Juicy Grilled Chicken is a simple main dish that works for any night you want something wholesome and delicious. With a few easy tricks, this recipe shows you how to make tender, flavorful grilled chicken, every single time.
The smell of marinated chicken sizzling on the grill is one of those definitive summer scents, instantly recognizable when it floats through the air. Beyond the nostalgic aspect for me (this was my favorite dish that my Dad used to make for our family), it is also incredibly versatile. It works as a canvas for countless flavor variations and is a reliable source of lean protein.
But do we really need another recipe for grilled chicken? Maybe not, but I think it's worth sharing my favorite grilled chicken method, with a few simple tricks, because it has been on repeat in my house for a while now, and every time I make it, I'm always impressed with how good it is! Grilling chicken may not be revolutionary, but there are a few key steps that help it turn out well every time. The first is to marinate the chicken for a short period beforehand. I have included my favorite quick marinade, but there is plenty of room for adjustment. The second is to make sure the grill is well-heated before cooking, and the last is to avoid overcooking the chicken.
How to Make It
This is a quick visual overview of the steps needed to make this recipe. If you are looking for the full recipe, keep scrolling!
Step 1: Marinate the chicken for 15-30 minutes.
Step 2: Prepare the grill, then place the chicken smooth side down. Cover and cook until well-defined grill marks form, about 5 to 7 minutes.
Step 3: Flip the chicken and cook an additional 3-5 minutes, until the chicken reaches an internal temperature of 160ºF.
Step 4: Remove the chicken from the grill and let it rest for 5 minutes, while the internal temperature rises up to 165ºF with carry-over cooking.
My Best Advice for Making Really Good Grilled Chicken
- Marinating the chicken briefly with both oil and vinegar allows the flavor and salt to penetrate, helping it stay tender and juicy after cooking. However, marinating for longer than 2 hours can have the opposite effect, so stick to the time suggestions.
- Make sure your grill is well preheated, with very clean grill grates. And don't touch the chicken more than once. Grill on one side, then when it's well charred, flip it once more to finish. Touching the food on the grill frequently interfers with proper cooking and can make the temperature go way down.
- The most important thing you need to know when cooking chicken breasts: don't overcook them. Overcooked chicken is tough, dry, and just not good. Chicken should be done actively cooking at around 160ºF, then it should be rested for about five minutes, which is when the chicken will inactively cook, or "carry-over cook", bringing the internal temperature up to 165ºF.
- The best way to tell if your chicken is done is with an instant-read thermometer. If you don't have one already, it's worth the minor investment. Keep in mind that the actual cooking time will depend on the size of the chicken. Chicken breasts can vary in size, ranging from 9 to 16 ounces. If possible, use chicken breasts that are of a similar size for consistent cooking.
Serving and Storing
After the chicken has finished cooking and rested for five minutes, it is ready to serve! It can be sliced and served immediately, or used for meal prep later in the week.
Let it cool completely and then store in an air-tight container in the refrigerator for up to 5 days. Cooked chicken can also be frozen for up to 3 months. Be careful when reheating the chicken so that it doesn't get overcooked.
More Chicken Recipes
If you make this Grilled Chicken recipe, be sure to leave a comment with a star ⭐️⭐️⭐️⭐️⭐️ review on your experience! Have a question? Leave a comment below and I’ll get back to you as quickly as I can!
PrintFull Recipe
My Favorite Grilled Chicken
- Prep Time: 00:30
- Cook Time: 00:15
- Total Time: 45 minutes
- Yield: Serves 4
- Category: Dinner
- Method: Grill
Description
Juicy Grilled Chicken is a simple main dish that works for any night you want something wholesome and delicious. With a few easy tricks, this recipe shows you how to make tender, flavorful grilled chicken, every single time.
Ingredients
- 4 boneless chicken breasts (skin on or skinless)
- 2 tablespoons avocado oil
- 2 tablespoons red wine vinegar
- 2 teaspoons coarse kosher salt
- 1 tablespoons pizza seasoning or italian seasoning (see note)
Instructions
- In a large bowl, combine the chicken, oil, vinegar, salt and seasoning. Toss until the chicken is evenly coated. Cover the bowl and let it marinate for a minimum of 15 minutes and a maximum of 30 minutes.
- Prepare a grill for high-heat cooking (around 400ºF) with very clean grill grates.
- Place the chicken with the smooth breast side down on the grill. Cook, covered until the chicken has well-defined grill marks, about 5-7 minutes. Flip the chicken and cook an additional 3-5 minutes, until the chicken reaches an internal temperature of 160ºF.
- Remove the chicken from the grill and let it rest for 5 minutes, while the internal temperature rises up to 165ºF with carry-over cooking.
- Serve immediately with your favorite side dish, or cool down and store for a meal prep option throughout the week.
Notes
Pizza seasoning is my holy grail for most recipes I cook. It's basically Italian Seasoning, with some additional flavors like marjoram and dried peppers. The one I'm obsessed with is from Frontier Co-op. King Arthur Flour has a good version too--however, if you don't have it, swap it for Italian seasoning. Or, substitute in another spice blend that you like.
Because chicken breast is a lean meat, it doesn’t need a long marinating time. In fact, marinating for too long can have a negative effect on the texture. For this recipe, 30 minutes is ideal, though it can be done up to 2 hours ahead. If marinating for longer than 30 minutes, refrigerate the chicken for the first 90 minutes, then let it finish marinating at room temperature for the last 30 minutes.
Make sure the grill grates are very clean to prevent sticking. This recipe does not call for greasing the grates since the chicken already has oil on it, but any stuck-on residue from previous use can cause food to stick. I clean my cast iron grates with water once they are very hot. The steam helps loosen debris so they get extremely clean.
If the chicken does stick when you try to turn it, give it another minute or two to cook before trying again.
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