Grilled Chicken Breasts with Fresh Herbs

Grilled Chicken Breasts with Fresh Herbs
Makes:
6
Prep Time:
10
minutes
Total Time:
142
minutes
based on 11 reviews
17

Dietary Considerations:

Dairy FreeLow CalorieLow Sodium
Garlic, rosemary and dry white wine are the perfect ingredients for dressing up these tender Grilled Chicken Breasts with Fresh Herbs for the grill.

In this recipe:

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Ingredients:

  • 3 large cloves garlic, finely chopped
  • 1 tablespoon chopped fresh rosemary or 1 teaspoon dried rosemary, crushed
  • 1 tablespoon chopped fresh thyme or 1 teaspoon dried thyme, crushed
  • 1/2 teaspoon MAGGI Instant Chicken Flavor Bouillon
  • 1/2 teaspoon ground black pepper
  • 6 (about 1 3/4 pounds total) boneless, skinless chicken breast halves
  • 2 tablespoons extra virgin olive oil
  • 1/3 cup dry white wine
  • Hot cooked rice (optional)
  • Assorted steamed vegetables (optional)

Directions:

COMBINE garlic, rosemary, thyme, bouillon and pepper in small bowl.

ARRANGE chicken in 13 x 9-inch baking pan; rub with herb mixture. Drizzle with oil. Pour wine into bottom of pan; cover. Marinate in refrigerator for 2 hours.

PREHEAT grill or broiler.

GRILL or broil chicken for about 6 minutes on each side or until no longer pink in center. Serve with rice and vegetables.


Reviews:

Review This Recipe

Grilled Chicken Brasts with Fresh Herbs

 Star(s)

Victoria from OK

excelllent, it was what I was looking for we have family visiting and they can't eat salt so I use the herbs to replace the salt and this was a real good one thank you

Read More Reviews

Review This Recipe
  •  Star(s)

    Grilled Chicken Brasts with Fresh Herbs

    Victoria from OK

    excelllent, it was what I was looking for we have family visiting and they can't eat salt so I use the herbs to replace the salt and this was a real good one thank you

  •  Star(s)

    Good but needs sauce

    Marni from Atlanta, GA

    I really enjoyed the fresh herb taste however, it really needed more sauce. I would suggest making more of the garlic/white vinegar, etc. sauce than the recipe calls for. The white wine vinegar really added a great taste to the chicken. I cooked it right up on my George Foreman grill in minutes!

  •  Star(s)

    Execllent

    Erin from Miami, Florida

    I cannot cook and my fiance knows that. But, one day I decided I was going to cook something for Trey so I looked on the internet for a easy meal and I found this. When he got home, he was so suprised at how good everythign looked and tasted. We both enjoyed this dish.

  •  Star(s)

    Not a lot of Flavor

    Michelle from Columbus, OH

    I was actually a littled disappointed in the lack of flavor. Maybe I should have put the oil on before the herbs. If you want a very strong taste, this is not the recipe for you.

  •  Star(s)

    A company must!

    Norma from wisconsin

    A great dish. I used the dried herbs and mariniated it about 8 hours. Served it with a Wild Rice Casserole and it couldn't have been better. 5 stars

  •  Star(s)

    I am suspicious of reviews!

    Richard Weber from Denver

    I am not prone to writting reviews, but this dish is extremely good. I suggest slow grilling (turn off one burner) so the temp is no more than 350 degrees. Comes off the grill tender, juicy and tasting great.

  •  Star(s)

    surprisingly delicious!

    Deborah Kilgore from Ankeny, IA

    We were surprised to find that you can make boneless, skinless chicken breasts taste great! I marinated all day, and I rubbed the oil on before the herbs, like someone else suggested. Got great reviews from our guests, and even my picky husband.

  •  Star(s)

    Good tastin' food!

    Adam Mittleman from

    This is an easy recipe that tastes fantastic!! A slight modification: I marinated the chicken breasts for almost 24 hours. The difference = very tender with a lot of flavor. Highly recommend this recipe.

  •  Star(s)

    Very easy.

    dave from

    This was a very easy dish to prepare. I spritzed the olive oil on before rubbing on the herb mixture to help the mixture "stick" to the chicken.

  •  Star(s)

    Mouth Watering

    Jennifer Gasiewicz from West Bloomfield, MI

    This chicken was an A+++ dish. Very juicy and flavorful. Everyone at the table made a positive comment. As I was grilling, I brushed on a garlic rosemary citrus marinade, which added the perfect sweetness to the chicken. Also, the olive oil in the recipe allowed the chicken to turn a beautiful golden brown, perfect for the presentation. I served this mouth-watering chicken with a warm bowl of baked potato soup, salad, and buttered carrots. Garnishing the plate with a few stems of rosemary was a nice finishing touch. This will definately be on the dinner menu in the future.

  •  Star(s)

    Love easy chicken recipes

    Shaman from Omaha, Ne

    The girlfriend, who rarely cooks, decided to make this for dinner. We used fresh thyme and Rosemary that I have potted at home. This dish was excellent. Wonderful herbal flavor that would go well with most sides, particularly veggies. We used a Lemon Asparagus recipe we found here. Very easy and delicious. We printed the recipe to get the groceries. This recipe will definitely go in our permanent collection. (BTW just discovered this site after getting many recipes elsewhere on the net. This site is wonderfully put together. Way to go!)

Nutrition Facts

Serving Size: 1/6 of recipe

Servings Per Recipe:

  • Calories: 310
  • Total Fat: 7g
  • Saturated Fat: 1.5g
  • Cholesterol: 140mg
  • Sodium: 230mg
  • Carbohydrates: 1g
  • Dietary Fiber: 0g
  • Sugars: 0g
  • Protein: 55g
  • Vitamin A: 0% of DV
  • Vitamin C: 4% of DV
  • Calcium: 4% of DV
  • Iron: 10% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

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Grilled Chicken Breasts with Fresh Herbs

Ingredients

  • 3 large cloves garlic, finely chopped
  • 1 tablespoon chopped fresh rosemary or 1 teaspoon dried rosemary, crushed
  • 1 tablespoon chopped fresh thyme or 1 teaspoon dried thyme, crushed
  • 1/2 teaspoon MAGGI Instant Chicken Flavor Bouillon
  • 1/2 teaspoon ground black pepper
  • 6 (about 1 3/4 pounds total) boneless, skinless chicken breast halves
  • 2 tablespoons extra virgin olive oil
  • 1/3 cup dry white wine
  • Hot cooked rice (optional)
  • Assorted steamed vegetables (optional)

 

Directions

COMBINE garlic, rosemary, thyme, bouillon and pepper in small bowl.

ARRANGE chicken in 13 x 9-inch baking pan; rub with herb mixture. Drizzle with oil. Pour wine into bottom of pan; cover. Marinate in refrigerator for 2 hours.

PREHEAT grill or broiler.

GRILL or broil chicken for about 6 minutes on each side or until no longer pink in center. Serve with rice and vegetables.

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