Quick and easy : two qualities you definitely want in dinner, right? Look no further.
This is such an easy meal to put together. We love to prep this on Saturday to grill on Sunday and eat all week long.
- 4 chicken breasts
- 6 garlic cloves, smashed
- salt and pepper
- 8 sprigs rosemary
- 8 sprigs thyme
- oil (I used grapeseed because it was in my pantry)
In a ziploc or large sealable container, add the garlic and herbs. Drizzle with oil to coat. You want the oil to be able to coat the chicken but you don’t want it floating 🙂 Season liberally with salt and pepper.
Add chicken to mixture and mix to coat. Season chicken again with salt and pepper.
Toss it in the fridge and let it marinate. This hung out in my fridge for about 36 hours before I grilled it. Don’t have a grill? No problem. You can use cast iron, a nonstick pan, or whatever is convenient for you. Grill 4-5 minutes per side, or until fully cooked.
I apologize for the dark pictures. The day got away from us and we ended up having a very late dinner. As pictured, we also grilled some filets from Mountain Valley Farms, which I will write about another time.
This chicken is packed with flavor, tender, and juicy! I tried to capture that in the photo below 🙂 Enjoy!
Even after a few days in the fridge and being warmed up in the microwave, this chicken is flavorful and juicy. Here is the text I received from my husband 3 days after I originally made it: