Garlic Herb Reverse Marinated Grilled Chicken Breast
Simple garlic herb reverse marinated grilled chicken breast recipe. Skip the long pre-cook marinade and do this 15 minute post-cook marinade instead.
- 2 chicken breasts
- 4 sprigs fresh thyme, leaves plucked from woody stems
- 1 clove garlic, grated
- 2 tbsp white wine vinegar (or red wine vinegar or lemon)
- 3 tbsp olive oil
- kosher salt
Prepare a grill for medium-low heat. Rub breasts all over with olive oil and season generously with salt. Lightly oil grill grates.
Place chicken on grill and close lid. Grill chicken 5 minutes. Flip breasts, close the lid and continue cooking for about 5 minutes longer until the meat reaches an internal temperature of 160-165F and the juices run clear. Let rest for 5 minutes once done.
While you grill the chicken, make the marinade. Combine garlic, thyme, vinegar, oil, and a pinch of salt in a small bowl.
Cut chicken breasts into 1/2 inch slices. Pour marinade over and let sit for at least 15 minutes and up to an hour.
Herb substitution: substitute other herb(s) for thyme. Rosemary, parsley, oregano, marjoram or a mix all work great.
Storage and meal prep: This chicken is even better after soaking in the marinade in the refrigerator overnight. It makes an unbelievably tasty meal prepped chicken breast that you can add to anything throughout your week. It will last 3-4 days covered in the refrigerator.
Serving: 4ozCalories: 291kcalCarbohydrates: 0.1gProtein: 30.4gFat: 18.3gSaturated Fat: 3.6gCholesterol: 93mgSodium: 91mgPotassium: 261mgCalcium: 16mgIron: 1mg