The Best Grilled Chicken
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Say goodbye to dry, bland grilled chicken breasts. This recipe guarantees juicy, flavorful chicken every time.
Sometimes in cooking the simplest dishes are the hardest to get right, and grilled chicken is a perfect example. Because boneless chicken breasts are so lean, they often turn out dry, rubbery, and bland. Contrary to popular belief, marinating alone will not prevent grilled chicken from drying out; in fact, it’s often the marinade that causes the problem!
My technique and marinade ensure tender, juicy, and flavorful grilled chicken every time. You can serve the fillets on their own as a healthy main course (kids love them), topped with cheese on a toasted bun, or, as I often do, sliced over a Caesar salad. Bonus: the recipe is quick and easy. You do all of the prep ahead of time and you won’t even dirty a single bowl.
What You’ll Need To Make THE BEST Grilled Chicken
STEP-BY-STEP Instructions
Step 1: Pound the Chicken
Place the chicken breasts in a 1-gallon freezer bag and pound to an even ½-inch thickness. This both tenderizes the meat and ensures even cooking. Left in their natural shape, the thin side of the fillet dries out while the thicker side finishes cooking. If you don’t have a meat mallet, a rolling pin or a saucepan will both work well.
Step 2: Make the Marinade
Lemon is a key ingredient in this marinade, but I only use the zest. Contrary to conventional wisdom, acidic ingredients (such as vinegar or lemon juice) do not tenderize lean boneless chicken breasts. Just the opposite: they “cook” the exterior of the meat and give it a leathery texture. The zest gives the chicken ample lemon flavor without affecting the chicken’s succulent texture.
The best tool for zesting citrus is a fine or microplane grater. Simply rub the lemon in one direction against the blades, turning the lemon as you go. Be sure to remove only the yellow part; the white pith underneath is bitter.
Once you’ve zested the lemon, mix all of the marinade ingredients except for the chicken together in a 1-gallon zip-lock bag (go ahead and use the same one you used for pounding if it is still in good shape).
Add the chicken breasts to the bag and massage the marinade into the meat until evenly coated.
Step 3: Marinate
Seal the bag and place in a bowl in the refrigerator (the bowl protects against leakage); let the chicken marinate for at least 4 hours or overnight.
Step 4: Grill
When you’re ready to eat, preheat your grill to high heat and oil the grates (clean, oiled grates will give you the best grill marks). Be sure your grill is very hot before cooking the chicken; you want nice grill marks and char in the short amount of time it takes to cook these. When pounded thin, chicken breasts only need 2 to 3 minutes per side…no more! If you try to flip the chicken and it feels stuck, try giving it 30 seconds. It’ll release naturally when it’s ready.
You’ll notice that the recipe calls for the grill to be covered while the chicken is cooking. This creates convection heat which helps give the chicken a nicely charred exterior and a tender, moist interior.
After removing the chicken from the grill, let it rest for 3 to 4 minutes before cutting into it. This will help keep the juices in and retain the meat’s moisture. (The timing is perfect as it’s just enough to get it onto plates, add sides, and put on the table).
While this chicken is best right off the grill, it’s also the kind of thing you can make a double batch of and freeze for future use in salads, pastas, and sandwiches.
video tutorial
Freezer-Friendly Tips
- Make sure the chicken is completely cooled before freezing it.
- Keep the chicken pieces whole (no slicing before freezing).
- To avoid multiple pieces stuck together (which extends defrosting time), wrap each piece individually in plastic wrap and then place them all in a ziploc bag. This also allows you to defrost one piece at a time if you’d like.
You May Also Like
- Grilled Moroccan Chicken
- Grilled Chicken Fajitas
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- Grilled Tequila Lime Chicken
- Grilled BBQ Chicken
The Best Grilled Chicken
Say goodbye to dry, bland grilled chicken breasts. This recipe guarantees juicy, flavorful chicken every time.
Ingredients
- 1¾ lbs boneless, skinless chicken breasts
- 6 tablespoons extra virgin olive oil
- 4 large garlic cloves, minced
- 1 teaspoon dried thyme
- ½ teaspoon dried oregano
- 1¼ teaspoon salt
- ½ teaspoon freshly ground black pepper
- 1½ teaspoons lemon zest, from one lemon
Instructions
- One at a time, place the chicken breasts in a 1-gallon zip-lock bag; using a meat mallet, pound to an even ½-inch thickness.
- Mix all of the ingredients except for the chicken together in a 1-gallon zip-lock bag (go ahead and use the same one you used for pounding if it is still in good shape). Add the chicken breasts to the bag and massage the marinade into the meat until evenly coated. Seal the bag and place in a bowl in the refrigerator (the bowl protects against leakage); let the chicken marinate for at least 4 hours or overnight.
- Preheat the grill to high heat and oil the grates. Place the chicken breasts on the grill and cook, covered, for 2 to 3 minutes per side. Do not overcook. Transfer the chicken to a platter and serve.
- Note: The nutritional information includes all of the ingredients for the marinade, so one serving is likely significantly lower in calories and fat than the numbers below
Pair with
Nutrition Information
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- Per serving (4 servings)
- Serving size: 1 chicken breast
- Calories: 413
- Fat: 25 g
- Saturated fat: 4 g
- Carbohydrates: 2 g
- Sugar: 0 g
- Fiber: 0 g
- Protein: 42 g
- Sodium: 958 mg
- Cholesterol: 127 mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
Gluten-Free Adaptable Note
To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.
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This is my husbands favorite!! Well not really fair because all of your recipes, Jenn, are his favorites. 🙂 This is so quick, simple and flavorful. I use it with thighs as we don’t like breast as much and it is delicious.
These are wonderful and have make them about a couple of times a month. Can the breasts be pounded, placed in some marinate and frozen individually? Then thawed in the refrigerator before grilling. Some days are very hectic and some days I have a family member who shows ups and only wants to eats chicken.
Thanks.
Glad you like this Sandy! And yes, you can definitely freeze the uncooked breasts in the marinade. 🙂
Don’t ignore this because it looks too basic. The result is definitely more than the sum of its parts!
I made this for dinner last night using my Cuisinart grill/ griddler. Turned out great- very flavorful. This recipe will go into my dinner rotation, bigtime!
So good! I add 1Tablespoon Worcestershire and 1 Tablespoon honey to the marinade, also halve the lemon zest. Made a chicken Caesar salad with this along with your Caesar dressing recipe! Yum! Will never get store bought Caesar again!
Once again, Jenn, a 5 star recipe. Every recipe I’ve tried of yours is a winner. So glad I found you!
This had a bit too much thyme flavor for me (and I love thyme). The second time I cut the thyme in half and it came out perfect for me. The lemon and garlic flavor is delicious, and the chicken comes out tender and juicy every time. Another great recipe!
Only had about an hour and half to marinade the chicken but it was delicious! Moist as promised and full of flavor with the handful of ingredients it had. Fast and easy and healthy!!
Thanks!
WOW!!!
Okay this was a HUGE surprise! Made it for a dinner party last night and when people asked for the recipe they were SURE I was leaving something out. WAY TOO EASY to be THAT GOOD. Nope. And NO LEMON JUICE didn’t make sense. I would never have guessed it would work but it’s the most moist, tender and best-tasting chicken breasts I have EVER had. Honestly. I am tossing out all my other grilled chicken recipes.
In fact with your cookbook and the number of recipes you post I can barely keep up and every one is so wonderful it is all that I will ever need. Please keep them coming. And I appreciate SO MUCH that because you do the testing I know everything will turn out.
BEST web site out there. Thanks!!!
You made my day, Judi! So glad you enjoy the recipes. 🙂
I totally agree Judi! EVERY SINGLE RECIPE I’ve made is 5 star! I never change a thing. I tell everyone about her and love gifting her cookbook. We hit the lottery with Jenn!!
❤️ I have the best, most supportive readers!!
Could you use thin cut chicken breasts from the store rather than pounding regular chicken breasts?
Hi Rikki, I don’t recommend thin-cut breasts, as the pounding really does tenderize the meat. However, you could chicken tenderloins without pounding. Hope that helps!
Just made this last night. I sautéed over high heat in a nonstick pan and it came out great! Nicely browned on the outside and juicy on the inside. I have a few pieces left over and am wondering what is the best way to reheat them?
So glad they turned out, Karen! I would reheat, covered with foil, in a 325°F-oven until hot.