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Few dishes are as crowd-pleasing as classic grilled chicken breasts. Every home cook needs a perfect recipe—that’s where we come in. Learn how to grill chicken breasts at home with this tried-and-true, test kitchen-approved recipe.
How to Grill Chicken Breasts
You'll find a detailed ingredient list and step-by-step instructions in the recipe below, but let's go over the basics:
Best Grilled Chicken Breast Marinade
The perfect marinade consists of five elements, according recipe developer and senior producer : something salty, something sweet, an acid, a fat, and aromatics. Here’s what you’ll need for this perfect chicken marinade:
- Olive oil: Our perfect marinade starts with olive oil, which is essential for locking in moisture.
- Dijon: Dijon mustard adds complex, sharp, pleasantly tangy flavor.
- Honey: Honey lends subtle sweetness.
- Soy sauce: Soy sauce adds umami-rich saltiness.
- Lemon juice: Lemon juice brightens things up a bit.
- Garlic: Of course, fresh garlic is necessary for the most flavorful marinade.
- Ground spices: Onion powder and ground ginger take the flavor up a notch.
How to Cook Chicken Breasts On the Grill
Here's a very brief overview of what you can expect when you grill chicken at home:
- Trim the chicken and pound to an even thickness.
- Make the marinade, then marinate the chicken at least four hours or up to overnight.
- Grill the chicken.
Recipe Tip
Pair these grilled chicken breasts with , made with fresh parsley and basil, to add a pop of color and flavor to your meal.
How Long to Grill Chicken Breasts
You’ll know the chicken is perfectly cooked when it releases easily and has dark brown grill marks. This should take about 3 minutes per side, but we can’t underestimate the importance of a meat thermometer. Inserted into the thickest part of the breast, the thermometer should read at least 165 degrees F.
Test Kitchen Tips
Here are some expert chicken grilling tips from Nicole:
- New to grilling? Nicole recommends skipping the chicken breasts and opting for thighs instead—they have a higher fat content and are much more forgiving. You can use this recipe with any cut of chicken you like.
- Trim the chicken breasts before you get started to create a uniform shape so it cooks evenly. You may have to pound the chicken breasts to get the thickness perfectly even. Nicole suggests saving any excess pieces for stir-fries or homemade stock.
- “I don’t even dirty up a bowl when it comes to marinating, I throw it all [into a zip-top bag],” says Nicole.
- Nicole likes to prepare her grill by oiling up a (clean!) old towel, then using tongs to rub the oil evenly over the grates.
What to Serve With Grilled Chicken Breasts
Looking for serving inspiration? We’ve got you covered. Check out our collection of . Here are a few of the top-rated ideas you’ll find:
Editorial contributions by
Ingredients
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6 (6 ounce) skinless, boneless chicken breasts
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1/4 cup olive oil
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3 tablespoons Dijon mustard
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3 tablespoons honey
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2 tablespoons soy sauce
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2 tablespoons lemon juice
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3 cloves garlic, finely minced
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1 1/2 teaspoons onion powder
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1/2 teaspoon ground ginger
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oil or cooking spray
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2 teaspoons kosher salt
Directions
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Trim any excess fat from chicken. Place a piece of plastic or parchment on top of each chicken breast on a solid, level surface, and pound the thick end of chicken to flatten to an even thickness.
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Place chicken in a large resealable plastic bag. Add olive oil, Dijon, honey, soy sauce, lemon juice, garlic, onion powder, and ginger to the bag. Press any excess air out of the bag and seal the bag tightly. Massage chicken around in the bag until marinade is fully incorporated and chicken is well coated. Refrigerate for at least 4 hours or overnight, turning the bag occasionally.
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Preheat an outdoor grill for high heat, about 400 degrees F (200 degrees C). Brush the grill grates with oil or coat with cooking spray.
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Place chicken, top side down, on the grill. Sprinkle evenly with salt. Cook, undisturbed, until chicken easily releases from the grill and has dark brown grill marks, about 3 minutes. Rotate the chicken 45 degrees and cook an additional 3 to 4 minutes.
Nutrition Facts (per serving)
406 | Calories |
15g | Fat |
11g | Carbs |
54g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 6 | |
Calories 406 | |
% Daily Value * | |
Total Fat 15g | 20% |
Saturated Fat 3g | 15% |
Cholesterol 145mg | 48% |
Sodium 1042mg | 45% |
Total Carbohydrate 11g | 4% |
Dietary Fiber 1g | 2% |
Total Sugars 9g | |
Protein 54g | 107% |
Vitamin C 1mg | 2% |
Calcium 39mg | 3% |
Iron 2mg | 12% |
Potassium 495mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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