The best grilled chicken breast recipe with an easy eight-ingredient marinade cooks up tender and flavorful every time. Grill a double batch and save some for salads, sandwiches, or pizza.
Keyword best grilled chicken breast, chicken grilled, how long to grill chicken, how to grill chicken breast
Prep Time 5 minutesminutes
Cook Time 12 minutesminutes
Servings 4servings
Calories 349kcal
Author Beth Pierce
Ingredients
⅓cupextra virgin olive oil
⅓cuplow-sodium soy sauce
2tablespoonsWorcestershire Sauce
2lemons juiced
2tablespoonsbrown sugar
2clovesgarlic minced
1teaspoondried thyme
1teaspoondried marjoram
½teaspoonfreshly ground black pepper
4boneless skinless chicken breastsabout 2.25 lbs.
Instructions
Whisk together the olive oil, soy sauce, Worcestershire sauce, lemon juice, brown sugar, minced garlic, dried thyme, dried marjoram, and freshly ground black pepper in a large bowl.
Add the boneless skinless chicken breasts and marinate for at least 30 minutes up to 2 hours. Marinate bone-in skin on or off chicken breasts, thighs, drumsticks, and wings for 1-12 hours.
Preheat the grill to medium heat or about 400 degrees. Grill for 5-7 minutes, depending on the size of the chicken breasts. Flip and grill another 5-7 minutes or until an internal temperature reaches 165 degrees.
Remove the Chicken from the grill and cover it loosely with an aluminum foil tent. Let the chicken rest for 10 minutes.
Notes
Try other dried herbs like basil, oregano, sage, rosemary, and cilantro.
Fresh lime juice works just as well as lemon juice, and it is particularly tasty if using the chicken in a Hispanic or Tex-Mex dish.
The marinade can be made up to 48 hours in advance, stored in an airtight container, and placed in the fridge.
Do not overcook the chicken. Chicken breasts are done when they reach an internal temperature of 165 degrees. Instant-read meat thermometers are relatively inexpensive and a godsend on the grill.
Cook bone-in chicken thighs and legs for about 12 minutes per side. They are done when they reach an internal temperature of 170-175 degrees.
Use tongs to flip the chicken on the grill, not a fork.
Tent the grilled chicken loosely with aluminum foil and let it rest. This helps redistribute the juices.
Store leftover chicken in an airtight container in the refrigerator for up to 3 days. Reheat at reduced power in the microwave or wrapped in foil in the oven at a low temp.