Juicy Grilled Chicken Breasts
Grilled chicken breasts are one of those recipes I come back to all summer. They cook quickly and the lemon garlic herb marinade adds just the right amount of flavor and juiciness.
| Servings | Prep Time | Cook Time | Total Time |
|---|---|---|---|
| 4 servings | 20 minutes | 10 minutes | 30 minutes, plus marinating time |
This chicken breast recipe is worth making if you want a simple main dish. It also gives you meat you can use for more than one meal. Make enough so you have leftover chicken for salads, wraps, bowls, tacos and sandwiches.
Table of Contents
Quick Summary
► What It Is: Boneless skinless chicken breasts marinated with olive oil, garlic, lemon zest, thyme, and oregano, then grilled over high heat.
► Why It Works: Pounding the chicken to 1/2 inch helps it grill quickly and evenly. The marinade makes it more tender and moist.
► How It Comes Together: Pound the chicken, mix the marinade, chill it for at least 2 hours, then grill 2 to 3 minutes per side.
► Calories and Protein: About 419 calories and 42 grams of protein per serving, which is calculated for the full marinade amount.
► Difficulty: Easy when you use a meat thermometer.
Before You Begin Grilling
Grilled chicken breasts are lean, so small details matter. Even thickness, enough marinating time, hot grates, and a short rest make the biggest difference.
- Pound the chicken to 1/2 inch. This helps the chicken get done evenly from edge to edge. If the chicken is thick in the middle and thin on the ends, the thinner parts can dry out before the center is ready.
- Marinate for at least 2 hours. The olive oil, garlic, lemon zest, thyme, oregano, salt, and pepper need time to tenderize and add moisture and flavor.
- Set the marinating bag in a bowl. A bowl catches leaks and keeps the refrigerator clean while the chicken marinates.
- Preheat the grill and oil the grates.
Ingredient Highlights
Boneless Skinless Chicken Breasts: Use chicken breasts close in size. Pound each one to an even 1/2 inch thickness so the thinner edges do not dry out before the center is done.
Olive Oil: Olive oil carries the garlic, lemon zest, and herbs across the chicken. It also helps the chicken brown on the grill. Let the extra marinade drip off before grilling so small garlic bits do not burn.
Lemon Zest: Lemon zest gives the chicken tanginess without adding too much liquid to the marinade.
Garlic: Minced garlic gives the marinade its main savory flavor.
Dried Thyme And Oregano: These herbs give the chicken flavor without making the marinade fussy.
Kosher Salt: Salt is the key to tenderizing the breasts.
Variations
- Spicy Grilled Chicken: Add cayenne, crushed red pepper flakes, or smoked paprika.
- BBQ Grilled Chicken: Grill the chicken until almost done, then brush with barbecue sauce during the last minute or two. Sauce burns quickly over high heat.
How To Make Juicy Grilled Chicken Breasts
- Place the chicken breasts, one at a time, between 2 sheets of plastic wrap. Pound them with a meat mallet until they are an even 1/2 inch thick.
- In a large ziplock bag, combine the oil, garlic, thyme, oregano, salt, pepper and lemon zest. Add the chicken and massage the marinade all over. Seal the bag. Set the bag in a bowl and refrigerate for at least 30 minutes and up to 4 hours.
- Preheat the grill to medium-high. Brush the grates clean and oil them.
- Remove the chicken from the marinade and let the extra marinade drip off. Place the chicken on the hot grill. Grill covered for 2 to 3 minutes per side, or until the thickest part reaches 160°F.
- Transfer the chicken to a clean plate. Rest for 5 minutes so the temperature rises from 160°F to 165°F, which is the USDA safe temperature for chicken. If it does not reach 165°F after resting, return it to the grill for 1 to 2 minutes and check again.
- Slice the breasts crosswise and serve warm.
Time And Temperature Guide
| Chicken Thickness | Grill Heat | Approximate Grill Time | Pull Temperature | Final Temperature After Resting |
|---|---|---|---|---|
| 1/2-inch pounded chicken breasts | High heat | 2 to 3 minutes per side | 160°F | 165°F |
| Slightly thicker chicken breasts | Medium-high to high heat | 3 to 5 minutes per side | 160°F | 165°F |
| Very thick chicken breasts | Medium-high heat | 5 to 7 minutes per side | 160°F | 165°F |
Cook’s Tips
Pull the chicken at 160°F. Chicken breasts keep cooking after they leave the grill. Pull them at 160°F, rest for 5 minutes, and check for a final temperature of 165°F before serving.
Rest, then slice. Resting helps retain more juice in the meat. Slice across the grain for tender pieces.
What To Serve With Grilled Chicken Breasts
Serve grilled chicken breasts with a cucumber onion vinegar salad, a cucumber tomato onion salad, grilled corn, cabbage slaw, or a simple green salad.
What To Do With Leftover Grilled Chicken Breasts
- Store leftover grilled chicken in an airtight container in the refrigerator for up to 4 days.
- Freeze leftover chicken in an airtight container for up to 6 months.
- Reheat the breasts gently in a covered skillet with a splash of broth or water.
- Use cold leftover chicken in salads, wraps or sandwiches, rice bowls or tacos.
Juicy Grilled Chicken Breasts
Ingredients
- 2 lbs boneless skinless chicken breasts 4 half breasts
- 6 tablespoons extra virgin olive oil
- 2 teaspoons minced garlic clove about 4 cloves
- 1 teaspoon dried thyme
- ½ teaspoon dried oregano
- ¾ teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 1 ½ teaspoons lemon zest about 1/2 of a lemon
Instructions
- One at a time, place the chicken breasts between two sheets of plastic wrap. Using a meat mallet, pound to an even ½-inch thickness.
- Mix the oil, garlic, thyme, oregano, salt, pepper and lemon zest in a 1-gallon zip-lock bag.. Add the chicken breasts to the bag and massage the marinade into the meat until evenly coated. Seal the bag and place it in a bowl in the refrigerator. (Note: The bowl protects against leakage.) Let the chicken marinate for 30 minutes and up to 4 hours.
- Preheat the grill to medium-high heat. Oil the grates. Drain excess marinade from the breasts. Place the chicken breasts on the grill and cook, covered, for 2 to 3 minutes per side, or until the internal temperature reaches 160°F when tested with a meat thermometer. Transfer the breasts to a cutting board and let rest 5 minutes or until the internal temperature reaches 165°F
- Slice the chicken crosswise across the grain. Transfer to a serving platter and serve warm.
