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Why You’ll Love My Recipe

Chicken breasts are an easy, affordable source of protein, and they’re perfect for quick weeknight dinners. The trick is knowing how to cook them so they stay juicy and tender instead of drying out! With a few simple ingredients and a hot grill, you can turn an everyday chicken breast into a delicious meal.

This recipe is the perfect starting point for my juicy Grilled Chicken Burgers! And if you’re looking for another way to prepare chicken for dinner, try my creamy, cozy Mushroom Tarragon Chicken.

Grilled chicken breast garnished with herbs, served with a fresh salad of lettuce, tomatoes, and red onions, and a lemon wedge on the side, on a white plate.

Karlynn’s Recipe Notes

Skill Level: This recipe is easy to make and mainly requires keeping an eye on the temperature and cooking time. It’s a great option for beginner grillers!
Total Time: The chicken takes about 30 minutes to prepare and cook, plus 2–3 hours of marinating time in the fridge for the best flavor.
Variations: Feel free to customize the chicken marinade with your favorite herbs and spices! Add cayenne pepper or chili flakes for a little heat, or use a store-bought chicken marinade if you’re short on time. Serve your grilled chicken with some Grilled Veggies, The BEST Buttery Garlic Mashed Potatoes, and my Dill Pickle Chickpea Orzo Salad for the perfect meal!
Tools For This Recipe: You will need a large zip-top plastic bag for marinating, a cutting board, a meat mallet or rolling pin for evening out the chicken breasts, a grill, a basting brush, tongs, and a meat thermometer to check for doneness.

A fork holds a juicy slice of grilled chicken breast above a plate with more chicken slices, fresh spinach, and cherry tomatoes. Sliced oranges and seasonings are visible in the background.

What You’ll Need for Ingredients

Chicken Breasts: This recipe calls for 4 boneless, skinless chicken breasts, so it’s a great option for a family dinner. Feel free to increase the amount if you’re cooking for a larger group!

Chicken Marinade: You’ll use my homemade Chicken Marinade to give the chicken plenty of savory, herby flavor. Karlynn’s Tip: The marinade already packs in plenty of flavor and umami, but feel free to adjust the seasonings to suit your taste or add a little extra spice for more heat.

Raw chicken breasts on parchment with parsley, black pepper, garlic cloves, dried herbs, brown sugar, soy sauce, olive oil, lemon juice, lemon zest, and balsamic vinegar in small bowls on a white marble surface.

Parsley: A sprinkle of freshly chopped parsley adds a pop of color to your finished chicken. Add it just before serving for the best presentation!

How To Make Grilled Chicken Breast

This is a quick overview of the recipe. The full list of ingredients & complete step-by-step instructions are in the recipe card below.

A glass bowl with marinade ingredients, a whisk, raw chicken breasts, lemon halves, garlic, parsley, and a white kitchen towel on a marble surface.

A glass bowl of marinade with a whisk, raw chicken breasts, halved lemons, parsley, garlic cloves, and a white towel with a red stripe on a white marble surface.

Prepare the chicken marinade according to the recipe instructions.
Place one chicken breast inside a large plastic zip-top bag.
Using the flat side of a meat mallet or a rolling pin, pound the chicken until it’s about ½ inch thick. Repeat with the remaining chicken breasts.
Place the chicken breasts in the bag and pour in the marinade, making sure it’s completely coated.
Place in the fridge and marinate for 2–3 hours, turning occasionally to make sure all areas of the chicken are marinated.
Preheat the grill. Once it’s hot, brush and lightly oil the grates.
Remove the chicken from the marinade and place it on the hot grill. Brush with some of the remaining marinade.
If flames flare up, move the chicken to a cooler part of the grill.
Grill the chicken, flipping occasionally, until the meat reaches 165°F on an instant-read meat thermometer, following USDA food safety guidelines.
Remove the chicken from the grill and let it rest for 5 minutes before serving. Garnish with freshly chopped parsley.

Four grilled chicken breasts with visible grill marks are arranged on a white rectangular plate, garnished with parsley and lemon wedges, atop a red-striped white cloth.

Karlynn’s Tips and Tricks for the Perfect Grilled Chicken Breast

Pound Your Chicken Without Making a Mess: Pounding chicken breasts to an even thickness helps them cook more evenly and gives you a better chance of getting nicely browned grill marks without drying out the meat. Unfortunately, it can also send raw chicken juices flying everywhere! To keep the mess under control, place each chicken breast inside a large zip-top plastic bag before pounding it. You can also use a large, heavy skillet instead of a meat mallet to help contain splashes. If you prefer to skip the pounding altogether, try butterflying the chicken instead. Carefully slice horizontally through each breast, stopping just before cutting all the way through, then open it like a book to create a thinner, more even piece of meat.
Flip the Chicken Frequently for More Even Cooking: Grilling chicken breasts can be tricky when you’re trying to get those gorgeous grill marks without overcooking the outside. Since this recipe calls for pounding the chicken to an even thickness, it should cook relatively quickly. If you’re having trouble getting the inside cooked through before the outside gets burnt, try flipping the chicken more often. This helps it cook evenly and reduces the risk of burning one side while the center catches up.
Lower the Heat: If your chicken is getting too dark on the outside while the center is still undercooked, your grill might be too hot! Move the chicken to a cooler part of the grill and reduce the heat if possible, allowing the inside to finish cooking without burning the exterior. Use an instant-read thermometer to check that the thickest part reaches 165°F before serving. Don’t rely on the color of the outside to tell you when the chicken is done!

A white plate with sliced grilled chicken breast, garnished with herbs, served alongside a fresh salad of leafy greens, cherry tomatoes, cucumber slices, and red onion.

Storage Instructions

Refrigerator: Let the leftover grilled chicken cool, then transfer it to an airtight container and store for 3–4 days in the fridge. Reheat in a skillet over medium-low heat or in the microwave until warmed through.

Freezer: Once cooled, wrap the chicken breasts individually in plastic wrap or foil, then place them in a freezer-safe bag or airtight container. Freeze for up to 3 months following USDA food safety guidelines. Thaw overnight in the fridge before reheating, and enjoy!

More Delicious Chicken Breast Recipes

Who said chicken breasts had to be boring? If you’re looking for more ways to make chicken the star of your next meal, check out my Chicken Breast Recipes:

My Chicken Cordon Bleu is a classic, savory dish that has everyone wanting seconds!
This Pan Fried Chicken Breast is an easy way to get juicy, browned chicken for salads, pasta, and sandwiches.
Rich, cozy, and packed with veggies, The Best Chicken à la King is perfect for serving with biscuits or puff pastry!

That’s all folks! There’s something so satisfying about getting chicken just right on the grill, and once you’ve got the hang of it, you’ll have one more reliable recipe to add to your weekly dinner rotation.

If you try this recipe, don’t forget to leave a comment below and let me know how it turned out! I always love hearing about your kitchen adventures.

Happy Cooking!

Karlynn