An Achingly Simple Herbed Chicken for the 4th of July
This chicken recipe is almost like a building block for any number of summer meals.
When you have a family of four, and the bulk of the people you invite over often come in groupings of 2 to 6, it’s shockingly easy to go from “We’re having a few people over for dinner” to “Holy crap, what am I going to make for 14?” This very situation had me gazing thoughtfully at the prepared rotisserie chickens at the market yesterday morning. However, this time, it’s a 4th of July dinner, and I would just feel bad.
This simple herbed chicken recipe is almost like a building block for any number of summer meals. It’s just coated up with olive oil, salt, pepper, and whatever herbs you have in your garden, your fridge, or speak to you at the market.
Then you can serve the breasts attractively sliced up as a main course, dice them, and use them in a pasta or rice salad, serve slices over any number of green or vegetable salads, toss them into grilled quesadillas, and so on. Make more than you need because they are one of the most versatile summer leftovers I can think of.
Don’t forget about carryover cooking, which means the chicken continues to cook after it leaves the grill. Ergo, take the breasts off just before they are cooked through, and let them sit for 4 or 5 minutes before cutting into them. This is how you can grill up a chicken breast that falls into the juicy category.
An Achingly Simple Herbed Chicken for the 4th of JulyPrint
- 4 pounds boneless, skinless chicken breasts
- 2/3 cups extra virgin olive oil
- 1/4 to 1/2 cups minced herbs such as basil, thyme, sage, oregano, parsley, rosemary, and chervil
- 1 tablespoons Dijon mustard
- Kosher salt and freshly ground black pepper to taste
- 1 tablespoons finely minced garlic
1. Sprinkle the chicken with a generous amount of salt and pepper on both sides.
2. In a small container or a bowl, shake up or whisk together the olive oil, herbs, mustard, and garlic.
3. You can either place the chicken in a large zipper top baggie or two, and add the herbed oil, and squish it all around to coat well, or you can layer up the chicken with the herbed oil in a large container with a lid. Either way, seal it up once the chicken is all coated, and refrigerate from 4 to 12 hours.
4. Preheat a grill to medium, and grill the chicken breasts for about 4 to 6 minutes per side, depending on thickness, until it is almost cooked through (there should be only a slight hint of pinkness remaining in the center).
5. Transfer the chicken to a cutting board, and let sit for 4 or 5 minutes, then slice, and serve however you wish. This is also great at room temperature.