Grilled Chicken with Herbs

Recipe View 5 mins In a blender or food processor, combine the balsamic vinegar, olive oil, minced garlic, parsley, rosemary, thyme, sage, salt, and pepper. Blend until the mixture is emulsified and the herbs are finely chopped. (5 minutes)

Recipe View 24 hrs Place the chicken breasts in a glass dish or resealable plastic bag. Pour the herb marinade over the chicken, ensuring each piece is well coated. Cover the dish or seal the bag and marinate in the refrigerator for at least 2 hours, or preferably overnight (up to 24 hours), allowing the flavors to deeply penetrate the chicken. (2 hours - 24 hours)

Recipe View 10 mins When ready to cook, preheat your grill to medium-high heat. Ensure the grill grates are clean and lightly oiled to prevent sticking. (10 minutes)

Recipe View 2 mins Remove the chicken breasts from the marinade and gently shake off any excess. Discard the remaining marinade – do not reuse it. (2 minutes)

Recipe View 13 mins Place the marinated chicken breasts on the preheated grill. Cook for approximately 6-7 minutes per side, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C). The juices should run clear when pierced with a fork. (12-14 minutes)

Recipe View 5 mins Remove the grilled chicken from the grill and let it rest for 5 minutes before serving. This allows the juices to redistribute, resulting in a more tender and flavorful chicken. (5 minutes)