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Herb Infused Grilled Chicken

Finish off your fresh salad with this flavorful grilled chicken!
Course Main Course, Salad


  • 8 Boneless Skinless Chicken Thighs
  • 2 TB. Olive Oil
  • 2 Cloves Garlic peeled and smashed
  • 2 Sprigs Fresh Rosemary
  • 2 Sprigs Fresh Thyme
  • 2 Sprigs Fresh Oregano
  • Fresh Cracked Black Pepper
  • Sea Salt


  1. Place chicken in a plastic sealable bag. Add olive oil, garlic, and herbs to bag, seal and use your fingers to gently work flavors into the chicken.
  2. Place on a plate in refrigerator for up to 24 hours.
  3. Preheat grill to 350-375 º F. Remove chicken from refrigerator and season with salt and pepper on both sides.
  4. Cook chicken (place herbs and garlic on top) at medium heat until outside is brown on both sides and internal temperature reaches 165 º F. Let rest 5-10 minutes before serving. Juices should run clear when you cut into the chicken.

Recipe Notes

Always wash your hands thoroughly with soap and warm water when handling chicken. As well, clean your tongs before removing chicken from the grill and place on a clean plate.