Chicken breast is one of the most popular proteins to grill. When cooked properly, chicken breast can be juicy, flavorful and delicious. However, it’s also easy to overcook and dry out. Follow these simple tips to learn how to grill moist, tender chicken breasts every time.
Prep the Chicken
- Choose boneless, skinless chicken breasts that are evenly sized. This allows them to cook evenly.
- Pound thicker breasts with a meat mallet so they are an even thickness.
- Pat the chicken dry with paper towels. Removing excess moisture helps it brown better.
- Season the chicken breasts well. Use salt, pepper and spices or a marinade. Allow at least 30 minutes for flavors to penetrate.
Heat the Grill
- Preheat your gas or charcoal grill to medium-high heat, around 400-450°F.
- Make sure the grates are clean. Scrape off debris with a grill brush.
- Arrange coals or burners for direct and indirect heat zones.
Grill the Chicken
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Place chicken over direct heat Grill for 4-5 minutes per side until lightly charred
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Move to indirect heat and grill for 5-7 more minutes until 160°F internal temp
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Do not grill chicken over 165°F or it will dry out
Rest and Serve
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Remove chicken from grill and allow to rest 5-10 minutes. Internal temp will rise to 165°F.
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Chicken is safe to eat at 165°F but still juicy below 175°F.
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Slice chicken and serve immediately while hot and juicy.
Tips for Juicy Grilled Chicken
- Pound chicken breasts to an even thickness so they cook evenly.
- Allow chicken to marinate for added moisture and flavor.
- Pat chicken dry before grilling to improve browning.
- Preheat grill properly and scrape grill grates clean.
- Use direct then indirect heat to prevent overcooking.
- Grill to just 160°F, then allow carryover cooking during resting.
- Let chicken rest before slicing for juicier meat.
Common Grilling Mistakes
Avoid these common mistakes when grilling chicken breasts:
- Putting chicken on a dirty grill can cause sticking. Always preheat and clean grill grates.
- Grilling chicken over high heat the entire time dries it out. Use two-zone grilling.
- Overcooking chicken above 165°F internal temp makes it dry and rubbery.
- Cutting into chicken right away doesn’t allow juices to redistribute. Always let it rest.
- Marinating too briefly doesn’t allow flavors to fully penetrate the meat.
- Using thick, uneven chicken breasts leads to uneven cooking.
Marinade Ideas for Flavorful Chicken
- Italian Dressing – quick and easy flavor
- BBQ Sauce – for charred sweetness
- Yogurt – tenderizes and moisturizes
- Lemon Juice – bright, fresh flavor
- Soy Sauce – umami and saltiness
- Olive Oil and Herbs – simple and aromatic
- Teriyaki Sauce – savory and slightly sweet
Experiment with marinade flavors to find new favorites. Allow at least 30 minutes for marinades to penetrate chicken.
Serving Suggestions
Grilled chicken breasts are versatile. Slice them up and serve:
- In sandwiches or wraps
- Chopped in salads
- Diced in pasta or grain bowls
- On top of pizza
- In fajitas or tacos
- Alongside grilled veggies
Season or sauce grilled chicken to complement different cuisine styles. It’s a blank canvas for all your favorite flavors.
With these useful tips, you can grill moist and tender chicken breasts every time. Start with high-quality chicken, properly prep and season it, use direct/indirect heat on the grill, and don’t overcook. Allowing the chicken to rest before slicing is also key. In no time, you’ll be an expert at grilling juicy, flavorful chicken. Grill up a batch for easy weeknight meals or backyard BBQs that everyone will love.
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Secrets to the Best Grilled Chicken
- Use a marinade. Marinating chicken breasts both adds flavor and helps to make the meat tender. The marinade used in this recipe is one of my favorites and you’ll need only a few ingredients to make it.
- Pound the chicken to an even thickness. Pounding your chicken is an essential step to making tender, evenly cooked chicken breasts. When you buy chicken breasts at the store, they are often thicker on one side and thinner on the other. You want to pound them to an even thickness so that they cook evenly. The pounding process also tenderizes the meat. This is crucial!
- Clean the grill. You want to start with clean, oiled grill grates for the best grill marks.
- Grill over moderate heat. This ensures that your chicken won’t burn or dry out.
- Use an instant read thermometer. Do not overcook your grilled chicken! Overcooking is a surefire way to dry it out. The best way to tell when chicken is done is to use an instant read thermometer to measure the internal temperature of the meat.
- Let the grilled chicken rest for 5 minutes before slicing or serving. This allows the juices to redistribute throughout the meat. If you slice the chicken right when it comes off the grill all of the juices will run out onto your cutting board, which is definitely not what you want.
This grilled chicken recipe uses a simplified version of my most-loved Chicken Marinade. Here’s what you’ll need for the marinade:
- Lemon Juice: The lemon juice adds zippy, fresh flavor and tenderizes the chicken. You can add the zest of two lemons to your marinade for more lemon flavor. When you marinate chicken in lemon juice, you don’t want to marinate for more than 2 hours or the acid will start to make the chicken tough. I recommend marinating your chicken for at least 30 minutes and no more than 2 hours.
- Olive Oil: Olive oil is essential in a good marinade because it keeps the meat moist and helps to transfer the flavors of the marinade to the chicken. It also balances out the acidic lemon juice, ensuring your grilled chicken has that perfect tender, juicy texture.
- Garlic: You can’t beat the flavor of fresh garlic!
- Dried Oregano: Italian seasoning also works great here.
- Chili Powder: Adds a little extra flavor to the marinade, but it does not make the chicken spicy.
- Salt and Pepper: For flavor.
You can season the chicken to your tastes by adding other herbs that you enjoy, fresh or dried, to your marinade. Or try some Dijon mustard for extra flavor. This Honey Mustard Grilled Chicken recipe is another one of my favorites!
This is it. The very best grilled chicken.
Grilling season is here and I couldn’t be happier about it! There’s nothing I love more than throwing dinner on the grill and enjoying a cold beverage outside while the kids play in the yard. These long summer days are glorious!
This grilled chicken is our current grilling obsession. It’s just so good! The marinade is so simple and it gives the chicken such incredible flavor. And if you’re like me and sometimes forget to plan ahead, you’ll be happy to know that even just a 30 minute soak in the marinade is enough to tenderize and flavor the meat.
Having suffered through dry, tough grilled chicken in the past, I was determined to create a grilled chicken recipe that produces juicy, tender chicken, every time. This is that recipe. And I’m sharing all of my secrets to making the best grilled chicken breast you’ve ever eaten. Let’s do this!
The Best Grilled Chicken Breast | SAM THE COOKING GUY 4K
FAQ
How long do you cook a chicken breast on the grill?
Is it better to grill chicken at 350 or 400?
How to grill a chicken breast without drying it out?
How do you grill chicken breasts without drying it out The key is to cook on direct heat (over flame) for the first 8-10 minutes (flipping halfway), but then switch to indirect heat for the last 5-7 minutes.
How do you grill boneless skinless chicken breast?
Preheat grill to medium-high and lightly oil the grate. Place chicken breasts, smooth-side down on preheated grill; cook, covered, until no longer pink and juices run clear, about 5 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).