If someone were to be teased in my kids’ presence I would very much expect them to stand up and defend whomever was being picked on. Which is why I end up sometimes feeling guilty for sitting quietly while some culinary elitist maligns the guileless chicken breast.
Well, I’m saying it: I LIKE BONELESS SKINLESS CHICKEN BREASTS. They are convenient, they are easy to prepare, the are versatile, they are readily available, and while I am also a big fan of the thigh, I am also a breast person. I also don’t care how that sounds.
The roasted garlic in this marinade adds a soft smoky garlic flavor, but if you were not in the mood to roast that, or just out of time, add a teaspoon or two of finely minced garlic in its place. If you’re adding it raw, you need a lot less, as it has much more bite when it’s uncooked.
And as you may know by now, I am also a big fan of the marinade, and grilled chicken breasts only need a handful of hours to be transformed by even a super simple marinade. This was the one I made for a group of us last weekend, served with the Simplest Tomato, Basil, Corn and Mozzarella Pasta Salad.
I like to serve these grilled chicken breasts sliced up, maybe over a bed of lettuce or some greens to soak up any juices, and then let people take the slices of chicken with some of the greens. They are also perfect for Chopped Salad with Chicken, Tomatoes and Lemon Thyme Dressing, one of the best warm weather lunches ever. I threw a few extra slices on a plate with this salad and some potato chips.
Add a little squirt of hot sauce on top if you’re hankering for a little heat..
Summertime al fresco eating at its best. You may also want to check out How Long Do I Marinate That?
More Grilled Chicken Recipes:
- Simple Herbed Grilled Chicken
- Grilled Chicken Caesar Salad Wraps
- Grilled Provencal Chicken and Peppers
- Grilled Lemony Chicken and Baby Artichokes
Grilled Chicken Breasts with Lime, Roasted Garlic and Fresh Herb Marinade
- Place the oil, vinegar, basil, thyme, garlic, salt, and pepper, and garlic in the bowl of a food processor. Process until well blended. Place the chicken breasts in a large bowl or container and pour the marinade over, turning the chicken to coat it well. Refrigerate for at least 3 hours and up to 12 hours.
- When ready to cook, preheat the grill or build a charcoal fire.
- Remove chicken from the marinade. Grill the chicken, turning once, until browned and just cooked through, about 4 minutes per side. Transfer the chicken to a cutting board and slice.
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