Herb Marinated Grilled Chicken is a simple, healthy and flavorful dinner. Pair with Orzo Pasta Salad for a fabulously easy meal.
My oregano and rosemary plants are both out of control right now and I want to use as much as I can before I just have to fill the composter with the prunings. Besides using in marinades like this recipe, other ways I plan to use them:
- dehydrate for use in spice and herb mixes (info in this post)
- made chimichurri (South American green sauce)
- shish kebabs on rosemary skewers (pull of the leaves and use in the marinade then stick the meat on the sticks)
- infused oil or vinegar
- sugar scrubs (like this lavender rosemary scrub)
The key to grilling boneless chicken perfectly is to pound it to an even thickness with a kitchen mallet or rolling pin. Thighs are usually fairly even, but chicken breasts are thicker in the middle. A few quick whacks and you not only release some aggression, the chicken will be done in the middle and still juicy on the ends after grilling.
Herb Marinated Grilled Chicken
Ingredients
- 4-6 boneless skinless chicken breasts or thighs (about 2 pounds total weight)
- ½ cup apple cider vinegar
- 2 tablespoon extra virgin olive oil
- 2 tablespoon fresh lime or lemon juice
- 2 teaspoon lime or lemon zest
- 2 tablespoon fresh oregano (rinsed and crushed with fingers to release oils)
- 2 sprigs fresh rosemary (rinsed and crushed with fingers to release oils)
- 3 garlic cloves (peeled and crushed)
- salt and pepper (to taste)
Instructions
- With a kitchen mallet, or rolling pin, pound chicken to an even thickness.
- Add the marinade ingredients to a 1-gallon zip to lock freezer bag, seal and shake to mix. Add chicken, reseal and turn to coat chicken thoroughly.
- Place the bag in a bowl and set in the refrigerator for at least 1 hour. Turn the bag a few times to ensure even marinating.
- Remove chicken from the refrigerator and discard marinade. Grill breasts over medium direct heat, turning once, for 10 – 15 minutes total. Remove from heat and let rest for 5 minutes before serving.
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Thank you for hosting! This is what I featured the week of 5-11 to 5-15 on my blog. On Tuesday was Crock Pot Chili Poor Man’s Style. Wednesday was GF Raspberry Lemonade Cake. Thursday was Easy Homemade GF Bread. And winding up this Week my How To Meal Plan 101. Enjoy!