Grilled Chicken with Herb Salad

Photography: Roger Proulx/C | Food Styling: Michelle Diamond

  • Prep time 15 minutes
  • Total time 45 minutes
  • Portion size 6 servings


Herb Salad:


In shallow dish, combine half of the oil, za’atar, garlic powder and half of the lemon zest and juice. Add chicken thighs, turning to coat well. Season with salt and pepper. Sprinkle remaining oil mixture over chicken breasts and season with salt and pepper.

Preheat one side of barbecue to medium-high heat. Place chicken on grill; close lid and cook over indirect heat, turning halfway through, for 10 minutes.

Reduce heat to medium; cook thighs until juices run clear when pierced with fork near the bone and breasts until no longer pink inside, 16 to 20 minutes.

Herb Salad

Meanwhile, in bowl, combine basil, parsley, chives, Parmesan and oil; season with salt and pepper.

Drizzle chicken with remaining lemon juice and sprinkle with remaining lemon zest. Serve with Herb Salad.

Nutritional facts PER SERVING: about

  • Calories 315
  • Total fat 18 g
  • Saturated fat 4 g
  • Cholesterol 150 mg
  • Sodium 250 mg
  • Total carbohydrate 1 g
  • Protein 37 g
  • Iron 2 mg
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Lunch & Dinner

Grilled Chicken with Herb Salad