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Grilled Chicken with Fresh Herbs

Serves 6
Time 40 min
Update your cookout routine and toss grilled chicken in a lemony herb mixture for a bright and easy main dish. Try this method with skewer-sized pieces of chicken, too; simply brush the kabobs with the lemon juice mixture after grilling.
Ingredients
  • 3 whole chicken legs (thighs and legs attached)
  • 3 bone-in chicken breasts
  • 1 1/2 tablespoon extra-virgin olive oil
  • 1 teaspoon fine sea salt
  • 1/4 teaspoon ground black pepper
  • 2 tablespoons lemon juice
  • 1 tablespoon Dijon mustard
  • 1 tablespoon finely chopped fresh chives
  • 1 tablespoon finely chopped fresh oregano or marjoram
  • 1 tablespoon finely chopped fresh rosemary
  • 1 tablespoon finely chopped fresh thyme
Method

Prepare a grill for medium heat cooking. Put chicken into a large bowl, add oil, salt and pepper and toss to coat. Arrange chicken on grill grates and cook, turning occasionally, until deep golden brown and cooked through, 20 to 25 minutes.

While still hot, toss chicken in a large bowl with lemon juice, mustard, chives, oregano, rosemary and thyme. Transfer to a platter and serve.

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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  • 3 whole chicken legs (thighs and legs attached)
  • 3 bone-in chicken breasts
  • 1 1/2 tablespoon extra-virgin olive oil
  • 1 teaspoon fine sea salt
  • 1/4 teaspoon ground black pepper
  • 2 tablespoons lemon juice
  • 1 tablespoon Dijon mustard
  • 1 tablespoon finely chopped fresh chives
  • 1 tablespoon finely chopped fresh oregano or marjoram
  • 1 tablespoon finely chopped fresh rosemary
  • 1 tablespoon finely chopped fresh thyme