Grilled Chicken with Herbs

SUBMITTED BY: 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."

SERVINGS & SCALING

Original recipe yield: 6 servings

USMETRIC

About scaling and conversions

INGREDIENTS

2 tablespoons chopped Italian flat leaf parsley
2 teaspoons fresh rosemary, minced
2 teaspoons chopped fresh thyme
1 teaspoon dried sage
3 cloves garlic, minced
1/4 cup olive oil
1/2 cup balsamic vinegar
salt and pepper to taste
1 1/2 pounds skinless, boneless chicken breasts

READ REVIEWS (95)

DIRECTIONS

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.
Preheat grill to medium high heat OR set oven to broil.
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.

Note

The nutrition data for this recipe includes information for the full amount of the marinade ingredients. Depending on marinating time, ingredients, cooking method, etc., the actual amount of the marinade consumed will vary.

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REVIEWS

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Reviewed on Dec. 29, 2003 by Rebslo

Fairly easy to prepare and good results. My only complaint is the balsamic vinegar overpowered the other flavors a bit.

16 users found this review helpful

Reviewed on Jul. 29, 2007 by KAREN DOWNES

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.

14 users found this review helpful

Reviewed on Dec. 29, 2003 by holdoug

This is a wonderful recipe. I decrease the vinegar a little as was suggested by some reviewers and it was great!! I added a little extra of each herb as well!! I will definitely use this again on beef and pork as well. I think it would be great on salmon!!

12 users found this review helpful

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