Grilled Chicken with Fresh Herbs

Text Size


  • 2 Tbsp. chopped flat leaf parsley
  • 2 tsp. minced fresh rosemary
  • 2 tsp. chopped fresh thyme
  • 3 cloves of garlic, chopped
  • ¼ cup olive oil
  • ¼ cup Balsamic vinegar
  • 1 ½ lbs. boneless, skinless chicken
  • Salt and pepper to taste


In a blender or food processor combine all ingredients except chicken. Blend until well mixed.

Pound chicken to an even thickness, then place chicken in a 1 quart bag or a covered dish in the refrigerator for at least 2 hours.

Preheat the oven to 375° F. Place chicken in baking pan, discard excess marinade.

Bake chicken for about 20 minutes. Check for doneness with a meat thermometer, when the thickest part of the chicken registers 165° F.