Savory Herb Rubbed Grilled Chicken (Printable View)
Juicy grilled chicken with fresh herb rub, ready in 35 minutes
# Ingredient List:
→ Chicken
01 - 4 boneless, skinless chicken breasts (about 6 oz each)
→ Herb Rub
02 - 2 tablespoons fresh rosemary, finely chopped
03 - 2 tablespoons fresh thyme, finely chopped
04 - 2 tablespoons fresh parsley, finely chopped
05 - 4 cloves garlic, minced
06 - 1 teaspoon smoked paprika
07 - 1 teaspoon sea salt
08 - 1/2 teaspoon black pepper
09 - 1/4 teaspoon cayenne pepper (optional)
10 - 2 tablespoons olive oil
11 - Zest of 1 lemon
→ To Serve
12 - Lemon wedges
13 - Fresh parsley, chopped (for garnish)
# How to Make It:
01 - In a small mixing bowl, combine the rosemary, thyme, parsley, garlic, smoked paprika, sea salt, black pepper, cayenne pepper (if using), olive oil, and lemon zest. Stir until a thick, fragrant paste forms.
02 - Pat the chicken breasts thoroughly dry with paper towels. Rub the herb paste evenly over each breast, coating all sides. Let marinate at room temperature for at least 10 minutes, or refrigerate for up to 2 hours for deeper flavor.
03 - Heat your grill or grill pan to medium-high, approximately 400°F. Lightly oil the grates to prevent sticking.
04 - Place the chicken on the grill and cook for 6 to 8 minutes per side, until the internal temperature reaches 165°F and the exterior shows a well-charred crust.
05 - Transfer the chicken to a serving platter and tent loosely with aluminum foil. Allow it to rest for 5 minutes so the juices redistribute evenly.
06 - Plate the chicken alongside lemon wedges and finish with a sprinkle of freshly chopped parsley.
# Expert Suggestions:
01 -
- The herb paste comes together in about three minutes with nothing more than a bowl and a knife, which makes this feel almost like cheating for how good it tastes.
- It works on a charcoal grill, a gas grill, or a stovetop grill pan, so you are never locked out of making it no matter your kitchen setup.
02 -
- If you skip drying the chicken before applying the rub, the paste slides right off and you end up with patchy flavor and steamed instead of grilled texture.
- Letting the chicken rest after grilling is not optional because cutting into it immediately sends every bit of juice onto the cutting board and leaves the meat dry.
03 -
- Brining the chicken for thirty minutes in salted water before applying the rub makes an enormous difference in juiciness, especially with lean breast meat that dries out easily.
- The herb paste can be made up to a day ahead and stored in the refrigerator, which actually intensifies the flavor as the garlic and lemon zest meld together over time.