Grilled Chicken Breast is a timeless classic—lean, protein-rich, and incredibly versatile. But let’s face it: chicken breast can easily turn dry and bland if not prepared properly. This recipe ensures juicy, tender, and flavorful chicken every time, thanks to a simple yet powerful marinade and a few key grilling techniques.
The secret lies in pounding the chicken to an even thickness, marinating it with a blend of olive oil, garlic, herbs, and lemon zest, and grilling it over high heat for just the right amount of time. Whether you’re serving it as a main dish, slicing it over salads, or tucking it into wraps or sandwiches, this grilled chicken breast will become your go-to recipe for summer barbecues or weeknight dinners.
Ingredients
For the Chicken:
- 1.75 pounds boneless, skinless chicken breasts (about 4 medium pieces)
For the Marinade:
- 6 tablespoons extra virgin olive oil
- 4 large garlic cloves, minced
- 1 teaspoon dried thyme
- ½ teaspoon dried oregano
- 1½ teaspoons lemon zest (from about 1 lemon)
- 1¼ teaspoons salt
- ½ teaspoon freshly ground black pepper
Instructions
1. Pound the Chicken
Place each chicken breast between two sheets of plastic wrap or inside a zip-top bag. Use a meat mallet or rolling pin to pound them to an even ½-inch thickness. This step is crucial—it ensures even cooking and prevents the thinner ends from drying out while the thicker parts finish cooking.
2. Prepare the Marinade
In a large zip-top bag or bowl, combine the olive oil, minced garlic, thyme, oregano, lemon zest, salt, and pepper. Mix well to create a fragrant, herbaceous marinade.
3. Marinate the Chicken
Add the pounded chicken breasts to the marinade. Seal the bag (or cover the bowl) and massage the marinade into the chicken to coat evenly. Place in the refrigerator and marinate for at least 4 hours, or overnight for maximum flavor.
4. Preheat the Grill
When ready to cook, preheat your grill to high heat (about 450–500°F or 230–260°C). Clean and oil the grates to prevent sticking and to achieve those beautiful grill marks.
5. Grill the Chicken
Remove the chicken from the marinade and let any excess drip off. Place the chicken breasts on the hot grill and cook, covered, for 2–3 minutes per side. Flip only once to get a nice sear. The internal temperature should reach 165°F (74°C) in the thickest part of the breast.
🔥 Pro Tip: Use an instant-read thermometer to avoid overcooking. Chicken breast is lean and can dry out quickly if left too long on the grill.
6. Rest and Serve
Transfer the grilled chicken to a plate and let it rest for 5 minutes. This allows the juices to redistribute, keeping the meat moist and flavorful.
Slice and serve as-is, or pair with your favorite sides like grilled vegetables, rice pilaf, or a crisp garden salad.
Serving Suggestions
- Salads: Slice and top over Caesar, Greek, or quinoa salads.
- Wraps: Tuck into flatbreads with hummus, lettuce, and tomatoes.
- Bowls: Serve over rice or couscous with roasted veggies and tzatziki.
- Sandwiches: Layer on toasted buns with cheese, lettuce, and aioli.
Why You’ll Love This Recipe
- Juicy and flavorful every time
- Simple ingredients, big results
- Perfect for meal prep—make extra and refrigerate for up to 4 days
- Customizable with your favorite herbs and spices
Would you like a spicy version with chili-lime marinade or a tropical twist with pineapple and coconut? I’d be happy to help you remix it!