Herb Marinated Chicken
Moist and tender—simply double the recipe if you are expecting guests. Marinate the chicken 1 day in advance and store in an airtight container.
Marinade:
- ¼ cup olive oil
- 1 tablespoon balsamic vinegar
- 2 tablespoons lemon juice
- 2 teaspoons dill dried
- 2 teaspoons red pepper flakes
- 1 teaspoon salt
- 1 teaspoon coarse pepper
- 4 split chicken breasts bone in, skin on
- Olive oil for grill
Whisk marinade ingredients in a large bowl. Add chicken and cover tightly with plastic wrap. Refrigerate for 30 minutes up to overnight.
Preheat grill to 500˚. Lightly brush the grates with olive oil and place the chicken skin down on the hot area of the grill. Grill for about 20–30 minutes until cooked through (160˚ in the thickest part of the breast). Turn halfway through cooking. Remove to a plate and cover tightly with aluminum foil. Allow chicken to rest for 10 minutes. Serve hot or room temperature.