Sage and Garlic Grilled Chicken Breasts

Not just for Thanksgiving stuffing, sage works great with any poultry, including garlic- and herb-coated chicken.

Sage and Garlic Grilled Chicken Breasts

BettyCrockerRecipe by BettyCrocker

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15 minutes

15 minutes

4 servings

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Nutrition Info

  • 1/4 of Recipe
  • 210
  • 11g
    (Saturated Fat 2g)
  • 75mg
  • 240mg
  • 1g
    (Dietary Fiber 0g, Sugars 0g)
  • 27g
  • Percent Daily Value*
  • 0%
  • 0%
  • 2%
  • 6%
  • Exchanges
  • 1 1/2
  • 4
  • Carbohydrate Choices
  • 0

*Percent Daily Values are based on a 2,000 calorie diet.

Tips & Techniques

  • High Altitude (3500-6500 ft):

    When grill is heated, place chicken on bottom grill surface. Close grill; cook 7 to 9 minutes or until chicken is fork-tender and juices run clear.

  • Ingredient Substitution

    If you have fresh sage, use about 1 tablespoon to replace the dried sage.

  • Serving Suggestion

    Go ahead and double this recipe, and use leftover chicken breasts to add flavor to other dishes. Cube chicken and toss with pasta salad. Slice leftover chicken to add wonderful flavor to warm pasta dishes. Or shred chicken and use in chicken salad.

Ingredients

  • 1  teaspoon dried sage leaves
  • 1/2  teaspoon seasoned salt
  • 1/2  teaspoon dried marjoram leaves
  • 1/4  teaspoon coarse ground black pepper
  • 2  garlic cloves, minced
  • 2  tablespoons olive oil
  • 4  boneless skinless chicken breast halves

Directions

  1. 1Heat closed contact grill for 5 minutes.
  2. 2Meanwhile, in small bowl, combine all ingredients except chicken breast halves; mix well. Place chicken on sheet of waxed paper. Brush or rub mixture onto all sides of chicken.
  3. 3When grill is heated, place chicken on bottom grill surface. Close grill; cook 5 to 7 minutes or until chicken is fork-tender and juices run clear.

Categories: Ingredient, Chicken, Chicken Breast

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