An Achingly Simple Herbed Chicken for the 4th of July / Katie Workman /
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Simple Herbed Grilled Chicken

This easy and versatile chicken recipe is perfect on its own or a building block for any number of summer meals.
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Main Course
Cuisine: American
Servings: 10 People
Calories: 336kcal
Author: Katie Workman


  • 4 pounds boneless, skinless chicken breasts
  • cup extra virgin olive oil
  • ¼ cup minced herbs such as basil thyme, sage, oregano, parsley, rosemary, and chervil
  • 1 tablespoon Dijon mustard
  • Kosher salt and freshly ground black pepper to taste
  • 1 tablespoon finely minced garlic


  • Sprinkle the chicken with a generous amount of salt and pepper on both sides.
  • In a small container or a bowl, shake up or whisk together the olive oil, herbs, mustard, and garlic.
  • 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.
  • 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).
  • 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.


Calories: 336kcal | Carbohydrates: 1g | Protein: 39g | Fat: 19g | Saturated Fat: 3g | Cholesterol: 116mg | Sodium: 228mg | Potassium: 671mg | Fiber: 1g | Sugar: 1g | Vitamin A: 86IU | Vitamin C: 3mg | Calcium: 12mg | Iron: 1mg