May 14, 2011

Grilled Herb Chicken – Spring and Summer


Serves – 4

Kid Friendly


Insanely easy and absolutely delicious, create a different flavour every time you make it by mixing up the fresh herbs. Try all one herb or a combo of basil, oregano and rosemary.


14 oz. (400 g) boneless, skinless chicken breasts or thighs


1 Tbsp. (15 mL) canola oil

1/3 cup (75 mL) lemon juice

2 cloves garlic, minced

¼ cup (60 mL) diced fresh herbs; I use basil, oregano and rosemary


  1. Place all marinade ingredients in a resealable plastic bag. Add chicken and marinate in the fridge for at least 1 hour or up to 12 hours.
  2. Preheat indoor grill or outdoor BBQ.
  3. Remove the chicken from the fridge and let sit for 5 minutes.
  4. Remove chicken from marinade and place on hot grill. Discard marinade.
  5. Cook chicken on medium direct heat flipping often until it is no longer pink inside and has an internal temperature of 165°F (74°C) approx. 6-12 minutes, depending on the thickness of the chicken.
  6. Remove from grill and place on a clean plate. Let sit covered for 5 minutes.
  7. Divide chicken evenly between four servings. G


Each serving contains

150 Calories, 2.6 g Total Fat, 0.5 g Sat, Fat, 0 g Trans Fat, 65 mg Sodium, 0 g Carbs, 0 g Fiber, 28 g Protein



Leave a Reply

Your email address will not be published. Required fields are marked *