banner
alive logo
FoodFamilyLifestyleBeautySustainabilityHealthImmunity

Grilled Herb Chicken

    Share

    14 oz (400 g) boneless, skinless chicken breasts or thighs
    1 Tbsp (15 mL) extra-virgin olive oil
    1/3 cup (75 mL) fresh lemon juice
    2 cloves garlic, minced
    1/4 cup (60 mL) combination of diced fresh basil, oregano, and rosemary

    Advertisement

    Place olive oil, lemon juice, garlic, and fresh diced herbs in a resealable plastic bag or in an 8 x 8 in (2 L) nonmetallic baking dish. Add chicken, ensuring that the marinade coats the chicken. If using a bag, reseal; if using the baking dish, cover. Store in fridge for at least 1 hour or up to 12 hours.

    When ready to cook, preheat outdoor barbecue.

    Remove chicken from fridge and let sit for 5 minutes. Remove chicken from marinade and place on hot grill. Discard marinade.

    Cook chicken on medium direct heat, flipping often to reduce burning and until internal temperature reaches 165 F (74 C), approximately 6 to 15 minutes, depending on the thickness of the chicken.

    Remove from grill and place on clean plate. Let sit covered for 5 minutes. Divide chicken evenly among 4 servings.

    Serves 4.

    Each serving contains:
    150 calories; 28 g protein; 2.6 g fat (0.5 g sat fat, 0 g trans fat); 0 g carbs; 0 g fibre; 65 mg sodium

    source: "BBQ 101", alive #308, June 2008

    Advertisement

    Grilled Herb Chicken

    Directions

    Advertisement
    Ad
    Advertisement
    Advertisement

    READ THIS NEXT

    SEE MORE »
    Fruits of the Fall
    Food

    Fruits of the Fall

    Dive into autumn’s seasonal fruit bounty—it’s versatile and varied and lends itself to unique flavour combinations. These six recipes will help you make the most of three favourite fall fruits in sweet and savoury dishes.