One of my favorite things about spring is picking fresh herbs from my garden. It makes for an easy peasy, flavorful chicken dinner. You can substitute any variety of herbs in this recipe, or roast it in the oven instead of grilling. —Jenn Tidwell, Fair Oaks, California
Herb Garden Grilled Chicken
Updated on Jun. 27, 2023
Herb Garden Grilled Chicken
Prep Time
20 min
Cook Time
1 hour 15 min
Yield
6 servings
Ingredients
- 3 tablespoons olive oil
- 2 tablespoons minced fresh oregano or 2 teaspoons dried oregano
- 2 tablespoons minced fresh thyme or 2 teaspoons dried thyme
- 2 tablespoons lemon juice
- 2 tablespoons red wine vinegar
- 1 shallot, minced
- 1 tablespoon minced fresh lemon balm or 1 teaspoon grated lemon zest
- 1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed
- 2 garlic cloves, minced
- 1-1/2 teaspoons salt
- 1/2 teaspoon crushed red pepper flakes
- 1 broiler/fryer chicken (3 to 4 pounds)
Directions
- Prepare grill for indirect heat using a drip pan. In a small bowl, mix the first 11 ingredients. With fingers, carefully loosen skin from chicken; rub seasoning mixture under and over skin. Tuck wings under chicken and tie legs.
- Place chicken over drip pan and grill, covered, over indirect medium heat until a thermometer inserted in thickest part of thigh reads 170°-175°, 1-1/4 to 1-1/2 hours, rotating occasionally. Remove chicken from grill; tent with foil. Let stand 15 minutes before carving.
Nutrition Facts
5 ounces cooked chicken: 364 calories, 24g fat (6g saturated fat), 104mg cholesterol, 681mg sodium, 3g carbohydrate (0 sugars, 0 fiber), 33g protein.
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