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 is meal on the table in no time at all!
How to Grill 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 for perfectly even (and quick) cooking.
- Marinate
Prep the marinade (per recipe below) and let chicken marinate about 30 minutes or so. This adds flavor and keeps it juicy. - Grill
Preheat grill to medium-high heat and cook chicken about 6 min per side. This seals the juices in keeping your chicken breasts nice and moist. The higher heat gives a nice sear adding the char from the barbecue that we all love so much!
Boneless chicken breasts are very lean and can dry out easily if overcooked so be sure not to overcook. To make tender grilled chicken breasts, marinate them for about 30 minutes (I like to prep my sides while I wait).
How to Make a Marinade for Grilled Chicken Breasts
A marinade is the perfect way to add flavor to grilled chicken (and it can help tenderize). I try to allow for 30 minutes or more if possible! There are a few essential ingredients in a marinade.
- Oil: Most often the base of marinades.
- Acid: This helps tenderize the meat by breaking down tougher proteins (vinegar/lemon juice)
- Sugar: Helps with flavor and the caramelization process. (honey/brown sugar).
- Seasonings: This is the flavor profile, you can use anything from Italian seasoning to curry powder to season your marinade. This may or may not include salt.
- Time: Give yourself time to allow your meat to marinade. The purpose of the marinade is not only to add flavor but to help tenderize your meat.
How Long to Marinate Chicken
Allow chicken to marinate 30 min to 4hrs. This allows enough time for the marinade to work its magic and add flavor while tenderizing the meat.
Longer than 4 hours can change the texture of the chicken making it mushy.
I love making grilled chicken breasts in large batches to put on top of salads, in weekly meal prep, into quick pasta dishes, or even into chicken noodle soup! It goes so well with just about anything.
How Long To Grill Chicken Breast
This answer can fluctuate depending on how hot your grill gets and the thickness of your chicken breasts.
In this grilled chicken breast recipe, I don’t pound my chicken out unless it is extremely thick in some parts and thin in other parts. Once your chicken breasts are marinated, place them on the grill. Cook them for 7-8 minutes on each side, not lifting during the cooking process (you don’t want to lose your pretty grill marks!)
Flip your chicken and cook for an additional 7-8 minutes, or until a meat thermometer inserted into the largest part of the chicken breast reads 165°F.
It is important to allow your chicken to rest about 3-5 minutes before cutting to keep it juicy (just enough time to fill your plates and get to the table). Serve with your favorite sides, and preferably on a patio with a big pitcher of Easy White Sangria!
More Grilled Favorites
- Grilled Zucchini – The perfect summer recipe
- Grilled Herb Marinated Veggie Skewers – Any veggie works!
- Lemon Parmesan Grilled Asparagus – Great with steaks too!
- Grilled Potato Packets – Favorite recipe!
- Homemade Garlic Bread – Perfect with every summer meal!
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.
- Marinade for a 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
Cuisine American© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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Amazing Salads to Pair with Grilled Chicken
Or served with a side of zucchini salad and corn on the cob on a hot summer evening! This easy, healthy recipe produces tender and plump marinated chicken breasts that are grilled to golden perfection.
- Greek Salad
- BLT Pasta Salad – a big hit!
- Dill Pickle Pasta Salad – a family favorite!
- Southwest Salad with Lime Vinaigrette
- Zucchini Salad (spiralized)
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This is literally the first recipe review I have ever left, but it was just that good that I knew I had to. I would consider myself more of a great recipe follower as opposed to a true foodie, and this recipe, followed to a T, was PERFECT! What a crazy good piece of chicken, and it was only marinated for about 30min. The only change I made was to use (skinless boneless) chicken thighs and reduce the grill time slightly. Thank you for giving me a recipe I can feel confident about making for my true foodie, wonderful cook of a husband!
Thank you so much for coming back and leaving a review JC, I really do appreciate it! So glad you loved the recipe!
Hi, just wondering, would this be just as good cooked on a stove? I don’t have access to a grill.
Thanks!
I think it would still turn out delicious. Enjoy!
Made this as kabobs – I had 8 breasts and there was plenty to marinade. Italian seasoning isn’t my favortie but these turned out very good.
Hi, Love this recipe, it is the only one I use. I make the marinade let my chicken breast marinate for the afternoon and then package each breast and freeze, take one or more out when I want a salad or sandwich. Use grill or toaster oven. Thanks this recipe.
Such a good idea, Norma! So glad you are enjoying this recipe.
I am just now learning how to cook. So I keep looking up recipes that are easy for me to follow and this is one of my favorites so far. I made the chicken as said and made a spaghetti pasta with the olive oil and the Italian seasoning. It was so beautifully perfect and I will definitely make that again.
That sounds delicious, Nicky! We hope you are having fun learning to cook. Even better when your final dish comes out that delicious!
Really nice recipe! I recommend using a few cloves of crushed garlic instead of the garlic powder; a teaspoon of finely grated lemon rind (as well as the lemon juice); a bit of thyme and half the recommended amount of salt and Worcestershire
Both my husband and I enjoyed this. I’m not much of a griller but he’s been sick so I’ve been having to do inside and outside cooking. A bit of a challenge for me. Consequently I over cooked it so it was dry but that was my fault. I did pound the chicken because it was uneven. I’ll definitely try it again and try to do it right. I might even measure this time. Thank you I’m always wanting to find a quick recipe that is tasty.
Don’t like Garlic powder, meant to replace it with garlic and forgot. Still came out very well.
This is THE best chicken marinade I have ever found. Unbelievable!!
Your grilled chicken recipe was a hit at my BBQ yesterday
Good flavor except way too salty. I made the mistake of putting a whole tablespoon in per the recipe. I’d give it a second try and modify the salt to 1/2 -1 teaspoon (vs tablespoon)
My wife and I absolutely agree. There’s already salt in the Worcestershire, and the 1 T was too much. Behind the salt taste, the flavor was good, so I’ll make it again, but will use 1/2 t salt instead. It’s easy to pull together.
Terrible recipe. Flavor wasn’t good. Chicken was dry and tasteless. I’m not a fan of boneless skinless chicken breast and this recipe just reinforced that. Would not recommend this recipe.
I’m surprised to hear that Jean, this recipe has a 5 star rating from over 200 votes and is very popular with readers. Boneless chicken breasts are very lean and can dry out easily if overcooked so be sure not to overcook. Did you use a thermometer to make sure that the chicken was 165F?
Winner winner, chicken dinner
This recipe is delicious. We have made it a couple times now. It has a wonderfully balanced flavor that allows you to do anything with it. I cut up the leftovers and threw them in a Caesar Salad. This one is a keeper!
Yum! Quick, easy and oh-so-tasty. This is terrific when you don’t have 4+ hours to marinade chicken. In only 30 minutes it’s packed with flavor and moist. Even the grilling suggestions (timing) were spot on to reach 165 degrees.
I followed this recipe exactly and my husband and I LOVED it! The chicken was really moist and flavorful. We are adding this to our weekly summer rotation. Thank you for sharing!
You’re so very welcome Donna!
I read a lot of reviews before making recipes as I did with this one. Someone had posted that they don’t go out of their way to post reviews but they made extra effort to make sure to tell people how amazing this one is, I AM SO GLAD YOU DID!!! This is by far the best recipe I have found for grilled chicken breast. I left out the Italian seasoning and lemon juice because I didn’t have any. This chicken reminded me of the grilled flavor from Carabbas-chicken Marsala. AMAZING. THANK YOU!!!!
You’re welcome Amber! You made my day!
This was one of the easiest and most delicious marinades I’ve ever made! SO GOOD! I doubled the marinade, used chicken tenderloins instead of breasts, used red wine vinegar and real garlic instead of garlic powder. Highly recommend this recipe – it was a crowd pleaser!!! Thank you!
You’re very welcome Anna! So glad to hear!
This chicken was juicy and tender really good!!!!
Dude this is actually really f***ing good. Easy and fast. So rich in flavor. Yum.
I pulled boneless skinless breasts out and forgot about them. Then at like 4:00 pm I was like, what am I going to do? Family of 6 here and we all enjoy grilled chicken, but it must have flavor! I googled a recipe for the best marinated chicken and voila, here we are! I found this marinade to be a perfect balance of sweet, savory, herby and salty. I was so worried about the 1T of kosher salt, but I trusted and went with it, I’m thrilled! Very good, marinated quickly and so crazy tasty!
You made my day Amanda!!