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Learn how to make the Perfect Grilled Chicken Breast with my foolproof method! I’ll share all my top tips and tricks to achieve the best flavor and prevent your chicken from becoming tough, dry, or bland.
This easy grilled chicken breast recipe is high in protein, dairy-free, gluten-free, and a staple in my summer meal prep routine.
Say Goodbye to Sad Chicken with the Perfect Grilled Chicken Breast
I make chicken at least a couple of times a week all year long with recipes like my hibachi chicken and vegetables, skillet cutlets, and skillet chicken shawarma. However, in the summer, my go-to cooking method is always the grill.
Unfortunately, drying chicken out when grilling can be easy to do, and no one likes tough poultry. So, I developed this foolproof method that results in moist, juicy, flavorful grilled chicken with ease. It’s perfect as a main course or to add to salads, sandwiches, and more. Try it out, and you’ll never need another grilled chicken recipe again!
Ingredients and Notes
*Scroll down to the recipe card for the full recipe and ingredient list!
- Chicken: Boneless, skinless chicken breasts are best. If they’re especially thick, butterfly and pound them to an even thickness so they cook quickly and evenly without drying out. Chicken thighs also work with this method and are generally more forgiving than boneless chicken breasts.
- Balsamic Vinegar: A good-quality balsamic vinegar adds subtle sweetness and tangy flavor while helping tenderize the chicken.
- Olive Oil: This forms the base of the marinade, helping the seasonings cling to the chicken while preventing the meat from drying out.
- Dijon Mustard: This adds a subtle tangy flavor and helps emulsify the marinade so it coats the chicken evenly. The mustard flavor is super mild once the chicken is cooked.
- Seasonings: I use salt, garlic powder, Italian seasoning, and black pepper to add a savory, slightly herbaceous flavor that pairs well with pretty much any meal. Feel free to adjust the seasonings to taste. Extra herbs and spices like paprika, oregano, onion powder, or parsley all make great additions.
Where I Buy My Chicken
- Wild-Caught Seafood
- 100% Grass-Fed, Grass-Finished Beef
- Free-Range Organic Chicken
- Humanely Raised Pork
Delivered to your door! The latest ButcherBox deal can be found right here.
How to Grill the Perfect Chicken Breast
This recipe is best when you give the chicken plenty of time to marinate. So, I recommend reading through the recipe card below and planning ahead of time. Here’s an overview of the process:
- Prepare the chicken: If the chicken breasts are thick, butterfly them by slicing them in half horizontally, stopping before cutting all the way through. Open the chicken breasts like a book, and use a meat mallet or rolling pin to pound them to an even thickness. This helps them cook quickly and evenly! If the chicken breasts are already thin, skip butterflying, and just pound them to an even thickness.
- Marinate the chicken: Whisk all the marinade ingredients in a large bowl or zip-top bag, add the chicken, and toss to combine and coat each piece. Cover and refrigerate. I recommend marinating for at least 2 hours, or longer if possible!
- Grill the chicken: Remove the chicken from the marinade, allowing any excess to drip off to prevent burning. Arrange the chicken in a single layer on oiled grill grates. Cook until the internal temperature reaches around 160°F, flipping once halfway through.
- Serve: Let the grilled chicken rest off the grill on a plate or cutting board for at least 5 minutes. This allows the natural juices to redistribute, keeping it tender and juicy. Enjoy warm!
No Grill? No Problem!
Follow the recipe instructions through the marinating step. Then cook the chicken in a grill pan over medium heat on the stovetop.
Kitchen Tools I Use
- Large Bowl
- Outdoor Gas or Charcoal Grill
- Instant-Read Thermometer
My Top Tips for Perfect Grilled Chicken
Keeping chicken breast juicy is mostly about avoiding overcooking and giving the meat a little help before it hits the heat. Here are the techniques that make the biggest difference:
- Pound to an even thickness. Chicken breasts are often thick on one end and thin on the other, which means the thin side dries out before the thick side finishes cooking. If they’re uneven, pound them to an even thickness of about ¾ inch.
- Use a marinade or brine. Even 30 minutes helps. Chicken marinades with oil, yogurt, buttermilk, or a little acid can add flavor and moisture. A simple brine (1 tablespoon salt per cup of water for 30-60 minutes) works especially well for grilled chicken.
- Don’t over-marinate acidic ingredients. Marinades with lots of vinegar, lemon juice, or other acids can actually make the texture mushy if left too long. For your balsamic-Dijon style marinade, 2-12 hours is ideal, though 24 hours is generally still fine.
- Cook to temperature, not time. The single best investment for juicy chicken is a meat thermometer. Pull chicken breasts off the heat at 160-162°F and let the carryover cooking bring them to the safe final temperature of 165°F.
- Let it rest. Rest the chicken for 5-10 minutes before slicing. Cutting immediately lets the juices run out onto the cutting board instead of staying in the meat.
- Don’t cook straight from the fridge. Let chicken sit at room temperature for about 15-20 minutes before cooking so it cooks more evenly.
- Slice against the grain. This doesn’t add moisture, but it makes the chicken feel much more tender and juicy when eating it.
Ways to Serve
This isn’t called the perfect grilled chicken for nothing! There’s truly not much that it doesn’t pair well with. I love to serve it as a main course topped with chimichurri sauce and paired with sides like my garlicky blistered green beans, classic macaroni salad, or air fryer baked potatoes.Â
It’s also great served over salads like my peach burrata salad, Caesar salad recipe, chopped Greek salad, or spring mix salad. You can even add it to quesadillas, sandwiches, or lettuce wraps. The options are endless!Â
How to Store and Freeze
Once cool, leftover chicken can be transferred to an airtight container and stored in the refrigerator for up to 4 days. Or freeze leftovers for up to 3 months!
To serve, thaw the frozen chicken in the fridge overnight. Then, enjoy it warm or reheat the chicken breasts in the microwave or in a skillet over medium heat on the stovetop.
More Delicious Chicken Recipes
Perfect Grilled Chicken Breasts Recipe
Ingredients
- 2 pounds boneless skinless chicken breasts
- 2 tablespoons good-quality balsamic vinegar
- 2 tablespoons olive oil
- 1 tablespoon Dijon mustard
- 1 teaspoon fine sea salt
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- 1/2 teaspoon cracked black pepper
Instructions
- Prepare the chicken: Place the chicken breasts on a cutting board. If the chicken breasts are very thick, carefully butterfly them by slicing horizontally through the center, stopping before cutting all the way through, and opening them like a book. Cover with parchment paper or plastic wrap and use a meat mallet or rolling pin to gently pound the chicken to an even thickness of about 1/2 to 3/4 inch. If the chicken breasts aren’t too thick to begin with, simply pound them until they are an even thickness. This helps the chicken cook evenly and stay juicy.
- Make the marinade: In a large bowl or zip-top bag, whisk together the balsamic vinegar, olive oil, Dijon mustard, sea salt, garlic powder, Italian seasoning, and black pepper.
- Marinate the chicken: Add the chicken and toss to coat well. Cover and refrigerate for at least 2 hours and up to 24 hours.
- Preheat the grill: Heat the grill to medium-high heat, about 400 to 450°F, and lightly oil the grates.
- Grill the chicken: Remove the chicken from the marinade, allowing any excess to drip off. Grill for 5 to 7 minutes per side, depending on thickness, flipping once halfway through cooking.
- Check the temperature: Using an instant-read meat thermometer, check the temperature in the thickest part of the chicken. Remove the chicken from the grill when it reaches 165°F. Don’t skip the meat thermometer — it’s the easiest and most reliable way to ensure perfectly cooked, juicy chicken every single time.
- Rest and serve: Transfer the chicken to a plate and let it rest for 5 minutes before slicing and serving.
Notes
- Pounding the chicken to an even thickness is one of the biggest secrets to juicy grilled chicken that cooks evenly.
- Marinate for the full 2 hours if possible for the best flavor.
- If your chicken breasts are especially large, cutting them in half after cooking can make serving easier.
- Leftovers keep well for up to 4 days in the refrigerator and are perfect for meal prep, salads, wraps, sandwiches, and grain bowls.
- Topping with my chimichurri after is always a great idea!
