Herb Grilled Chicken Dinner
I was in the mood for a rustic tasting meal and this worked out so well!
Herb Grilled Chicken Dinner
I was in the mood for a rustic tasting meal and this worked out so well!
Cooking Instructions
- 1
Preheat your grill to about 500°F.
- 2
Remove all herbs from the stems for the marinade and place on a cutting board. Chop all herbs together and place in a dish to coat the chicken.
- 3
Remove any remaining fat from the chicken and coat in salt and pepper.
- 4
Move the breasts to the mixing dish and coat in the marinade. Let the chicken marinate for 30-60 minutes.
- 5
Get 2 long strips of aluminum foil and roll the edges to prevent the escape of any liquids.
- 6
Clean the carrots and peel an quarter the onion and add to one foil strip.
- 7
Add the potatoes to the other foil strip an drizzle EVOO over all veggies, just enough to ensure it glistens off each veggie.
- 8
Dust the veggies with salt and pepper.
- 9
Add rosemary to the opinion wedges and carrots.
- 10
Add thyme to the potatoes.
- 11
Add veggies to the grill using the edges of the foil as handles.
- 12
Add the chicken to the grill grates.
- 13
Cook for 9-10 minutes and flip the chicken.
- 14
Cook for and additional 9-10 minutes and remove once the internal temperature is 165°F.
- 15
Allow the chicken to rest for 10 minutes, covered by foil.
- 16
Shut down the grill and remove the veggies, staging them for plating.
- 17
Plate the vegetables.
- 18
Plate the chicken and serve hot.
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