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Grilled herb-rubbed chicken


Fire up the grill for some mouthwatering grilled chicken. Follow these tips to sizzle your way to tender, flavoursome chicken.


For the marinade, heat 1 tablespoon of olive oil in a pan, add one Knorr® Homestyle Stock Chicken Bouillon or one Knorr® Chicken Bouillon Cube and stir until melted. Remove from heat, add 3 tablespoons of soy sauce, some sugar and spices. Rub the marinade into the chicken and leave for 3-5 hours, in the fridge.

For great grilled chicken breasts, try rubbing a Knorr® Chicken Bouillon Cube mixed with a little olive oil into the skin of the chicken before grilling. Take your time to rub all of the cube into the skin.

Before placing the chicken on the grill, let it come to room temperature while you sprinkle it with ground black pepper, seasoning it to your liking.


A medium-low temperature is the best temperature on a charcoal grill. Medium temperature is ideal for a gas grill and medium to low heat if used in a griddle pan. This way, the flesh will cook without the skin burning first.

Always remember to turn the chicken frequently to cook evenly. After about 30 minutes of cooking, add some of the homemade marinade to the top of the chicken. This will also prevent it from drying out, if you’ve removed the skin.

Your chicken is ready when you pierce the thickest part of the meat with a skewer and the juices run clear. If there are any signs of pink meat inside, leave it on the grill a bit longer.

CCook until the chicken has reached a minimal internal temperature of 165°F/74°C, by testing it with a thermometer at the thickest part of the chicken. CFIA recommend checking the internal temperature in the innermost part of the thigh and wing and the thickest part of the breast.

If the chicken starts to brown before it's fully cooked, cover it with some aluminum foil and move it to the cooler side of the grill to finish cooking and avoid burning.

Always make sure the chicken is cooked through completely before serving.