Savory Herb Rubbed Grilled Chicken (Printable version)

Juicy herb-crusted chicken with fresh rosemary, thyme, and garlic, perfectly grilled in 35 minutes.

# What you'll need:

→ Chicken

01 - 4 boneless, skinless chicken breasts

→ Herb Rub

02 - 2 tablespoons fresh rosemary, finely chopped
03 - 2 tablespoons fresh thyme, finely chopped
04 - 2 tablespoons fresh parsley, finely chopped
05 - 4 cloves garlic, minced
06 - 1 teaspoon smoked paprika
07 - 1 teaspoon sea salt
08 - ½ teaspoon black pepper
09 - ¼ teaspoon cayenne pepper (optional)
10 - 2 tablespoons olive oil
11 - Zest of 1 lemon

→ To Serve

12 - Lemon wedges
13 - Fresh parsley, chopped (for garnish)

# Directions:

01 - In a small bowl, combine the rosemary, thyme, parsley, garlic, smoked paprika, sea salt, black pepper, cayenne pepper if using, olive oil, and lemon zest. Mix thoroughly until a thick, fragrant paste forms.
02 - Pat the chicken breasts dry with paper towels. Rub the herb paste evenly over each breast, coating all surfaces. Allow the chicken to marinate for at least 10 minutes at room temperature, or refrigerate for up to 2 hours for deeper flavor penetration.
03 - Preheat your outdoor grill or grill pan to medium-high heat, approximately 400°F. Ensure the grates are clean and lightly oiled to prevent sticking.
04 - Place the seasoned chicken breasts on the hot grill. Cook for 6 to 8 minutes per side until the internal temperature reaches 165°F and the exterior develops a nicely charred crust.
05 - Transfer the grilled chicken to a serving platter. Loosely tent with aluminum foil and let it rest for 5 minutes to allow the juices to redistribute throughout the meat.
06 - Serve the chicken with lemon wedges alongside and a generous sprinkle of freshly chopped parsley for garnish.

# Expert Advice:

01 -
  • The herb rub forms a gorgeous charred crust that locks in every drop of moisture.
  • It comes together with pantry staples and whatever fresh herbs you have hanging around.
  • Cleanup is minimal since the grill does all the heavy lifting.
02 -
  • Skipping the rest period means all those gorgeous juices will bleed out onto the cutting board instead of staying in the meat where they belong.
  • If you are using dried herbs instead of fresh, cut the quantity to one third or the rub will taste dusty and overpowering.
  • A quick thirty minute brine in salted water before applying the rub will make the chicken noticeably more forgiving and juicy.
03 -
  • Oil the grill grates right before adding the chicken to prevent the herb crust from sticking and tearing off.
  • Make double the herb paste and keep the extra in the fridge for up to three days, it is sensational on fish, pork, or roasted vegetables.

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