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Photo: Jennifer Davick; Styling: Alan Henderson Photo by: Photo: Jennifer Davick; Styling: Alan Henderson

Herb-Grilled Chicken

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.

Southern Living APRIL 2008

  • Yield: Makes 4 servings
  • Prep time:10 Minutes
  • Grill:14 Minutes

Ingredients

  • 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

Preparation

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.

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Herb-Grilled Chicken recipe

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