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Herbed Barbecued Chicken

 Herbed Barbecued Chicken
Garlic, rosemary, sage and thyme help season the marinade for this moist, tender chicken. A friend gave me the recipe years ago and my family never tires of it. —Dawn Sowders of Harrison, Ohio
4 ServingsPrep: 10 min. + marinating Grill: 10 min.

Ingredients

  • 2 tablespoons olive oil
  • 2 tablespoons reduced-sodium soy sauce
  • 2 tablespoons Worcestershire sauce
  • 1 garlic clove, minced
  • 1 tablespoon dried parsley flakes
  • 1/2 teaspoon dried rosemary, crushed
  • 1/2 teaspoon rubbed sage
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon pepper
  • 4 boneless skinless chicken breast halves (4 ounces each)

Directions

  • In a large resealable plastic bag, combine the first 10 ingredients;
  • add chicken. Seal bag and turn to coat; refrigerate for 8 hours or
  • overnight.
  • Drain and discard marinade. Using long-handled tongs, moisten a paper
  • towel with cooking oil and lightly coat the grill rack. Grill
  • chicken, covered, over medium heat or broil 4 in. from the heat for
  • 5-8 minutes on each side or until a meat thermometer reads 170°.
  • Yield: 4 servings.
Nutritional Facts: 1 chicken breast half equals 159 calories, 6 g fat (1 g saturated fat), 63 mg cholesterol, 248 mg sodium,

2 of 2

Herbed Barbecued Chicken (continued)

Nutritional Facts: 1 g carbohydrate, trace fiber, 23 g protein. Diabetic Exchanges: 3 lean meat, 1/2 fat.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.