Grilled Chicken Breast
Get perfectly juicy and flavorful grilled chicken every time with this simple method. Pounding the chicken even, marinating in a lemon-herb blend, and grilling hot and fast guarantees a tender, smoky result without any dryness.
Equipment
- Grill
- Meat Mallet
- Zip-lock bag
- Meat Thermometer
Ingredients
- 1¾ lbs boneless, skinless chicken breasts
- 6 tablespoons extra virgin olive oil
- 4 large garlic cloves, minced
- 1 teaspoon dried thyme
- ½ teaspoon dried oregano
- 1¼ teaspoon salt
- ½ teaspoon freshly ground black pepper
- 1½ teaspoons lemon zest from one lemon
Instructions
- Place one chicken breast at a time in a 1-gallon zip-lock bag and pound it to an even ½-inch thickness with a meat mallet. The chicken should look level from end to end, which helps it cook evenly instead of drying out at the thinner edges.
- Add the olive oil, garlic, thyme, oregano, salt, black pepper, and lemon zest to a 1-gallon zip-lock bag, then mix well and add the chicken to coat it completely. The marinade should look glossy and evenly speckled, and the chicken should be fully covered before you seal the bag and refrigerate it in a bowl for at least 4 hours or overnight.
- Heat the grill to high and oil the grates right before cooking. When the grill is ready, the chicken should sizzle as soon as it touches the grates, which is the sound of a properly heated surface.
- Set the chicken on the grill, cover, and cook for 2 to 3 minutes on the first side. Once it has good grill marks, it should release more easily from the grates instead of clinging.
- Flip and cook the second side for 2 to 3 minutes more, watching closely so it does not overcook. The chicken should look lightly charred in spots and feel firm with a slight spring when it is close to done.
- Move the chicken to a platter and let it rest before serving. The juices will settle back into the meat during the rest, so the slices stay moist instead of watery on the board.
Notes
Doneness Tip: For the juiciest chicken, use a meat thermometer and pull the breasts from the grill when the thickest part reaches 160°F. Carryover cooking during the rest will bring it to a safe 165°F.
To Prevent Sticking: Make sure your grill grates are fully preheated, clean, and lightly oiled just before you add the chicken. Hot, oiled grates are key to easy flipping.
Storage: Store leftover cooled chicken in an airtight container in the refrigerator. To keep it moist, store it with any juices from the platter.
Nutrition information is an estimate based on common ingredients and serving sizes. Values may vary depending on brands, portions, and substitutions.
Nutrition
Calories: 413kcalCarbohydrates: 2gProtein: 42gFat: 25gSaturated Fat: 4gCholesterol: 127mgSodium: 958mg
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