Herb-Grilled Chicken

Southern Living
Herb-Grilled ChickenRecipe
Photo: Jennifer Davick; Styling: Alan Henderson
We've concocted a simple, healthful recipe to start your season of outdoor cooking. Choose your favorite fresh herb to enhance the flavor of grilled chicken. Remove the herb sprig before serving, or leave it as a garnish.
Makes 4 servings


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4 (4- to 6-oz.) skinned and boned chicken breasts
2 tablespoons olive oil
1 teaspoon salt
1 teaspoon pepper
Fresh herb sprigs
Fresh spinach


Prep: 10 Minutes
Grill: 14 Minutes

Preheat grill to 350° to 400° (medium-high). Rub chicken breasts evenly with 2 olive oil; sprinkle with salt and pepper. Cut a small slit at 1 end of each chicken breast; tuck end of 1 fresh herb sprig into each slit, laying sprigs over top of chicken. Grill chicken breasts, covered with grill lid, over 350° to 400° (medium-high) heat 6 to 7 minutes on each side or until done. If desired, remove and discard herb sprigs. Serve over fresh spinach.

Our top herb picks included fresh dill, basil, sage, rosemary, flat-leaf parsley, thyme, tarragon, and oregano.

Herbs will char a little because the sprigs will be next to the grate, but the result is a pretty and rustic look.

Created date

March 2008