Hope everyone is enjoying their weekend! We’ve had great weather and have spent a lot of our time in the pool and out by the grill. Last night’s dinner was amazing…inspired by my nephew Ryan who was over hanging out. I’ll be posting that later this week…Cedar Plank Grilled Salmon with Tropical Fruit Salsa.
This chicken was perfect for a quick weeknight dinner. It was prepared on the grill and served with Ina’s Pasta with Sun Dried Tomatoes so there wasn’t a lot of time spent in the kitchen, which is really nice during the summer. I don’t really measure the amounts of herbs and spices that go in the rub, I usually use equal amounts of each herb and spice and combine it in a bowl. I set aside what I want to use for that meal so I don’t cross contaminate, then store the rest for another time. I used pretty much all of this recipe for three chicken breasts for this meal. Chicken like this can be used in so many meals…pasta, salads, sandwiches…you can’t go wrong with it.
Recipe from Aggie’s Kitchen
1.5 lb chicken breast
1-2 TB dried oregano (about a small palm full)
1-2 TB dried thyme
1-2 TB dried basil
1-2 TB garlic powder
good pinches of kosher salt and fresh ground pepper
In a small bowl, combine oregano, thyme, basil, garlic, salt and pepper. Set aside how much you will use for chicken, save the rest in air tight container for future use.
Lay chicken breasts on baking sheet or plate. Sprinkle both sides of chicken with seasoning and rub. Drizzle olive oil on both sides of chicken. Place on hot grill, over medium heat. Grill 5-7 minutes on each side or until done, when juices run clear.
Let chicken rest for 5 minutes before cutting.