Italian Chicken on the Grill
2017-05-25 15:52:56
Serves 4
I am pleasantly pleased that it is grilling time again. I love grilling for two reasons: first because it makes the meat tasty and second it doesn’t create a big mess in the kitchen. The secret to grilling chicken is using different types of herbs to marinate the chicken each time I grill. Changing up the marinade does several things: it makes the meat taste different each time you grill it and it helps tie in the flavors of the entire meal. Tonight I made rigatoni so I wanted more or an Italian flavor. Thus the fresh herbs from my garden like rosemary and fresh oregano. It was perfectly delicious. Chicken can easily dry out on the grill. Be careful not to overcook it. 8-10 minutes per side is just about right. Another valuable tip is to allow the chicken to rest 10-15 minutes before cutting into it. It will retain its juices this way. Please let me know what you thing . . . I love hearing from you. Make sure to stay tuned for more good stuff! Bon Appetit,
Cecelia
4 chicken breasts (boneless and skinless)
¼ cup vegetable oil
¼ cup red wine vinegar
1 tablespoon Italian seasoning
1 tablespoon fresh oregano, chopped (stems removed)
1 tablespoon fresh rosemary, chopped (stems removed)
1 teaspoon Lemon Pepper
1 teaspoon garlic powder
1 teaspoon sea salt
Garnish with more fresh chopped rosemary
Place chicken breast into a gallon size zip-lock baggie. Then add vegetable oil, red wine vinegar, Italian seasoning, rosemary, lemon pepper, garlic powder and sea salt. Seal baggie and shake until the chicken is cover evenly. Refrigerator for two - four hours. Rest at room temperature for one hour before grilling. Cook over medium heat on grill about 10 minutes each side or until chicken is thoroughly cooked. Allow meat to rest 15 minutes before cutting and serving.
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Ingredients
- 4 chicken breasts (boneless and skinless)
- ¼ cup vegetable oil
- ¼ cup red wine vinegar
- 1 tablespoon Italian seasoning
- 1 tablespoon fresh oregano, chopped (stems removed)
- 1 tablespoon fresh rosemary, chopped (stems removed)
- 1 tablespoon fresh basil, chopped
- 1 teaspoon Lemon Pepper
- 1 teaspoon garlic powder
- 1/2 teaspoon red pepper flakes
- 1 teaspoon sea salt
- Garnish with more fresh chopped rosemary
Instructions
- Place chicken breast into a gallon size zip-lock baggie. Then add vegetable oil, red wine vinegar, Italian seasoning, oregano,rosemary, basil, lemon pepper, garlic powder, red pepper flakes, and sea salt. Seal baggie and shake until the chicken is cover evenly. Refrigerator for two - four hours. Rest at room temperature for one hour before grilling. Cook over medium heat on grill about 10 minutes each side or until chicken is thoroughly cooked. Allow meat to rest 15 minutes before cutting and serving.
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