The Best Grilled Chicken
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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 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
- Grilled Moroccan Chicken
- Grilled Chicken Fajitas
- Grilled Chicken & Quinoa Burrito Bowls with Spicy Green Sauce
- Grilled Tequila Lime Chicken
- Grilled BBQ Chicken
The Best Grilled Chicken
Say goodbye to dry, bland grilled chicken breasts. This recipe guarantees juicy, flavorful chicken every time.
Ingredients
- 1¾ lbs boneless, skinless chicken breasts
- 6 tablespoons extra virgin olive oil
- 4 large garlic cloves, minced
- 1 teaspoon dried thyme
- ½ teaspoon dried oregano
- 1¼ teaspoon salt
- ½ teaspoon freshly ground black pepper
- 1½ teaspoons lemon zest, from one 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-inch 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.
- Note: The nutritional information includes all of the ingredients for the marinade, so one serving is likely significantly lower in calories and fat than the numbers below
Pair with
Nutrition Information
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- Per serving (4 servings)
- Serving size: 1 chicken breast
- Calories: 413
- Fat: 25 g
- Saturated fat: 4 g
- Carbohydrates: 2 g
- Sugar: 0 g
- Fiber: 0 g
- Protein: 42 g
- Sodium: 958 mg
- Cholesterol: 127 mg
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 have all the ingredients except lemon zest. Can I use orange zest?
The chicken will have a slightly different flavor, but technically it will work. I’d love to hear how it turns out!
I was all sent to make this and discovered I only have boneless skinless thighs. Will the recipe still work or what changes / adjustments should I consider? Thanks!
It will work, Betsy – no need to pound them out though. Enjoy!
This is a wonderful recipe and my new “go to” for grilled chicken. Easy, very tender and delicious! I discovered your blog and cookbook and it has taken me out of my “cooking comfort zone” and really helped put happiness on our dinner table! I noticed most of your recipes call for extra virgin olive oil–is there a reason for using extra virgin vs regular olive oil? Also does the brand make a difference? Thanks!
So glad your family enjoys the recipes, Debbie! I usually call for extra-virgin since that’s what most people have on hand. But, in general, you should use regular olive oil for cooking and marinades, and extra-virgin for salads and drizzling. Hope that helps!
Can you do this with a George Foreman grill? I’m assuming so right?
Yes, I think it will work. Hope you enjoy!
Wondering if you used the Foreman grill and if so for how long?
That’s the only grill I have since I have a ridiculous fear of gas grills exploding. 🤪
Hi Beverly, a few readers have commented that they’ve used Foreman grills to cook this. I don’t have one so I don’t know how the timing will differ, so keep a close eye on it. Please LMK how it turns out if you try it!
I made this recipe last night for dinner salads and it was absolutely phenomenal. I will definitely be making this recipe on a regular basis. Thank you Jenn for another recipe that I cannot live without.
Is is 1& 3/4 chicken or 3/4 chicken ?
Hi Chantal, It’s 1 and 3/4 (so 1.75 lbs). Sorry for any confusion!
Question for you. I always have lemon juice and lemon pepper on hand, but rarely a fresh lemon for zest. I know from reading the blog that juice is a big no-no, so I wondered if I could do lemon pepper, and if so how much? Should I then cut other things out of the marinade?
Hi Mary, while using lemon pepper may work, I’m not sure if it will give you as much lemon flavor as the zest without it being too peppery. If you do want to use it, I would omit the black pepper. For the best results, I’d really stick with lemon zest. Hope that helps!
This chicken is awesome!! It is so moist and flavorful!! I love that I can prep it the day before, and then dinner is a snap the next night. Thanks for another delicious recipe, Jenn!!
Winning recipe! I read all the positive reviews and decided to make this for some dinner guests. It was absolutely delicious. I think Jenn is absolutely right in using the zest from the lemon instead of the juice as the texture of the chicken was much nicer. Thanks for another great recipe. You and the Barefoot Contessa are my go to recipes when I want to make something that I know will be delicious.
Delicious!! Another amazing and easy recipe Jenn-my absolute go to book/website for the best recipes! Thank you!
🙂 You’re welcome!
Hi Jenn, thanks for another awesome recipe! My question is, can these be frozen in the marinade? I’m hoping to make a bunch up, freeze them, and pull out and thaw for summer BBQ’g. Thanks in advance for answering. 😊
Sure, Corinne, that will work. 🙂
I’ve never had any luck with grilled chicken until I tried this recipe. It was moist, flavorful and delicious…not to mention very quick! Thanks for another great recipe.
This recipe is going to become a staple in our house. Chicken turns out perfectly every time, & amazing on caesar salad. We had friends over the first time I made it and they asked for the recipe and have started enjoying it regularly too. It’s great leftover in anything, but especially great on salads.
Usually, when I cook chicken breasts, I season them with olive oil, salt and pepper and throw them in the oven. Not exciting but it does the job. Not any more!!
This recipe for grilled chicken was so quick and easy and tasty! If I could put garlic on everything, I would! It really made this marinade a home run for me. The chicken was much more moist and flavourful than with my old, tired method.
If I had known that a marinade could be made so quickly and easily and add so much more flavour, I would have done this a LONG time ago! I know you can use bottled stuff from the store but I don’t care for it.
This will be my new go-to for chicken. Yay!
*There isn’t a recipe that I’ve tried from Jenn that I didn’t like!
Fantasitic! Absolutely delicious and so moist. This will now be my go-to grilled chicken recipe, thank you so much!!
Hi Jenn. Super excited to try this. I started marinating this morning and realized I won’t need it until tomorrow night. Ok to marinate it for 36 hours instead of 12 or will it be too seasoned? Thanks!
It should be fine – hope you enjoy!
We tried this recipe for the first time last week, and just like every other recipe I’ve tried from this site, it was AMAZING. Perfectly seasoned, juicy, and tasty. We’ll probably never grill chicken breast any other way!
Jenn can I grill the chicken on the stove top in a cast iron grill pan
Sure, Anthony — If you cook this on the stove, I’d sear the chicken over high heat (for a min or two per side until browned) then finish it in a 350-degree oven for 5 to 10 minutes. Enjoy!
Hi Jenn, is there a reason you say to put it in the oven to finish cooking? Why not finish in the grill pan on the stovetop? Linda
Hi Linda, I just suggest that because I don’t want the outside of the chicken to get too browned before the inside is cooked through. If you can get it fully cooked in the center without it browning too much on the outside, feel free to cook it entirely on the stove. Hope that clarifies!
Hi
Can you use chicken tenders instead of the breast?
Thanks.
Sure, Maureen – no need to pound them out. Enjoy!
Just discovered this website and am loving the recipes. Made this yesterday and it was good. What kind of salt do you use in your recipes? I used kosher and it wasn’t salty enough for me but still tasty. So easy to prepare. Thanks.
Glad you’re enjoying the recipes! When a recipe of mine says salt in the ingredient list, I’m referring to regular/table salt. If it calls for something else like kosher salt, I will specify that in the recipe. And while it doesn’t make a huge difference, different salts have different-sized grains and so you may end up using a bit more or a bit less if you use a different type of salt than the recipe calls for. Hope that clarifies!
Thanks Jenn for the clarification. Other sites says salt and they mean kosher and you can see how salty those ended up! I’m loving your site and will for sure remember you use table salt. 👍
Made this for chicken caeser salad. Came out amazing! My friend told me it was the best chicken caeser salad she had ever had. Definitely a keeper!
Loved this! Made this with only a 3 hour marinade and still turned out super flavourful. Whole family commented on how juicy it turned out. Thanks for all of your fantastic recipes!
I pounded chicken thighs instead of breasts and changed nothing else. Full of flavor. I marinated for 8 hours. Excellent!
Such an easy recipe and a definite keeper. We loved the lemon flavor and the chicken was moist and tender. Who knew the lemon juice I used before in my lemon marinade was the problem? I used 4 large chicken breasts pounded thin and only marinated the chicken for about 3 hours but was very pleased with the flavor. I also substituted fresh lemon thyme from my herb garden for the dried thyme and added a couple of sprigs of fresh rosemary to the marinade bag. Yum! With my pilaf, it was a killer entree!
I really wanted to take advantage of the nice weather in Seattle and decided to grill outside using your The Best Grilled Chicken recipe. It was incredible! The flavor was amazing and the chicken was so moist and juicy! This will definitely be a go-to recipe for me all summer long!
This is our favourite grilled chicken recipe. It’s super flavorful, juicy and never dry.
Thanks for all your recipes.
This is the best! Followed recipe exactly and chicken was flavorful and tender. I printed it and added it to my copy of your cookbook.
I’ve made this about a billion times and can confirm that this is a 5 star recipe!
Really good!! I only had 1/2 large lemon, so used that plus the juice, I didn’t have dry thyme, so used Italian spice blend + the oregano, and we only had about 30 min to marinate. They came out amazing! So flavorful and tender! Can’t even imagine how good they would be if marinated longer! Will definitely make this recipe again and again!
Made this evening for dinner but used my cast iron griddle pan really delicious and I will difinetly be using again on the barbecue .
Every dish I’ve made from your site has become a staple in our household!! Simply delicious – even when I think it might be too bland or ordinary, it is always just right. Thank you for elevating my game and making me seem like a great cook!!
My goodness, your recipes never fail! This is my new go-to recipe for chicken!
Would be nice if you listed the rest of the marinade items beyond the lemon zest. Could only guess at what was in the small bowls, and I am guessing the other item was garlic. Sorry if I am such a Putz.
Hi Neville, It sounds like you are just looking at the portion of the page that has the pictures with some instructions underneath. If you scroll down a bit to under the pictures, you’ll find the full recipe. Alternatively, at the very top of the page, under the recipe name, you’ll see an orange/red button that says Jump to Recipe – if you click on that, it will take you directly to the recipe. Hope that clarifies and that you enjoy the chicken if you make it!
Could I make this in a saute pan?
Sure — 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!
Thanks for asking this question Lois. This is what I was going to ask. Thank you Jenn.
I don’t think I’ll grill chicken breast any other way now. It turned out tender, juicy, and flavourful, and was easy to make. Next time I’ll make a double or triple batch to have the leftovers throughout the week.
This grilled chicken is simply the BEST! Easy and delicious. I use this grilled chicken to make Jenn’s Chicken Salad recipe. A huge favorite among family and friends!!
Hi Jenn!
Can you cook these individual breasts ahead of time, freeze, and then serve the individual breasts as is (not cut-up)? And if so, how would you reheat them so they are not dried out? And can you cook these chicken breasts indoors on a grill pan- if so for how long?
Many thanks!
Marny
Hi Marny, Yes, you can freeze these after cooking. I would reheat, covered with foil, in a 325°F-oven until hot. And yes, you can cook these indoors. You can use a grill pan assuming it’s oven-safe as you’ll also need to turn on your oven; sear the chicken over high heat (for a min or two per side until browned) then finish it in a 350-degree oven for 5-10 minutes. Enjoy!
Hello! I am sure this will be delicious as all your other recipes are and by looking at the reviews I know it will be a hit! My question is, I have a Trager wood fired grill & smoker. It doubles as a grill, however I don’t know how to do that just yet. Just curious as to if you would have any idea on temp and how long these can be smoked in a smoker? Thanks!
So glad you like the recipes, Kim! Unfortunately, I don’t know enough about smokers to weigh in — I’m sorry!
How long would I cook in a cast iron pan indoors?
Hi Cheryl, If you cook this on the stove in a cast iron pan, I’d sear the chicken over high heat (for a min or two per side until browned) then finish it in a 350-degree oven for 5 to 10 minutes. Enjoy!
This recipe is fantastic – simple, but incredibly flavorful. I also loved the tip about zesting the lemon rather than squeezing lemon juice into the marinade. Grilling times were perfect. Make extra breasts so you can have the dish cold the next day over salad.
I have tried this grilled chicken recipe and it is really easy to make and very delicious in taste.
This grilled chicken is the best. Usually use this in a salad with Greek dressing and feta.
SO good, thank you so much!!!
My family loves this chicken! My boys are rather particular with their tastes, and they both agree that this chicken is better than the chicken at our favorite, authentic Greek restaurant! It is so juicy and flavorful! Even leftovers are juicy!
Can you prep this and then freeze it? I had to buy chicken in bulk (it was the only way I could find it!) and now have to vacuum seal and freeze most of if. If I put the chicken with marinade in a vacuum sealed bag in the freezer, is there such a thing as “over-marinating?”
Thanks!
Hi Sarah, it should be fine. 🙂
Late to the game but I froze like 10 times this recipe prior to having my baby and it tasted delicious each time. It’s my favorite chicken recipe and very versatile. Thank you for this recipe! I have been cooking it for almost 4 years now
hi,
I’d like to make these chicken breasts indoors… can you please let me know how to best cook them on the stove or oven and for how many minutes to insure a tender but properly cooked chicken breasts?
Hi JooJoo, 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!
Great recipe so glad I tried it. My husband enjoyed it too even though that morning he was complaining about me making too many meat dishes. He prefers to only eat meat once a week. When I have time I will check out your meatless recipes. 🙂😋
Had this chicken tonight for dinner with grilled asparagus and rice! I love your chicken, saved the recipe, will use again! Thank you!!!!!
I would like to use fresh herbs. What do you recommended?
That’s fine — you’ll need about 1 Tbsp. of fresh thyme and 1-1/2 tsp. fresh oregano. Hope you enjoy!
Hi Jenn. I find myself living on your blog. You are my savior! Would this marinade also work for kabobs? Thx!
So glad you like the blog! ❤️ And, yes, this marinade would work for kebabs. Enjoy!
Thx for your quick response! One more question. Is it ok to use fresh thyme?
Sure, but you’ll need to use more; I’d recommend 1 Tbsp.
I made this last night, it was amazing. Instead of pounding the chicken I just cut a breast in half and marinated it in a glass bowl. We don’t have a grill so, I seared it for 3 minutes on each side in an oven safe pan and then popped it in the oven at 350 for 6 minutes.
Really amazing grilled chicken. I used this recipe for thighs and drums, they turned out amazing. Super juicy and tender. A+ recipe.
Such great flavor! I tried making a very similar recipe the other night that called for lemon juice instead, I marinated for 20 minutes and it was just so tough because of the acidity. I love how you use lemon zest instead. I made this recipe and marinated for 8 hours yesterday and it was just perfect. My fiancé raved about it. We also love your grilled fajita chicken with the lime zest!