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Herb Grilled Pick of the Chicken

Herb Grilled Pick of the Chicken Recipe

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Prep/Cook Time: 40 Minutes
Servings: 6
Average Rating: Star Star Star Star Star

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1 package
1 package
1 package
1/2 cup balsamic vinegar
1 teaspoon onion salt
1 teaspoon ground black pepper
2 tablespoons rosemary
2 teaspoons ground thyme
2 tablespoons minced onion
3/4 cup vegetable oil


  1. In a medium bowl, stir together vinegar, onion salt, pepper, rosemary, thyme and onion. Slowly add oil, whisking to blend well.
  2. Put marinade and chicken pieces into a large zip-locking bag, and refrigerate at least 30 minutes, turning occasionally.
  3. Cook chicken, indirectly with medium heat. Breasts are done when juices run clear and meat thermometer inserted into the thickest part reaches 170° F. Thighs and drumsticks are done when juices run clear and meat thermometer reaches 180° F when inserted into the thickest part of the meat (30 to 40 minutes).

  • Serving Size

  • Servings Per Recipe 6

  • Amount Per Serving (* % of Daily Value)

  • Calories 435

  • Total Fat 40g (0%)

  • Saturated Fat 5.9g (0%)

  • Trans Fat 0g

  • Cholesterol 98mg (0%)

  • Sodium 50mg (0%)

  • Total Carbohydrate 1g (0%)

  • Dietary Fiber 0g

  • Sugars g

  • Protein 19g

  • Vitamin A %

  • Vitamin C %

  • Calcium %

  • Iron %

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

    ** This is a representation of the nutrition label. The actual nutrition label may vary slightly.




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