These juicy grilled chicken breasts are the ideal way to throw together a delicious but quick meal. Perfect for a quick lunch, dinner, or a cookout with friends and family. Say goodbye to dry, bland grilled chicken breasts. This recipe guarantees juicy, flavorful chicken every time.
My family looks forward to these tender, juicy chicken breasts, and I love how versatile they are—great on their own, sliced over salads, or tucked into sandwiches for lunch the next day.
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Juicy Grilled Chicken Breast
Sometimes 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. After years of trial and error, I’ve found that the right marinade combined with proper grilling technique makes all the difference.
Best of all, the preparation is minimal, and cleanup is even easier, especially when my husband takes over grill duty while I prepare the sides.
What You’ll Need to Cook
Chicken Breasts: Choose breasts that are similar in size and thickness for even cooking. If they’re very thick (more than 1 inch), consider butterflying them or pounding to even thickness.
Olive Oil
Lemon Juice
Garlic
Dried Oregano
Dried Basil
Paprika
Salt
Black Pepper
Cayenne Pepper (Optional)
Ingredient Substitutes
Chicken Breasts: Boneless chicken thighs can be substituted for a more flavorful, juicier option, though cooking time will vary slightly.
Olive Oil: Avocado oil is an excellent alternative with a high smoke point, ideal for grilling.
Lemon Juice: Lime juice or white wine vinegar can provide similar acidity if lemons aren’t available.
Fresh Herbs: If you prefer fresh herbs, replace each teaspoon of dried herbs with 1 tablespoon of fresh, finely chopped herbs.
How to Grill Chicken Breast
Step 1: Prepare the Chicken
If your chicken breasts vary significantly in thickness, pound them to an even thickness of about ¾ inch using a meat mallet or a heavy skillet.
This ensures they’ll cook evenly throughout. Pat the chicken dry with paper towels before applying the marinade – this helps the marinade adhere better to the surface.
When preparing the marinade, whisk the oil and lemon juice together first until emulsified, then add the dry ingredients.
This creates a more uniform marinade that coats the chicken evenly. Make sure to massage the marinade into the chicken, getting into all the nooks and crevices for maximum flavor penetration.
Refrigerate and marinate for at least 30 minutes, up to 4 hours.
Step 2: Grill
Preheat your grill thoroughly before adding the chicken – this is crucial for those perfect grill marks and to prevent sticking.
For a gas grill, preheat for 10-15 minutes with the lid closed. For a charcoal grill, wait until the coals are covered with a layer of white ash.
Oil your grill grates by dipping a folded paper towel in vegetable oil and using tongs to rub it across the grates. Place the chicken at a 45-degree angle to the grates for those restaurant-style crosshatch marks, then rotate 90 degrees halfway through cooking each side.
The key to juicy chicken is not overcooking it. Use an instant-read thermometer to check for doneness, inserted into the thickest part. The perfect temperature is 165°F. Remember that the chicken will continue cooking slightly during the resting period.
Step 3: Rest and Serve
Resting is non-negotiable for juicy results. Transfer the grilled chicken to a clean plate and tent loosely with foil for 5 minutes. This allows the juices to redistribute throughout the meat instead of spilling out when you cut into it immediately after cooking.
For extra flavor, you can brush the chicken with a little reserved marinade (that hasn’t come into contact with raw chicken) during the last minute of grilling.
Alternatively, a pat of compound butter on top of the hot chicken creates a delicious finishing touch as it melts.
Slice the chicken against the grain if you’re serving it in strips for salads or wraps, or serve it whole for a more impressive presentation.
How To Store Leftovers and Reheat
Store leftover grilled chicken in an airtight container in the refrigerator for up to 3 days. For best results when reheating, bring the chicken to room temperature for about 10 minutes, then warm it gently in a 325°F oven, covered with foil, for about 10-15 minutes.
Alternatively, slice the cold chicken and use it in salads, sandwiches, wraps, or grain bowls for easy meal prep throughout the week.
If freezing, wrap each piece tightly in plastic wrap, then place it in a freezer bag with the air pressed out. Frozen grilled chicken breast will maintain good quality for up to 3 months.
What To Serve With Grilled Chicken
- Smoked Mac and Cheese – A rich, creamy pasta dish that makes this the perfect comfort meal
- Grilled Garlic Bread – Toasted bread with garlic, great for soaking up sauces
- Baked Sweet Potatoes – Soft and slightly sweet, a hearty side for balance
- Smoked Broccoli– Lightly smoked and tender, pairs easily with grilled meats
- Bacon Mac and Cheese – Cheesy pasta with added depth from smoky bacon
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Juicy Grilled Chicken Breast
Ingredients
- 4 whole skinless chicken breasts (about 6-8 oz each)
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- 3 cloves garlic minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon paprika
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon cayenne pepper optional
Instructions
- In a bowl, whisk together olive oil, lemon juice, garlic, oregano, basil, paprika, salt, black pepper, and cayenne (if using).
- Place chicken breasts in a large zip-top bag or shallow dish and pour marinade over them. Ensure chicken is evenly coated.
- Refrigerate and marinate for at least 30 minutes, up to 4 hours.
- Preheat grill to medium-high heat (375-450°F).
- Remove chicken from marinade and discard remaining liquid.
- Grill chicken for 5-7 minutes per side, or until internal temperature reaches 165°F.
- Let chicken rest for 5 minutes before serving.
Smoke On!
Charlie
Author: Charlie Reeves
Hi, I’m Charlie, I have been meat-smoking and grilling for the past 15 years. I have an array of different smokers, thermometers, and have a love for finding the right wood and charcoal combo My favourite recipes are my EXTRA CRISPY smoked pork belly, juicy pulled pork, smoked brisket, duck poppers, and ANY SEAFOOD I grill).
I loves sharing his tips with beginners, helping them navigate the world of smoking. I find it’s not just about cooking; it’s a quest for that perfect smoky flavor.
You will usually find me playing with the kids, perfecting my brisket bark, or sipping beers with boys around the fire. Can’t wait to share all my delicious smoking and grilling recipes with you!
You can read more about me on our About Us page.
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