• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Grilling 24x7
  • Grilling 24x7
  • About
  • Recipes
    • By Food Type
      • Beef
        • Pellet Grill
        • Charcoal Grill
      • Poultry
        • Chicken
        • Turkey
      • Pork
        • Pork Ribs
        • Pellet Grill
        • Charcoal Grill
      • Seafood
        • Crab
        • Shrimp
        • Lobster
        • Fish
      • Veggies
        • Appetizers
        • Side Dishes
        • Soups and Casseroles
        • Main Dishes
      • Lamb
      • Keto Diet
    • By Course
      • Appetizers
        • Beef
        • Poultry
        • Pork
        • Seafood
      • Soups and Casseroles
      • Salads
      • Side Dishes
      • Main Dishes
        • Beef
        • Poultry
        • Pork
        • Seafood
        • Pizza
      • Dessert
      • Sauces/rubs
    • By Method
      • Cast Iron Recipes
        • Appetizers
          • Beef
          • Poultry
          • Pork
          • Seafood
        • Side Dishes
        • Soups and Casseroles
        • Main Dishes
          • Beef
          • Poultry
          • Pork
          • Seafood
      • Tailgate Recipes
        • Grilled Appetizers
          • Beef
          • Poultry
          • Pork
          • Seafood
          • Veggies
        • Side Dishes
        • Soups And Casseroles
        • Main Dishes
          • Beef
          • Poultry
          • Pork
          • Seafood
          • Veggie
  • Reviews
  • Tips
    • Facebook
    • Instagram
    • Pinterest
Grilling 24x7 » Recipes » Poultry Recipes » Chicken Recipes » How to Grill Boneless Chicken Breast

How to Grill Boneless Chicken Breast

by Frank Campanella 6 Comments

 

Jump to Recipe

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.

how to make grilled chicken breast recipe

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.

how to make grilled chicken breasts

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
  • ½ tsp Granulated Garlic
  • ½ tsp Granulated Onion
  • ½ tsp Kosher Salt
  • ½ tsp Black Pepper

juicy grilled chicken breast

Grilling Instructions

  1. 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)
  2. Once you are ready to grill remove the chicken from the marinade and lightly season with your favorite rub or spice blend.
  3. 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.
  4. 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.
  5. Remove the foil and brush on any of the melted butter just before serving or slicing.
how to make grilled chicken breasts

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.
juicy grilled chicken breast

FAQ

Storing Grilled Boneless Chicken Breast

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.

How to Reheat Chicken Breast?

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.

Is Chicken Breast Healthier than Chicken Thighs?

Both are fantastic sources of protein. Chicken breast has less calories and fat per oz. than chicken thighs due to the higher fat content.

How Long to Grill Chicken Breast?

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

  • Juicy Grilled Chicken on a Charcoal Grill
  • Stuffed Chicken Breasts On The Grill
  • Smoked Turkey Breast Brine
  • The Reverse Sear Method for a Top Round - Roast Beef
  • Grilling a Turkey Breast | How to grill a turkey breast with a butter injection

juicy grilled chicken breast
Print Pin

Grilled Chicken Breasts

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.
Course Main Course
Cuisine BBQ
Keyword Chicken breast, Grilled Chicken
Prep Time 10 minutes minutes
Cook Time 20 minutes minutes
Servings 4
Calories 339kcal

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
  • ½ tsp Granulated Garlic
  • ½ tsp Granulated Onion
  • ½ tsp Kosher Salt
  • ½ 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.

Notes

Use an instant read meat thermometer to make sure you don't overcook the chicken breast. You can also use a probe thermometer that stays in the chicken the entire time to monitor the chicken as well.
Make sure not to skip the resting process. Its important to keeping the chicken juicy.
If you are trying to cut calories you can skip the butter and marinade and instead use a low calorie Italian dressing. some of these dressings have lemon and preservatives that can discolor the chicken if left in the marinade too long so I don't recommend overnight for store bought dressings.

Nutrition

Calories: 339kcal | Carbohydrates: 1g | Protein: 37g | Fat: 20g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.4g | Cholesterol: 131mg | Sodium: 584mg | Potassium: 665mg | Fiber: 1g | Sugar: 0.1g | Vitamin A: 571IU | Vitamin C: 2mg | Calcium: 25mg | Iron: 1mg

Sharing is caring!

  • Facebook
  • Twitter
  • Email

Reader Interactions

Comments

  1. Tom Furman

    September 02, 2015 at 7:12 pm

    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!

    Reply
  2. chaybee

    April 10, 2016 at 6:49 pm

    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!

    Reply
  3. Rich The cook

    June 01, 2018 at 11:16 am

    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.

    Reply
  4. Do de

    June 02, 2021 at 12:41 pm

    The dry rub receipt will not open. Please reply with ingredients

    Reply
    • Culinary Lion

      June 02, 2021 at 2:25 pm

      that was a dead link but its fixed now, thanks for the heads up. it is posted now.

      Reply
      • Culinary Lion

        June 02, 2021 at 2:27 pm

        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

        Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

Frank Campanella

If you love grilling, smoking and searing then you have come to the right place. Grilling 24x7 is your home for everything BBQ, Grilling and more. 

You'll find unique grilling recipes as well as a collection of bbq sides and sauces to make your next backyard cookout or tailgate a success.

Read More →

The Complete Guide to Grilling Steak - by Frank Campanella - Available wherever books are sold

Most Popular Recipes

  • Smoked Eye round on a sesame seed roll with bbq sauce
    Smoked Eye of Round Roast
  • cast Iron skillet cuban casserole
    Cuban Casserole Using Leftover Pulled Pork
  • Baby back ribs gas grill recipe
    Smoked Pork Ribs For Beginners
  • Smoked Bacon Wrapped Onion Ring Recipe w/ Spicy Sriracha Mayo Dipping Sauce- Grilling24x7.com
    Smoked Bacon Wrapped Onion Rings with Spicy Sriracha Onion Rings

Sign Up For The Best BBQ Recipes



Footer

↑ back to top

About

  • Privacy Policy

Newsletter

  • Sign Up! for emails and updates

Contact

  • Contact

As an Amazon Associate I earn from qualifying purchases.

Copyright © 2021 Grilling 24x7