This 10-minute herb-rubbed grilled chicken is very simple, and you can use it on fish, pork, steak, or chicken: No marinating. No fancy ingredients. Just juicy grilled chicken with fresh herbs, a little olive oil, and a handful of pantry spices.
It’s become one of my favorite ways to make chicken when I don’t have time to plan ahead, and want to turn up the grill and eat within 30 minutes. The herb rub creates a flavorful crust while the inside stays tender and juicy. Feel free to sub any other herbs if you’re allergic (or don’t like one of these).
Fresh herbs don’t just add flavor—they’re naturally rich in beneficial plant compounds. Rosemary contains antioxidant compounds, parsley provides vitamin K, and thyme contributes flavorful polyphenols. Using herbs generously is one of my favorite ways to add flavor while relying less on heavy sauces or excess salt.
Ingredients
- 4 boneless, skinless chicken thighs (they’re juicier than chicken breasts, but you can certainly use those if you prefer)
- 3 tablespoons extra-virgin olive oil (Read how olive oil reduces risk of CANCER and STROKE)
- 1/2 teaspoon sea salt
- ½ teaspoon freshly ground black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 1 teaspoon dried basil
- 1 teaspoon dried thyme
- 1-1/2 teaspoons dried rosemary or 1 TEA fresh rosemary (you can just scissor it in!)
- 1-1/2 teaspoons dried parsley or 1 TBSP fresh parsley
Optional: Cayenne pepper or chili powder if you like it (1/4 – 1/2 TEA depending on the heat level you like).
Cayenne pepper is good if you have a cut so keep some of the powder in your first aid kit. It happened to me, that’s how I know. Read my article, Cayenne Pepper Stopped My Bleeding in 30 Seconds
Directions to make the grilled chicken
Preheat your grill to medium-high heat. Rinse and pat the chicken dry with paper towels. (Wetness is the enemy of crisping so dry it really well)
In a small bowl, combine the olive oil with the seasonings. Gently stir until well combined. Rub the seasoning mixture evenly over both sides of the chicken. I use a silicone brush or a gloved hand. Grill the chicken for about 5 to 7 minutes per side, depending on thickness, until the internal temperature reaches 165°F.
I usually eat it right away because I like my food hot, but of course, you can let it “rest” for 5 minutes if you have the patience. Resting allows the juices to redistribute which helps keep the chicken moist.
This recipe is so good, especially if you pair it with this Amazing Broccoli Bacon Salad.
Suzy Cohen, RPh, has been a licensed pharmacist for over 30 years, blending conventional medicine with natural approaches to help people feel better and live healthier. She is the founder of Script Essentials, a supplement company known for targeted, custom-formulated products, some with patented innovations.
With a special focus on thyroid health, functional medicine, and drug-induced nutrient depletion (what she calls “drug muggers”), Suzy is the author of several books including Thyroid Healthy, Drug Muggers, and Diabetes Without Drugs. She also writes a nationally syndicated health column and shares practical, easy-to-understand guidance with readers around the world.
