Fresh Herb Marinated Grilled Chicken
Miles and I got married the summer that I graduated college. Meeting with the florist, trying on dresses, or buying wedding bands, I was always asked how long we had been dating. I think that people were curious about whether I knew what I was doing or not. I did know. I didn’t know much else for certain in my life at that time (still don’t), but I knew that Miles was the one I was going to share my adventures with. I knew our life would never be boring. I knew that neither of us would be happy “settling down.” I knew there would always be traveling, surfing, real real fun, and that he would never expect me to act in a certain way.
I don’t think Miles has ever touched the grill at our house. I’m not complaining. I love it! There are no gender roles in our house. I’m always the one who grills, and this is my best recipe. I don’t cook a lot of meat but when I do, it is mostly chicken and this is how I cook it.
Have fun!
- 3 large chicken breasts (i used boneless, skinless but up to you)
- 2 sprigs fresh rosemary
- 3 sprigs fresh thyme
- 4 sage leaves
- 1/4 cup olive oil
- kosher salt
- fresh ground black pepper
- Rinse and dry chicken (must be defrosted if previously frozen) and lay on a plate or in a shallow dish.
- Drizzle with olive oil and turn to coat on both sides.
- Chop herbs and sprinkle on top of chicken, turning again in herbs to coat (or sprinkle half on each side).
- Season generously with salt and pepper.
- Cover and set in the fridge for at least 3 hours, and up to 6 hours.
- Remove chicken from fridge about 15-25 minutes before you're about to cook it.
- Preheat grill on high for 5 minutes until it reaches about 500 degrees.
- Using tongs, lay chicken on super hot grill (it should sizzle) and cook with lid on for 5 minutes.
- After 5 minutes turn the chicken if it releases clean (if not let it cook another 2 or so minutes).
- Cook another 5 minutes on high, covered. It should be done and have some awesome grill marks, but if not, let it cook a few more minutes. It should be 165 degrees or more when you remove it from the grill.
- Let sit about 10 minutes before you slice it so that it keeps all the good juices inside.
- If the chicken is just not quite 165 degrees at the end, sometimes what I like to do it turn off the grill and let it continue to cook with the residual heat for a few more minutes until it is done.
