Garlic Herb Chicken (Print Version)
Juicy chicken breasts marinated in fresh garlic and herbs, baked or grilled to golden perfection for any occasion.
# What You Need:
→ Chicken
01 - 4 boneless, skinless chicken breasts
→ Marinade
02 - 4 cloves garlic, minced
03 - 2 tbsp fresh parsley, chopped
04 - 1 tbsp fresh rosemary, chopped
05 - 1 tbsp fresh thyme, chopped
06 - 2 tbsp olive oil
07 - 1 tbsp lemon juice
08 - 1 tsp salt
09 - 1/2 tsp black pepper
→ Garnish
10 - Fresh parsley, chopped
11 - Lemon wedges
# Directions:
01 - In a small bowl, combine minced garlic, chopped parsley, rosemary, thyme, olive oil, lemon juice, salt, and black pepper. Mix thoroughly until a uniform paste forms.
02 - Place chicken breasts in a large resealable bag or shallow dish. Pour the marinade over the chicken, massaging the bag or turning each breast to ensure even, complete coating. Marinate at room temperature for at least 15 minutes, or refrigerate up to 2 hours for deeper flavor penetration.
03 - Preheat oven to 400°F or heat a grill to medium-high, ensuring the grate is clean and lightly oiled.
04 - Remove chicken from the marinade, allowing any excess to drip off. Discard the remaining marinade.
05 - For oven method: arrange chicken in a baking dish and bake 25–30 minutes until the internal temperature reaches 165°F. For grill method: cook 6–7 minutes per side until fully cooked through with appealing char marks.
06 - Transfer chicken to a cutting board and rest for 5 minutes to allow juices to redistribute. Garnish with fresh parsley and serve alongside lemon wedges.
# Expert Tips:
01 -
- The marinade comes together in about three minutes, and the herbs do all the heavy lifting for you.
- It works equally well in the oven or on the grill, so you can make it year round without thinking twice.
02 -
- Skipping the rest period is the fastest way to end up with dry, disappointing chicken, so set a timer and walk away if you have to.
- If fresh herbs are not available, dried ones work perfectly fine if you use one teaspoon dried for every tablespoon of fresh the recipe calls for.
03 -
- Pound the chicken to an even thickness before marinating, because nothing ruins a good dinner faster than one end being perfectly juicy while the other is tough and overcooked.
- Let the chicken come close to room temperature before it hits the heat, since cold chicken straight from the fridge cooks unevenly no matter how careful you are.