Garlic Herb Chicken (Printable version)
Juicy chicken infused with garlic and fresh herbs, ready in under an hour for any night of the week.
# What you need:
→ Chicken
01 - 4 boneless, skinless chicken breasts
→ Marinade
02 - 4 cloves garlic, minced
03 - 2 tablespoons fresh parsley, chopped
04 - 1 tablespoon fresh rosemary, chopped
05 - 1 tablespoon fresh thyme, chopped
06 - 2 tablespoons olive oil
07 - 1 tablespoon lemon juice
08 - 1 teaspoon salt
09 - 1/2 teaspoon black pepper
→ Garnish
10 - Fresh parsley, chopped
11 - Lemon wedges
# How To:
01 - In a small bowl, combine minced garlic, chopped parsley, rosemary, thyme, olive oil, lemon juice, salt, and black pepper. Mix thoroughly until a fragrant, well-blended marinade forms.
02 - Place chicken breasts in a large resealable plastic bag or shallow dish. Pour the marinade over the chicken, massaging and turning each piece to ensure even, complete coating. Marinate at room temperature for at least 15 minutes, or refrigerate for up to 2 hours for deeper flavor penetration.
03 - Preheat the oven to 400°F or heat an outdoor grill to medium-high, ensuring the grate is clean and lightly oiled to prevent sticking.
04 - Take the chicken breasts out of the marinade, allowing any excess to drip off. Discard the remaining marinade — do not reuse.
05 - For oven method: Arrange the chicken in a single layer in a baking dish and bake for 25 to 30 minutes, until the internal temperature reaches 165°F when checked with a meat thermometer. For grill method: Grill the chicken for 6 to 7 minutes per side until fully cooked through with appealing char marks.
06 - Transfer the cooked chicken to a cutting board and let it rest for 5 minutes to allow the juices to redistribute. Garnish with freshly chopped parsley and serve alongside lemon wedges.
# Expert Advice:
01 -
- The marinade doubles as a flavor base, so you get restaurant quality taste with almost zero extra effort.
- It works beautifully whether you bake it or grill it, rain or shine, summer or winter.
02 -
- Underseasoned chicken is the one mistake you cannot fix after it is cooked, so taste the marinade on your finger before adding the meat.
- Skipping the rest period turns juicy chicken into a puddle of lost flavor on your plate.
03 -
- Pound the chicken to an even thickness before marinating and every piece finishes cooking at the same time.
- A meat thermometer is the single tool that separates good chicken from great chicken, so use it without shame.