Grilled Chicken and Herbs

4 large skinless, boneless chicken breast halves

2 tablespoons olive oil

1 teaspoon dried rosemary

1 teaspoon dried thyme

1 teaspoon dried oregano

1 teaspoon chopped garlic

½ teaspoon salt

½ teaspoon ground black pepper

Preheat grill for medium heat and lightly oil the grate.

Rinse chicken breasts, pat dry with paper towels, and pierce several times with a fork. Place chicken breasts into a large resealable plastic bag and pour in olive oil. Seal and shake bag to coat chicken with olive oil; add rosemary, thyme, oregano, garlic, salt, and black pepper to the bag, seal, and shake again to coat chicken with herbs.

Grill chicken breasts on the preheated grill until the juices run clear and an instant-read meat thermometer inserted into the thickest part of the meat reads at least 160 degrees F (70 degrees C, about 10 minutes per side.