The Best Grilled Chicken Breasts Recipe

perfectly grilled marinated chicken breasts on cutting board

Prep Time:

10 mins

Cook Time:

20 mins

Marinate Time:

4 hrs

Rest Time:

10 mins

Total Time:

4 hrs 40 mins

Servings:

Jump to Nutrition Facts

Few dishes are as crowd-pleasing as classic grilled chicken breasts. Every home cook needs a perfect recipe—that’s where we come in. Learn how to grill chicken breasts at home with this tried-and-true, test kitchen-approved recipe.

How to Grill Chicken Breasts

You'll find a detailed ingredient list and step-by-step instructions in the recipe below, but let's go over the basics:

Best Grilled Chicken Breast Marinade

The perfect marinade consists of five elements, according recipe developer and senior producer Nicole McLaughlin: something salty, something sweet, an acid, a fat, and aromatics. Here’s what you’ll need for this perfect chicken marinade:

Olive oil: Our perfect marinade starts with olive oil, which is essential for locking in moisture.
Dijon: Dijon mustard adds complex, sharp, pleasantly tangy flavor.
Honey: Honey lends subtle sweetness.
Soy sauce: Soy sauce adds umami-rich saltiness.
Lemon juice: Lemon juice brightens things up a bit.
Garlic: Of course, fresh garlic is necessary for the most flavorful marinade.
Ground spices: Onion powder and ground ginger take the flavor up a notch.

How to Cook Chicken Breasts On the Grill

Here's a very brief overview of what you can expect when you grill chicken at home:

Trim the chicken and pound to an even thickness.
Make the marinade, then marinate the chicken at least four hours or up to overnight.
Grill the chicken.

Recipe Tip

Pair these grilled chicken breasts with Italian salsa verde, made with fresh parsley and basil, to add a pop of color and flavor to your meal.

How Long to Grill Chicken Breasts

You’ll know the chicken is perfectly cooked when it releases easily and has dark brown grill marks. This should take about 3 minutes per side, but we can’t underestimate the importance of a meat thermometer. Inserted into the thickest part of the breast, the thermometer should read at least 165 degrees F.

Test Kitchen Tips

Here are some expert chicken grilling tips from Nicole:

New to grilling? Nicole recommends skipping the chicken breasts and opting for thighs instead—they have a higher fat content and are much more forgiving. You can use this recipe with any cut of chicken you like.
Trim the chicken breasts before you get started to create a uniform shape so it cooks evenly. You may have to pound the chicken breasts to get the thickness perfectly even. Nicole suggests saving any excess pieces for stir-fries or homemade stock.
“I don’t even dirty up a bowl when it comes to marinating, I throw it all [into a zip-top bag],” says Nicole.
Nicole likes to prepare her grill by oiling up a (clean!) old towel, then using tongs to rub the oil evenly over the grates.

What to Serve With Grilled Chicken Breasts

Looking for serving inspiration? We’ve got you covered. Check out our collection of best sides to serve with grilled chicken. Here are a few of the top-rated ideas you’ll find:

Editorial contributions by Corey Williams

Ingredients

6 (6 ounce) skinless, boneless chicken breasts
1/4 cup olive oil
3 tablespoons Dijon mustard
3 tablespoons honey
2 tablespoons soy sauce
2 tablespoons lemon juice
3 cloves garlic, finely minced
1 1/2 teaspoons onion powder
1/2 teaspoon ground ginger
oil or cooking spray
2 teaspoons kosher salt

Directions

Trim any excess fat from chicken. Place a piece of plastic or parchment on top of each chicken breast on a solid, level surface, and pound the thick end of chicken to flatten to an even thickness.
Place chicken in a large resealable plastic bag. Add olive oil, Dijon, honey, soy sauce, lemon juice, garlic, onion powder, and ginger to the bag. Press any excess air out of the bag and seal the bag tightly. Massage chicken around in the bag until marinade is fully incorporated and chicken is well coated. Refrigerate for at least 4 hours or overnight, turning the bag occasionally.
Preheat an outdoor grill for high heat, about 400 degrees F (200 degrees C). Brush the grill grates with oil or coat with cooking spray.
Place chicken, top side down, on the grill. Sprinkle evenly with salt. Cook, undisturbed, until chicken easily releases from the grill and has dark brown grill marks, about 3 minutes. Reduce heat to 350 degrees F (175 degrees C) or medium heat, then flip and cook an additional 5 to 7 minutes or until chicken has reached an internal temperature of 165 degrees F (73 degrees C). Remove from heat and let stand 5 to 10 minutes before serving.

Nutrition Facts (per serving)

406	Calories
15g	Fat
11g	Carbs
54g	Protein

Nutrition Facts
Servings Per Recipe 6
Calories 406
% Daily Value *
Total Fat 15g	20%
Saturated Fat 3g	15%
Cholesterol 145mg	48%
Sodium 1042mg	45%
Total Carbohydrate 11g	4%
Dietary Fiber 1g	2%
Total Sugars 9g
Protein 54g	107%
Vitamin C 1mg	2%
Calcium 39mg	3%
Iron 2mg	12%
Potassium 495mg	11%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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