Grilled Herbed Chicken

One of my favorite summer meal staples is Grilled Herbed Chicken from San Francisco Encore. I LOVE that I can use the herbs right out of my herb garden. All the other ingredients are basic staples in my home, so it's always an easy choice when I'm wondering what to cook.

I can't imagine making it with dried herbs. I'll admit to substituting one dried herb in the mix of all the other fresh ones, but I wouldn't do any more than that. The flavor from this dish relies on the fresh herbs.

To capture the summer flavors, I made several batches of this to freeze. It was my first time freezing this marinade with the chicken, and it turned out great! The vacuum packed baggies thaw quickly in a cold water bath, making them easy to prepare on a busy weeknight when no thought has been given to dinner!

Grilled Herbed Chicken (San Francisco Encore)

8 boneless, skinless chicken breast halves

Marinade:
½ C olive oil
½ C lemon juice
1 tsp Dijon mustard
4 cloves garlic, crushed
1/4 C chopped fresh parsley
1 TB rosemary, fresh & chopped
1 TB tarragon, fresh & chopped
1 TB sage, fresh & chopped
1 TB oregano, fresh & chopped
1 TB chives, fresh & chopped

Marinate at least 2 hours, but preferably overnight. While grilling, brush frequently with the marinade.

I often serve this with rice, pouring the leftover marinade (boiled to kill all the ickies....) on the chicken/rice.