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!

Samoa

Siargao

Fresh Herb Marinated Grilled Chicken

Fresh Herb Marinated Grilled Chicken 

Fresh Herb Marinated Grilled Chicken Breast
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Ingredients
  1. 3 large chicken breasts (i used boneless, skinless but up to you)
  2. 2 sprigs fresh rosemary
  3. 3 sprigs fresh thyme
  4. 4 sage leaves
  5. 1/4 cup olive oil
  6. kosher salt
  7. fresh ground black pepper
To marinate chicken
  1. Rinse and dry chicken (must be defrosted if previously frozen) and lay on a plate or in a shallow dish.
  2. Drizzle with olive oil and turn to coat on both sides.
  3. Chop herbs and sprinkle on top of chicken, turning again in herbs to coat (or sprinkle half on each side).
  4. Season generously with salt and pepper.
  5. Cover and set in the fridge for at least 3 hours, and up to 6 hours.
To Grill Chicken
  1. Remove chicken from fridge about 15-25 minutes before you're about to cook it.
  2. Preheat grill on high for 5 minutes until it reaches about 500 degrees.
  3. Using tongs, lay chicken on super hot grill (it should sizzle) and cook with lid on for 5 minutes.
  4. After 5 minutes turn the chicken if it releases clean (if not let it cook another 2 or so minutes).
  5. 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.
  6. Let sit about 10 minutes before you slice it so that it keeps all the good juices inside.
Notes
  1. 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.
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