Rosemary & Thyme Grilled Chicken Breasts
I’ve been making my rosemary and thyme chicken for over 30 years. Unlike other recipes that I’ve been making for so long, this is one of the few that have stayed exactly the same. There is nothing I would change about this recipe! Grilled chicken breasts are so versatile- you can serve it with salads, over rice/quinoa, with pasta, and in sandwiches. Rosemary and thyme are the perfect herbs to bring this chicken from boring to wow. Allow the chicken to marinate in the herb infused olive oil and it will be so tender and juicy.
Ingredients
Units
Scale
- 3 pounds chicken breast (about 4 or 5)
- 3 to 4 sprigs fresh rosemary
- 6 to 7 sprigs fresh thyme
- 5 cloves garlic, smashed and roughly cut
- 1 cup extra virgin olive oil
- kosher salt, to taste
Instructions
- Combine the rosemary, thyme, garlic and olive oil in a baking dish. Let the herbs and garlic infuse in the oil. Let that sit for 30 minutes.
- After the oil is infused, add the chicken to the oil. Thoroughly coat each chicken in the oil. After each side is coated in oil, add a large pinch of salt to both sides of each breast and arrange the chicken so that the sprigs of herbs and garlic are distributed and sandwiched between each piece of chicken. Let that marinate in the fridge for at least 2 hours or overnight.
- Remove the chicken from the fridge 30 minutes before ready to cook. Heat up your grill, cast iron or pan in medium high heat. Remove and discard the herbs and garlic from the chicken. Do not grill them together with the chicken because they will burn and taste bitter. Grill each chicken breast about 4 to 6 minutes on each side or until temperature in the thickest part of each breast is 165°F.
- Let rest for 5 minutes before slicing.
Find it online: https://moderateposh.com/rosemary-thyme-chicken-breasts/