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Grilled Chicken Breasts are tender and juicy with an easy marinade made with ingredients you likely have on hand.
Quick to prepare and quick to cook, these are a go-to all year long.
Holly’s Recipe Highlights
- Flavor: With staple ingredients, this grilled chicken is savory and juicy with a perfect balance between sweet and salty.
- Technique: Pounding the chicken helps tenderize and cook it evenly. You can pound with a rolling pin or the flat side of a meat mallet.
- Prep note: The chicken should be marinated for up to 4 hours. If you marinate for too long, it will break down the meat and have a mushy texture.
- Recommended Tools: An inexpensive thermometer (this is the one I use) will ensure the chicken is grilled perfectly. Quick tip: I always remove it from the grill a few degrees before it’s done (162°F) as it will continue to rise in temperature as it rests.
- Swaps: This chicken marinade can be replaced with any marinade.
Ingredient Tips for Grilled Chicken
- Oil: Oil is the base of this marinade; any type can be used.
- Vinegar and Lemon Juice: They’re acidic, so they tenderize the chicken.
- Sugar: Adds flavor and helps it to caramelize, swap it for honey or brown sugar.
- Seasonings: I use Italian seasoning as it has a nice blend of herbs; feel free to swap in your favorite herbs and spices.
How to Grill Chicken
Oven-Baked Chicken Breasts are always on our table in the winter, but come warm weather, we grill everything from shrimp to veggies, and this grilled chicken recipe is a staple!
- Pound Chicken: Pound chicken to 1/2-inch thickness for even cooking.
- Marinate: Prepare the marinade according to the recipe below, then let the chicken marinate for 30 minutes to 4 hours.
- Grill: Preheat the grill to medium-high heat and cook the chicken for 6-8 minutes per side.
Serving Suggestions
Double up the recipe for meal prep; grilled chicken is perfect for meals throughout the week!
- This chicken is great over a salad—try Caesar Salad or even mixed greens with homemade ranch dressing.
- Turn it into a chicken sandwich with coleslaw or lettuce, tomato, and honey mustard sauce.
- Serve alongside grilled corn on the cob, grilled vegetables, or grilled potato packets.
- Use leftovers in lunch wraps, meal-prep bowls, or chicken fried rice.
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Grilled Chicken Breasts
This easy grilled chicken recipe turns out juicy every time and works for anything—salads, sandwiches, or straight off the grill.
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Ingredients
- ▢ ⅓ cup olive oil or vegetable oil
- ▢ ¼ cup apple cider vinegar or red wine vinegar
- ▢ 3 tablespoons Worcestershire sauce
- ▢ 2 tablespoons Dijon mustard
- ▢ 2 tablespoons fresh lemon juice
- ▢ 2 tablespoons Italian seasoning
- ▢ 2 teaspoons Kosher salt or to taste
- ▢ 1 tablespoon black pepper
- ▢ 1 tablespoon granulated sugar
- ▢ 1 teaspoon garlic powder
- ▢ 4 boneless skinless chicken breasts
Instructions
Combine all marinade ingredients in a bowl or freezer bag. Add the chicken and toss well to coat.
Cover or seal the chicken and marinate in the refrigerator for at least 30 minutes or up to 4 hours.
Preheat grill to medium high heat.
Remove the chicken from the marinade, allowing the excess to drip off. Discard the remaining marinade.
Place chicken on the grill for 7 to 8 minutes. Flip over and cook for an additional 7 to 8 minutes, or until the chicken reaches 165°F.
Transfer to a plate and let rest 3-5 minutes before slicing.
Notes
- Chicken should be cooked to 165°F. I prefer to remove it from the heat at 162°F as the temperature will continue to rise as it rests.
- This marinade can also be used on pork chops or chicken thighs.
- Nutritional information includes 25% of the marinade, as the remainder is discarded.
- Leftover chicken can be stored in the fridge in an airtight container for up to 4 days.
Nutrition Information
Calories: 238 | Carbohydrates: 2g | Protein: 24g | Fat: 14g | Saturated Fat: 1g | Cholesterol: 72mg | Sodium: 618mg | Potassium: 441mg | Sugar: 1g | Vitamin A: 35IU | Vitamin C: 2.5mg | Calcium: 14mg | Iron: 0.7mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Main Course
Cuisine American
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About the author
Holly Nilsson is the creator of Spend With Pennies, where she creates easy, comforting recipes made for real life. With a passion for nostalgic flavors and simplified techniques, Holly helps busy home cooks create delicious meals that always work. She is also the author of “Everyday Comfort,” which promises to inspire even more hearty, home-cooked meals.
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