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Grilled herbed chicken on plate with rice, corn, salad and lemon wedge.

Easy Grilled Herb Chicken Breasts

5 from 3 votes
Servings 4

Ingredients
  

  • 4 Chicken Breasts, boneless and skinless
  • 1/4 cup Italian Parsley, chopped
  • 2 tbsp Sage, chopped
  • 2 tbsp Rosemary, chopped
  • 2 tbsp Thyme, chopped
  • 1 tbsp Extra Virgin Olive Oil
  • Salt
  • Pepper
  • Lemon, cut into wedges for serving

Instructions
 

  • Heat grill or panini press
  • Place chicken breasts in plastic bag (or between sheets of wax paper or parchment), one at a time, and pound to 1/4 - 1/2" thickness. I use a rolling pin.
  • Rub olive oil over both sides of chicken, then salt and pepper generously.
  • Mix together chopped herbs, and add 1 tbsp olive oil. Combine
  • Rub herb mixture evenly over both sides of chicken breasts.
  • Place chicken breasts on hot grill or press until done. This will differ depending on grill, but 5-7 minutes depending on thickness.
  • Remove from grill. Serve whole, or sliced, with a lemon wedge.