This post may contain paid links. If you make a purchase through links on our site, we may earn a commission.
Learn How to Grill Chicken Breast Perfectly following my easy step-by-step recipe! I will show you make grilled chicken breast that is tender, juicy and so moist!
My secret spice rub and marinade make it the juiciest grilled chicken breast recipe! Grilled chicken makes a delicious meal on its own or as an addition to salad, flatbread pizza, sandwiches, and more.
Jump to:
Grilling Chicken Breast
Chicken is a frequent meal in my household, especially on busy weekdays! You just can't go wrong with an easy, tasty chicken dinner. One of the easiest ways to cook chicken is on the grill for the extra flavor grilling adds.
Grilling chicken can be a bit tricky if you haven't done it before... or if you have, you already know! Chicken is quick to dry out if you don't cook it correctly, but don't worry. I'll show you how to cook chicken on the grill perfectly every time, so you never have to deal with dry chicken again!
This is my family's new favorite chicken! The spices on the marinade are so delicious!
Mandy on Pinterest
Grilled Chicken Cutlets Ingredients
- Boneless skinless chicken breasts pounded thin
- Dill pickle juice, strained
- Whole milk
- Powdered sugar
- Fine sea salt
- Black pepper
- Onion powder
- Garlic powder
- Paprika
- Lemon zest
- Olive oil (if using a grill pan)
For the grilled chicken marinade, I use a combination of dill pickle juice and whole milk. This not only keeps the chicken moist on the grill but imparts the most amazing flavor, especially in combination with the spice rub!
My spice rub uses powdered sugar, which adds an extra dusting of sweetness to the chicken that complements the zesty, tangy flavors of the other seasonings so well.
See my guide on Seasoning with Salt for tips on what types of salt to use and when!
Try serving my grilled chicken with Easy Chimichurri Sauce!
How to Tenderize Chicken Breasts
To tenderize the chicken breasts, begin by pounding them using a meat mallet. If you do not have a meat mallet, use a rolling pin or another heavy object to pound the chicken out. Then, add the chicken to the marinade and let it marinate for at least 2 hours, up to 24 hours.
How to Pound Chicken
- Add one chicken breast to a zip-lock bag. Keep the bag open so the air can escape.
- Tenderize the chicken by pounding it thinly with the flat end of a meat mallet. Repeat with both chicken breasts.
The zip-lock bag will prevent the chicken from making a mess. Trust me, it is a lifesaver.
How to Marinate Chicken
- Combine whole milk and strained dill pickle juice in a measuring cup.
- Pour the marinade into the chicken breast bag and seal it.
- Massage the marinade into the chicken breast, then refrigerate it for at least 2 hours, up to 24 hours.
Grill Chicken Breast Recipe
- Preheat your grill to medium-high.
- Allow your marinated chicken breasts to come to room temperature by letting them rest for 30 minutes before grilling them.
- In the meantime, mix together powdered sugar, fine sea salt, black pepper, onion powder, garlic powder, paprika, and lemon zest in a bowl.
- Use a paper towel to pat down both sides of the chicken breasts so they are dry.
- Once dry all over, sprinkle the spice rub onto the chicken and rub it into the meat on both sides of each breast.
- Add the chicken breast to the hot grill. Cook for 1 minute, then reduce the heat to medium-low and cook for 4 minutes.
- Flip the chicken using tongs and cook an additional 4 minutes on the other side. The chicken should reach an internal temperature of 165°F as read by a meat thermometer. Always use a meat thermometer to make sure the chicken is cooked properly.
- Allow cooked chicken to rest for 10 minutes on a plate covered with foil.
- When ready to serve, slice with a sharp knife, and enjoy! Try serving with Carolina Barbecue Sauce!
Also try...
Grilled Chicken Breast FAQs
Grill chicken first over medium-high heat, then reduce to medium-low on the grill or stove, flipping halfway through the cooking time.
For a regular-sized chicken breast, I typically recommend grilling it for approximately 8 to 10 minutes.
Grill chicken until it reaches an internal temperature of 165°F as read by a meat thermometer. Although this is a recipe for grilled chicken breasts, you can see grilling times for other cuts (such as chicken thighs) by following my Chicken Temperature Chart.
For best results, you should thaw frozen chicken breasts before cooking them, especially for this recipe for marinated grilled chicken breasts. Leave them in the refrigerator overnight to thaw, or defrost them the same day by using the cold water bath method. Place the chicken breasts in an airtight sealed plastic bag in a bowl of cold water. Change the cold water every 30 minutes so it's fresh (this is crucial as you do not want the water warming up at all). A chicken breast takes about 1 hour to thaw this way.
Once you remove the chicken from the grill, it will continue to cook for a few minutes after. Pull your chicken from the grill just a bit below 165°F, and let it rest undisturbed for at least 10 minutes before slicing into it. This will ensure the meat is nice and juicy while still pasteurizing the meat. It also helps to have marinated the chicken beforehand. The marinade ensures your chicken will not dry out.
Chicken Breast Temperature
Chicken should always read between 165°F and 175°F on a meat thermometer. Always use a meat thermometer to ensure the chicken is done cooking in the oven.
I always refer to this chicken temperature chart to ensure the perfect degree of doneness.
Chicken Recipes
Grilled Chicken Breast
Equipment
- 1 grill pan or grill
Ingredients
- 2 large chicken breasts - boneless, skinless, and pounded
Grilled Chicken Marinade
- ½ cup dill pickle juice - strained
- ½ cup whole milk
Grilled Chicken Seasoning
- 2 Tablespoons powdered sugar
- ½ teaspoon fine sea salt
- ½ teaspoon black pepper
- ¼ teaspoon onion powder
- ¼ teaspoon garlic powder
- ¼ teaspoon paprika
- 1 Tablespoon lemon zest
- 3 Tablespoons olive oil - for grilling the chicken breasts
Instructions
- Add chicken breast to a zip-lock bag. Keep the bag open so the air can escape. Tenderize the chicken by pounding it thin with the flat end of a meat mallet.2 large chicken breasts
- Combine whole milk and strained dill pickle juice in a measuring cup or bowl. Pour the marinade into the chicken breast bag and seal it. Massage the marinade into the chicken breast, then refrigerate it for at least 2 hours, up to 24 hours.½ cup dill pickle juice,½ cup whole milk
- After marinating, allow your chicken breasts to come to room temperature by letting them rest for 30 minutes before grilling them. In the meantime, mix together powdered sugar, fine sea salt, black pepper, onion powder, garlic powder, paprika, and lemon zest in a bowl. Refrigerate the spice mix until it’s time to use it.2 Tablespoons powdered sugar,½ teaspoon fine sea salt,½ teaspoon black pepper,¼ teaspoon onion powder,¼ teaspoon garlic powder,¼ teaspoon paprika,1 Tablespoon lemon zest
- Use a paper towel to pat down both sides of the chicken breasts so they are dry.
- Once dry all over, sprinkle the spice rub onto the chicken and rub it into the meat on both sides of each breast.
- Heat grill to medium high and add chicken breasts. Cook 1 minute, then reduce the heat to medium-low and cook for 4 minutes.3 Tablespoons olive oil
- Flip the chicken using tongs and cook an additional 4 minutes on the other side. The chicken should reach an internal temperature of 165°F as read by a meat thermometer. Always use a thermometer to check the chicken is cooked properly
- Allow cooked chicken to rest for 10 minutes on a plate covered with foil. When ready to serve, slice with a sharp knife against the grain of the chicken, and enjoy!
Notes
- Grill chicken until it reaches an internal temperature of 165°F as read by a meat thermometer.
- Follow my chicken temperature chart to cook more than just chicken breasts on the grill, including thighs!
Comments
No Comments