This recipe is perfect for a weeknight where you don’t want to spend a lot of time getting things ready. We’re starting with simple grilled chicken breast, but livening it up with a combination of garlic, lemon juice, and fresh herbs from our garden.
- 4 chicken breast halves, boneless and skinless (about 3 lbs)
- 2 tsp fresh rosemary leaves, coarsely chopped
- 2 tsp fresh thyme leaves, stripped from stem
- 2 large garlic cloves, sliced thin
- 3 tbsp extra virgin olive oil
- 1 tsp sea salt
- 1/4 cup fresh lemon juice (about 1/2 lemon)
Start out heating the grill to medium-high indirect heat (400 degrees). You could also use the oven for this, but would lose out on the smokey flavor you get from the grill. Make a slit into each breast, starting on the skin side and cutting nearly through the other side and nearly from end to end. Next, combine the lemon juice, olive oil, and salt in a small prep bowl and whisk.
Into the slit in each chicken breast, insert roughly half a clove of garlic slices, then roughly half a teaspoon each of thyme and rosemary. Press it down into the slit and work the slit open something like you see pictured above. Brush the outsides of the breasts with the lemon and olive oil mixture. Pour the remaining liquid, divided equally, into the slit in each breast. Let sit until the grill has reached temperature.
Grill for about 20 to 25 minutes, until a quick-read thermometer registers 155 degrees in the thickest part of the meat. The breast above has a nice pinkish hue that comes from the smoke on my grill. If you are using a direct heat (gas) grill, you’ll want to reduce the cooking time some to prevent drying things out. When done, transfer to a serving plate and slice across into thick slices. Serve with some grilled acorn squash and a fresh garden salad and dig in!