Go Back
juicy grilled chicken breast on a white plate with fresh herbs and lemon

Grilled Chicken Breast: Easy and Juicy

The best grilled chicken breast recipe with a simple marinade and foolproof technique for tender, juicy results every time. Ready in about 30 minutes of active cooking time.
Print Recipe Save This Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 portions
Course: Dinner, Lunch, Main Course
Cuisine: American
Calories: 226
Ingredients Equipment Method Notes

Ingredients
  

  • 1.75 lbs boneless skinless chicken breasts about 3 medium breasts
  • 3 tbsp olive oil extra virgin preferred
  • 3 garlic cloves use 2 to 4 cloves, minced
  • 1.25 tsp kosher salt
  • 0.5 tsp ground black pepper
  • 2 tbsp lemon juice or lime juice, red wine vinegar, or balsamic vinegar
  • 2 tsp Italian seasoning or your preferred dried herbs
  • 1 tbsp oil for grilling for oiling the grill grates
  • fresh herbs, crumbled feta, or lemon juice optional, for serving

Equipment

  • Outdoor grill or stovetop grill pan
  • Meat mallet or rolling pin
  • Zip-top bag
  • Instant-read digital thermometer
  • cutting board
  • Plastic wrap

Method
 

  1. Place chicken breasts on a cutting board, cover with plastic wrap, and pound to an even 1/2-inch thickness using a meat mallet or rolling pin.
  2. Use a fork to poke holes all over each chicken breast to help the marinade absorb more quickly.
  3. Combine the olive oil, garlic, salt, pepper, lemon juice, and Italian seasoning in a large zip-top bag. Add the chicken breasts, seal, and massage to coat evenly.
  4. Place the sealed bag in a pan or bowl to catch drips. Marinate at room temperature for at least 30 minutes, or refrigerate for up to 12 hours. Five to six hours is ideal.
  5. Preheat the grill to high heat, around 475 degrees F. If the chicken was refrigerated, remove it at least 10 minutes before grilling. Clean and oil the grill grates.
  6. Place chicken smooth side down on the grill, shaking off excess marinade. Close the lid and cook for 4 to 5 minutes without moving the chicken.
  7. Flip the chicken. If it sticks, give it another 1 to 2 minutes and it will release naturally. Close the lid and cook for an additional 4 to 8 minutes.
  8. Remove from the grill when the internal temperature reads 155 to 160 degrees F on an instant-read thermometer. Carryover cooking during rest will bring it to a safe 165 degrees F.
  9. Transfer to a plate and rest for at least 5 minutes before slicing. Top with fresh herbs, crumbled feta, or a squeeze of lemon and serve.

Notes

Marinade: Any chicken marinade works. At minimum use olive oil, garlic, salt, pepper, and an acid such as lemon juice or vinegar. Thermometer: Pull chicken at 155 to 160 degrees F and let carryover cooking finish the job during rest. Do not overcook: This is the primary cause of dry chicken. Stovetop: Use a grill pan over medium-high heat with the same timing. Storage: Refrigerate in an airtight container up to 3 days or freeze up to 3 months.
QR Code linking back to recipe