Grilled Chicken with Aubergine and Herb Marinade
Prep
20 mins
Cook
35 mins
Servings
4
Difficulty
Easy
This is one of my favorite go to weeknight dinners because it comes together in just under an hour. The herb marinade infuses both the chicken and aubergine with incredible Mediterranean flavors, and the best part is how simple it really is. Aubergine is packed with antioxidants and fiber, making this dish as nourishing as it is delicious. Fresh basil and thyme brighten everything up, while the lemon juice and balsamic vinegar add wonderful depth. Whether you're cooking for your family or impressing guests, this grilled combination never disappoints and leaves you with minimal cleanup.
Ella x
Ingredients
- 4chicken breast(boneless, skinless)
- 2aubergine(sliced lengthwise into 1/4-inch planks)
- 6 tablespoonsolive oil
- 3 tablespoonsfresh lemon juice
- 4 clovesgarlic(minced)
- 2 tablespoonsfresh basil(chopped)
- 1 tablespoonfresh thyme(dried)
- 1 teaspoonsea salt
- 1 teaspoonblack pepper
- 1 teaspoonred pepper flakes
- 2 tablespoonsbalsamic vinegar
Detail level
Instructions
- 1
In a bowl, whisk together 4 tablespoons olive oil, lemon juice, minced garlic, basil, thyme, salt, pepper, and red pepper flakes to create the marinade.
Tip: Make the marinade ahead and store in the refrigerator for up to 2 hours before grilling.
- 2
Place chicken breasts in a shallow dish and pour half of the marinade over them, coating thoroughly. Set aside for 15 minutes at room temperature.
Tip: Pat chicken dry before grilling for better browning and grill marks.
- 3
Brush aubergine slices on both sides with the remaining 2 tablespoons of olive oil and season with a pinch of salt and pepper.
Tip: Slightly overlapping aubergine slices prevents them from falling through the grill grates.
- 4
Preheat grill to medium-high heat (around 400°F). Oil the grill grates to prevent sticking.
Tip: Clean grates with a grill brush just before cooking for optimal flavor development.
- 5
Place chicken breasts on the grill and cook for 6-7 minutes per side until internal temperature reaches 165°F, avoiding constant flipping.
Tip: Use a meat thermometer inserted into the thickest part of the breast for accuracy.
- 6
During the final 2 minutes of chicken cooking, add aubergine slices to the grill and cook for 3-4 minutes per side until tender with light char marks.
Tip: Aubergine cooks quickly; watch carefully to prevent burning the delicate flesh.
- 7
Transfer grilled chicken and aubergine to a serving platter and drizzle with balsamic vinegar.
Tip: Let chicken rest for 3-5 minutes after grilling to retain juices and maintain tenderness.
- 8
Garnish with fresh basil leaves and serve immediately with your choice of sides like rice or crusty bread.
Tip: Pair with a crisp white wine like Sauvignon Blanc or a light rosé for an elegant meal.
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