Best 7 Sage And Garlic Grilled Chicken Breasts Recipes

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The aroma of roasted garlic and sage instantly captivates the senses, promising a culinary experience that tantalizes the taste buds is a flavorful and healthy dish that can be easily prepared at home. This dish incorporates the subtle flavors of sage and garlic into succulent chicken breasts, creating a symphony of flavors that perfectly balance each other. Whether you're seeking a delectable weeknight meal or an impressive dish for a special occasion, discover the secrets to crafting the perfect sage and garlic grilled chicken breasts, ensuring a memorable dining experience that will leave your taste buds yearning for more.

Let's cook with our recipes!

SAGE AND GARLIC GRILLED CHICKEN BREASTS



Sage and Garlic Grilled Chicken Breasts image

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

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 20m

Yield 4

Number Of Ingredients 7

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

Steps:

  • Heat closed contact grill for 5 minutes.
  • Meanwhile, 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.
  • When 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.

Nutrition Facts : Calories 210, Carbohydrate 1 g, Cholesterol 75 mg, Fat 1 1/2, Fiber 0 g, Protein 27 g, SaturatedFat 2 g, ServingSize 1/4 of Recipe, Sodium 240 mg, Sugar 0 g

MAPLE SAGE GRILLED CHICKEN



Maple Sage Grilled Chicken image

Maple and sage are reserved for the fall no more! My family devours these sweet and savory chicken fillets in the summer-or anytime. -Sue Gronholz, Beaver Dam, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings

Number Of Ingredients 10

3/4 cup unsweetened apple juice, divided
1/2 cup packed brown sugar
6 tablespoons olive oil
1/4 cup cider vinegar
1/4 cup maple syrup, divided
3 tablespoons Dijon mustard
1 tablespoon minced fresh sage or 1 teaspoon dried sage leaves
3 garlic cloves, minced
1-1/2 teaspoons salt
6 boneless skinless chicken breast halves (6 ounces each)

Steps:

  • In a large bowl, whisk 4 tablespoons apple juice, brown sugar, olive oil, vinegar, 2 tablespoons maple syrup, mustard, sage, garlic and salt until blended. Pour 1 cup marinade into a shallow dish. Add chicken; turn to coat. Refrigerate 8 hours or overnight. Cover and refrigerate remaining marinade., Drain chicken, discarding marinade in dish. Place chicken on oiled grill rack. Grill, covered, over medium heat until a thermometer reads 165°, 7-8 minutes on each side., Meanwhile, in a small saucepan, combine reserved marinade, remaining 1/2 cup apple juice and remaining 2 tablespoons maple syrup. Bring to a boil; cook until liquid is reduced by half, 5-7 minutes. Serve with chicken.

Nutrition Facts : Calories 419 calories, Fat 12g fat (3g saturated fat), Cholesterol 167mg cholesterol, Sodium 410mg sodium, Carbohydrate 13g carbohydrate (12g sugars, Fiber 0 fiber), Protein 61g protein.

ORANGE-SAGE GRILLED CHICKEN



Orange-Sage Grilled Chicken image

The quintessential summer meal-barbecued chicken!

Provided by Betty Crocker Kitchens

Categories     Entree

Time 50m

Yield 4

Number Of Ingredients 8

1/2 cup orange marmalade
1/4 cup balsamic vinegar
2 tablespoons olive or vegetable oil
1 teaspoon dried sage leaves
2 tablespoons chopped fresh chives
3- to 3 1/2-lb cut-up broiler-fryer chicken, skin removed if desired
1/2 teaspoon garlic salt
1/4 teaspoon coarse ground pepper

Steps:

  • Heat coals or gas grill for direct heat. In 1-quart saucepan, mix marmalade, vinegar, oil and sage. Cook over low heat about 1 minute, stirring occasionally, until well blended. Stir in chives. Reserve 1/3 cup marmalade mixture to serve with chicken.
  • Sprinkle chicken with garlic salt and pepper. Cover and grill chicken over medium heat 15 minutes; turn chicken. Cover and grill 20 to 30 minutes longer, turning occasionally and brushing 2 or 3 times with marmalade mixture, until juice of chicken is no longer pink when centers of thickest pieces are cut.
  • Serve reserved marmalade mixture with chicken.

Nutrition Facts : Calories 430, Carbohydrate 14 g, Cholesterol 130 mg, Fat 1 1/2, Fiber 0 g, Protein 40 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 250 mg, Sugar 10 g, TransFat 1/2 g

GRILLED CHICKEN WITH HERBS



Grilled Chicken with Herbs image

Boneless chicken breasts marinated in herbs, garlic, oil and vinegar and broiled or grilled to perfection. This recipe is from The WEBB Cooks, articles and recipes by Robyn Webb, courtesy of the American Diabetes Association. Preparation time: 10 minutes.

Provided by Robyn Webb

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Yield 6

Number Of Ingredients 9

2 tablespoons chopped Italian flat leaf parsley
2 teaspoons fresh rosemary, minced
2 teaspoons chopped fresh thyme
1 teaspoon dried sage
3 cloves garlic, minced
¼ cup olive oil
½ cup balsamic vinegar
salt and pepper to taste
1 ½ pounds skinless, boneless chicken breasts

Steps:

  • In a blender combine the parsley, rosemary, thyme, sage, garlic, oil, vinegar and salt and pepper to taste. Blend together. Place chicken in a nonporous glass dish or bowl and pour blended marinade over the chicken. Cover dish and refrigerate to marinate for at least 2 hours or up to 48 hours.
  • Preheat grill to medium high heat OR set oven to broil.
  • Remove chicken from dish (disposing of leftover marinade) and grill or broil for about 6 to 7 minutes per side, or until chicken is cooked through and no longer pink inside.

Nutrition Facts : Calories 221.1 calories, Carbohydrate 3.8 g, Cholesterol 65.9 mg, Fat 10.5 g, Fiber 0.2 g, Protein 26.5 g, SaturatedFat 1.6 g, Sodium 80.2 mg, Sugar 3 g

SAGE AND GARLIC ROAST CHICKEN



Sage and Garlic Roast Chicken image

This is based on a couple of recipes I found online and some things I did to make it easier. It is a bit too greasy to roast veggies or potatoes in the same roasting pan, but you can make a nice side dish of veggies in another pan. It goes well with roasted zucchini.

Provided by Tea Girl

Categories     Chicken

Time 1h29m

Yield 4 serving(s)

Number Of Ingredients 11

4 lbs whole chickens (can use smaller but the cooking time is different then)
1 1/2-2 teaspoons lemon pepper
22 fresh sage leaves, finely chopped (must be be fresh, don't substitute!)
3 garlic cloves, pressed
6 tablespoons unsalted butter, softened
2 tablespoons chicken fat (chicken fat is better, but use olive oil if you don't have it, but not extra virgin) or 2 tablespoons olive oil (chicken fat is better, but use olive oil if you don't have it, but not extra virgin)
salt and black pepper
8 sprigs parsley
2 small onions, quartered
2 carrots, peeled and cut into 1-inch pieces
1 lemon, quartered

Steps:

  • Heat oven to 240°C (475°F).
  • Add butter, sage, lemon pepper and garlic in a bowl and combine.
  • Using your fingers and a small, sharp knife, loosen skin of chicken from breasts and thighs.
  • Slip butter mixture between skin and meat, spreading it evenly.
  • Brush skin with chicken fat or oil and season cavity with salt and pepper to taste.
  • Stuff with lemon, parsley, some of the carrots and 1 quartered onion.
  • Tie legs together with kitchen twine.
  • Put the other quartered onion and leftover carrots onto center of roasting pan and place chicken on top of them.
  • Roast for 20 minutes, then reduce oven temperature to 200°C (400°F).
  • Continue roasting until a thermometer inserted into thickest part of thigh reads 80°C (170°F), about 1 hour. This will be about 20 minutes less with a pound less chicken.
  • Transfer chicken to where you plan to carve and let rest for 10 minutes before carving.

Nutrition Facts : Calories 878, Fat 70.3, SaturatedFat 26.2, Cholesterol 265.1, Sodium 225.8, Carbohydrate 8.4, Fiber 2, Sugar 3.3, Protein 51.4

GRILLED CHICKEN BREASTS WITH GARLIC BUTTER



Grilled Chicken Breasts With Garlic Butter image

Each: 371 Calories, 341 mg sodium, 108 mg cholesterol, 40 g fat, 1 g carbohydrates, 25 g protein, 0.03 g fiber

Provided by Gaelige Coinnaigh

Categories     Chicken

Time 36m

Yield 4 serving(s)

Number Of Ingredients 8

1/4 cup butter
2 large garlic cloves, minced
1/4 teaspoon black pepper
1 teaspoon lemon juice
4 boneless skinless chicken breast halves
2 tablespoons olive oil
1/4 teaspoon salt
2 pinches pepper

Steps:

  • Garlic Butter:.
  • Mash butter, garlic, pepper and lemon juice together in small bowl. Butter should be of uniform texture and slightly coarse. Don not over mix to completely smooth texture or it will take too long to firm up.
  • Place softened butter on a piece of plastic wrap and form into log, using plastic to form casing. Place butter in freezer to firm up until just before serving the meal. Butter will firm up faster if you place it directly on the freezer shelf.
  • At last minute, remove plastic wrap and slice log into 8 pieces.
  • Chicken:.
  • Coat chicken with olive oil, salt and pepper in bowl.
  • Grill, broil or pan-grill chicken 4 to 6 minutes on each side.
  • Top with 1 to 2 slices of garlic butter. Serve immediately.

Nutrition Facts : Calories 294.7, Fat 19.7, SaturatedFat 8.6, Cholesterol 98.9, Sodium 304.3, Carbohydrate 0.8, Fiber 0.1, Sugar 0.1, Protein 27.5

GRILLED LEMON-GARLIC CHICKEN



Grilled Lemon-Garlic Chicken image

This grilled lemon-garlic chicken recipe is easy to make and full of flavor. It is a family favorite. Nothing like a bottle from the store; 100 times better.

Provided by ReachtotheStars

Categories     BBQ & Grilling     Chicken

Time 2h20m

Yield 4

Number Of Ingredients 7

1 cup olive oil
⅔ cup lemon juice
6 cloves garlic, minced
1 tablespoon onion powder
1 teaspoon ground black pepper
½ teaspoon salt
1 pound skinless, boneless chicken breasts, cut into strips

Steps:

  • Combine oil, lemon juice, garlic, onion powder, pepper, and salt in a large, gallon-sized, zip-top bag. Seal and shake well. Add chicken and shake again. Place in the refrigerator to marinate for at least 2 hours.
  • Preheat an outdoor grill for medium heat and lightly oil the grate.
  • Place the chicken on the grill over indirect heat, baste with marinade, and cover. Grill for 10 minutes. Baste again, then turn over and baste the other side. Cover and continue to grill until no longer pink in the centers and juices run clear, about 10 minutes more.

Nutrition Facts : Calories 626.6 calories, Carbohydrate 6.6 g, Cholesterol 64.6 mg, Fat 56.8 g, Fiber 0.5 g, Protein 24.2 g, SaturatedFat 8.2 g, Sodium 350.3 mg, Sugar 1.6 g

Tips:

  • Use boneless, skinless chicken breasts: These are the easiest to grill and cook evenly.
  • Marinate the chicken breasts for at least 30 minutes: This will help them stay moist and flavorful.
  • Preheat your grill to medium-high heat: This will help to sear the chicken breasts and prevent them from sticking.
  • Cook the chicken breasts for 6-8 minutes per side: This will cook them through without drying them out.
  • Let the chicken breasts rest for 5 minutes before serving: This will help them retain their juices.
  • Serve the chicken breasts with your favorite sides: Some popular options include grilled vegetables, rice, or pasta.

Conclusion:

Sage and garlic grilled chicken breasts are a delicious and easy-to-make dish that is perfect for any occasion. By following these tips, you can ensure that your chicken breasts are cooked perfectly and bursting with flavor. So fire up your grill and give this recipe a try!

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