Grilled Herb Chicken
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 30 minutes
- Yield: 4 servings 1x
Ingredients
Scale
- 1 teaspoon thyme
- 2 tablespoons each pineapple sage and parsley
- 2 tablespoons butter
- 3 tablespoons olive oil
- 6 tablespoons white wine
- Garlic salt
- Seasoning salt
- Pepper
- Dash of Worcestershire Sauce
- 4 pieces boneless, skinless chicken breast
Instructions
- Place the charcoal in the grill and light. While the coals are heating up, marinade the chicken in the white wine.
- Once the coals are hot, place a roasting pan on top of the coals and melt the butter. Add the olive oil and then the roast including the marinade, turn to coat it on all sides with the oil and butter mixture.
- Cook this for a few minutes until the pan begins to dry up, and then fill the pan approximately ½ full of water.
- Add the herbs to the top of the chicken and the seasonings to taste then cover the pan.
- Cook approximately an hour or until the chicken is tender. I like to baste my chicken approximately every twenty minutes during this time.
- You can also add some potatoes and carrots to the chicken if you like. I usually do this at the beginning and sprinkle the herbs and seasonings over them as well.
