Whether you keep them on hand for quick lunches or serve them for dinner tonight, a juicy Grilled Chicken Breast is the perfect way to upgrade any meal. I have some tricks for restaurant-quality flavor at home!
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The fail-proof method for perfect grilled chicken.
With a few easy tips and techniques, you can cook flavorful, tender grilled chicken breasts that are fit for adding to other recipes (like Greek Yogurt Chicken Salad or Chicken Tortilla Casserole) AND worthy of enjoyment as a stand-alone main.
- As with any method of chicken breast preparation (such as this Air Fryer Chicken Breast or Baked Chicken Breast), a few simple but critical steps will ensure your grilled chicken breast turns out juicy, moist, and well-seasoned all the way through.
- Lean, healthy, and versatile, grilled chicken breasts are full of potential. My favorite way to use them is in salads: try them in this Grilled Chicken Salad, BBQ Chicken Salad or Balsamic Chicken Salad!
5 Star Review
“I loved the hint of using a fork to poke some holes in the chicken breast and massaging the marinade into it when in the bag. Nice and juicy!”
— Larry —
My Best Tips for Grilling Chicken Breasts
- Use Boneless Skinless Chicken Breasts. I prefer boneless skinless chicken breasts to bone-in chicken and skin-on chicken for grilling because they minimize prep, they’re easy to eat, and they become deliciously tender and smoky on the grill.
- Pound and Poke. Pounding the chicken to an even thickness helps it cook more evenly on the grill so the ends don’t dry out before the center cooks through. While not strictly required, I also like to poke holes all over my chicken breast with a fork to help the marinade absorb more quickly.
- Don’t Skip the Marinade. No matter which marinade you choose, it’s critical to create the juiciest and most flavorful chicken breast. You can also simply combine olive oil, lemon juice, kosher salt, and any of your favorite spices and herbs. Paprika, garlic powder, cumin, onion powder, oregano, thyme, and rosemary are all excellent choices too. If you’re looking for a BBQ flavor, check out my Baked BBQ Chicken for inspiration.
- Temp It. The best way to ensure your chicken is not dry is to use an instant-read thermometer to test the internal temperature. Chicken and other poultry are considered safe to eat at an internal temp of 165 degrees F in the thickest part. I typically remove my chicken around the 155 to 160-degree F mark. The carryover cooking while the chicken rests will bring it to temperature and ensure it is juicy, not dry.
How to Make Grilled Chicken Breast
Pound the Chicken Breasts. Make sure the middle is fairly even with the ends. Poke holes in the chicken too, if you’d like.
Marinate. Add the chicken to a ziptop bag with the marinade. Seal and marinate at room temperature for at least 30 minutes, or in the refrigerator for up to 12 hours.
Grill Chicken. Let the chicken come to room temperature (if refrigerated). Grill chicken directly on the grill grates at 475 degrees F for 8 to 13 minutes, flipping halfway through (that’s 4 to 5 minutes on the first side and 4 to 8 minutes on the other side).
Let Chicken Rest. Let it rest for a few minutes, add toppings, and ENJOY!
Topping Ideas
Finish your grilled chicken breast with any of your favorite toppings.
- Crumbled feta or goat cheese.
- Chopped fresh herbs, such as parsley, cilantro, or basil.
- The Creamy Greek Yogurt Pesto from The Well Plated Cookbook.
- The avocado salsa from this Strawberry Chicken (or good ol’ Homemade Guacamole).
- The honey mustard sauce from my Chicken Tenders.
Recipe Variations
Use this recipe as a jumping-off point for your favorite spice rub and seasonings. In addition to the go-to chicken marinade I’ve suggested in the recipe below, here are a few more ideas to get you started.
- Lemon Grilled Chicken Breast. Zest 1 additional lemon into your marinade. Finish the grilled chicken with an extra squeeze of lemon juice and additional lemon zest, if desired.
- Italian Grilled Chicken Breast. Season the chicken with Italian seasoning. Serve topped with a handful of grated Mozzarella or Parmesan cheese.
- BBQ Grilled Chicken Breast. Instead of marinating, brine the chicken by sprinkling it with kosher salt. Let sit in the refrigerator for 30 minutes. Brush off the excess salt. Baste the chicken with Barbecue Sauce before and halfway through grilling; it glazes the chicken and caramelizes, giving it lots of flavor. Serve with extra sauce for dipping.
- Buffalo Grilled Chicken Breast. Instead of brushing the chicken with BBQ sauce per the above, brush it with Buffalo sauce. Then use it to top this Buffalo Chicken Pizza.
- Teriyaki Chicken Breast. Create a marinade using 1/4 cup soy sauce, 3 tablespoons honey, 1 tablespoon rice vinegar, and 1/4 teaspoon sesame oil. Reserve 1/4 cup of the marinade to brush over the finished grilled chicken.
- Cilantro Lime Chicken Breast. Use the marinade from my Cilantro Lime Chicken.
What to Serve With Grilled Chicken Breasts
- Other Grilled Foods. As long as you have the grill fired up, you might as well make some Grilled Asparagus or Grilled Corn.
- Classic Cookout Sides. Make a batch of sweet-and-savory Baked Beans or pair your grilled chicken with Healthy Potato Salad.
- Salads. Add grilled chicken to Cobb Salad or serve it alongside summery Watermelon Feta Salad.
Grilled Chicken Breast
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Ingredients
- 1 ¾ pounds boneless, skinless chicken breasts about 3 medium breasts
- 1 batch best Chicken Marinade* see notes
- Chopped fresh herbs crumbled feta cheese, a squeeze of lemon juice, optional for serving
- Oil for grilling
Instructions
- Place the chicken breasts on a cutting board (leave several inches between them and work in batches as needed). Cover with plastic wrap to keep things tidy, and with a meat mallet, rolling pin, or your fist, pound the chicken to an even thickness. It doesn't need to be ultra thin—just make sure the middle is fairly even with the ends (the chicken should be about 1/2-inch thick).
- With a fork, poke holes all over the chicken (this will allow the marinade to absorb).
- In a large ziptop bag, combine the marinade ingredients, then add the chicken.
- Seal the bag to evenly coat the chicken with the marinade. Place in a pan or bowl to catch any drips. Let the chicken marinate at room temperature for at least 30 minutes, or refrigerate it to marinate for up to 12 hours (5 to 6 hours is ideal). Even 15 minutes is better than nothing!
- When ready to grill, preheat the grill to high (475 degrees F). If your chicken has been in the refrigerator, remove it and allow it to come to room temperature for at least 10 minutes. Clean and oil the grates.
- Place the chicken on the grill presentation (smooth) side down, shaking off any excess marinade. Cover the grill and let cook for 4 to 5 minutes on the first side, then flip. The chicken should lift easily off the grill; if it sticks, allow it to cook another minute or two.
- Recover the grill and cook for an additional 4 to 8 minutes. Chicken is considered done at 165 degrees F. I like to remove chicken from the grill around the 155-160 degree F mark and allow it to finish cooking while resting. DO NOT OVERCOOK, or your chicken will be dry.
- Place the chicken on a plate and let rest for at least 5 minutes (resting is mandatory!). Add any desired toppings or sauces. Enjoy!
Video
Notes
- *INGREDIENT NOTE: You can use any of your favorite chicken marinades for this recipe. See the blog post above for suggestions. At a minimum, marinate the chicken in a mixture of 3 tablespoons olive oil, 2 to 4 cloves garlic, 1 1/4 teaspoons kosher salt, 1/2 teaspoon ground black pepper, and 2 to 3 tablespoons of your acid of choice (lemon juice, lime juice, red wine or balsamic vinegar, etc.). You also can toss in a few teaspoons of your favorite dried herbs (I like Italian seasoning).
- TO STORE: Refrigerate chicken in an airtight storage container for up to 3 days.
- TO REHEAT: Gently rewarm leftovers in a skillet on the stovetop over medium-low heat or in the microwave.
- TO FREEZE: Freeze chicken in an airtight, freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Nutrition
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Sign Me UpFrequently Asked Questions
Yes, you can make grilled chicken breasts on the stovetop using a grill pan. Your level of heat should at least be set to medium-high. This will vary depending on your stove. The cook time will remain the same. Keep an eye on the temperature of the chicken and on your heat as well.
If you only have an analog thermometer, you can also use it to test the chicken for doneness in a pinch. However, an inexpensive digital instant-read thermometer is game-changing tool for grilling. If you cook meat often, I highly recommend this lightening fast, dead accurate one.
The time a chicken breast takes to cook through on the grill will depend on its weight and thickness. A small chicken breast can cook in 7 to 8 minutes, where a large one may need 14 minutes. I’ve outlined more general guidelines above.
Yes. It is possible to prepare grilled frozen chicken breasts, but it is tricky. You will need to utilize both direct and indirect heat to prevent the chicken from drying out and ensure the middle reaches the proper internal temperature for doneness. For best results, thaw the chicken first, either overnight in the refrigerator, or in an airtight bag in a bowl of cold water. Change the water every 30 minutes to ensure the chicken does not get too warm.
I prefer grilling chicken on high, or about 475 degrees F. This cooks the chicken faster, keeping it from drying out.
If your grill has a lid, I recommend closing it when cooking. This gives you the best of both worlds—an oven-like atmosphere that circulates hot air around the chicken for even cooking, and the direct heat from the grill for that nice sear.
Flip chicken breasts after 4 to 5 minutes, or as soon as you’re able to easily lift them from the grates without them sticking.
This marinade was incredible! So simple to prepare. I really appreciated the tip of using a fork to poke holes in the chicken breast (after flattening it out a bit), then massaging the marinade into it while it was in the bag. I grilled the chicken for 6 minutes on each side, and it turned out perfectly juicy! A big thank you for this amazing recipe, it was just like Popeyes Fried Chicken popeysmenu.com but with an extra kick! Thank you, thank you, thank you!
So glad you enjoyed it, P! Thank you!