Perfect Grilled Chicken Breast Recipe
Description
This recipe gives you juicy, flavorful, golden-brown grilled chicken breasts that never dry out. A simple marinade enhances the flavor while keeping the chicken tender. Ideal for weeknight dinners, meal prep, salads, sandwiches, gatherings.
Total Time
Prep Time: 10 minutes
Marinating Time: 30 minutes to 4 hours
Cook Time: 12–16 minutes
Total Time: 50 minutes to 4 hrs 20 minutes (depending on marinade time)
Ingredients (Serves 4)
4 boneless, skinless chicken breasts (6–8 oz each)
2 tbsp olive oil
1 tbsp lemon juice (or vinegar)
2 cloves garlic, minced
1 tsp paprika
1 tsp salt
½ tsp black pepper
1 tsp dried oregano (or Italian seasoning)
½ tsp onion powder
Optional: ½ tsp chili powder or cayenne for spice
Preparation Steps
1. Flatten the Chicken (Optional but Recommended)
Place each chicken breast between two sheets of plastic wrap.
Pound gently to an even ¾–1 inch thickness.
This helps it cook evenly and stay moist.
2. Make the Marinade
In a bowl, whisk together:
olive oil
lemon juice
garlic
paprika
oregano
salt, pepper
onion powder
3. Marinate
Add chicken to a bowl or zip-lock bag.
Coat evenly with marinade.
Refrigerate 30 minutes to 4 hours (don’t exceed 12 hours—acid can toughen the meat).
Grilling Instructions
Preheat the Grill
Heat grill to medium-high (400–425°F / 205–220°C).
Oil the grates lightly to prevent sticking.
Cook the Chicken
Place chicken on the grill.
Cook 6–8 minutes per side, depending on thickness.
Don’t press down on the meat or move it too often.
Internal temperature should reach 165°F (74°C) using a meat thermometer.
Rest the Chicken
Remove from grill and let rest for 5 minutes.
This allows juices to redistribute.
Serving Ideas
Slice over salads or bowls
Serve with grilled vegetables
Pair with rice, mashed potatoes, or pasta
Use in wraps, tacos, or sandwiches
Tips for Extra Juicy Chicken
Use a meat thermometer—overcooking causes dryness.
Pound chicken to even thickness.
Don’t skip resting time.
Marinate longer for deeper flavor.
Brush with a little oil before grilling for better browning.
Frequently Asked Questions (Q&A)
Q1: How do I keep grilled chicken from drying out?
A: Marinate it, don’t overcook, pound to even thickness, and let rest 5 minutes after grilling.
Q2: Can I grill chicken breast without marinating?
A: Yes—just season well with salt, pepper, oil, and spices. But marinating improves flavor and tenderness.
Q3: How long should I grill chicken breasts?
A: Usually 12–16 minutes total (6–8 minutes per side), depending on thickness and grill temperature.
Q4: Can I use frozen chicken?
A: Yes, but thaw completely first to ensure even cooking.
Q5: What internal temperature should grilled chicken reach?
A: 165°F (74°C) at the thickest part.
Q6: Can I use this recipe for an indoor grill or grill pan?
A: Absolutely—cook on medium-high heat and follow the same timing.
Q7: What if I don’t have a thermometer?
A: Slice the thickest part—juices should run clear, not pink (thermometer is still highly recommended for best results).
Q8: Can I meal-prep this chicken?
A: Yes! Grilled chicken breast stays good 3–4 days refrigerated and reheats well.