fbpx

Recipe by Chanie Nayman

Garlic and Herb Grilled Chicken

add or remove this to/from your favorites
Meat Meat
Easy Easy
6 Servings
Allergens

Contains

- Soy - Gluten
40 Minutes
Diets

I’m not usually a measurer when it comes to cooking, but then I live with the consequences of winging it! Sometimes it’s nice to measure and know you’ll get a delicious and foolproof end result like this one.

Ingredients

Garlic and Herb Grilled Chicken

  • 1 teaspoon dried thyme

  • 1 teaspoon oregano

  • 2 teaspoons salt

  • 1/4 teaspoon pepper

Directions

1.

Combine all the marinade ingredients. Add the chicken and let marinate for 30 minutes or longer.

2.

Grill or bake as desired.

Tips:

Poke Around: I always thought poking holes in protein was a big no-no, but I recently read about it giving something dry like white meat chicken more flavor. I tried it when I made this chicken, and it was delicious and juicy. It’s also helpful when you don’t have time to let it sit in a marinade.

Notes:

I don’t really like to reheat chicken cutlets when I’m serving them for the Shabbos day meal. Instead, I bring them to room temperature. Once in a while, I’ll put the pan on top of something else on a hotplate, but really I try to avoid this, since reheating will result in a dry and tough chicken.
Garlic and Herb Grilled Chicken

Please log in to rate

Reviews

Subscribe
Notify of
2 Comments
Newest
Oldest Most Voted
Inline Feedbacks
View all comments
yummy tcholent
yummy tcholent
1 month ago

can it marinade overnight?

Question
Mark your comment as a question
Judy Friedman
Judy Friedman
1 year ago