Ingredients
- 4 boneless, skinless chicken breasts
- 4 cloves garlic, minced
- 1/4 cup butter, melted
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon dried oregano
- Fresh parsley, chopped (for garnish)
Recipe Directions
- In a small bowl, combine the minced garlic, melted butter, olive oil, salt, pepper, paprika, thyme, rosemary, and oregano. Mix well.
- Place the chicken breasts in a large resealable plastic bag or a shallow dish. Pour the marinade over the chicken, ensuring it is evenly coated. Seal the bag or cover the dish and refrigerate for at least 30 minutes, or up to 24 hours.
- Preheat the grill to medium-high heat. Remove the chicken from the marinade and discard the excess marinade.
- Grill the chicken for 6-7 minutes per side, or until the internal temperature reaches 165°F (74°C). Cooking time may vary depending on the thickness of the chicken breasts.
- Remove the chicken from the grill and let it rest for a few minutes. Garnish with chopped parsley before serving.
Kitchen Equipment Needed
- Grill (gas or charcoal)
- Large resealable plastic bag or shallow dish for marinating
- Tongs
- Meat thermometer
How to Store Leftovers
If you have any leftovers, store them in an airtight container in the refrigerator for up to 3-4 days. You can also freeze the cooked chicken for up to 2-3 months. To reheat, simply thaw in the refrigerator overnight and reheat in the microwave or oven until warmed through.
