Grilled Chicken with Fresh Herbs Share on Twitter Share on Facebook Pin on Pinterest Email Print Ingredients 2 tb. 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 1½ lb. boneless, skinless chicken Salt and pepper to taste Directions In a blender or food processor, combine all ingredients except chicken. Blend until well mixed. Pound chicken to an even thickness, then place chicken and marinade 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.