Herb Grilled Chicken Breasts

Herb Grilled Chicken Breasts
Summer is synonymous with grilling out, but sometimes, I want an option other than burgers and hot dogs. Grilled chicken is one of my favorite go-to meals in the summer, because it’s light, easy, and completely delicious.

These Herb Grilled Chicken Breasts have such a great mix of flavors. There’s lemon juice, a little heat from the crushed red pepper, and a wonderful savory flavor from the rosemary. This would be great alongside potatoes or grilled vegetables, or you could even put it on a bun and turn it into a grilled chicken sandwich. Regardless of how you serve it, this chicken is sure to please.

Printable Recipe
Serves 2

2 boneless, skinless chicken breasts
salt and pepper, to taste
crushed red pepper, to taste
1/2 tbsp rosemary
1 tsp garlic powder
2 tbsp olive oil
juice from 1/2 lemon

Place the chicken breasts between two pieces of plastic wrap, and use a meat pounder or rolling pin to pound them to about 1/4-1/2 inch thickness.

Place the chicken breasts on a baking sheet and sprinkle each side of the breasts with the salt, pepper, and crushed red pepper.

Sprinkle both sides with the rosemary and garlic powder, then drizzle both sides with the olive oil and lemon juice.

Refrigerate the chicken for 20 minutes and prepare the grill. Arrange the chicken on the grill and cook until cooked and firm to the touch, about 3-4 minutes on each side.
Herb Grilled Chicken Breasts Herb Grilled Chicken Breasts

Transfer the chicken to a plate and serve with lemon wedges for squeezing. Enjoy!
Herb Grilled Chicken Breasts Herb Grilled Chicken Breasts Herb Grilled Chicken Breasts

Adapted from Fine Cooking Magazine


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