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Grilled Chicken with Herbs

Grilled Chicken with Herbs

Robyn Webb

Robyn Webb

Boneless chicken breasts marinated in herbs, garlic, oil and vinegar and broiled or grilled to perfection. This recipe is from The WEBB Cooks, articles and recipes by Robyn Webb, courtesy of the American Diabetes Association. Preparation time: 10 minutes.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 221 kcal
  • 11%
  • Fat:
  • 10.5 g
  • 16%
  • Carbs:
  • 3.8g
  • 1%
  • Protein:
  • 26.5 g
  • 53%
  • Cholesterol:
  • 66 mg
  • 22%
  • Sodium:
  • 80 mg
  • 3%

Based on a 2,000 calorie diet

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Directions

  1. In a blender combine the parsley, rosemary, thyme, sage, garlic, oil, vinegar and salt and pepper to taste. Blend together. Place chicken in a nonporous glass dish or bowl and pour blended marinade over the chicken. Cover dish and refrigerate to marinate for at least 2 hours or up to 48 hours.
  2. Preheat grill to medium high heat OR set oven to broil.
  3. Remove chicken from dish (disposing of leftover marinade) and grill or broil for about 6 to 7 minutes per side, or until chicken is cooked through and no longer pink inside.
  4. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

MINDYJEAN
103

MINDYJEAN

1/25/2004

We love the strong herb flavors of this chicken! If you don't like balsalmic vinegar I would suggest you don't even try it. I make it with dried herbs as I don't usually have fresh herbs on hand and it turns out fine. Just make sure to decrease the amounts as dry herbs are stronger than fresh. This chicken is best when cooked on the grill as the smoky flavor blends incredibly well with the herbs and balsalmic vinegar. I have made this chicken for a few guests and everyone has said they loved it. It's great served with roasted garlic mashed potatoes and grilled asparagus.

Jillian
77

Jillian

10/21/2009

I definitely recommend doing this on the grill to get the best results. I had fresh rosemary on hand which was nice and used dried thyme and dried parsley. I put everything into a mini food processor to blend. I pounded the chicken down thin and let it marinate for close to 12 hours. If you're not a fan of balsamic - use white wine or white wine vinegar. This is a great marinade. I've tried so many from this site and this is one of the best. This chicken would be great over pasta!

Karen Downes
75

Karen Downes

7/29/2007

i marinated overnight and i only had dried herbs on hand so i used half the recommended measurements for them. It still turned out great.

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