Easy Herb Grilled Chicken

This Easy Herb Grilled Chicken is made with chicken breasts, Dijon mustard, olive oil, and simple pantry herbs. It's a flavorful grilled chicken recipe that's perfect for meal prep, freezer meals, salads, wraps, and easy summer dinners.

Prep Time10

Cook Time12

Marinate Time30

Total Time52

Makes servings

Recipe from: Deanne Frieders | This Farm Girl Cooks

Ingredients

1.5 pounds boneless skinless chicken breasts
2 Tablespoons Dijon mustard
1 Tablespoon olive oil
2 teaspoons dried rosemary, crushed
¾ teaspoon dried oregano
2 teaspoons dried minced onion
1 teaspoon minced garlic
1 teaspoon kosher salt
½ teaspoon black pepper

Instructions

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

To Bake: Bake at 425°F for 18–22 minutes or until chicken reaches 165°F.

To Freeze: Combine chicken and marinade ingredients in a freezer-safe gallon bag. Remove excess air and freeze flat for up to 3 months. Thaw overnight in the refrigerator before cooking.

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.

Nutrition