Savory Herb Rubbed Grilled Chicken (Printable version)

Juicy grilled chicken with fresh herb rub, ready in 35 minutes.

# What you'll need:

→ Chicken

01 - 4 boneless, skinless chicken breasts

→ Herb Rub

02 - 2 tablespoons fresh rosemary, finely chopped
03 - 2 tablespoons fresh thyme, finely chopped
04 - 2 tablespoons fresh parsley, finely chopped
05 - 4 cloves garlic, minced
06 - 1 teaspoon smoked paprika
07 - 1 teaspoon sea salt
08 - 1/2 teaspoon black pepper
09 - 1/4 teaspoon cayenne pepper (optional)
10 - 2 tablespoons olive oil
11 - Zest of 1 lemon

→ To Serve

12 - Lemon wedges
13 - Fresh parsley, chopped (for garnish)

# Directions:

01 - In a small mixing bowl, combine the rosemary, thyme, parsley, minced garlic, smoked paprika, sea salt, black pepper, cayenne pepper (if using), olive oil, and lemon zest. Stir thoroughly until a thick, fragrant paste forms.
02 - Pat the chicken breasts dry with paper towels. Rub the herb paste generously over each breast, ensuring full, even coverage. Let the chicken marinate at room temperature for at least 10 minutes, or refrigerate for up to 2 hours for deeper flavor penetration.
03 - Preheat an outdoor grill or grill pan to medium-high heat, approximately 400°F.
04 - Place the chicken breasts on the hot grill. Cook for 6 to 8 minutes per side, until the internal temperature reaches 165°F and the exterior develops a nicely charred crust. Avoid pressing down on the chicken while grilling to retain juices.
05 - Transfer the grilled chicken to a serving platter. Loosely tent with aluminum foil and allow it to rest for 5 minutes so the juices redistribute evenly throughout the meat.
06 - Plate the chicken alongside lemon wedges and finish with a sprinkle of freshly chopped parsley.

# Expert Tips:

01 -
  • The herb paste forms this incredible golden crust that locks in every drop of moisture.
  • It genuinely works with whatever fresh herbs you have lying around, no trips to the store required.
  • Start to finish you are eating in about half an hour, which makes it a weeknight hero in my house.
02 -
  • Opening the grill lid repeatedly lets all the ambient heat escape, which turns your beautiful sear into a sad steam.
  • If you must use dried herbs instead of fresh, use exactly one third of the called amount because dried herbs are far more concentrated and will overpower everything else if you match the fresh volumes.
03 -
  • Press the herb paste onto the chicken with the flat of your palm and really massage it in, rather than just brushing it on the surface, because direct contact is what builds that unforgettable crust.
  • Let the chicken come to room temperature for ten minutes before grilling so it cooks evenly from edge to center instead of being cold in the middle when the outside is already done.

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