Grilled Chicken Breast is a quick meal with tender, juicy chicken in a flavorful marinade.

It’s extra quick to make and perfect to enjoy on its own, add to pasta, or even put on top of a salad!

A quick and flavorful marinade and an even quicker grill time means this meal is on the table in no time at all!

cooked and plated Easy Grilled Chicken Breast

How to Make Marinade for Grilled Chicken Breasts

Before grilling chicken breast, let it marinate for a little bit. A Marinade adds flavor and it can help tenderizes grilled chicken.

  • Oil:  Oil is the base of this marinades, it helps distribute flavors and prevents sticking.
  • Acid: This breaks down tough proteins, tenderizing the meat. (vinegar/lemon juice).
  • Sugar: Adds flavor and promotes caramelization. (honey/brown sugar).
  • Seasonings: Seasonings define the flavor profile. I use a little Italian seasoning but add in your favorite herbs and spices.

How Long to Marinate Chicken

Allow the chicken to marinate for at least 30 minutes. The purpose of the marinade is not only to add flavor but to help tenderize the meat too so it needs a little time to work its magic.

Chicken can be marinated for up to 4hrs. If you marinate longer than 4 hours, the texture of the chicken can change, making it mushy.

Marinated Grilled Chicken with corn and zucchini noodles

How to Make Grilled Chicken Breast

Oven-Baked Chicken Breasts are always on our table in the winter but come warm weather our table is filled with recipes from the grill or BBQ! It’s easy to make:

  1. Pound Chicken: Pound chicken to 1/2″ thickness with a meat mallet for even cooking.
  2. Marinate: Prep the marinade (per the recipe below) & let the chicken marinate for 30 minutes or up to 4 hours.
  3. Grill: Preheat grill to medium-high heat & cook chicken for 6-8 min per side.

Use Medium-High Heat

A higher heat seals in juices and gives a nice sear while keeping the chicken breasts nice and moist.

Marinated Grilled Chicken on a plate with zoodles and corn

How Long to Grill Chicken Breasts

How long to grill chicken breasts can vary slightly depending on the heat of the grill and the thickness of the chicken breasts.

After the chicken is marinated, it’s time to hit the grill. Place the breasts on the grill and cook for about 7-8 minutes on one side. No peeking or lifting, so you retain those lovely grill marks!

Flip the chicken and let it cook for another 7-8 minutes or until it reaches 165°F in the thickest part of the breast on a meat thermometer.

Boneless chicken breasts are very lean and can dry out easily so be sure not to overcook (only cook to an internal temperature of 165°F). The chicken will rise a few degrees as it rests so I usually take it off the grill a few degrees early.

Easy Grilled Chicken Breast

It is important to allow the chicken to rest for about 3-5 minutes before cutting to keep it juicy (just enough time to fill your plate and get to the table). Serve with your favorite sides, and preferably on a patio with a big pitcher of Easy White Sangria!

Our Go-To Grilled Veggies

Did your family love these Grilled Chicken Breasts? Be sure to leave a rating and a comment below! 

grilled chicken breasts on a plate
4.97 from 360 votes↑ Click stars to rate now!
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Easy Grilled Chicken Breasts

Tender marinated chicken breasts grilled to juicy perfection!
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 servings

Ingredients  

  • cup oil olive oil or vegetable oil
  • ¼ cup cider vinegar (or red wine vinegar)
  • 3 tablespoons Worcestershire sauce
  • 2 tablespoons dijon mustard
  • 2 tablespoons lemon juice
  • 2 tablespoons Italian seasoning
  • 1 tablespoon Kosher salt or to taste
  • 1 tablespoon pepper
  • 1 tablespoon sugar
  • 1 teaspoon garlic powder
  • 4 boneless skinless chicken breasts

Instructions 

  • Combine all marinade ingredients in a bowl or freezer bag. Add chicken and toss well to combine.
  •  Marinate for 30 minutes (or up to 4 hours) before cooking chicken.
  • 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 7-8 minutes. Flip over and cook an additional 7-8 minutes or until no pink remains and chicken reaches 165°F.
  • Rest 3-5 minutes before slicing.

Video

YouTube video

Notes

This marinade can also be used on pork or chicken thighs.
Nutritional information includes 1/2 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. 
 
4.97 from 360 votes

Nutrition Information

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
Cuisine American
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Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!
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Comments

  1. We followed the recipe using apple cider vinegar and we usually cut our chicken into cutlets for more even cooking. Absolutely loved this! Will definitely make it again!!5 stars

  2. Just made it. Doubled recipe, but didn’t add salt or much sugar.Family LOVED it. took a lot longer to grill, guess these chicken breasts were larger even with pounding.Will definitely make again. Delish! Served with boiled Yukon Golds with olive oil, salt and dill and fresh asparagus….summer treat!5 stars

  3. I haven’t made the chicken yet. I have a question about grilling. I have a gas grill. Do you close the cover or leave it open?
    Looking forward to trying some of your recipes. They look Delish.

    1. I leave the door closed when grilling unless it’s a thin cut of meat. I hope this helps Christine. Enjoy!

    1. That will work just fine Andrea, but the cooking time will need to be adjusted. Cook until the chicken reaches 165°F. If you try it I would love to hear how it turns out!

  4. Some custom modifications: I added 3 parts red wine vinegar to 1 part white balsamic vinegar, plus a teaspoon of curry powder, brown sugar instead of white, and some oregano.. all other ingredients were the same.. and the resulting taste.. fantastic! ;)