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Grilled Chicken Breasts
Grilled chicken breasts are easy to make and come out juicy and flavorful with a simple marinade. Perfect for weeknights or meal prep, this recipe uses a tangy, herby blend to make tender, flavorful chicken with minimal effort.
- Why Make It: The marinade uses pantry staples, adds lots of flavor, and helps keep grilled chicken breasts juicy.
- Technique: Pounding thicker pieces to an even thickness helps the chicken cook more evenly and stay tender. Use a rolling pin or the flat side of a meat mallet.
- Prep Note: Marinate for at least 30 minutes or up to 4 hours. Longer than that, and the vinegar and lemon juice can soften the texture too much.
- Recommended Tools: An instant-read thermometer (this is the one I use) makes it easy to ensure the chicken is grilled perfectly.
Simple Everyday Ingredients
- Chicken: Choose similarly sized chicken breasts so they cook evenly. If some are extra thick, pound or butterfly them for more even grilling. Chicken thighs are a great option too, and stay extra juicy on the grill.
- Oil: Oil helps the marinade coat the chicken well. Olive oil adds extra flavor, while vegetable oil offers a more neutral taste.
- Vinegar and Lemon Juice: They add tang and brightness to the marinade. Red wine vinegar gives a slightly bolder flavor than apple cider vinegar.
- Sugar: A little sugar balances the tangy ingredients and helps the chicken caramelize nicely on the grill. Swap for brown sugar or honey in a pinch.
- Seasonings: Italian seasoning, garlic powder, kosher salt, and black pepper give the marinade a simple, savory flavor that works with almost any side dish. Add a pinch of red pepper flakes for a little heat.
How to Grill Chicken Breasts
- Whisk the marinade together. Add the chicken and marinate.
- Grill over medium-high heat.
- Let it rest before slicing (full recipe below).
Save It For Later
Keep leftover chicken in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 4 months. Slice or chop before freezing so it is easy to add to future meals.
Reheat gently in the microwave, in a skillet with a splash of water, or covered in the oven.
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Combine all marinade ingredients in a bowl or freezer bag. Add the chicken and toss well to coat.
Cover or seal the chicken and marinate in the refrigerator for at least 30 minutes or up to 4 hours.
Preheat grill to medium high heat.
Remove the chicken from the marinade, allowing the excess to drip off. Discard the remaining marinade.
Place chicken on the grill for 7 to 8 minutes. Flip over and cook for an additional 7 to 8 minutes, or until the chicken reaches 165°F.
Transfer to a plate and let rest 3 to 5 minutes before slicing.
- Chicken should be cooked to 165°F. I prefer to remove it from the heat at 162°F as the temperature will continue to rise as it rests.
- This marinade can also be used on pork chops or chicken thighs.
- Nutritional information includes 25% of the marinade, as the remainder is discarded.
- Leftover chicken can be stored in the fridge in an airtight container for up to 4 days.
Calories: 238 | Carbohydrates: 2g | Protein: 24g | Fat: 14g | Saturated Fat: 1g | Cholesterol: 72mg | Sodium: 618mg | Potassium: 441mg | Sugar: 1g | Vitamin A: 35IU | Vitamin C: 2.5mg | Calcium: 14mg | Iron: 0.7mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Main Course
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