Grilled Tuscan Chicken
Transport your taste buds to the rustic Italian countryside with this Grilled Tuscan Chicken recipe—a flavorful celebration of simple, fresh ingredients and bold Mediterranean spices. Tender boneless chicken breasts are infused with a zesty marinade of olive oil, fresh lemon juice, garlic, and aromatic herbs like rosemary and thyme, accented with a dash of red pepper flakes for a subtle kick. Perfectly grilled to golden-brown perfection, this dish is quick to prepare yet elegant enough for any occasion. Serve this juicy, herb-marinated chicken alongside a crisp arugula salad or smoky grilled vegetables for a wholesome, hearty meal the whole family will love. Ideal for summer cookouts, meal prepping, or weeknight dinners, this recipe embodies the essence of Italian-inspired grilling at its finest!
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 0.25 cup olive oil
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest
- 4 pieces garlic cloves, minced
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
- 1 teaspoon dried oregano
- 0.5 teaspoon red pepper flakes
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Place the chicken breasts on a cutting board. Using a sharp knife, slice them horizontally to create thinner pieces for more even grilling.
In a large mixing bowl, combine olive oil, lemon juice, lemon zest, minced garlic, rosemary, thyme, oregano, red pepper flakes, salt, and black pepper. Whisk together to create the marinade.
Add the chicken breasts to the bowl with the marinade, ensuring that each piece is thoroughly coated. Cover and refrigerate for at least 1 hour, or up to overnight for maximum flavor.
Preheat your grill to medium-high heat (approximately 375–400°F or 190–200°C). Lightly oil the grill grates to prevent sticking.
Remove the chicken from the marinade, letting any excess drip off. Discard the remaining marinade to avoid cross-contamination.
Place the chicken breasts onto the hot grill. Cook for 5–7 minutes on the first side, then flip and cook for an additional 5–7 minutes on the other side, or until the internal temperature reaches 165°F (75°C).
Once cooked, transfer the chicken to a serving plate and let it rest for 5 minutes to allow the juices to redistribute.
Serve warm, garnished with additional fresh herbs or lemon wedges, if desired. Pair with a simple arugula salad or grilled vegetables for a complete meal.
Nutrition Facts
Calories |
1691 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 81.5 g | 104% | |
| Saturated Fat | 15.7 g | 78% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 592 mg | 197% | |
| Sodium | 2879 mg | 125% | |
| Total Carbohydrate | 9.3 g | 3% | |
| Dietary Fiber | 2.1 g | 8% | |
| Total Sugars | 0.9 g | ||
| Protein | 217.1 g | 434% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 127 mg | 10% | |
| Iron | 7.9 mg | 44% | |
| Potassium | 1920 mg | 41% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
