Herb Marinated Grilled Chicken Breast

Name: Herb Marinated Grilled Chicken Breast
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 4 servings
Cuisine: american
Ingredients: 500 g chicken breast (boneless, skinless, about 2 large breasts, halved horizontally into 4 cutlets); 3 tbsp olive oil (for marinade); 2 tbsp lemon juice (freshly squeezed); 4 pcs garlic (cloves, minced); 1 tsp dried oregano; 0.5 tsp dried thyme; 0.5 tsp dried rosemary (crushed); 0.25 tsp salt (for marinade); 1 pinch black pepper (freshly cracked)

RATING

4.6/5(98)

TASTE SCORE

9/10

Juicy, tender chicken breasts soaked in a bright, herby marinade with garlic, lemon, and olive oil. Grilled to golden perfection with beautiful char marks, this dish comes together in 30 minutes and works beautifully sliced over salads, tucked into wraps, or served alongside roasted vegetables.

PREP

15m

COOK

12m

SERVES

100 G

308 cal

SERVINGS

INGREDIENTS

For 4 servings

500 gchicken breast · boneless, skinless, about 2 large breasts, halved horizontally into 4 cutlets3 tbspolive oil · for marinade2 tbsplemon juice · freshly squeezed4 pcsgarlic · cloves, minced1 tspdried oregano½ tspdried thyme½ tspdried rosemary · crushed¼ tspsalt · for marinade1 pinchblack pepper · freshly cracked

NUTRITION · PER SERVING

308

CALORIES · 100 G

Protein39g · 51%

Carbs2g · 3%

Fat15g · 44%

Fiber0g

Sugar0g

Saturated fat3g

Cholesterol106mg

Sodium239mg

Potassium388mg

Phosphorus273mg

How we calculate →

METHOD · 6 STEPS

prep
Prepare the chicken breasts.
1.Pat 500g chicken breasts completely dry with paper towels.
2.Place each breast on a cutting board and slice horizontally to create 4 thin cutlets of even thickness.
mix
Make the herb marinade.
1.In a medium bowl, combine 3 tbsp olive oil, 2 tbsp lemon juice, and minced garlic.
2.Add 1 tsp oregano, 0.5 tsp thyme, 0.5 tsp rosemary, 0.25 tsp salt, and 1 pinch black pepper.
3.Whisk everything together until well blended.
prep
Marinate the chicken.
1.Place the chicken cutlets in a shallow dish or resealable bag.
2.Pour the marinade over the chicken and massage to coat every piece evenly.
3.Let it sit at room temperature for 15 minutes while the grill heats up.
TIPDon't marinate longer than 30 minutes — the lemon juice starts breaking down the meat and can make it mushy.
grill · ~10 min
Preheat the grill and cook the chicken.
1.Heat a grill pan or outdoor grill to medium-high heat (around 400°F / 200°C).
2.Place the marinated cutlets on the hot grill and cook for about 5 minutes on the first side.
3.Flip carefully with tongs and grill the second side for 4 to 5 minutes more.
TIPResist the urge to move the chicken — let it sear undisturbed to develop those grill marks.
grill · ~5 min
Check doneness and rest the chicken.
1.Insert a meat thermometer into the thickest part of the cutlet — it should read 165°F (74°C).
2.Transfer the grilled chicken to a clean plate, tent loosely with foil, and rest for 5 minutes.
TIPResting allows the juices to redistribute — skip this and they'll run out when you slice.
serve
Slice and serve the grilled chicken.
Slice each cutlet against the grain into strips. Serve hot over salad, alongside roasted vegetables, or tucked into warm wraps.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Pound or halve the chicken to an even ½-inch thickness for uniform cooking.
2
Pat the chicken dry before marinating so the oil-and-herb mixture clings better.
3
Use a meat thermometer at 165°F (74°C) to avoid overcooking lean chicken breast.
4
Let the grill get fully hot (400°F/200°C) so the chicken sears immediately and doesn't stick.
5
Don't marinate beyond 30 minutes—the lemon juice can make the meat mushy and opaque.
6
Rest the cooked chicken loosely tented for 5 minutes; this keeps the juices in the meat.
7
Slice against the grain after resting for the most tender bite every time.