Devil's Chicken Breasts Recipe

Name: Devil's Chicken Breasts
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 garlic cloves, finely chopped; 3 tablespoons chopped thyme; 3 tablespoons finely chopped rosemary; 2 tablespoons finely chopped parsley; 2 tablespoons finely chopped basil; 2 tablespoons finely chopped oregano; 1 teaspoon finely grated lemon zest plus 3 tablespoons fresh lemon juice; 2 tablespoons coarsely ground black pepper; 1 tablespoon kosher salt; 1/2 cup extra-virgin olive oil; 2 tablespoons Dijon mustard; 1 tablespoon crushed red pepper; Three 1 1/2-pound skin-on, boneless whole chicken breasts (you can have your butcher do this)

Servings: persons

8 garlic cloves, finely chopped
3 tablespoons chopped thyme
3 tablespoons finely chopped rosemary
2 tablespoons finely chopped parsley
2 tablespoons finely chopped basil
2 tablespoons finely chopped oregano
1 teaspoon finely grated lemon zest plus 3 tablespoons fresh lemon juice
2 tablespoons coarsely ground black pepper
1 tablespoon kosher salt
1/2 cup extra-virgin olive oil
2 tablespoons Dijon mustard
1 tablespoon crushed red pepper
Three 1 1/2-pound skin-on, boneless whole chicken breasts (you can have your butcher do this)

1
In a food processor, combine the garlic, thyme, rosemary, parsley, basil, oregano, lemon zest and juice, black pepper and salt; pulse until a paste forms.
2
With the machine on, add the oil, then add the mustard and crushed red pepper and pulse to mix.
3
Scrape the marinade into a large bowl.
4
Add the chicken.
5
Cover and refrigerate for 3 hours.
6
Set up a grill for indirect cooking and heat to 425.
7
Cover 3 bricks with foil.
8
Remove the chicken from the marinade, scraping off the excess.
9
Oil the grill grate.
10
Set the chicken breasts skin side down on the grill and press them down with the bricks.
11
Cover and cook at 425 until browned on the bottom, 20 to 25 minutes.
12
Remove the bricks and turn the chicken.
13
Cover with the bricks, press down and cover the grill.
14
Cook until an instant-read thermometer inserted in the thickest part of the breasts registers 160, about 15 minutes longer.
15
Transfer the chicken to a board to rest for 5 minutes.
16
Serve.

622

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 8 garlic cloves, finely chopped, 3 tablespoons chopped thyme, 3 tablespoons finely chopped rosemary, 2 tablespoons finely chopped parsley, and more.

Yes, Devil's Chicken Breasts falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Devil's Chicken Breasts

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions