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Grilled Tuscan Herb chicken

Grilled Tuscan Herb Chicken

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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Course Main Course
Cuisine Italian, Tuscan
Servings 4

Equipment

  • Grill or grill pan A gas or charcoal grill works best, but a stovetop grill pan can get the job done beautifully.
  • Mixing bowl For marinating the chicken.
  • Tongs For flipping the chicken without piercing it and losing juices.
  • Meat Thermometer Optional but helpful to ensure the chicken hits 165°F without overcooking.

Ingredients
  

  • 4 boneless skinless chicken breasts (pounded to even thickness)
  • 3 tablespoons olive oil extra virgin preferred for best flavor
  • Juice of 1 lemon
  • 1 tablespoon lemon zest
  • 4 garlic cloves minced
  • 1 tablespoon fresh rosemary finely chopped
  • 1 tablespoon fresh thyme finely chopped
  • 1 tablespoon fresh oregano finely chopped (or 1 tsp dried)
  • 1 teaspoon smoked paprika
  • Salt and freshly ground black pepper to taste
  • Optional garnish: chopped sun-dried tomatoes shaved Parmesan, or fresh parsley

Instructions
 

Make the marinade

  1. In a large mixing bowl, whisk together olive oil, lemon juice, zest, garlic, rosemary, thyme, oregano, paprika, salt, and pepper.
    mixing bowl on a kitchen counter filled with a vibrant marinade

Marinate the chicken

  1. Add chicken breasts to the bowl, coating them evenly. Cover and refrigerate for at least 30 minutes, or up to 4 hours for deeper flavor.

Preheat your grill

  1. Heat to medium-high and oil the grates to prevent sticking.

Grill the chicken

  1. Remove chicken from marinade and place on the grill. Cook for 5–6 minutes per side, or until nicely charred and internal temperature reaches 165°F.

Rest and serve

  1. Let the chicken rest for 5 minutes before slicing. Garnish with sun-dried tomatoes, Parmesan, or herbs if desired.