Grilled Chicken and Herbs

Ingredients

• 1 teaspoon rosemary dried
• 1 teaspoon thyme leaves dried
• 1 teaspoon garlic chopped
• 0.5 teaspoon ground pepper black
• 2 tablespoons olive oil 
• 1 teaspoon oregano dried
• 0.5 teaspoon salt 
• 4 large chicken breast halves boneless skinless

Equipment

• paper towels
• grill
• kitchen thermometer
• ziploc bags

Directions

1. Preheat grill for medium heat and lightly oil the grate.
2. Rinse chicken breasts, pat dry with paper towels, and pierce several times with a fork.
3. Place chicken breasts into a large resealable plastic bag and pour in olive oil. Seal and shake bag to coat chicken with olive oil; add rosemary, thyme, oregano, garlic, salt, and black pepper to the bag, seal, and shake again to coat chicken with herbs.
4. Grill chicken breasts on the preheated grill until the juices run clear and an instant-read meat thermometer inserted into the thickest part of the meat reads at least 160 degrees F (70 degrees C, about 10 minutes per side.