Grilled Chicken Breast
This Grilled Chicken Breast is tender, juicy, and full of flavor thanks to a simple homemade marinade. Perfect for summer grilling, it's a healthy and versatile protein option that pairs well with everything from fresh salads to hearty grains. Whether you're meal prepping or making dinner, this recipe delivers perfectly cooked chicken every time.
Servings: 4
Calories: 226kcal
Ingredients
For the Chicken:
- 1¾ lbs boneless skinless chicken breasts (about 3 medium breasts)
- 1 batch basic chicken marinade see below
- Oil for grilling
- Optional toppings: chopped fresh herbs crumbled feta cheese, lemon juice
For the Basic Chicken Marinade:
- 3 tablespoons olive oil
- 2 –4 cloves garlic minced
- 1¼ teaspoons kosher salt
- ½ teaspoon ground black pepper
- 2 –3 tablespoons acid of choice lemon juice, lime juice, red wine vinegar, or balsamic vinegar
- Optional: a few teaspoons dried herbs e.g., Italian seasoning
Instructions
Pound Chicken Evenly:
- Place the chicken breasts on a cutting board and cover with plastic wrap. Use a meat mallet or rolling pin to pound them to an even ½-inch thickness.
Tenderize and Marinate:
- Poke holes all over the chicken with a fork. In a zip-top bag, combine all marinade ingredients and add the chicken. Seal the bag and massage to evenly coat. Place the bag in a bowl or dish to catch any leaks.
- Let marinate at room temperature for at least 30 minutes, or refrigerate for up to 12 hours (5–6 hours is ideal). Even 15 minutes helps if you're in a hurry.
Preheat Grill:
- Preheat your grill to high heat (around 475°F). If the chicken has been refrigerated, let it sit at room temperature for 10 minutes. Clean and oil the grill grates.
Grill Chicken:
- Remove the chicken from the marinade, letting excess drip off. Place the chicken on the grill smooth-side down. Cover and cook for 4–5 minutes. Flip the chicken once it naturally releases from the grates.
- Grill for an additional 4–8 minutes, or until the internal temperature reaches 155–160°F (it will continue rising to 165°F while resting). Avoid overcooking.
Rest and Serve:
- Transfer the chicken to a plate and let rest for at least 5 minutes before slicing. Top with fresh herbs, lemon juice, or crumbled feta if desired. Serve warm.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days.
To reheat, warm in a skillet over medium-low heat or microwave gently.
For longer storage, freeze in a freezer-safe container for up to 3 months. Thaw in the fridge before reheating.