Grilled Chicken with Fresh Herbs
6 Servings
Total time: 30 Minutes
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.
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