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Grilled Chicken Recipe with Sage, Rosemary, and Garlic Dried Herb Rub

Grilled ChickenThis grilled chicken was rubbed with the Sage, Rosemary, and Garlic Dried Herb Rub I made about a month ago, then marinated all day in a mixture of white wine vinegar, olive oil, Dijon mustard, and garlic. When I posted the recipe for the dried herb rub, I promised I’d show how I used it, but if you don’t have the rub, you can substitute dried herbs and make this recipe. The rub made the chicken extra flavorful, and the long marinating time kept it moist, even though I got a phone call and grilled it longer than I wanted to! I hope I’ll get a chance to make another batch of this sage and rosemary rub before winter, because I can tell it will be perfect on all kinds of roasted vegetables and meats.

Put 2 T Sage, Rosemary, and Garlic Dried Herb Rub in mortar and pestle and grind until the herbs are crushed and powdered. If you don’t have the dried herb rub, I’d use 1 T dried sage, 1 tsp. dried rosemary, 1 tsp. dried garlic, and 1/2 tsp. sea salt, and then crush it together. (I’m giving the recipe for 4 servings, even though these photos only show two pieces of chicken.)

Trim all visible fat and tendons from chicken breasts, then make small slits crosswise down the length of the chicken. (There’s a photo of that technique and more grilled chicken tips in my post about How to Make Juicy Grilled Chicken Breasts That Are Perfect Every Time.)

Put chicken into Ziploc bag, pour in marinade ingredients and let marinate all day in the refrigerator. To cook, let chicken come to room temperature while grill heats, then grill over medium-high heat about 15-20 minutes total cooking time, or until chicken feels firm, but not hard, to the touch and is lightly browned.

Grilled chicken with Sage, Rosemary, and Garlic Dried Herb Rub
(Makes 4 servings, recipe created by Kalyn using Judy and David’s Recipe for Dried Herb Rub.)

4 boneless, skinless chicken breasts
2 T Sage, Rosemary, and Garlic Dried Herb Rub
(or use 1 T dried sage, 1 tsp. dried rosemary, 1 tsp. dried garlic, and 1/2 tsp. sea salt)

Marinade Ingredients:
2 T white wine vinegar
5 T extra-virgin olive oil
1 tsp. Dijon mustard
1 tsp. minced garlic (I used garlic puree in a jar)


Trim all visible fat and tendons from chicken breasts, then make tiny slits crosswise down the length of each chicken breast. (This helps the marinade to penetrate the meat better.)

Put the 2 T of dried herb rub (or the mixture of dried herbs listed above) into mortar and pestle and grind until crushed and powdered. (If you don’t have a mortar and pestle, put the herb rub or herb mixture in a plastic bag and crush with something heavy.) Rub chicken on both sides with the herb mixture, rubbing it in until all the dried herbs are used.

Put chicken in a Ziploc bag or flat plastic container. Whisk together marinade ingredients, then pour over chicken. Seal bag or container and marinate chicken in refrigerator all day. (If you’re home, turn it a few times, but it’s not essential.)

To cook, spray grill with nonstick spray or olive oil, then remove chicken from refrigerator and let it come to room temperature while gas or charcoal grill preheats to medium-high. (You can only hold your hand there for a few seconds at that temperture.) For grill marks, cook chicken 4-5 minutes on first side, then rotate and cook 4-5 minutes more before turning chicken over. Total cooking time will be 15-20 minutes, but chicken is done when it feels firm to the touch and is lightly browned on both sides. (Don’t talk on the phone and overcook the chicken like I did, although it still did taste great.) Serve hot.

This chicken could also be cooked in a stove-top grill pan with ridges or a George Foreman Grill with good results.

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South Beach Suggestions:
Lean chicken cooked on the grill like this is perfect for any phase of the South Beach Diet, or any low-glycemic eating plan. This chicken would make a great phase one dinner paired with Grilled Asparagus with Double Lemon and Parmesan and Mashed Cauliflower with Cheese and Dill.

More Tasty Grilled Chicken:
(Recipes from other blogs may not always be South Beach Diet friendly; check ingredients.)
Rosemary Mustard Grilled Chicken or Zucchini
Grilled Chicken with Lemon, Capers, and Oregano
Grilled Fusion Chicken
Grilled Lime and Chile Chicken with Mango and Red Bell Pepper Salsa
Curried Chicken on the Grill with Cilantro Chutney
Red Chile Marinated Grilled Chicken from Simply Recipes
Grilled Chile-Lime-Ponzu Chicken from The Perfect Pantry
Grilled Chicken with Lemon and Oregano from The Recipe Girl
Chicken Schwarma from My Cooking Quest
Asian Style Grilled Chicken from Good Things Catered

Want even more recipes?
I find these recipes from other blogs using Food Blog Search.

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30 comments on “Grilled Chicken Recipe with Sage, Rosemary, and Garlic Dried Herb Rub”

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  2. Wow this looks great! Will def have to try!


  3. Nate-n-Annie, I think red wine vinegar would be good too. Let me know how it turns out if you try it.

  4. That looks like a heck of a lot of flavor.

    I’m thinking of using red wine vinegar instead of white.

  5. Sharona, love rosemary with chicken!

    Chigiy, let me know how the grill man likes it.

    Natasha, the sage is great with the rosemary, do try it.

    Rita, thanks. I’m laughing because I thought I cooked it too long, but it did taste good!

  6. look at how beautifully charred they are…hmmm!

  7. What a glorious looking chicken recipe. I always rub chicken with rosemary, and will have to try your additions!

  8. I’m going to give this recipe to my husband. He is the griller, grill man, grill person, BBQ boy, whatever.
    He does the grilling and the recipe looks delicious. Thanks.

  9. WOW! Chicken looks great. Love all the spices in the dish. I have tons of Rosemary because once you plant it – it spreads.

    Have to give this one a try.

    Sharona May

  10. Zoomie, very welcome. Glad you like it.

  11. Kalyn, I just used your search tool to find a nice lamb recipe and came up with the bean-lamb soup! Nice feature, thank you!

  12. Very interesting idea to marinate chicken in iced tea. I’ll have to try that. I have heard of things like Tea-Soaked Duck.

    Sara, Anh, and Ning, thanks.

    Recipe Girl, I bought that mortar and pestle at The Wok Shop in San Francisco and I love it. I keep breaking them, I’ve broken two. Hope I don’t drop this one.

  13. This looks very tasty. I just picked up some chicken breasts yesterday that are sitting around waiting for inspiration!

    I have that same mortar/pestle, and it’s underused. Nice to see I can have a use for it w/ this rub!

  14. Thanks Kalyn, for another wonderful idea! I have learned to use different herbs in my cooking just from reading your posts. I also have a brand new dill plant and a tarragon plant (in pots) because I am so inspired by you! 🙂

  15. Kalyn, your grilled chicken recipes are always my fav!!!

  16. Your chicken looks great, I love sage with poultry.

  17. Kalyn– I have tried something like this recipe before, and can’t wait to try it again!

    For the marinate I put chicken in ice tea overnight. It is unbelievable!!! I can’t even tell you how moist it is. Not nessesarily for this recipe, but try it sometime… you’ll be shocked. It tastes nothing like tea by the way 🙂

  18. Helene, thanks.

    Gita, funny you should ask that because just this morning I had the idea of trying it with salmon. I really don’t know how it will work but if I try it I’ll report back.

  19. Hi Kalyn,
    The chicken looks delicious. Can the same spice rub be used for fish. Will rosemary go well with fish?

  20. Another great recipe that you share with us today.

  21. Thanks Patty.

    Cheryl, I don’t think the fresh sage will “rub” on to the chicken the way this rub did, but you could chop up the sage and add it to the marinade ingredients. Or if you’re feeling ambitious, make the dried sage rub. You’ll be glad you did!

  22. I am very excited about this one! I have a huge sage plant that’s pretty neglected, so I will have to give it a roll. It should work with fresh herbs, right?

  23. Hi Kalyn. This looks very yummy. I will have to give it a try!

  24. Haleysuzanne, Susan, and Becca, thanks. Glad you like it!

    Lydia, you MUST make this. I wanted to make more today, but it’s raining so hard here. Maybe when I get back from Boston!

    Mallika, chicken with a bone would be fine, just cook a bit longer if needed.

    Anonymous, I used a gas grill outside, but it says after the recipe that you can also use a George Foreman grill or stove-top grill pan. Any type of grill will work.

  25. Question – Is the recipe using an outdoor grill, gas or coals, or using a grill-pan on top of the stove? Thanks.

  26. Oooh, I love the look of this. I might use chicken on the bone more more flavour. Thanks!

  27. I still have both sage and rosemary in the herb garden, though the more tender herbs like basil have fallen prey to frost. Time to harvest and make some of this herb rub.

  28. This recipe looks absolutely delicious. Thanks so much for sharing it!

  29. This chicken looks great! I’ve never used a rub on chicken before, but why not? It looks like a good one to try out on my new BGE.

  30. This chicken looks delicious! I love recipes that this that are full of flavor, but low on effort due smart marinades. I’m looking forward to trying this.

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