Feel free to mix and match the herbs depending on what you have available – rosemary and tarragon are also good here, and a little mint is nice too – but don’t be shy about the amounts. If you’re ever in the mood to fire up your charcoal grill, this is a recipe that really benefits from that extra-high heat and subtly different smoky flavor.
Serves 4.
What you Need:
Next:
Combine oil, garlic and herbs in a food processor or blender and pulse to make a chunky puree. Put the chicken breasts into a large zipper-lock bag and pour the herb mixture over. Marinate for at least 15 minutes, and up to overnight.
Prepare a medium charcoal fire or heat a gas grill on high, allowing it to preheat for 10 minutes with the lid closed before cooking.
Remove the chicken breasts from the marinade and pat lightly with paper towels to remove dripping oil, but don’t rub off the herbs. Sprinkle liberally with salt and pepper.
Bank the coals to one side or turn off one burner on the gas grill. Lay the breasts partially over direct heat, keeping a close watch and moving and turning frequently to avoid charring.
Continue to cook, moving the breasts around to prevent burning, for 15 to 20 minutes, until well browned and cooked through (the interior of the thickest part should read 180 degrees on an instant-read thermometer).
Serves 4.
What you Need:
- 1/2 cup olive oil
- 6 cloves garlic
- 1/2 cup chopped fresh parsley
- 3 tablespoons chopped fresh basil
- 2 tablespoons chopped fresh sage
- 1 tablespoon chopped fresh thyme
- 4 large bone-in chicken breasts, with skin
- Salt and pepper
Next:
Combine oil, garlic and herbs in a food processor or blender and pulse to make a chunky puree. Put the chicken breasts into a large zipper-lock bag and pour the herb mixture over. Marinate for at least 15 minutes, and up to overnight.
Prepare a medium charcoal fire or heat a gas grill on high, allowing it to preheat for 10 minutes with the lid closed before cooking.
Remove the chicken breasts from the marinade and pat lightly with paper towels to remove dripping oil, but don’t rub off the herbs. Sprinkle liberally with salt and pepper.
Bank the coals to one side or turn off one burner on the gas grill. Lay the breasts partially over direct heat, keeping a close watch and moving and turning frequently to avoid charring.
Continue to cook, moving the breasts around to prevent burning, for 15 to 20 minutes, until well browned and cooked through (the interior of the thickest part should read 180 degrees on an instant-read thermometer).
John and Tanya Bäck 
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