Grilled Chicken Breast
This Grilled Chicken Breast recipe delivers juicy, flavorful chicken with minimal effort thanks to a simple homemade marinade. Perfect for summer grilling or meal prepping, it pairs well with salads, grains, or vegetables for a healthy and satisfying meal. The marinade enhances tenderness, and the grill locks in smoky, savory flavor for a go-to protein you’ll want to make on repeat.
Servings: 4
Calories: 226kcal
Ingredients
For the Chicken:
- 1¾ lbs boneless skinless chicken breasts (about 3 medium breasts)
- 1 batch of basic chicken marinade see below
- Oil for grilling
- Optional toppings: chopped fresh herbs crumbled feta cheese, lemon juice
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 of 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 the marinade ingredients and add the chicken. Seal the bag and massage it to coat the chicken evenly. Place the bag in a bowl or pan to catch any drips.
- Let the chicken marinate at room temperature for at least 30 minutes, or refrigerate for up to 12 hours (5–6 hours is ideal). Even a quick 15-minute soak will help.
Preheat Grill
- Preheat the grill to high heat (about 475°F). If the chicken was refrigerated, let it sit at room temperature for at least 10 minutes. Clean and oil the grill grates.
Grill Chicken
- Remove the chicken from the marinade and shake off any excess. Place on the grill smooth-side down. Cover and cook for 4–5 minutes. Flip when the chicken easily releases from the grates.
- Cook for an additional 4–8 minutes, or until the internal temperature reaches 155–160°F (it will rise to 165°F while resting). Avoid overcooking.
Rest and Serve
- Transfer the grilled chicken to a plate and let it rest for at least 5 minutes. Top with herbs, a squeeze of lemon, or crumbled feta if desired. Serve warm.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days.
Reheat gently in a skillet or microwave.
Freeze for up to 3 months in a freezer-safe container; thaw overnight in the refrigerator before reheating.