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!
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 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:
- Pound Chicken: Pound chicken to 1/2″ thickness with a meat mallet for even cooking.
- Marinate: Prep the marinade (per the recipe below) & let the chicken marinate for 30 minutes or up to 4 hours.
- 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.
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.
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!
Easy Grilled Chicken Breasts
Equipment
Ingredients
- ⅓ 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
Notes
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Main Course
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Such a quick marinade that really penetrates the meat! Bonus that it’s also so easy that my husband can do it
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!!
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!
I have made this 2x now. Really good!
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.
I leave the door closed when grilling unless it’s a thin cut of meat. I hope this helps Christine. Enjoy!
can you adapt this for drumstick?
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!
Oops.. forgot to rate! It was perrrrfect!
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! ;)
could I use white wine vinegar for this?
Yes, that should work just fine.