These Grilled Chicken Breasts grill up juicy and tender every time. A simple Dijon lemon marinade adds savory flavor and makes them perfect for salads, sandwiches, or dinner tonight.
Serve with pasta salad and grilled corn on the cob for an easy summer dinner.
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Holly’s Recipe Highlights: Grilled Chicken Breasts
Why Make It: The marinade uses pantry staples, adds lots of flavor, and helps keep grilled chicken breasts juicy.
Flavor: Savory, tangy, and lightly zesty with garlic, herbs, and smoky grilled char.
Technique: Pounding thicker pieces to an even thickness helps the chicken cook more evenly. Use a rolling pin or the flat side of a meat mallet. A quick marinade adds bold flavor and helps keep the chicken tender.
Serving Suggestions: Serve it on salads, in a wrap, on a grain bowl, or pair with grilled vegetables and grilled red potatoes.
Total Time: 25 Minutes (plus marinade time) Serves: 4 Cooking Method: Grilled
Ingredient Notes
- Chicken: Choose chicken breasts that are similar in size for even cooking. If they are very thick, pound them to an even thickness before marinating so they cook evenly and stay juicy.
- Oil: Helps the marinade coat the chicken well. Olive oil adds extra flavor, while vegetable oil offers a more neutral taste.
- Vinegar and Lemon Juice: They add tang and brightness to the marinade. Red wine vinegar gives a slightly bolder flavor than apple cider vinegar.
- Sugar: A little sugar balances the tangy ingredients and helps the chicken caramelize nicely on the grill. Swap for brown sugar or honey in a pinch.
- Seasonings: Italian seasoning, garlic powder, kosher salt, and black pepper give the marinade a simple, savory flavor that works with almost any side dish. Add a pinch of red pepper flakes for a little heat.
Variations
Chicken Thighs: This marinade also works well with boneless or bone-in chicken thighs. Adjust cook time as needed.
Pork Chops: Use the same marinade for pork chops for a quick grilled dinner.
Herb Swap: Use Greek seasoning, poultry seasoning, or lemon pepper in place of Italian seasoning for a different flavor.
Optional Heat: Add a pinch of red pepper flakes or cayenne for a little spice.
Optional Fresh Herbs: Add chopped parsley or basil after grilling for freshness. Skip them for a simpler pantry version.
How to Make Grilled Chicken Breasts
- Mix the marinade. Add the chicken and turn to coat well.
- Refrigerate. Preheat the grill (full recipe below).
- Remove the chicken from the marinade and let the excess drip off.
- Grill the chicken. Rest the chicken and then slice.
Juicy Chicken Secrets
- Pound the Chicken: Pound thick chicken breasts to an even thickness so they cook at the same rate.
- Marinate: Do not marinate longer than 4 hours since the acid can affect the texture. Let excess marinade drip off before grilling to reduce flare-ups.
- Preheat the Grill: Preheating the grill helps the chicken get good grill marks and release more easily.
- Use an Instant-Read Thermometer: Cook to 165°F for best results. Remove the chicken around 162°F, since the temperature will rise slightly as it rests.
- Slicing: Slice chicken against the grain for the most tender bite, especially for salads and wraps.
Save Every Slice
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Freeze cooked chicken breasts for up to 3 months.
- Reheat gently in the microwave at lower power, in a covered skillet with a splash of broth or water, or in the oven wrapped in foil.
Fresh Sides for Grilled Chicken
Did you enjoy this Grilled Chicken Breasts Recipe? Leave a comment and rating below.
Equipment
Ingredients
- ⅓ cup olive oil or vegetable oil
- ¼ cup apple cider vinegar or red wine vinegar
- 3 tablespoons Worcestershire sauce
- 2 tablespoons Dijon mustard
- 2 tablespoons fresh lemon juice
- 2 tablespoons Italian seasoning
- 2 teaspoons Kosher salt or to taste
- 1 tablespoon black pepper
- 1 tablespoon granulated sugar
- 1 teaspoon garlic powder
- 4 boneless skinless chicken breasts
Instructions
- Combine all marinade ingredients in a bowl or freezer bag. Add the chicken and toss well to coat.
- Cover or seal the chicken and marinate in the refrigerator for at least 30 minutes or up to 4 hours.
- 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 to 8 minutes. Flip over and cook for an additional 7 to 8 minutes, or until the chicken reaches 165°F.
- Transfer to a plate and let rest 3 to 5 minutes before slicing.
Video
Notes
- Chicken should be cooked to 165°F. I prefer to remove it from the heat at 162°F as the temperature will continue to rise as it rests.
- This marinade can also be used on pork chops or chicken thighs.
- Nutritional information includes 25% 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.
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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Hi, Holly! This recipe is delicious- thank you? Would marinating overnight be too much? Just wondering if I could make the night before to grill the following?
Hi Katie,
You can prep this the night before without any issues.
I thought this recipe called for way too much pepper. I will make them again but not with 1 tablespoon pepper!
This recipe can definitely be adjusted to your taste preference Kathy! Enjoy!
Amazing! The marinade was perfect (I let the chicken marinade for about 40 min) and followed her grilling directions exactly. Everyone was saying how tasty it was and I agree. I will definitely be making it again!
So happy to hear that Courtney! This is such an easy and tasty recipe!
Oh my gosh Holly, this recipe is amazing. I wouldn’t change a thing!!!
I am so glad you liked it Dave!
wonderful new recipes
Thanks Peggy!!
good. neela
Thank you Neela, enjoy!
Would be nice for those of us who don’t do a lot of grilling if you have a temperature, not just say “medium-high”. With recipes, get as specific as possible.
Thanks for your feedback Kelley!
Most gas grills are designated low…. medium….. high. So, right between medium and high… is “medium-high.” If you don’t have the knobs and are using charcoal, then you obviously can’t “set a temperature” – and probably should spend some time getting familiar with the whole concept before going on about “being specific.” You will have to get in som practice and experience, because there’s not much “being specific,” when it comes to cooking over fire. It’s an “eye” and a “feel,” for knowing your amount of charcoal/wood combined with your grill size and height of the grill over the heat. Are you smoking? Indirect grilling? If you need a “specific temperature,” then probably grilling without medium-high knobs isn’t for you. Or, get a thermometer (the kind you pierce meat with) and just Google the temperature for poultry if you aren’t sure. Usually it’ll have indicators, but Google will help you get more specific. FYI, this “recipe” is as specific as can be, given that grilling assumes one has a basic grasp of one’s particular grill (gas vs charcoal vs smoker), and whether you open or close grill. As long as you keep a temp of 400° inside a closed grill you have the heat required to get your chicken cooked. Beyond that, with ANY meat/poultry/fish, you need the temp to be sufficient to cook your food to commonly acceptable thoroughness. The author’s designation of “medium/high” is actually spot on for “most people” who are already familiar with the basics of grilling 101, and the +90% of grills which are marked “low-medium-high.” That’s as “specific” as it gets, and you should have such a grill…. if you are looking to “set the temperature.”
TL;DR: Get a grill with knobs marked low/medium/high. Set the knobs between medium and high. Follow the rest of the directions accordingly.
Thank you so much for the info on grill temps!
another question regarding marinating – if cooking in pan instead of a grill pan, do you have to oil the pan or is it enough from the marinade?
Thank you
Hi June, I usually add a little bit of oil to the pan to ensure it doesn’t stick. Enjoy!
Going to try the marinade – while chicken is marinating, does it have to be refrigerated?
I do refrigerate while marinating.
I made this marinade on this snowy day but substituted the grey poupon (because I didn’t have any) with 2 tablespoons ground mustard and the Italian seasoning with Italian dressing and the chicken turned out very good. It was moist and flavorful. I will definitely try this recipe again.
Sounds great Kathy! Happy that you enjoyed the chicken.
This grilled chicken marinade is the bomb! Perfectly balanced flavors and it’s so easy to prepare. Thank you!
Thank you Holly! You’re so welcome and I’m happy to hear that you enjoyed it!
Fixed these last night and even my picky children loved it! Thank you for sharing. We will definitely be making this a menu regular.
So glad you loved them Kellene!
This was the BEST grilled chicken i have ever ate in my life. Seriously. Thank you for sharing!!
You’re so welcome Amanda! I LOVE hearing that!
How many pounds of chicken breast would you recommend using for the amount of marinate in the recipe?
The recipe calls for 4 boneless skinless chicken breasts, which is about 2 – 2½ pounds.
Holly, grilled chicken last night, followed recipe to the tee, and result was amazing! Can’t wait to try others.
Dale
Thank you Dale! I’m so glad you found Spend With Pennies. Enjoy the recipes!
ABSOLUTELY GREAT!!! Followed her recipe to the “T” and these chicken breasts were the most flavorful and moist chicken I had ever eaten. Her marinade is fantastic. These will make your mouth water!! I cooked it inside on stove grill top as it was a rainy day and they were just like cooked on grill outside. Really, really the best you will ever eat. Please give it a try,- you won’t be disappointed
I’m so glad you loved this chicken as much as we do Mary Ellen! :)
Easy, tasty, and healthy? SOunds like the perfect meal for any mom.
Can you cook it in the oven? If so, what temp and for how long?
You can see the recipe for oven baked chicken breasts here Heidi! Enjoy!
Do you use a gas or charcoal grill?
I personally use a gas grill, but this would sure be delicious on a charcoal grill!
You can also use honey or brown sugar.