Introduction

Remember those warm summer evenings, the smell of the grill wafting through the air, and a plate of perfectly seasoned chicken that just makes everyone happy? That’s the magic of this Mediterranean Herb Crusted Grilled Chicken! It’s so incredibly simple, you’ll be wondering why you haven’t made it a million times before. Perfect for a quick weeknight dinner or impressing guests without breaking a sweat, this recipe is a total winner.

Why You’ll Love This Recipe

Fast: Seriously, from start to grill in under an hour.
Easy: Just a few simple steps and you’ve got a gourmet meal.
Giftable: Imagine gifting a batch of this to a busy friend – they’d be eternally grateful!
Crowd-pleasing: The Mediterranean flavors are universally loved, making this a hit with everyone, from picky eaters to seasoned foodies.

Ingredients

Gathering these ingredients is a breeze, and chances are you already have most of them in your pantry! Let’s talk about what makes this chicken sing:

4 boneless, skinless chicken breasts: These are our blank canvas, ready to soak up all those delicious flavors.
1 teaspoon dried basil: A little bit of sweet, peppery goodness.
2 cloves garlic, finely minced: Because what’s good food without a little garlic? Fresh is always best here!
1 teaspoon dried oregano: That quintessential Mediterranean aroma and taste.
1/2 teaspoon dried thyme: Earthy and slightly floral, it adds depth.
2 tablespoons fresh lemon juice: This is key for brightness and tenderizing the chicken. Don’t skip this!
1/2 teaspoon freshly ground black pepper: A little kick to wake up your taste buds.
1/2 teaspoon sweet paprika: For a touch of color and a mild, sweet flavor.
1 teaspoon salt: To bring all the flavors together beautifully.
2 tablespoons extra virgin olive oil: Our binder for the herbs and a little richness. Use a good quality one if you can!

How to Make It

Get ready, because this is where the magic happens! It’s so straightforward, you’ll be done in no time.

Fire Up the Grill: First things first, get your grill preheated to a nice medium-high heat. You want it hot enough to get a beautiful sear on the chicken.
Whip Up the Magic Paste: Grab a small bowl. Toss in your dried basil, minced garlic, dried oregano, dried thyme, fresh lemon juice, black pepper, paprika, salt, and that lovely extra virgin olive oil. Give it a really good stir until it forms a wonderfully fragrant paste. It’s going to smell amazing already!
Marinate & Mingle: Place your chicken breasts into a shallow dish or a resealable plastic bag. Pour that glorious herb mixture all over the chicken. Make sure every nook and cranny is coated – that’s where all the flavor lives! Let it hang out and marinate for at least 30 minutes. If you have time, popping it in the fridge for up to 4 hours will make it even more flavorful. I like to do this in the morning if I’m planning for dinner.
Prep for the Grill: Once your chicken has had its spa treatment, take it out of the marinade. Give any excess marinade a little shake off. We want the herbs to stick to the chicken, not drip off.
Grill Perfection: Now for the best part! Lay the chicken breasts on your preheated grill. Cook them for about 6-8 minutes per side. You’re looking for that perfect golden-brown sear and to make sure they are cooked all the way through. The easiest way to check is with a meat thermometer – you want to hit an internal temperature of 165°F (74°C).
The Crucial Rest: This is SO important! Once the chicken is off the grill, let it rest for about 5 minutes. This allows the juices to redistribute, making your chicken incredibly moist and tender. Then, slice it up and prepare for applause!

Substitutions & Additions

This recipe is fantastic as is, but it’s also a wonderful base for your own creativity! Here are some ideas:

Herbs: Don’t have all the dried herbs? No problem! You can swap them out for others like rosemary or marjoram. If you have fresh herbs, use them! Just chop them finely and use a little more than the dried amount.
Spice: Love a little heat? Add a pinch of red pepper flakes to the herb paste.
Citrus: A splash of lime juice instead of lemon can offer a slightly different tangy note.
Veggies: Thread some bell peppers, onions, and zucchini onto skewers and grill alongside the chicken for a complete Mediterranean meal.
Serving: This chicken is amazing sliced over a big Greek salad, tucked into pita bread with tzatziki, or served with roasted potatoes and a side of your favorite Mediterranean dips.

Tips for Success

A few little tricks can make this recipe go from great to absolutely phenomenal!

Don’t Overcrowd the Grill: Give your chicken pieces some breathing room on the grill. This allows for even cooking and beautiful grill marks.
Marinade Time: While 30 minutes is good, longer marinating (up to 4 hours) will infuse even more flavor. Just don’t marinate chicken breasts in lemon juice for too long (over 4 hours) as the acid can start to break down the proteins too much and make them mushy.
Internal Temperature is Key: Investing in a meat thermometer is a game-changer for perfectly cooked chicken every time. It takes the guesswork out of it!
Prep Ahead: You can make the herb paste a day in advance and store it in an airtight container in the refrigerator. Just bring it to room temperature for a few minutes before marinating.

How to Store It

Leftovers are a good thing, especially with this delicious chicken!

Refrigeration: Once cooled, store any leftover grilled chicken in an airtight container in the refrigerator. It should stay fresh for up to 3-4 days.
Reheating: For the best results, gently reheat the chicken in a covered skillet over low heat with a tablespoon of water or broth, or pop it in a moderate oven (around 325°F or 160°C) for about 10-15 minutes until warmed through.

FAQs

Got a quick question? We’ve got answers!

Q: Can I make this on the stovetop instead of grilling?
A: Absolutely! You can pan-sear this chicken in a hot skillet with a little olive oil over medium-high heat, about 6-8 minutes per side, until cooked through. It won’t have the grill marks, but it will still be delicious!

Q: What if I don’t have a grill?
A: No grill, no problem! You can easily bake this chicken. Place the marinated chicken on a baking sheet and bake in a preheated oven at 400°F (200°C) for about 20-25 minutes, or until cooked through. You might even want to broil it for the last minute or two to get a nice char!

Q: Can I use this marinade on other proteins?
A: Yes! This Mediterranean herb crust is wonderful on fish, pork chops, or even firm tofu. Just adjust the cooking times accordingly.

Easy Mediterranean Herb Crusted Grilled Chicken

This recipe for Mediterranean Herb Crusted Grilled Chicken is incredibly simple and perfect for a quick weeknight dinner or impressing guests. The chicken is marinated in a fragrant herb paste and then grilled to perfection, resulting in a moist, tender, and flavorful meal.

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Prep Time 10

Cook Time 15

Servings 4 chicken breasts

Equipment

Grill preheated to medium-high heat
Small bowl
shallow dish or resealable plastic bag for marinating
Meat thermometer optional, for checking internal temperature
Airtight container for storing leftovers
Skillet for stovetop alternative
Baking Sheet for oven alternative

Ingredients

Main ingredients

4 boneless, skinless chicken breasts

Herb Paste Ingredients

1 teaspoon dried basil
2 cloves garlic, finely minced Fresh is always best
1 teaspoon dried oregano
0.5 teaspoon dried thyme
2 tablespoons fresh lemon juice Key for brightness and tenderizing
0.5 teaspoon freshly ground black pepper
0.5 teaspoon sweet paprika
1 teaspoon salt
2 tablespoons extra virgin olive oil Binder and for richness

Instructions

First things first, get your grill preheated to a nice medium-high heat. You want it hot enough to get a beautiful sear on the chicken.
Grab a small bowl. Toss in your dried basil, minced garlic, dried oregano, dried thyme, fresh lemon juice, black pepper, paprika, salt, and that lovely extra virgin olive oil. Give it a really good stir until it forms a wonderfully fragrant paste. It’s going to smell amazing already!
4 boneless, skinless chicken breasts
Place your chicken breasts into a shallow dish or a resealable plastic bag. Pour that glorious herb mixture all over the chicken. Make sure every nook and cranny is coated – that’s where all the flavor lives! Let it hang out and marinate for at least 30 minutes. If you have time, popping it in the fridge for up to 4 hours will make it even more flavorful.
4 boneless, skinless chicken breasts
Once your chicken has had its spa treatment, take it out of the marinade. Give any excess marinade a little shake off. We want the herbs to stick to the chicken, not drip off.
Now for the best part! Lay the chicken breasts on your preheated grill. Cook them for about 6-8 minutes per side. You're looking for that perfect golden-brown sear and to make sure they are cooked all the way through. The easiest way to check is with a meat thermometer – you want to hit an internal temperature of 165°F (74°C).
4 boneless, skinless chicken breasts
This is SO important! Once the chicken is off the grill, let it rest for about 5 minutes. This allows the juices to redistribute, making your chicken incredibly moist and tender. Then, slice it up and prepare for applause!

Notes

The herb paste can be made a day in advance and stored in the refrigerator. Do not marinate chicken breasts in lemon juice for longer than 4 hours, as the acid can break down the proteins and make them mushy.