“A very good light summer dish. I serve it with sliced tomatoes, feta cheese, and garlic bread.” - by Karen
Ingredients
Adjust Servings
Original recipe yields 8 servings
Directions
- In a glass dish, mix the olive oil, garlic, rosemary, thyme, oregano, and lemon juice. Place the chicken pieces in the mixture, cover, and marinate in the refrigerator 8 hours or overnight.
- Preheat grill for high heat.
- Lightly oil the grill grate. Place chicken on the grill, and discard the marinade. Cook chicken pieces up to 15 minutes per side, until juices run clear. Smaller pieces will not take as long.
Nutrition
Amount Per Serving (8 total)
- Calories
- 412 cal
- 21%
- Fat
- 30.7 g
- 47%
- Carbs
- 3.5 g
- 1%
Based on a 2,000 calorie diet
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Reviews (269)
Rate This Recipe
"I am a caterer and made this for a wedding rehearsal dinner a few months ago. It was a huge hit! I used boneless, skinless chicken breasts and pounded them so that they were uniform in thickness. I..." See more marinated the chicken for 2 days & grilled them about 3 1/2 minutes per side. I garnished the platter with lemon halves, roasted heads of garlic & sprigs of fresh rosemary. My only suggestion is to be careful with the fresh oregano...it is very pungent, so don't get carried away!!"
Navy_Mommy
"This is incredible! I used boneless skinless chicken breasts and placed them in the marinade before I froze them. I then thawed over night. I grilled the chicken and it came out perfect. I used a ..." See moreteaspoon each of the dried herbs. The chicken had a great strong lemony taste, plus the hint of the garlic and herbs gave it great kick. I cooked my chicken about 10 minutes per side and they turned out perfect. I can't wait to make again."
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