Herb And Garlic Grilled Chicken

We’re big fans of grilled chicken, and this Herb and Garlic Grilled Chicken takes it to the next level! Il Fusti Garlic Olive Oil adds a rich, savory depth to every bite, perfectly complementing the herbs and smoky char. As a Silver Medal winner at the Sonoma County Harvest Fair, this exceptional oil makes an ideal marinade for this flavorful dish.

Ingredients

• 2 lbs. boneless skinless chicken breast or thighs, depending on your preference (6 pieces, trim visible fat)

• 6 Tbsp Il Fusti Garlic Olive Oil

• 3 Tbsp fresh lemon juice

• 1/2 cup chopped fresh basil

• 1/2 cup chopped fresh parsley

• 1 Tbsp minced fresh oregano

• 1 Tbsp minced fresh rosemary

• 2 tsp minced fresh thyme

• 1 Tbsp minced garlic

• Salt and freshly ground black pepper, to taste
  
  
  

Instructions

1. In a medium mixing bowl, whisk together Il Fusti Garlic Olive Oil, lemon juice, basil, parsley, oregano, rosemary, thyme, and garlic. Season with salt and pepper to taste (I use a scant 1 tsp salt and pepper, not included in nutrition estimate).

2. Place chicken in a gallon-size resealable bag. Pour marinade mixture over chicken. Seal bag while pressing out excess air.

3. Rub marinade over chicken while turning pieces to coat with herbs and garlic until it's evenly distributed.

4. Transfer to the refrigerator and let marinate 1 - 8 hours.

5. Preheat a gas grill over medium-high heat to about 425 degrees.

6. Grill chicken until center registers 165 degrees in thickest portion, about 5 minutes per side.

7. Let rest a few minutes before serving. Garnish with more fresh basil and parsley if desired.

This recipe was adapted and directly sourced from CookingClassy.com