Chicken
Italian Herb Grilled Chicken
Chicken that goes on the grill with nothing but Italian herb olive oil, salt and time, and comes off tasting like far more.
- 55 min total
- 10 min prep
- 15 min cook
- Easy
- Serves 4
- Chicken
Ingredients
- 4 boneless skinless chicken breasts, pounded to even thickness
- 5 tbsp Italian Herb Olive Oil, divided
- 2 tbsp lemon juice
- 3 cloves garlic, minced
- 1.5 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp red pepper flakes (optional)
- Lemon wedges, to serve
Let’s make it
- Whisk 4 tbsp Italian Herb Olive Oil with the lemon juice, garlic, salt, pepper and red pepper flakes.
- Add the chicken, turn to coat, and marinate 30 minutes at room temperature or up to 4 hours refrigerated.
- Heat a grill or grill pan to medium-high and oil the grates.
- Grill the chicken 6-7 minutes per side, turning once, until the marks are set and the centre reaches 165F.
- Rest 5 minutes on a warm plate, then drizzle with the remaining tablespoon of oil and serve with lemon wedges.
Why it works
Pounding the breasts to one thickness is what stops the thin end drying out before the thick end is done. Thirty minutes in an oiled marinade is enough for seasoning to reach the surface without the lemon starting to cure the meat.
The OTM finish
A drizzle of Italian Herb Olive Oil over the rested chicken, where the warmth releases it.
Make it your own
Use thighs for a more forgiving grill, slice it over a salad, or cook it in a hot cast-iron pan when the weather says no.
Quick tip
Rest the chicken before slicing. Cut it straight off the grill and the juice ends up on the board.
Shop the recipe
The bottle this recipe is built on.