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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.
Course Main Course
Servings 4

Equipment

  • Grill

Ingredients
  

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

Instructions
 

  • 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.