The Best Grilled Chicken
This post may contain affiliate links. Read my full disclosure policy.
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
The Best Grilled Chicken
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. Do not overcook. Transfer the chicken to a platter and serve.
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.
See more recipes:
Add a Comment
This site uses Akismet to reduce spam. Learn how your comment data is processed.
I have this printed in my makeshift recipe book along with loads of your recipes and it’s excellent, however I love even more your grilled chicken marinade in your spicy quinoa bowls with green sauce recipe. They are both excellent choices!
I marinated the chicken overnight and it was absolutely delicious! My boyfriend asked me to “please make this again!”
Love this recipe! Jenn, someone else asked a question about using this with chicken thighs. I just made the recipe this week with chicken thighs and it worked great! Couple of notes: I’m a fan of roasting, so I roasted the boneless, skinless thighs in a 425 oven for about 25-30 minutes and they came out beautifully. I marinated for only 4 hours…was a little concerned, but they tasted great throughout. One last thing: I made these with chicken breasts before and they’re divine — light and great with a salad. For whatever reason, the thighs tasted richer (probably the higher fat content), so I added a squeeze of lemon juice to cut through the richness. Turned out perfect. Thanks again for the recipe! 🙂
Good to know, Jane — thanks for reporting in!
Another outstanding recipe! Great flavor. So easy.
This chicken is the bomb! I’m wondering if you have tried freezing the cooked breasts and how they turned out? Would love to have some in the freezer ready to go.
Hi Beth, I haven’t frozen them myself, but I think you could (and glad you liked it)!
Hi Beth, I have made this recipe and frozeN it in the marinade (before cooking) and it turned out great. Just defrosted the ziplock in the fridge the night before I wanted to make them and BBQ’d the next day. So convenient in the summer!
If cooking just for two should all of the the ingredients simply be halved?
Sure – enjoy!
Another amazing recipe! Rave reviews from all at how moist and flavorful the chicken was. This will be our go to recipe.
Today, I made my salad with leftover chicken, greens and some of your French grated carrot salad…… AMAZING!
Thank you for all your consistently fabulous recipes!
I made this tonight and my 6 year old gobbled it up and told me “this chicken is yummy mommy!” Thank you!
I can’t wait
I hope I am in the right spot to review this. This is an amazing chicken dish. I love the simplicity of the directions, and I appreciate the photos to show step by step how to prepare this meal. Thank you for being so descriptive, it really makes it fun to see how to do this.
You’re in the right spot – glad you like the chicken!
I’m out of thyme and oregano. What else can be added?
Hi Shivani, You could use marjoram, rosemary, and/or Herbs de Provence.
The recipe title speaks for itself; it is truly “The Best Grilled Chicken”
Flavorful and moist, quick and easy to prepare.
This recipe has become a year round staple grilled on the ourdoor barbeque and the indoor grill pan!
Company have raved and asked for a 3rd helping.