Grilled Chicken with Herbs

Grilled Chicken with Herbs


"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."
I Made it Rate it Share Print
Added to shopping list. Go to shopping list.


servings 221 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 221 kcal
  • 11%
  • Fat:
  • 10.5 g
  • 16%
  • Carbs:
  • 3.8g
  • 1%
  • Protein:
  • 26.5 g
  • 53%
  • Cholesterol:
  • 66 mg
  • 22%
  • Sodium:
  • 80 mg
  • 3%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.


  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.


  • 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.


  1. 290 Ratings

Most helpful positive review

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 ha...

Most helpful critical review

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 ...

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 ha...

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 pr...

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.

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

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 incre...

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...

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 o...

This was excellent - I used boneless chicken breast that I cut up into bite sized chunks (to cut down on cooking time) and I marinated it for only 1.5 hours. I made a foil packet and poured eve...

I liked this recipe,What I suggest is if you don't like the sour taste very much (so dominant), the 2 hrs marinating is enough.