Grilled Chicken with Herbs


  • 1 1/2lbs Skinless, boneless chicken breasts
  • 2 T Italian, flat leaf parsley, chopped
  • 2 t Fresh thyme, chopped
  • 1 t Dried sage
  • 2 t Fresh rosemary, minced
  • 1/4 C The Olive Grove’s Garlic Olive Oil
  • 1/2 C The Olive Grove’s Traditional 18 Year Style, Strawberry, or Raspberry Balsamic Vinegar
  • Salt and pepper


In a blender combine the parsley, thyme, sage, rosemary, oil, balsamic, salt and pepper.  Blend together.  Pour marinade over the chicken, cover and refrigerate for at least 2 hours or up to 48 hours.

Preheat grill to medium high heat, or set oven to broil.  Grill or broil about 6 to 7 minutes per side, or until chicken is cooked through and no longer pink inside.

Serves 6