Grilled Chicken Breast
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Prep Time
10 mins
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Cook Time
10 mins
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Total Time
1 hr
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Servings
4 servings
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Calories
226 kcal
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Course
Main Course
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Cuisine
American
Grilled Chicken Breast
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The BEST grilled chicken breast and marinade recipe! An easy method for making tender, moist grilled chicken breasts every time. So Juicy!
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Ingredients
- 1 ¾ pounds boneless, skinless chicken breasts about 3 medium breasts
- 1 batch best Chicken Marinade* see notes
- chopped fresh herbs crumbled feta cheese, a squeeze of lemon juice, optional for serving
- oil for grilling
Instructions
- Place the chicken breasts on a cutting board (leave several inches between them and work in batches as needed). Cover with plastic wrap to keep things tidy, and with a meat mallet, rolling pin, or your fist, pound the chicken to an even thickness. It doesn't need to be ultra thin—just make sure the middle is fairly even with the ends (the chicken should be about 1/2-inch thick).
- With a fork, poke holes all over the chicken (this will allow the marinade to absorb).
- In a large ziptop bag, combine the marinade ingredients, then add the chicken.
- Seal the bag to evenly coat the chicken with the marinade. Place in a pan or bowl to catch any drips. Let the chicken marinate at room temperature for at least 30 minutes, or refrigerate it to marinate for up to 12 hours (5 to 6 hours is ideal). Even 15 minutes is better than nothing!
- When ready to grill, preheat the grill to high (475 degrees F). If your chicken has been in the refrigerator, remove it and allow it to come to room temperature for at least 10 minutes. Clean and oil the grates.
- Place the chicken on the grill presentation (smooth) side down, shaking off any excess marinade. Cover the grill and let cook for 4 to 5 minutes on the first side, then flip. The chicken should lift easily off the grill; if it sticks, allow it to cook another minute or two.
- Recover the grill and cook for an additional 4 to 8 minutes. Chicken is considered done at 165 degrees F. I like to remove chicken from the grill around the 155-160 degree F mark and allow it to finish cooking while resting. DO NOT OVERCOOK, or your chicken will be dry.
- Place the chicken on a plate and let rest for at least 5 minutes (resting is mandatory!). Add any desired toppings or sauces. Enjoy!
Notes
- *INGREDIENT NOTE: You can use any of your favorite chicken marinades for this recipe. See the blog post above for suggestions. At a minimum, marinate the chicken in a mixture of 3 tablespoons olive oil, 2 to 4 cloves garlic, 1 1/4 teaspoons kosher salt, 1/2 teaspoon ground black pepper, and 2 to 3 tablespoons of your acid of choice (lemon juice, lime juice, red wine or balsamic vinegar, etc.). You also can toss in a few teaspoons of your favorite dried herbs (I like Italian seasoning).
- TO STORE: Refrigerate chicken in an airtight storage container for up to 3 days.
- TO REHEAT: Gently rewarm leftovers in a skillet on the stovetop over medium-low heat or in the microwave.
- TO FREEZE: Freeze chicken in an airtight, freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Nutrition Information
Show Details
Serving
1(of 4); about 7 ounces
Calories
226kcal
(11%)
Protein
42g
(84%)
Fat
5g
(8%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
2g
Trans Fat
0.03g
Cholesterol
127mg
(42%)
Potassium
734mg
(21%)
Vitamin A
60IU
(1%)
Vitamin C
2mg
(2%)
Calcium
10mg
(1%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 226 kcal
% Daily Value*
| Serving | 1(of 4); about 7 ounces | |
| Calories | 226kcal | 11% |
| Protein | 42g | 84% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.03g | 2% |
| Cholesterol | 127mg | 42% |
| Potassium | 734mg | 16% |
| Vitamin A | 60IU | 1% |
| Vitamin C | 2mg | 2% |
| Calcium | 10mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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