Herb Garden Grilled Chicken Recipes

GRILLED CHICKEN AND HERBS

Steps:

• Preheat grill for medium heat and lightly oil the grate.
• Rinse chicken breasts, pat dry with paper towels, and pierce several times with a fork. Place chicken breasts into a large resealable plastic bag and pour in olive oil. Seal and shake bag to coat chicken with olive oil; add rosemary, thyme, oregano, garlic, salt, and black pepper to the bag, seal, and shake again to coat chicken with herbs.
• Grill chicken breasts on the preheated grill until the juices run clear and an instant-read meat thermometer inserted into the thickest part of the meat reads at least 160 degrees F (70 degrees C, about 10 minutes per side.

GRILLED CHICKEN WITH HERBS

Steps:

• In a blender combine the parsley, rosemary, thyme, sage, garlic, oil, vinegar and salt and pepper to taste. Blend together. Place chicken in a nonporous glass dish or bowl and pour blended marinade over the chicken. Cover dish and refrigerate to marinate for at least 2 hours or up to 48 hours.
• Preheat grill to medium high heat OR set oven to broil.
• Remove chicken from dish (disposing of leftover marinade) and grill or broil for about 6 to 7 minutes per side, or until chicken is cooked through and no longer pink inside.

BESSY'S ZESTY GRILLED GARLIC-HERB CHICKEN

Steps:

• Place chicken in a shallow dish. In a medium bowl, mix together the olive oil, sugar, honey, saffron, garlic, basil, thyme, cayenne pepper, salt, oregano, parsley, and sage. Pour the mixture over the chicken. Cover, and marinate 20 to 25 minutes in the refrigerator.
• Preheat the grill for medium heat.
• Lightly oil the grill grate. Discard marinade, and place chicken on the grill. Cook for 10 minutes on each side, or until exterior is charred and juices run clear.

GRILLED HERB CHICKEN

Steps:

• Place drip pan directly under grilling area, and arrange coals around edge of firebox. Heat coals or gas grill.
• Fold wings of chicken across back with tips touching. Tie or skewer drumsticks to tail. Mix butter, thyme, rosemary and marjoram. Brush half of the herb mixture over chicken. Insert barbecue meat thermometer in chicken so tip is in thickest part of inside thigh muscle and does not touch bone.
• Cover and grill chicken, breast side up, over drip pan and 4 inches from low heat 1 hour 45 minutes to 2 hours 15 minutes, turning every 20 minutes and brushing with herb mixture, until thermometer reads 180°F and juice of chicken is no longer pink when center of thigh is cut. Let stand about 15 minutes for easier carving. Discard any remaining herb mixture.

HERB MARINADE FOR GRILLED CHICKEN

Steps:

• Place all ingredients into a jar, close tightly, shake well.
• Pour into ziploc baggie, add chicken pieces, marinate about 4 hours.
• Grill til chicken is done.
• You can salt and pepper chicken just before grilling if you prefer.