Garlic and Herb Grilled Chicken Breast
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Time to read 1 min
5 min
20 min
6 pers
Lunch/Dinner
United States
Ingredients
- 2 lbs. boneless, skinless chicken breasts
- ¼ cup lemon juice
- 1 tablespoon lemon zest
- ¼ cup olive oil
- ¼ cup Dijon mustard
- 1 tablespoon SMOOCH PROOF
- ¼ cup finely chopped fresh herbs (I used a combination of rosemary, thyme and parsley, but fresh basil, chives, oregano or cilantro will all work well)
- 1 tablespoon minced fresh garlic
- 1 teaspoon salt
- ¼ teaspoon pepper
Directions
Step 1
Place the chicken in a large zip-top plastic bag. Set aside.
Step 2
In a bowl or measuring cup, whisk together all of the marinade ingredients until completely combined.
Step 3
Pour marinade into the bag with the chicken. Seal the bag and gently toss to make sure that the chicken is completely coated in marinade. Refrigerate for 2-4 hours.
Step 4
When ready to cook, remove chicken from the bag and discard marinade.
Step 5
Heat a nonstick pan, grill pan, or outdoor grill over medium-high heat. Coat grill or pan with about a teaspoon of oil so that the chicken doesn’t stick. Sear or grill chicken on each side until golden, crispy and cooked through (about 5 minutes per side for small, thin chicken breasts or up to 10-12 minutes per side for larger, thick chicken breasts). The meat is done when it reaches an internal temperature of 165 degrees F.
Step 6
Allow meat to rest for about 5 minutes before slicing and serving.