The Best Grilled Chicken Breast

Marinated in a blend of balsamic vinegar, lemon juice, garlic, and fresh herbs, this grilled chicken breast recipe delivers unbeatable flavor and tenderness. It’s a simple yet elevated main dish that’s perfect for weeknight dinners, meal prep, or outdoor grilling season.

SAVE THIS!SAVE THIS!

Why You’ll Love This Recipe

If you’re looking for a healthy, quick-cooking protein that doesn’t sacrifice flavor, this is the best grilled chicken breast recipe to try. Here’s why:

• Bursting with Mediterranean-inspired flavor
• Ready in under 30 minutes of active cooking time
• Tender and juicy, thanks to a quick but effective marinade
• Ideal for salads, wraps, or served with your favorite sides
• Made with pantry staples and fresh herbs
• Naturally gluten-free, dairy-free, and Whole30 compliant

Tools You’ll Need

To make the most of this recipe, make sure you have the following tools on hand:

• Meat mallet or rolling pin (for pounding chicken)
• Mixing bowl or resealable plastic bag (for marinating)
• Grill or grill pan
• Silicone brush or paper towel with tongs (to oil the grill)
• Instant-read meat thermometer

Why Each Tool Matters

• Meat mallet: Ensures even thickness for uniform cooking
• Mixing bowl or bag: Helps chicken absorb marinade thoroughly
• Grill or grill pan: Delivers the signature char and smoky flavor
• Thermometer: Prevents overcooking and keeps the chicken juicy

Ingredients

Here’s what you’ll need to make the best grilled chicken breast:

Marinade Ingredients:

• 1/4 cup balsamic vinegar
• Juice of 1 large lemon (about 1/4 cup)
• 1/2 cup extra virgin olive oil
• 4 garlic cloves, minced
• 1 tablespoon fresh rosemary, finely chopped
• 2 tablespoons fresh basil, finely chopped
• 2 teaspoons sea salt
• 1/2 teaspoon ground black pepper

Chicken:

• 4 boneless, skinless chicken breast halves
• Oil for greasing grill or grill pan

Preparation Tips

• Pound chicken evenly: This helps each piece cook at the same rate and prevents dry spots.
• Use fresh herbs: Fresh rosemary and basil provide a more vibrant flavor than dried.
• Marinate for 30 minutes minimum: Up to 4 hours is ideal, but even a quick soak improves taste.
• Bring chicken to room temp: Before grilling, let the chicken sit out for 15–20 minutes after marinating.

Step-by-Step Instructions

1. Pound the Chicken

Place chicken breasts between two sheets of parchment or plastic wrap. Pound to an even 1/2-inch thickness using a meat mallet or rolling pin.

2. Make the Marinade

In a bowl or resealable bag, whisk together the balsamic vinegar, lemon juice, olive oil, garlic, rosemary, basil, salt, and pepper.

3. Marinate the Chicken

Add the chicken to the marinade, ensuring it’s fully coated. Seal and refrigerate for 30 minutes to 4 hours. If marinating longer than 2 hours, avoid going over 4 hours to prevent the chicken from getting mushy due to acid breakdown.

4. Preheat the Grill

Heat grill to medium-high (375–450°F). If using a grill pan, place over medium-high heat. Lightly oil the grates using a silicone brush or tongs with an oiled paper towel.

5. Grill the Chicken

Remove chicken from the marinade and discard remaining liquid. Grill each side for 3–4 minutes, adjusting for thickness. Use an instant-read thermometer to check for an internal temperature of 155–160°F.

6. Rest Before Serving

Transfer chicken to a plate and let it rest for 5–10 minutes. During this time, the temperature will rise to a safe 165°F, locking in the juices.

7. Serve

Slice and serve warm. This grilled chicken breast pairs well with salads, grains, or vegetables and is perfect for meal prep.

Delicious Ways to Serve It:

• On its own: Sliced and plated as a protein-packed main dish.
• Over a salad: Serve over mixed greens with cucumbers, cherry tomatoes, red onions, and feta for a fresh Mediterranean bowl.
• In wraps: Wrap it in warm flatbread or a tortilla with hummus, lettuce, and roasted red peppers.
• In a grain bowl: Pair it with quinoa, roasted veggies, and a drizzle of tahini or vinaigrette.
• As a sandwich: Add to a whole-grain bun with arugula, tomato, and lemon-garlic aioli.
• Chopped in pasta: Combine with a cold pasta salad or mix into warm penne with olive oil and herbs.

Common Mistakes to Avoid

Even simple recipes like grilled chicken breast can go wrong without the right approach. Avoiding these common pitfalls ensures perfect results every time.

1. Skipping the pounding step

Uneven chicken breasts cook at different rates. This often results in dry, overcooked edges and undercooked centers. Pounding the chicken to an even thickness ensures uniform doneness.

2. Over-marinating the chicken

Acidic marinades (like this one with lemon and balsamic) begin to break down the protein. Marinating for more than 4 hours can make the texture mushy. Stick to 30 minutes to 4 hours.

3. Grilling over too high heat

Excessive heat causes the outside to char before the inside cooks through. Medium-high heat offers the best balance of sear and tenderness.

4. Not using a meat thermometer

Guesswork leads to dry or unsafe chicken. Always check for an internal temperature of 165°F (or pull at 160°F and let it rest).

5. Skipping the resting period

Letting the chicken rest after grilling locks in the juices. Cutting it immediately can result in dry, less flavorful meat.

How to Perfect the Recipe Every Time

Even if you’re new to grilling, a few simple habits can elevate your results and make this grilled chicken breast a go-to favorite.

Use a reliable meat thermometer

Overcooked chicken is dry. Undercooked chicken is unsafe. A thermometer gives precise control and consistency.

Keep the marinade balanced

Avoid overpowering the chicken with too much acid. This recipe uses a perfect ratio of oil, acid, and aromatics for flavor without toughness.

Rest before slicing

Resting allows the juices to redistribute through the meat, ensuring a moist bite every time.

Grill marks vs doneness

Beautiful grill marks are great, but don’t rely on appearance alone. Temperature should always be the final guide.

Adjust to thickness

If your chicken breasts are particularly thick, consider slicing them in half before marinating. This reduces cook time and improves texture.

Side Dishes That Pair Perfectly

Looking for the perfect accompaniments? These eight side dishes complement the bright, herby flavors of this grilled chicken breast.

1. Grilled Vegetables

Zucchini, bell peppers, and eggplant pair beautifully with this chicken. Simply toss in olive oil, salt, and pepper, and grill alongside the chicken.

2. Mediterranean Quinoa Salad

Loaded with cucumbers, olives, tomatoes, and a lemony dressing, this salad enhances the Mediterranean theme.

3. Roasted Sweet Potatoes

Their natural sweetness contrasts well with the tangy marinade and adds depth to the plate.

4. Garlic Mashed Cauliflower

A lighter, low-carb alternative to mashed potatoes that keeps the meal wholesome and filling.

5. Tzatziki and Pita

The creamy coolness of tzatziki brings a refreshing contrast, and warm pita is perfect for scooping.

6. Herbed Couscous

Quick to make and full of texture, couscous seasoned with lemon zest and parsley makes an excellent side.

7. Greek Orzo Pasta Salad

A chilled pasta salad with feta, olives, and a light vinaigrette delivers bright and satisfying flavors.

8. Classic Caesar Salad

Crisp romaine, parmesan, and creamy Caesar dressing create a simple but flavorful pairing with grilled chicken.

Expert Tips to Maximize Flavor and Juiciness

Whether you’re grilling for a family dinner or prepping for the week, these tips will help you get the most from this grilled chicken breast recipe.

Don’t skip the rest period

Letting grilled chicken sit for 5 to 10 minutes after cooking allows the juices to redistribute, which is crucial for tender meat.

Use high-quality olive oil and fresh herbs

Because the marinade is simple, each ingredient stands out. Choose cold-pressed extra virgin olive oil and fresh, aromatic herbs for the best flavor.

Make extra for meal prep

This chicken holds up well in the fridge or freezer and works in various dishes—salads, wraps, and grain bowls—throughout the week.

Adjust for your grill

All grills heat differently. Monitor closely, especially during the first few minutes. For gas grills, keep the lid closed to maintain even heat.

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Storage and Reheating Instructions

Preserving the texture and flavor of your grilled chicken is key when preparing in advance or storing leftovers.

Storing Leftovers

• Refrigerator: Store in an airtight container for up to 3 days.
• Freezer: Freeze whole grilled breasts in a freezer-safe bag or container for up to 2 months. For best results, avoid slicing before freezing.

Reheating Instructions

• Stovetop: Warm slices in a covered skillet with a splash of water or broth to retain moisture.
• Oven: Reheat whole breasts at 325°F wrapped in foil until warmed through, about 10–12 minutes.
• Microwave: Use a microwave-safe plate and cover loosely. Heat in 30-second increments to avoid drying out.

For best texture, avoid overcooking during reheating and allow the meat to come to room temperature before warming.

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Frequently Asked Questions

Here are answers to the most common questions from home cooks looking to master grilled chicken breast.

How long should I marinate the chicken?

Marinate for a minimum of 30 minutes and no more than 4 hours. The acidity from the lemon and balsamic vinegar can make the chicken mushy if left too long.

Can I use dried herbs instead of fresh?

Yes, but use about one-third of the amount. For example, 1 tablespoon of fresh basil equals 1 teaspoon of dried basil.

What is the best internal temperature for grilled chicken breast?

Chicken is safe to eat at 165°F. For best results, remove the chicken from the grill at 160°F and let it rest to reach 165°F.

Can I cook this chicken in the oven?

Yes. Bake at 400°F for 20 to 25 minutes or until the internal temperature reaches 165°F. Broil for the last 2 minutes for added char.

What if I don’t have a grill?

Use a grill pan or a cast iron skillet on the stovetop. Preheat over medium-high heat and lightly oil before cooking.

Is this recipe good for meal prep?

Absolutely. The flavor holds well for several days, and the texture remains tender when stored properly. Great for lunch bowls and wraps.

Can I make this chicken spicy?

Add crushed red pepper flakes or a teaspoon of harissa or hot sauce to the marinade for a spicy variation.

Can I substitute chicken thighs?

Yes. Boneless, skinless chicken thighs work well and tend to be more forgiving in terms of moisture. Adjust cook time as needed.

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Conclusion

This recipe for the best grilled chicken breast proves that simple ingredients and a thoughtful process can deliver exceptional results. With the perfect balance of citrus, herbs, and smoky grill flavor, it’s a dish that adapts to countless meals and occasions.

Whether you’re planning a backyard barbecue or looking for a clean, protein-rich dinner option, this grilled chicken stands out for its taste, texture, and versatility. It’s quick enough for a busy weeknight and flavorful enough for weekend entertaining.

Try it once, and you’ll keep it in your regular rotation. For more recipes like this, check out our guide to Mediterranean mains and healthy grilled dishes.