Grilled Chicken and Herbs

AuthorAndrew WizzoCategory, DifficultyBeginner

Herbs are a great way to add flavor to any dish. This recipe is designed to be completed quickly with delicious results that can be used in many dishes. We suggest serving this on your next salad!

 

Yields2 Servings
Prep Time20 minsCook Time1 hrTotal Time1 hr 20 mins

Cook Time:

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1 Hour food timer


This recipe is one of my favorites when it comes down to needing to get rid of some of the older herbs in our refrigerator. It's even better because you don't need to follow the herbs we used! Any herbs will do, and you can substitute them or remove them as you want!

It is also very simple to make, and quite delicious. It's versatile too! Who doesn't love grilled chicken? Served as is, on a salad, in a sandwich, RAW EVEN. Ok, not raw. But you get the point! Get in your kitchen and start making this crazy delicious chicken recipe!

 


For the chicken-
 2 Chicken Breats
 Salt and Pepper
Herb Oil-
 4 oz Olive Oil
 2 Rosemary Sprigs
 2 Thyme Sprigs
 1 Basil Sprig (leaves only)
 1 Sage Sprig (leaves only)
Making Herb Oil-
1

Making this oil is extremely simple. The first step aside from gathering all the ingredients is to pick the herbs from the sprigs. They are tough, and provide an off texture. With all your herbs picked, start chopping and chopping a lot until the herbs are very fine cut.

2

Combine the oil into the herbs in a small bowl, and mix lightly. We're done here and ready to cook. The longer the oil sits, the more flavor it will have imparted to it. It should last for at least a week, kept covered in a dry dark place.

Get Grillin'-
3

Before preparing your chicken, turn on your grill to the highest heat and let it get to temperature. I was able to max my propane grill at about 500°F.

To begin, prepare your chicken by first cleaning off any excess fat and skin. Then, using your herb oil, generously coat the chicken so that there is an even layer of herbs. Season with salt and pepper to your taste and bring it over to your grill.

4

I love the look of hatch marks on my chicken. Admittedly, I didn't get them as dark as I was hoping for, but I got it enough to provide excellent texture.

Lay the chicken at a 45° (from the tip of the breast to the fatter end) against the direction of the lines on the grill. Let this sear for approximately 1 minute. Pick up the chicken breasts and rotate them 45° the other direction. Doing so will give you the perfect diamond pattern.

After marking your chicken, I very highly suggest cooling it down as quickly as possible in the refrigerator. It is quite the safety concern if you don't as you will be potentially capturing thriving bacteria from the uncooked chicken inside of your bag. Thanks for the tip Chef Jimmy!

Cook Your Chicken-
5

When your breasts are fully cooled, place them into the properly sized sous vide vacuum bag, add an additional amount of oil. About 2 tsp, then seal the bag.

From here, I often like to make a few of these with 1-2 breasts per bag and freeze them. Throughout the coming months, if I'm in the mood for chicken I can pull one out and quickly cook it with none of the messy work to be had.

6

If you would rather finish cooking your chicken now to eat, and I can't blame you so by any means, do it! Start up a water bath set to 155°F and when you've reached your cooking temperature, float the chicken breasts. Cook the chicken for 1 hour in the water.

7

After an hour of cooking, remove the chicken from the water bath and toss the liquid.

Plate and Serve-
8

When I cooked this chicken I chose to slice it, against the grain, so that I could show off the beautifully cooked insides. Very juicy, and cooked to a safe temperature. As aforementioned, this type of chicken will go fantastically on a salad or in a sandwich. Or just by itself as a protein booster for the day! Enjoy everyone!


More Photos:

Ingredients

For the chicken-
 2 Chicken Breats
 Salt and Pepper
Herb Oil-
 4 oz Olive Oil
 2 Rosemary Sprigs
 2 Thyme Sprigs
 1 Basil Sprig (leaves only)
 1 Sage Sprig (leaves only)

Directions

Making Herb Oil-
1

Making this oil is extremely simple. The first step aside from gathering all the ingredients is to pick the herbs from the sprigs. They are tough, and provide an off texture. With all your herbs picked, start chopping and chopping a lot until the herbs are very fine cut.

2

Combine the oil into the herbs in a small bowl, and mix lightly. We're done here and ready to cook. The longer the oil sits, the more flavor it will have imparted to it. It should last for at least a week, kept covered in a dry dark place.

Get Grillin'-
3

Before preparing your chicken, turn on your grill to the highest heat and let it get to temperature. I was able to max my propane grill at about 500°F.

To begin, prepare your chicken by first cleaning off any excess fat and skin. Then, using your herb oil, generously coat the chicken so that there is an even layer of herbs. Season with salt and pepper to your taste and bring it over to your grill.

4

I love the look of hatch marks on my chicken. Admittedly, I didn't get them as dark as I was hoping for, but I got it enough to provide excellent texture.

Lay the chicken at a 45° (from the tip of the breast to the fatter end) against the direction of the lines on the grill. Let this sear for approximately 1 minute. Pick up the chicken breasts and rotate them 45° the other direction. Doing so will give you the perfect diamond pattern.

After marking your chicken, I very highly suggest cooling it down as quickly as possible in the refrigerator. It is quite the safety concern if you don't as you will be potentially capturing thriving bacteria from the uncooked chicken inside of your bag. Thanks for the tip Chef Jimmy!

Cook Your Chicken-
5

When your breasts are fully cooled, place them into the properly sized sous vide vacuum bag, add an additional amount of oil. About 2 tsp, then seal the bag.

From here, I often like to make a few of these with 1-2 breasts per bag and freeze them. Throughout the coming months, if I'm in the mood for chicken I can pull one out and quickly cook it with none of the messy work to be had.

6

If you would rather finish cooking your chicken now to eat, and I can't blame you so by any means, do it! Start up a water bath set to 155°F and when you've reached your cooking temperature, float the chicken breasts. Cook the chicken for 1 hour in the water.

7

After an hour of cooking, remove the chicken from the water bath and toss the liquid.

Plate and Serve-
8

When I cooked this chicken I chose to slice it, against the grain, so that I could show off the beautifully cooked insides. Very juicy, and cooked to a safe temperature. As aforementioned, this type of chicken will go fantastically on a salad or in a sandwich. Or just by itself as a protein booster for the day! Enjoy everyone!

Grilled Chicken and Herbs

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