Soy-Free Herb Marinated Grilled Chicken
Elevate your grilling game with this Soy-Free Herb Marinated Grilled Chicken, a refreshing take on a classic favorite. Bursting with flavor, this recipe features tender, juicy chicken breasts marinated in a fragrant blend of olive oil, fresh rosemary, thyme, parsley, garlic, and tangy lemon juice. The marinade, free from soy-based sauces, is complemented by a hint of paprika for an earthy kick, making it perfect for those with soy allergies or those seeking a lighter twist. With just 15 minutes of prep and a quick trip to the grill, you’ll achieve perfectly charred, herb-infused chicken that’s ideal for summertime cookouts or wholesome family dinners. Serve with a fresh green salad or roasted vegetables for a complete, gluten-free and dairy-free meal.
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 0.25 cup olive oil
- 3 tablespoons lemon juice
- 3 pieces garlic cloves, minced
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 teaspoon paprika
Instructions
Begin by preparing the marinade: In a medium-sized mixing bowl, combine the olive oil, lemon juice, minced garlic cloves, chopped rosemary, chopped thyme, chopped parsley, salt, black pepper, and paprika. Mix well to create a uniform marinade.
Place the chicken breasts in a large, resealable plastic bag or a shallow dish. Pour the marinade over the chicken, ensuring that each piece is well-coated.
Seal the bag (if using) and refrigerate for at least 2 hours, preferably overnight, to allow the flavors to fully permeate the chicken. If using a dish, cover tightly with plastic wrap.
Preheat your grill to medium-high heat. Lightly oil the grates to prevent the chicken from sticking.
Remove the chicken from the marinade and let any excess marinade drip off. Discard the remaining marinade.
Place the chicken breasts on the preheated grill. Grill for about 6-8 minutes on each side, or until the chicken is cooked through and has nice grill marks. The internal temperature should reach 165°F (74°C).
Once cooked, remove the chicken from the grill and let it rest for 5 minutes to allow the juices to redistribute.
Serve the grilled chicken hot, garnished with additional fresh herbs if desired.
Nutrition Facts
Calories |
1691 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 81.6 g | 105% | |
| Saturated Fat | 15.7 g | 78% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 592 mg | 197% | |
| Sodium | 2885 mg | 125% | |
| Total Carbohydrate | 9.2 g | 3% | |
| Dietary Fiber | 2.1 g | 8% | |
| Total Sugars | 1.5 g | ||
| Protein | 217.2 g | 434% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 127 mg | 10% | |
| Iron | 8.4 mg | 47% | |
| Potassium | 2008 mg | 43% | |
*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.
