Because I was out of our usual marinade and my husband was hankering for marinated grilled chicken, I made up a new one using fresh herbs from my garden. It turned out to be extremely juicy and had a pleasant, summery flavor. Serve with grilled corn on the cob for the best results!
| Prep Time: | 15 mins |
| Cook Time: | 10 mins |
| Additional Time: | 2 hrs |
| Total Time: | 2 hrs 25 mins |
| Servings: | 2 |
| Yield: | 2 chicken breasts |
Ingredients
- ⅔ cup olive oil
- ½ cup chopped fresh cilantro
- ¼ cup chopped fresh parsley
- 2 limes, juiced
- 1 teaspoon garlic salt
- ½ teaspoon Cajun seasoning (such as Slap Ya Mama®)
- 2 large skinless, boneless chicken breast halves
Instructions
- Combine olive oil, cilantro, parsley, lime juice, garlic salt, and Cajun seasoning in a large bowl. Add chicken breasts and toss to coat. Marinate in the refrigerate for at least 2 hours, preferably overnight.
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Grill chicken on the preheated grill until no longer pink in the center and the juices run clear, 10 to 15 minutes. Baste chicken with marinade as it cooks. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
- Nutrition data for this recipe includes the full amount of marinade ingredients. The actual amount of marinade consumed will vary.
Nutrition Facts
| Calories | 1044 kcal |
| Carbohydrate | 16 g |
| Cholesterol | 129 mg |
| Dietary Fiber | 1 g |
| Protein | 38 g |
| Saturated Fat | 15 g |
| Sodium | 1454 mg |
| Sugars | 0 g |
| Fat | 92 g |
| Unsaturated Fat | 0 g |
Reviews
We followed the recipe as directed. EXCEPT we marinated it for 24 hrs. We massaged it in the bag whenever we thought about it to make sure the marinade had a chance to get to all the chicken. The olive oil gelled a little overnight but no problem. Extremely moist and tender! Next time we will not only be sure to reserve some for basting the Breasts but also DOUBLE the marinade so we could mix it in with scrambled eggs in the morning, baste it on some bruschetta, we will use it for basting our grilled corn on the cob then cover the corn with the husks on and anything else we might come up with. Thank you Brenda so very much for sharing this recipe. Happy grilling.
Really good and full of flavor! I threw all the ingredients into a mini food processor to blend together, which saved a lot of chopping time. This also prevented uneven chunks of herbs, and emulsified the oil. I marinated for about 3 hours. I like to pound my chicken breasts to an even thickness (about 1”) for even cooking, and 6 minutes per side was perfect. For food safety reasons, I suggest reserving some marinade at the beginning to baste on the grill. Reusing the marinade that the chicken has soaked in is a little risky.
Very simple and very juicy! I let it marinate about 5 hours. Made as written