Grilled Chicken Breast
This Grilled Chicken Breast is tender, juicy, and bursting with flavor from a simple homemade marinade. It’s a healthy, versatile protein that’s perfect for summer cookouts, weekly meal prep, or an easy dinner. Grilled to perfection, it pairs wonderfully with fresh salads, grains, or roasted vegetables.
Servings: 4
Calories: 226kcal
Ingredients
For the Chicken:
- 1¾ lbs boneless skinless chicken breasts (about 3 medium breasts)
- 1 batch of basic chicken marinade see below
- Oil for grilling
Optional toppings: chopped fresh herbs, crumbled feta cheese, lemon juice
For the Basic Chicken Marinade:
- 3 tablespoons olive oil
- 2 –4 cloves garlic minced
- 1¼ teaspoons kosher salt
- ½ teaspoon ground black pepper
- 2 –3 tablespoons acid of choice lemon juice, lime juice, red wine vinegar, or balsamic vinegar
Optional: a few teaspoons of dried herbs (e.g., Italian seasoning)
Instructions
Pound Chicken Evenly:
- Place the chicken breasts on a cutting board and cover with plastic wrap. Pound to an even ½-inch thickness using a meat mallet or rolling pin.
Tenderize and Marinate:
- Poke holes all over the chicken using a fork. In a zip-top bag, combine the marinade ingredients and add the chicken. Seal the bag and massage to coat the chicken evenly. Place the bag in a bowl or on a plate to catch any drips.
- Let the chicken marinate at room temperature for at least 30 minutes, or refrigerate for up to 12 hours (5–6 hours is ideal). Even 15 minutes is better than nothing.
Preheat Grill:
- Preheat the grill to high heat (about 475°F). If the chicken was refrigerated, let it rest at room temperature for at least 10 minutes. Clean and oil the grill grates.
Grill Chicken:
- Remove the chicken from the marinade, shaking off excess. Place the chicken on the grill, smooth-side down. Cover and grill for 4–5 minutes.
- Flip when the chicken easily releases from the grates, and cook for another 4–8 minutes, or until the internal temperature reaches 155–160°F. (It will rise to 165°F while resting.) Avoid overcooking.
Rest and Serve:
- Transfer the chicken to a plate and let it rest for at least 5 minutes. Add optional toppings like fresh herbs, lemon juice, or crumbled feta before serving. Serve warm.
Notes
To Store: Refrigerate in an airtight container for up to 3 days.
To Reheat: Warm gently in a skillet over medium-low heat or microwave.
To Freeze: Store in a freezer-safe container for up to 3 months. Thaw overnight in the fridge before reheating.