Perfectly Grilled Chicken Breasts with Garlic, Lemon & Herbs

Perfectly Grilled Chicken Breasts with Garlic, Lemon & Herbs


  • 4 boneless, skinless chicken breasts (about 1¾ pounds total)
  • 6 tablespoons extra virgin olive oil
  • 4 large garlic cloves, minced
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried oregano
  • 1-1/4 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1-1/2 teaspoons lemon zest, from one lemon


Place chicken breasts between 2 pieces of wax paper and, using a meat mallet, pound to an even ½-inch thickness.
Mix all ingredients except chicken together in a 1 gallon zip-lock bag. Add chicken breasts and massage marinade into meat until evenly coated. Seal the bag and place in a bowl in the refrigerator (the bowl protects against leakage); let the chicken marinate at least 4 hours or up to 12 hours.
Clean grill and preheat to high. Lightly dip a wad of paper towels in vegetable oil and, using tongs, carefully rub over grates several times until glossy and coated. Place chicken breasts on the grill (make sure they are well-coated with the marinade; the more garlic, lemon zest and herbs on the chicken, the better!). Grill, covered, for 2-3 minutes per side. Enjoy !

Amazing Chicken Marinade

Amazing Chicken Marinade


  • 1⁄4 cup cider vinegar
  • 3 tablespoons whole grain mustard
  • 3 cloves garlic, peeled and minced
  • 1 lime, juiced
  • 1⁄2lemon, juiced
  • 1⁄2 cup brown sugar
  • 1 1⁄2 teaspoons salt
  • 6 tablespoons olive oil
  • ground black pepper
  • 6 boneless skinless chicken breast halves

In a large, non-reactive container, whisk together ingredients beginning with cider vinegar through salt.
Then whisk in olive oil and pepper.
Place chicken in the mixture.
Cover and marinate chicken in the fridge 8 hours or overnight.
Remove chicken from marinade just before you turn on your grill or broiler to let come up a few degrees.
Discard marinade.
Lightly oil your grill or broiler pan.
Grill or broil about 10 minutes per side. Enjoy !

Balsamic Marinated Chicken Breasts

Balsamic Marinated Chicken Breasts
Marinated Chicken Breast Recipe Ingredients
  • 3/4 cup balsamic vinegar
  • 1/2 cup water
  • 1 teaspoon dried minced onion
  • 1/2 teaspoon crushed red pepper flakes
  • 1/2 teaspoon dried minced garlic
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon paprika
  • 1/4 teaspoon crushed dried rosemary
  • 1/4 teaspoon dried parsley flakes
  • 1/4 teaspoon chili powder
  • 1/8 teaspoon dried oregano
  • 4 (6 ounce) skinless, boneless chicken breast halves

Marinated Chicken Breast Recipe Instructions

Whisk together the balsamic vinegar, water, onion, red pepper flakes, garlic, salt, pepper, paprika, rosemary, parsley, chili powder, and oregano in a bowl, and pour into a resealable plastic bag. Add the chicken breasts, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator 30 minutes to overnight.
Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil, or lightly grease a broiler pan. Remove the chicken breasts from the marinade, and shake off excess. Discard the remaining marinade, and place the chicken breasts onto the baking sheet.
Bake in the preheated oven until the chicken breasts are golden brown, and no longer pink in the center, about 40 minutes. Enjoy the marinated chicken !




Marinated Chicken Breast Recipe Ingredients:
  • 4 tsp. minced garlic
  • 2 tbsp. minced fresh ginger
  • 1 (6 oz.) can unsweetened pineapple juice
  • 1/4 c. orange juice
  • 1/3 c. soy sauce
  • 1/4 c. cider vinegar
  • 1/4 c. honey
Also will need:

  • 12 whole chicken breasts, split, skinned and boned
  • 1/4 c. Chinese duck sauce
Marinated Chicken Breast Recipe Instructions:
In a blender or food processor fitted with a steel knife. combine the garlic, ginger, pineapple juice, orange juice, soy sauce, vinegar and honey. Whirl until well blended.

Place the chicken breasts in a large glass or enamel covered baking dish and pour the marinade over them. Cover the plastic wrap and refrigerate for at least 24 hours, turning the breasts occasionally to redistribute the marinade.

Time allowance for final preparation: 20 minutes.

Preheat the broiler, positioning the rack 4 inches from the heat.

Transfer the chicken breasts from the marinade to jelly roll pans or cookie sheets. (The marinade may be saved, refrigerated for up to one month, and used again). Brush the surface of the breasts with the duck sauce, broil for 5 to 10 minutes, without turning until the breasts are firm to the touch. Time depends on thickness of breasts and heat of the broiler. Serve immediately.

(The breasts may also be grilled over charcoal, but allow additional time to prepare the coals, which should be red hot but not flaming. Depending upon the fire's heat, turn the breasts after 5 minutes, brushing again with duck sauce.



Marinated Chicken Breast Recipe Ingredients
  • 4 chicken breast halves, skin on and bone in
  • 1/2 cup soy sauce
  • 1/4 cup teriyaki sauce
  • 1 stalk lemongrass -- chopped
  • 1/4 onion -- finely minced
  • 2 cloves garlic -- finely minced
  • 2 tablespoons black bean sauce
  • 1 tablespoon ginger -- finely grated
  • 2 tablespoons chili sauce with garlic -- (sriracha)
  • 1 teaspoon hot pepper flakes
  • 2 tablespoons rice wine -- (aji-mirin)
  • 2 tablespoons sweet soy sauce -- (kecap manis)
  • (use molasses if unavailable)
  • 1 tablespoon rice wine vinegar
  • 2 tablespoons sesame seeds
  • 3 tablespoons sesame oil
  • 1 tablespoon Korean stir fry sauce (optional)
  • 1 tablespoon hoisin sauce
  • 1 tablespoon chili oil
  • 1 tablespoon cilantro -- finely chopped (optional)
Marinated Chicken Breast Recipe Instructions:
Place all ingredients except the chicken in a large Ziploc baggie, and mix to blend all ingredients together.

Add Chicken pieces and distribute evenly in the bag. Seal, place on plate and refrigerate at least 2 hours, turning every 30 minutes.

Heat the grill for low coals. Grill the chicken, turning frequently and basting with marinade, for approximately 30 minutes or until done. The sugars in the marinade will char quickly, so covering the grill will reduce the flames and charring...enjoy the marinated chicken breast !
Marinated-chicken-breast-recipes: marinated-grilled-chicken

Herb Marinated Chicken Breast Recipe

Herb Marinated Chicken Breast Recipe

Marinated Chicken Breast ingredients

• 1 spatchcocked chicken (about 1.6kg), or 4 chicken breasts, free-range or organic
• a bunch of summer savory
• a bunch of fresh rosemary
• 8 cloves of garlic, skins left on
• 8 tablespoons of extra virgin olive oil
• a thumb-sized piece of fresh root ginger
• sea salt and freshly ground black pepper
• 2 lemons, washed and thinly sliced
• 2 glasses of Chardonnay
Marinated Chicken Breast Recipe Instructions :

Open out the carcass like a book, press flat and place in a roasting tray. In a pestle and mortar or with a rolling pin and a metal bowl, bash and bruise the flavour out of the herbs, squash in the garlic cloves and pour in the olive oil. Mix and rub all over the chicken they lay it out flat, skin-side up, and grate over half the ginger.

If you have time, leave it for a couple of hours to marinate.

Preheat your oven to 220°C/425°F/gas 7. Season the chicken well after marinating and place it in the preheated over for 30 minutes. Remove and lay the lemon slices over the chicken, then grate the rest of the ginger all over. Tilt the tray and spoon over all the lovely cooking oils before adding the wine to the tray and cooking for another 20 minutes or until nice and golden and cooked through – the juices should run clear. Alternatively, you can use chicken breasts and cook in the preheated oven for 30 minutes.

Remove from the oven and rest for 10 minutes before serving..enjoy it !



  • 3 med. garlic cloves, peeled and crushed
  • 1 1/2 tsp. salt
  • 1/2 c. light brown sugar
  • 3 tbsp. whole grain mustard
  • 1/4 c. cider vinegar
  • Juice from 1 lime
  • Juice from 1/2 lemon
  • 6 tbsp. olive oil
  • Fresh ground pepper
  • 6 boneless, skinless chicken breast halves
Blend first 7 ingredients in bowl. Whisk in olive oil and pepper.
Place chicken in shallow non-aluminum boil and cover with marinade.
Refrigerate for 8 hours, turning once. Let stand 1 hour at room temperature. Grill chicken breast over hot coals or broil 4 minutes each side until juice runs clear. The marinated chicken breast recipe is ready to serve...great taste ! Bon apetit !