Grilled Chicken with Herbs Recipe -
Grilled Chicken with Herbs Recipe

Grilled Chicken with Herbs

Recipe by  

"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 Edit and Save

Original recipe makes 6 servings Change Servings


  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.
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  • 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.
  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews More Reviews

Most Helpful Positive Review
Jan 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.

Most Helpful Critical Review
Jan 04, 2013

I generally follow recipes to the letter when offering reviews, because I think that is the fair way to review. However, on this one, I wish I would have read the reviews first and modified it before preparing. I agree with other users who say the balsamic vinegar over-powered the other flavors. When putting such a nice combination of herbs into my blender, I expected a nice, herby, and savory chicken. Instead, it tasted like balsamic vinegar and nothing else. That is ALL I tasted. My son was a fan but the rest of us were not impressed. Next time, I will cut the vinegar in half or perhaps use white wine instead. It was very simple to prepare though, and has potential. Definitely do not follow the recipe as written!!! ;)

Oct 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!

Jul 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.

Dec 29, 2003

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

Dec 29, 2003

I used my immersion blender right in the bowl I was marinating the chicken (breasts and boneless thighs) and it made for less to wash. I, too, reduced the balsamic vinegar (to 1/4 cup) and increased the olive oil (to 1/3 cup) and found it was nicely balanced. Used dried thyme. Added 1/4 tsp. crushed red pepper flakes as well (we like heat!). A keeper!

Aug 10, 2007

This recipe was exactly what I was looking for, a way to make flavorful chicken breast without drying it out. I made a double batch of this for dinner and leftovers. Boyfriend loved it. Asked me to make it again. This is a perfect base. I changed the herbs and added some red pepper flakes for a little spiciness but this recipe is awesome.

Dec 29, 2003

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!!


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  • Calories
  • 221 kcal
  • 11%
  • Carbohydrates
  • 3.8 g
  • 1%
  • Cholesterol
  • 66 mg
  • 22%
  • Fat
  • 10.5 g
  • 16%
  • Fiber
  • 0.2 g
  • < 1%
  • Protein
  • 26.5 g
  • 53%
  • Sodium
  • 80 mg
  • 3%

* Percent Daily Values are based on a 2,000 calorie diet.

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