Best 5 Sage And Garlic Grilled Chicken Breasts Recipes

Indulge in a symphony of flavors with our delectable Sage and Garlic Grilled Chicken Breasts. Marinated in a tantalizing blend of aromatic sage, savory garlic, zesty lemon juice, and a hint of mustard, these succulent chicken breasts are grilled to perfection, resulting in a juicy, tender, and flavorful masterpiece. Accompany your grilled chicken with a medley of delectable sides, including a refreshing Cucumber and Tomato Salad, tangy Lemon Butter Sauce, and a flavorful Grilled Zucchini and Squash medley. Each recipe is carefully crafted to complement the main course, creating a harmonious and satisfying dining experience.

**Recipes Featured:**

**1. Sage and Garlic Grilled Chicken Breasts:**

- Marinated in a blend of sage, garlic, lemon, and mustard
- Grilled to perfection for juicy and tender results
- Perfect for a weeknight dinner or weekend barbecue

**2. Cucumber and Tomato Salad:**

- A refreshing and light side dish
- Made with crisp cucumbers, juicy tomatoes, and a tangy dressing
- Perfect for a summer gathering or potluck

**3. Lemon Butter Sauce:**

- A creamy and flavorful sauce
- Made with butter, lemon juice, and herbs
- Ideal for drizzling over grilled chicken, fish, or vegetables

**4. Grilled Zucchini and Squash:**

- A colorful and flavorful side dish
- Made with grilled zucchini, squash, and a zesty marinade
- Perfect for a healthy and delicious meal

Check out the recipes below so you can choose the best recipe for yourself!

THE BEST GRILLED CHICKEN

The Best Grilled Chicken image

Say goodbye to dry, bland grilled chicken breasts. This recipe guarantees juicy, flavorful chicken every time.

Provided by Jennifer Segal

Categories Dinner

Time 30m

Yield 4

Number Of Ingredients 8

Ingredients

1¾ lbs boneless, skinless chicken breasts
6 tablespoons extra virgin olive oil
4 large garlic cloves, minced
1 teaspoon dried thyme
½ teaspoon dried oregano
1¼ teaspoon salt
½ teaspoon freshly ground black pepper
1½ teaspoons lemon zest, from one lemon

Steps:

One at a time, place the chicken breasts in a 1-gallon zip-lock bag; using a meat mallet, pound to an even ½-inch thickness.
Mix all of the ingredients except for the chicken together in a 1-gallon zip-lock bag (go ahead and use the same one you used for pounding if it is still in good shape). Add the chicken breasts to the bag and massage the marinade into the meat until evenly coated. Seal the bag and place in a bowl in the refrigerator (the bowl protects against leakage); let the chicken marinate for at least 4 hours or overnight.
Preheat the grill to high heat and oil the grates. Place the chicken breasts on the grill and cook, covered, for 2 to 3 minutes per side. Do not overcook. Transfer the chicken to a platter and serve.

Nutrition Facts : ServingSize 1 chicken breast, Calories 413, Fat 25 g, Carbohydrate 2 g, Protein 42 g, SaturatedFat 4 g, Sugar 0 g, Fiber 0 g, Sodium 958 mg, Cholesterol 127 mg

GRILLED CHICKEN WITH HERBS

Grilled Chicken with Herbs image

Boneless chicken breasts marinated in herbs, garlic, oil and vinegar and broiled or grilled to perfection. This recipe is from The WEBB Cooks, articles and recipes by Robyn Webb, courtesy of the American Diabetes Association. Preparation time: 10 minutes.

Provided by Robyn Webb

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes

Yield 6

Number Of Ingredients 9

Ingredients

2 tablespoons chopped Italian flat leaf parsley
2 teaspoons fresh rosemary, minced
2 teaspoons chopped fresh thyme
1 teaspoon dried sage
3 cloves garlic, minced
¼ cup olive oil
½ cup balsamic vinegar
salt and pepper to taste
1 ½ pounds skinless, boneless chicken breasts

Steps:

In a blender combine the parsley, rosemary, thyme, sage, garlic, oil, vinegar and salt and pepper to taste. Blend together. Place chicken in a nonporous glass dish or bowl and pour blended marinade over the chicken. Cover dish and refrigerate to marinate for at least 2 hours or up to 48 hours.
Preheat grill to medium high heat OR set oven to broil.
Remove chicken from dish (disposing of leftover marinade) and grill or broil for about 6 to 7 minutes per side, or until chicken is cooked through and no longer pink inside.

Nutrition Facts : Calories 221.1 calories, Carbohydrate 3.8 g, Cholesterol 65.9 mg, Fat 10.5 g, Fiber 0.2 g, Protein 26.5 g, SaturatedFat 1.6 g, Sodium 80.2 mg, Sugar 3 g

LEMON AND THYME GRILLED CHICKEN BREASTS

Lemon and Thyme Grilled Chicken Breasts image

These classic herb and lemon-seasoned chicken breasts will win over fans, especially when cooked over charcoal to give them the deepest, smokiest taste. For dark meat lovers, this recipe will also work with boneless, skinless thighs, though you might have to add a minute or so to the cooking time. Or use a combination of breasts and thighs and make everyone happy.

Provided by Melissa Clark

Categories barbecues, main course

Time 1h30m

Yield 4 servings

Number Of Ingredients 8

Ingredients

4 (6-ounce) boneless, skinless chicken breasts
1 1/2 teaspoons kosher salt
1 teaspoon black pepper
2 tablespoons chopped thyme leaves
4 garlic cloves, crushed and peeled
2 lemons, as needed
2 tablespoons extra-virgin olive oil, more as needed
Torn basil or mint leaves, as needed

Steps:

Place chicken breasts between two sheets of parchment or plastic wrap. Using a mallet or rolling pin, pound each to an even thickness of 1/2 inch. Do not make them any thinner or they could dry out.
Place chicken in a large bowl and toss with salt, pepper, thyme, garlic and the zest and juice of 1 lemon. Mix in olive oil. Cover and refrigerate 1 to 2 hours. Remove chicken from fridge while you heat the grill.
Light the grill, building a hot fire, or heat your gas grill to high. Once grill is fully heated, brush breasts lightly with olive oil and place chicken on the grill. Cook until undersides are browned and chicken is about halfway cooked, 3 to 5 minutes. Flip breasts and grill until cooked through, 3 to 5 minutes more.
Transfer chicken to a platter. Drizzle with oil and garnish with additional lemon juice, olive oil and basil or mint leaves.

Nutrition Facts : @context http, Calories 282, UnsaturatedFat 8 grams, Carbohydrate 5 grams, Fat 11 grams, Fiber 2 grams, Protein 39 grams, SaturatedFat 2 grams, Sodium 496 milligrams, Sugar 1 gram, TransFat 0 grams

GRILLED CHICKEN BREASTS WITH TURMERIC AND LIME

Grilled Chicken Breasts With Turmeric and Lime image

The secret to these five-star chicken breasts is a simple, flavorful marinade of turmeric, rosemary, garlic, lime juice and olive oil. Most importantly, as with all white meat chicken, don't overcook it or you'll end up with well-seasoned shoe leather.

Provided by Pierre Franey

Categories dinner, poultry, main course

Time 15m

Yield 4 to 6 servings

Number Of Ingredients 10

Ingredients

4 to 6 skinless, boneless chicken breasts, about 1 1/2 pounds
2 tablespoons olive oil
3 tablespoons freshly squeezed lime juice
1/2 teaspoon chile powder
1/2 teaspoon ground turmeric
2 teaspoons chopped fresh or crushed dried rosemary leaves
1 teaspoon finely minced garlic
Salt to taste if desired
Freshly ground pepper to taste
2 tablespoons melted butter

Steps:

Heat a grill or the broiler.
Put the oil in a mixing bowl; and lime juice, chile powder, turmeric, rosemary, garlic, salt and pepper. Stir to blend well and add the chicken pieces. Turn them in the marinade to coat well. Cover and set aside until ready to cook. If they are to be marinated for a long period, refrigerate them.
Place chicken pieces on the grill or on the rack under the broiler. Cover the grill or close the door to the broiler. Cook about 2 to 3 minutes and turn the pieces. Continue cooking until done, about 2 to 3 minutes on the grill, possibly a little longer under the broiler.
Remove the pieces and brush the tops with the melted butter.

Nutrition Facts : @context http, Calories 236, UnsaturatedFat 10 grams, Carbohydrate 2 grams, Fat 17 grams, Fiber 0 grams, Protein 19 grams, SaturatedFat 6 grams, Sodium 307 milligrams, Sugar 0 grams, TransFat 0 grams

SAGE AND GARLIC ROAST CHICKEN

Sage and Garlic Roast Chicken image

This is based on a couple of recipes I found online and some things I did to make it easier. It is a bit too greasy to roast veggies or potatoes in the same roasting pan, but you can make a nice side dish of veggies in another pan. It goes well with roasted zucchini.

Provided by Tea Girl

Categories Chicken

Time 1h29m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

4 lbs whole chickens (can use smaller but the cooking time is different then)
1 1/2-2 teaspoons lemon pepper
22 fresh sage leaves, finely chopped (must be be fresh, don't substitute!)
3 garlic cloves, pressed
6 tablespoons unsalted butter, softened
2 tablespoons chicken fat (chicken fat is better, but use olive oil if you don't have it, but not extra virgin) or 2 tablespoons olive oil (chicken fat is better, but use olive oil if you don't have it, but not extra virgin)
salt and black pepper
8 sprigs parsley
2 small onions, quartered
2 carrots, peeled and cut into 1-inch pieces
1 lemon, quartered

Steps:

Heat oven to 240°C (475°F).
Add butter, sage, lemon pepper and garlic in a bowl and combine.
Using your fingers and a small, sharp knife, loosen skin of chicken from breasts and thighs.
Slip butter mixture between skin and meat, spreading it evenly.
Brush skin with chicken fat or oil and season cavity with salt and pepper to taste.
Stuff with lemon, parsley, some of the carrots and 1 quartered onion.
Tie legs together with kitchen twine.
Put the other quartered onion and leftover carrots onto center of roasting pan and place chicken on top of them.
Roast for 20 minutes, then reduce oven temperature to 200°C (400°F).
Continue roasting until a thermometer inserted into thickest part of thigh reads 80°C (170°F), about 1 hour. This will be about 20 minutes less with a pound less chicken.
Transfer chicken to where you plan to carve and let rest for 10 minutes before carving.

Nutrition Facts : Calories 878, Fat 70.3, SaturatedFat 26.2, Cholesterol 265.1, Sodium 225.8, Carbohydrate 8.4, Fiber 2, Sugar 3.3, Protein 51.4

Tips:

Use fresh sage and garlic for the best flavor. You can find them at most grocery stores in the produce section.

If you don't have a grill, you can also cook the chicken breasts in a grill pan over medium heat.

Be sure to preheat your grill or grill pan before cooking the chicken breasts. This will help to prevent them from sticking.

Cook the chicken breasts over medium heat until they are cooked through. This will take about 6-8 minutes per side.

Let the chicken breasts rest for a few minutes before serving. This will help to keep them juicy.

Conclusion:

Sage and garlic grilled chicken breasts are a delicious and easy-to-make meal. They are perfect for a weeknight dinner or a backyard barbecue. Serve them with your favorite sides, such as mashed potatoes, roasted vegetables, or a salad.