This Easy Herb Grilled Chicken is one of those simple summer recipes you'll find yourself making on repeat. A quick marinade made with Dijon mustard, olive oil, garlic, and pantry herbs keeps chicken breasts flavorful and juicy without requiring a long list of ingredients.
Whether you're feeding hungry kids after ball practice, planning ahead for harvest meals, or looking for a protein that works in salads, wraps, and meal prep lunches, this grilled chicken is a reliable go-to.
It's simple, practical, and exactly the kind of recipe busy families need during grilling season.
Chicken on the grill just feels like summertime. The smell of the grill heating up, the sound of the kids playing while dinner is cooking outside, and the promise of fewer dishes in the kitchen always feels like a win.
This herb grilled chicken uses ingredients you probably already have on hand. Dijon mustard helps the seasonings cling to the chicken while adding a subtle tang that complements the herbs without overpowering them.
The result is juicy grilled chicken that's versatile enough for dinner tonight and leftovers tomorrow.
Why This Recipe Works
- Dijon mustard helps the herbs stick to the chicken.
- Olive oil keeps the chicken moist while grilling.
- Pantry herbs add flavor without requiring fresh ingredients.
- The marinade is simple enough for weeknights but flavorful enough for company.
Pick This Recipe If...
- You need an easy grilled chicken recipe that works for multiple meals.
- You're trying to get ahead with meal prep for the week without a lot of fuss.
- You have chicken breasts thawed and need a dinner plan. This is easy to pair with summer side dishes.
- You want something simple that the whole family will eat. This is full of herb flavor without being overpowering.
- You're looking for a freezer-friendly marinade recipe.
Ingredients
- Boneless skinless chicken breasts - This recipe is versatile and works with chicken breasts, chicken tenders, or boneless chicken thighs. If your chicken breasts are especially thick, pound them to an even thickness or cut them in half horizontally so they cook more evenly on the grill. (I prefer to cut them, but that's just me).
- Dijon mustard - The Dijon helps emulsify the marinade while adding flavor and helping the herbs cling to the chicken. Don't worry, the mustard flavor won't be strong.
- Extra virgin olive oil
- Dried rosemary - Crushing the rosemary in your fingers before mixing helps release more flavor.
- Dried oregano
- Dried minced onion
- Garlic
- Salt & Black pepper
How to Make Herb Grilled Chicken
- Make the Marinade. Place chicken breasts in a gallon-sized zip-top bag or shallow dish. In a small bowl, whisk together Dijon mustard, olive oil, rosemary, oregano, dried minced onion, garlic, salt, and black pepper.
- Marinate. Pour marinade over the chicken and turn to coat evenly.
Refrigerate for at least 30 minutes or up to 8 hours.
- Grill. Preheat grill to medium-high heat.
Remove chicken from marinade and grill for 5–7 minutes per side, or until the internal temperature reaches 165°F.
If the chicken sticks when you try to flip it, give it another minute or two. Once a good sear develops, it will release naturally from the grill grates.
- Rest and Serve. Allow the chicken to rest for 5 minutes before slicing.
Serve as-is or use it in salads, wraps, sandwiches, grain bowls, or meal prep containers.
Farm Girl Tips
- Start with evenly sized chicken breasts for more consistent cooking.
- Lightly oil grill grates before cooking.
- Use a meat thermometer to avoid overcooking.
- Let the chicken rest before slicing to keep it juicy.
- For extra flavor, sprinkle with fresh parsley before serving.
Why Did My Chicken Stick to the Grill?
Chicken usually sticks when the grill isn't hot enough or when it's flipped too soon.
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For best results:
- Fully preheat the grill.
- Lightly oil the grates.
- Let the chicken cook undisturbed before attempting to flip.
- Use a clean grill surface.
Once the chicken develops a good sear, it will release much more easily.
Easy Variations
- Italian Herb Chicken: Replace the rosemary and oregano with 1 tablespoon Italian seasoning.
- Lemon Herb Chicken: Add the juice of half a lemon to the marinade and squeeze additional lemon juice over the chicken before serving.
- Honey Herb Chicken: Add 1 tablespoon honey to the marinade for a touch of sweetness.
What to Serve with Herb Grilled Chicken
This chicken pairs well with almost any summer side dish, like pasta salads, cool vegetable salads and good old sweet corn! A few of our favorites:
- Italian Pasta Salad
- Amish Pasta Salad
- Grilled Sweet Corn
- Creamy Potato Salad with Hard Boiled Eggs
- Marinated Cucumber Salad
- Fresh fruit
- Rice or pasta
Serve with homemade strawberry lemonade or blueberry mint lemonade for an easy summer meal!
Looking for more grilling inspiration? Pair this chicken with Grilled Vegetables or Grilled Sweet Corn for an easy summer dinner.
Make Ahead and Freezer Instructions
You'll be glad to know this recipe works beautifully as a freezer meal.
Add the chicken and marinade ingredients to a freezer-safe gallon bag, remove excess air, and freeze flat for up to 3 months. When ready to cook, thaw overnight in the refrigerator and grill as directed.
Frequently Asked Questions
For best flavor, marinate for at least 30 minutes and up to 8 hours.
Yes. Boneless or bone-in chicken thighs work well with this marinade.
Absolutely. Bake at 425°F for 18–22 minutes or until the chicken reaches 165°F internally.
Use evenly sized chicken breasts, avoid overcooking, and allow the chicken to rest before slicing.
More Easy Chicken Recipes
Recipe
Easy Herb Grilled Chicken
Ingredients
Method
- If chicken breasts are very thick, pound them to an even thickness or cut them in half lengthwise.
- Place chicken in a gallon-sized zip-top bag or shallow dish.
- In a small bowl, whisk together Dijon mustard, olive oil, rosemary, oregano, dried minced onion, garlic, salt, and pepper.
- Pour marinade over chicken and coat evenly.
- Marinate in the refrigerator for at least 30 minutes or up to 8 hours.
- Preheat grill to medium-high heat.
- Remove chicken from marinade and grill for 5–7 minutes per side, or until the internal temperature reaches 165°F.
- Rest for 5 minutes before slicing and serving.
Farm Girl Tips
Notes
- Great for meal prep, wraps, salads, and grain bowls.
- Chicken thighs can be substituted for chicken breasts.
- Shortcut: Use 1 tablespoon Italian seasoning instead of the rosemary and oregano.
- Allow chicken to rest before slicing for the juiciest results.
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