The Best Freaking Grilled Chicken You'll Ever Taste

By Alessandra Foresto

Updated on 10/28/2017 at 11:00 PM

Isabella Martinez-Funcke
Isabella Martinez-Funcke

Grilled chicken: it's healthy but can also be uberboring. But not when you make it like Marcela Valladolid from the Food Network show The Kitchen. The Mexican-American chef adds just a few herbs like cilantro, parsley, and rosemary to lemon juice and olive oil to make the dish juicy and flavorful.

All you need is a bag to marinate the chicken in for two hours, some patience, and a grill to make this delectable recipe that'll have you eating chicken every night for dinner.

Related:

Lemon-Herb Grilled Chicken

From Food Network's Marcela Valladolid

INGREDIENTS

    • 1/3 cup extra-virgin olive oil
    • 3 garlic cloves, minced
    • 1/2 teaspoon salt
    • 1/4 teaspoon pepper
    • 2 tablespoons fresh parsley, finely chopped
    • 2 tablespoons cilantro, finely chopped
    • 1 teaspoon fresh thyme, finely chopped
    • 1/2 teaspoon fresh oregano, finely chopped
    • 1 teaspoon fresh rosemary, finely chopped
    • 3 tablespoons lemon juice
    • 1 tablespoon lemon zest
    • 4 boneless, skinless chicken breasts halves
    • Vegetable oil

    INSTRUCTIONS

    1. Mix all ingredients except chicken together in a 1-gallon ziplock bag.

    2. Add chicken breasts and massage marinade into meat until evenly coated.

    3. Seal the bag and place in the refrigerator. Let the chicken marinate at least 2 hours.

    4. Preheat grill to high heat.

    5. Lightly dip a wad of paper towels in vegetable oil and, using tongs, carefully rub over grates several times until glossy and coated.

    6. Place chicken breasts on the grill. Grill for about 2-3 minutes per side.

    Notes

    If you buy the chicken breasts already trimmed in halves, they're pretty thin so there's no need for pounding.