Grilled Chicken Breast

 

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!

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.

• 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.

  
  

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  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.