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15 minutes
20 minutes
35 minutes
- 4 large skinless, boneless chicken breast halves
- 2 tablespoons olive oil
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- 1 teaspoon chopped garlic
- 0.5 teaspoon ground black pepper
- Heat up the grill to medium and brush the grate with a light coating of oil.
- Rinse chicken breasts and pat dry, then pierce with a fork. Place them in a large resealable plastic bag, pour in olive oil, and shake to coat. Add rosemary, thyme, oregano, garlic, salt, and black pepper to the bag. Seal and shake again to coat chicken with herbs.
- Grill chicken breasts until the juices run clear and a meat thermometer reads at least 160°F (70°C), about 10 minutes per side on a preheated grill.
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