How to Grill Boneless Chicken Breast
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Just because Grilled Chicken Breast is healthy doesn’t mean it can’t be juicy and delicious too. Follow my recipe for the most flavorful grilled chicken you have ever had.
The biggest thing to remember when grilling chicken breast is Thant we don’t want to overcook it. because it is such a lean protein it doesn’t have any fat to keep it moist like chicken thighs.
Adding moisture in the form of a marinade (recipe below) will not only add flavor but it will help keep the chicken breast juicy on the grill.
you can also brine the chicken in a slat water mixture which also adds flavor and helps the chicken breast retain moisture.
Ingredients for Grilling Boneless Chicken Breasts
Ingredients
- 24 oz Chicken Breast 4-6oz. boneless skinless chicken breasts
- 3 tbsp Butter Optional
Italian Chicken Marinade
- 2 tbsp Olive Oil
- 1 tbsp Red Wine Vinegar
- 2 tsp Dijon Mustard
- 1 tsp Smoked Paprika
- 1 tsp Italian Seasoning
- 1/2 tsp Granulated Garlic
- 1/2 tsp Granulated Onion
- 1/2 tsp Kosher Salt
- 1/2 tsp Black Pepper
Grilling Instructions
- Combine all of the marinade ingredients in a bowl and whisk until smooth. Trim any excess fat off the chicken breasts and add to the bowl. Massage the chicken in the marinade making sure it’s coated on all sides. Cover and refrigerate for at least 3-4 hours (overnight is best)
- Once you are ready to grill remove the chicken from the marinade and lightly season with your favorite rub or spice blend.
- Heat the grill to about 375 degrees F. Once the grill is preheated spray the grill gates with a light coat of oil before placing the chicken down on the side you intend to present when serving. Cook for about 5 minutes then give the chicken a quarter turn on the same side. cook for 3-4 more minutes then filp.
- Grill the chicken breast on the other side for another 6-8 minutes until the chicken has reached an internal temperature of 160 degrees F. Remove the chicken from the grill and place in a pan with a few pats of butter. Cover with foil and let rest for 10 minutes.
- Remove the foil and brush on any of the melted butter just before serving or slicing.
Tips for Grilling Chicken Breast
- When grilling chicken breast it’s important not to overcook the breast because it will dry out due to its low fat content so always use a meat thermometer.
- Once the breast is cooked wrap in foil and let it rest for 5-10 minutes so the juices stay in the meat.
- Make sure to use an instant read meat thermometer to monitor the internal temperature.
- Don’t slice the chicken breast until its had time to rest. this will keep the juices in the chicken and off the cutting board.
FAQ
Store the chicken breasts in a sealed bag or air tight container for up to 5 days in the fridge or 90 days in the freezer. To minimize freezer burn wrap each chicken breast individually or vacuum seal.
I like to wrap the chicken in foil with a few tbsp of chicken broth or bbq sauce then bake for about 15 minutes at 350 degrees F. You can also pan sauté already sliced chicken breast for 5 minutes over medium heat with a little broth in the pan.
Both are fantastic sources of protein. Chicken breast has less calories and fat per oz. than chicken thighs due to the higher fat content.
Depending on the thickness of the chicken breast and the temperature of the grill it should take somewhere between 10-15 minutes to fully cook a chicken breast.
More Amazing Recipes
Grilled Chicken Breasts
Ingredients
- 24 oz Chicken Breast 4-6oz. boneless skinless chicken breasts
- 3 tbsp Butter Optional
Italian Chicken Marinade
- 2 tbsp Olive Oil
- 1 tbsp Red Wine Vinegar
- 2 tsp Dijon Mustard
- 1 tsp Smoked Paprika
- 1 tsp Italian Seasoning
- 1/2 tsp Granulated Garlic
- 1/2 tsp Granulated Onion
- 1/2 tsp Kosher Salt
- 1/2 tsp Black Pepper
Instructions
- Combine all of the marinade ingredients in a bowl and whisk until smooth. Trim any excess fat off the chicken breasts and add to the bowl. Massage the chicken in the marinade making sure it's coated on all sides. Cover and refrigerate for at least 3-4 hours (overnight is best)
- Once you are ready to grill remove the chicken from the marinade and lightly season with your favorite rub or spice blend.
- Heat the grill to about 375 degrees F. Once the grill is preheated spray the grill gates with a light coat of oil before placing the chicken down on the side you intend to present when serving. Cook for about 5 minutes then give the chicken a quarter turn on the same side. cook for 3-4 more minutes then filp.
- Grill the chicken breast on the other side for another 6-8 minutes until the chicken has reached an internal temperature of 160 degrees F. Remove the chicken from the grill and place in a pan with a few pats of butter. Cover with foil and let rest for 10 minutes.
- Remove the foil and brush on any of the melted butter just before serving or slicing.
Thanks for sharing! I’ve recently been doing the indirect heat for chicken, pork of course, and beef. Works great! I found that if I coat the chicken with oil, olive or canola, before I put the seasoning on, it really does help to keep the meat moist. Why didn’t somebody figure this out decades ago? Well, they probably did. But they didn’t have the Internet to share these delicious tricks! Thanks for the tasty help!
This was absolutely fantastic and dead on – even the timing is 100% correct. I followed the method to a T and couldn’t be happier. I will never make boneless grilled chicken on the grill again without using this technique. Thank you!
I’ve grilled chicken for years and sometimes it comes out perfect, tonight we were invited to dinner than asked to do the barbecuing along with chicken our host purchased steak, I looked up how to cook steak and am looking forward to trying your steak 3’s method, it sounds great.
I’ll let you know how it worked for me.
Thank you for the clear breakdown.
The dry rub receipt will not open. Please reply with ingredients
that was a dead link but its fixed now, thanks for the heads up. it is posted now.
2 tbsp Kosher Salt
1 tbsp Black Pepper
1 tbsp Thyme
2 tbsp Smoked Paprika
1 tbsp Granulated Garlic
1 tbsp Granulated Onion
2 tbsp Brown Sugar