Savory Herb Rubbed Grilled Chicken (Printable View)
Tender grilled chicken coated in zesty herb rub with lemon and garlic.
# 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
→ For Serving
12 - Lemon wedges
13 - Fresh parsley, chopped (for garnish)
# How-To Steps:
01 - In a small mixing bowl, combine the rosemary, thyme, parsley, minced 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 generously over each breast, coating all sides evenly. Let marinate at room temperature for at least 10 minutes, or refrigerate for up to 2 hours for deeper flavor.
03 - Preheat an outdoor grill or grill pan to medium-high heat, approximately 400°F (200°C). Lightly oil the grates to prevent sticking.
04 - Place the seasoned chicken breasts onto the hot grill. Cook for 6 to 8 minutes per side, or until the internal temperature registers 165°F (74°C) on a meat thermometer and the exterior develops a nicely charred crust.
05 - Transfer the grilled chicken to a serving platter. Loosely tent with aluminum foil and allow to rest for 5 minutes so the juices redistribute evenly throughout the meat.
06 - Serve each chicken breast with fresh lemon wedges and a sprinkle of chopped parsley. Pair with roasted vegetables, a crisp salad, or grilled potatoes for a complete meal.
# Expert Advice:
01 -
- The herb paste comes together in about five minutes with ingredients you probably already have.
- It turns plain chicken into something that tastes like you spent all day on it.
02 -
- Flip the chicken only once because repeated flipping tears the herb crust right off the meat.
- An instant read thermometer taking the center to 165 degrees Fahrenheit is the only reliable way to know it is done without cutting into it.
03 -
- Let the chicken sit uncovered in the fridge for an hour after rubbing it, which dries the surface slightly and creates a better crust on the grill.
- A squeeze of lemon juice right at the end, not during cooking, keeps the herbs from turning bitter and brightens every bite.