directions:
01 - In a small bowl, combine the rosemary, thyme, parsley, garlic, smoked paprika, sea salt, black pepper, cayenne pepper if using, olive oil, and lemon zest. Mix thoroughly 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 sides. Let marinate at room temperature for at least 10 minutes, or refrigerate for up to 2 hours for deeper flavor.
03 - Preheat your outdoor grill or grill pan to medium-high heat, ensuring the grates are clean and lightly oiled to prevent sticking.
04 - Place the chicken breasts 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 allow it to rest for 5 minutes so the juices redistribute evenly.
06 - Serve the chicken accompanied by lemon wedges and a generous sprinkle of freshly chopped parsley.
# Expert Suggestions:
01 -
- The herb paste doubles as a marinade and a crust, so you get deep flavor without an overnight wait.
- It works on a grill, in a grill pan, or even under the broiler, which means rain never ruins the plan.
02 -
- If you flip the chicken too early the paste sticks to the grill instead of the meat, wait until it releases naturally.
- Dried herbs work in a pinch but use one third the amount and crush them between your palms first to wake up the oils.
03 -
- A meat thermometer is the single tool that separates good grilled chicken from great, pull at 165 degrees every single time.
- Letting the coated chicken sit for the full ten minutes at room temperature before grilling makes the paste adhere dramatically better.