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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 Greek salad or Caesar salad. Bonus: the recipe is quick and easy. You do all the prep ahead of time and won’t even dirty a single bowl. It’s also great for meal prep—make a double batch and freeze the extra for salads, pastas, and sandwiches.
“Truly the best grilled chicken. Juicy and flavorful and oh so easy.”
What You’ll Need To Make The Best Grilled Chicken
The marinade is a simple combination of olive oil, garlic, dried thyme, oregano, and lemon zest. I use lemon zest rather than juice because acidic ingredients like lemon juice and vinegar can give lean chicken breasts a leathery texture when marinated too long. The zest adds plenty of bright lemon flavor without affecting the chicken’s tenderness.
How to Make Grilled Chicken Breasts
Pound the chicken: Place the chicken breasts in a 1-gallon freezer bag and pound to an even ½-inch thickness. This tenderizes the meat and ensures even cooking, so the thinner ends don’t dry out before the thicker portions are done. If you don’t have a meat mallet, use a rolling pin or saucepan.
Make the marinade: Using a Microplane or fine grater, zest the lemon, rotating it as you go and avoiding the bitter white pith underneath. Combine the zest with the remaining marinade ingredients (except the chicken) in a 1-gallon zip-lock bag. You can reuse the bag from pounding the chicken if it’s still in good shape.
Marinate: Add the chicken breasts to the bag and massage the marinade into the meat until evenly coated. Seal the bag, place it in a bowl to catch any leaks, and refrigerate for at least 4 hours or overnight.
Grill: Preheat the grill to high heat and oil the grates. Grill the chicken, covered, for 2 to 3 minutes per side, until cooked through and an instant-read thermometer inserted into the thickest part registers 165°F. If the chicken sticks when you try to flip it, give it another 30 seconds; it should release naturally.
Rest: Transfer the chicken to a platter and let rest for 3 to 4 minutes before slicing. This helps keep the juices in and the chicken moist.
Can You Make Grilled Chicken Without an Outdoor Grill?
Absolutely! You can use a grill pan or your oven’s broiler.
Grill pan: Heat a grill pan over medium-high heat until hot. Add the marinated chicken and cook for 2 to 3 minutes per side, or until an instant-read thermometer registers 165°F. There’s no need to cover the pan.
Broiler: Preheat the broiler and position an oven rack about 6 inches from the heat source. Arrange the chicken on a foil-lined, broiler-safe baking sheet and broil for about 3 to 5 minutes per side, or until an instant-read thermometer registers 165°F.
Storage, Freezing & Reheating
Storage: Store leftover cooked chicken in an airtight container in the refrigerator for up to 3 to 4 days.
Freezing: Let the chicken cool completely, and keep the breasts whole rather than slicing them. Wrap each piece individually in plastic wrap, then place them together in a zip-lock freezer bag. This prevents the pieces from sticking together and allows you to thaw just what you need.
Reheating: Thaw frozen chicken overnight in the refrigerator. Reheat, covered with foil, in a 325°F oven until heated through to 165°F.
Video Tutorial
Grilled Chicken Breasts (Juicy)
Ingredients
- 1¾ lb boneless, skinless chicken breasts
- 6 tablespoons extra-virgin olive oil
- 4 large cloves garlic, minced
- 1 teaspoon dried thyme
- ½ teaspoon dried oregano
- 1¼ teaspoon salt
- ½ teaspoon freshly ground black pepper
- 1½ teaspoons lemon zest, from 1 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-in (13-mm) 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, or until an instant-read thermometer registers 165°F. Transfer the chicken to a platter and let rest for 3 to 4 minutes before serving.
Notes
Nutrition Information
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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I”d like to make this inside, in the oven, or on a griddle? Can you give me a guideline as to how long etc to cook? I hate when my chicken gets dry and it seems to happen a lot! Thanks!
Hi Helen, You can go either way– If you use the oven, I’d place them on a broiling pan and broil 4 to 6 inches from the heat for 5 minutes per side, or until chicken is done. If you use the stove (you’ll need to turn the oven on too), sear the chicken in an oven-proof sauté pan over high heat (for a min or two per side until browned) then finish it in a 350-degree oven for 5-10 minutes. Hope you enjoy!
This is an excellent maraniaded chicken recipe! I’m a person who likes bold flavor, so if you tell me it’s lemon, garlic, chicken,I want to taste it. This recipe has great flavor and is super easy. I quadrupled it because we are a family of 10 and because some of us like dark meat I also used boneless skinless chicken thighs. Obviously, those just cooked longer. I did pair it with the recommended side dish, the peppers,feta,& pinenuts, delicious also! Thank you for a yummy,quick dinner 🙂
I’ve been searching for a great grilled chicken breast recipe, and I’m so happy I found this one! Finally a simple and delicious way to make plain old chicken breast super tasty. Kids gobbled it up and it’s amazing over a Caesar salad. Thank you!
This was delicious. Do you think I can use the same marinade with fish?
Sure, Linda – it should work nicely with fish since there’s no acidity. Glad you enjoyed it!
If it was delicious, is there a reason for only one star?
This is my go-to chicken recipe! I make it almost weekly and use leftovers in salads. Thanks, Jenn!
Love it
I have made this recipe hundreds of times. My hungry teenager requests this on a weekly basis. You can purchase thin sliced chicken breasts or chicken tenders to skip the tenderizing step. And I marinate (in a baking dish to avoid using plastic) as little as thirty minutes when I’m short on time and the recipe still comes out very flavorful. I typically serve chicken over a bed of cauliflower rice, topped with blanched asparagus and drizzled with hollandaise sauce (simple Chicken Oscar) Left overs are great on their own, tossed in pasta or Cesar salad.
This is my go to recipe for chicken to cut into salads. Marinade is delicious; chicken is moist and adds welcome flavor to any salad. Made it as described. Froze several breasts for use later in the month. Try it. You will be glad you did!!
Hi Jenn
Would you recommend bringing marinated chicken to room temperature before grilling ?
Thanks
Jo
It’s not necessary, Jo – enjoy!
I’m not a huge chicken eater but this recipe is absolutely perfect…I’ve made it numerous times and it seems to be fool-proof. It’s so flavourful on its own but also versatile enough to go in pastas, on sandwiches, etc. If anyone is skeptical about grilling chicken breasts for fear of them drying out, this recipe is perfect.
How much olive oil, garlic, and lemon do I use for 15 people. I am going to make it for a party and it sounds delicious. As our chicken has always been to dry and tastless. Thank you so much
Hi Joan, I’d multiply the ingredients in the marinade by 3 in order to have enough to serve 15. Hope you enjoy!