I’m sharing my best tips so grilled chicken breast recipes turn out moist and tender every single time, with the simple timing and seasoning shifts that make the difference.
I used to ruin chicken all the time until I figured a few tricks that changed everything. In this guide I show how to grill chicken breasts so they stay moist and tender every time.
The secret isn’t complicated: start with good boneless skinless chicken breasts, slick them with extra virgin olive oil, and use a couple timing hacks that let the grill do the heavy lifting. I learned these by burning a lot, then fixing what went wrong.
If you’re into Grilled Chicken Breast Recipes or hunting down a Best Chicken Marinade you might actually enjoy this. Read on, you’ll be surprised.
Ingredients
- Chicken breasts: Lean, high protein, low fat, filling, good for muscle repair.
- Salt and sugar brine: Helps with moisture and flavor, can stop dry, bland chicken.
- Olive oil: Adds healthy fats, prevents sticking, boosts mouthfeel and golden color.
- Lemon juice: Bright acid, adds fresh sourness, it balances richness and cuts fattiness.
- Garlic: Savory aromatics, adds umami and depth, fresh cloves punchier then powder.
- Smoked paprika: Smoky sweetness, adds color and mild heat without overwhelming the meat.
- Honey or Dijon: Optional sweet or tangy finish, helps glaze and caramelize on heat.
Ingredient Quantities
- 4 boneless skinless chicken breasts, about 6 to 8 oz each (1.5 to 2 lb total)
- 1/4 cup kosher salt
- 1/4 cup granulated sugar
- 4 cups cold water
- 2 to 3 tbsp extra virgin olive oil
- 2 tbsp fresh lemon juice (about 1 lemon)
- 2 cloves garlic, minced or 1 tsp garlic powder
- 1 tsp freshly ground black pepper
- 1 tsp smoked paprika or sweet paprika
- 1/2 tsp onion powder
- 1/2 tsp dried oregano or thyme
- 1 tbsp honey or 1 tsp Dijon mustard (optional)
- 1 tbsp unsalted butter (optional)
- 1 tbsp high heat neutral oil like canola or grapeseed (for the grill)
- Fresh parsley or thyme for garnish (optional)
How to Make this
1. Make the brine: stir 1/4 cup kosher salt and 1/4 cup granulated sugar into 4 cups cold water until dissolved, add the 4 chicken breasts, refrigerate 15 to 30 minutes (up to 2 hours max for bigger breasts), then remove and pat very dry with paper towels.
2. Pound the thicker parts to an even 3/4 inch thickness between plastic wrap or in a zip bag so they cook evenly, its worth the extra 2 minutes.
3. Mix the dressing: 2 to 3 tbsp extra virgin olive oil, 2 tbsp fresh lemon juice, 2 cloves minced garlic (or 1 tsp garlic powder), 1 tsp black pepper, 1 tsp smoked or sweet paprika, 1/2 tsp onion powder, 1/2 tsp dried oregano or thyme, and if you want a touch of sweet or tang add 1 tbsp honey or 1 tsp Dijon mustard.
4. Coat the breasts in that mixture, rub it in well, let them sit 10 to 20 minutes at room temp while you heat the grill so the flavors stick.
5. Preheat grill to medium-high (about 400 to 450°F), scrape and oil the grates with 1 tbsp high heat neutral oil like canola or grapeseed so they wont stick.
6. Place the chicken on the hot grates, cook undisturbed 4 to 6 minutes per side for 3/4 inch breasts (6 to 8+ minutes per side if they’re thicker) flipping once with tongs; dont press them down, and if you want nice crosshatch marks rotate 90 degrees halfway through each side.
7. In the last minute or two melt 1 tbsp unsalted butter and brush it on (mix a bit of honey or Dijon and a squeeze of lemon if you used them) to glaze and add richness.
8. Use an instant-read thermometer, pull the chicken at 165°F (74°C) in the thickest part, dont guess by color alone.
9. Let the breasts rest 5 to 10 minutes tented loosely with foil so the juices redistribute.
10. Slice against the grain, garnish with chopped fresh parsley or thyme and serve.
Equipment Needed
1. Large mixing bowl or deep container for the brine
2. Measuring cups and measuring spoons
3. Zip-top bags or plastic wrap and a meat mallet or rolling pin to pound the breasts
4. Small bowl and whisk or fork for the dressing
5. Paper towels and a tray or plate to dry and rest the chicken
6. Grill or grill pan and long-handled tongs
7. Grill brush and a bottle of high-heat neutral oil for greasing the grates
8. Instant-read thermometer
9. Pastry/basting brush and a small spoon for the butter glaze
10. Cutting board, sharp knife and a sheet of foil to tent while resting
FAQ
How To Grill Chicken Breasts Recipe Substitutions and Variations
- Kosher salt: swap for fine sea salt or regular table salt, but use less if it’s finer. For 1/4 cup kosher start with about 2 tbsp table salt, dissolve and taste.
- Granulated sugar: use light brown sugar, or honey or maple syrup. If you choose honey or maple use about 3 tbsp and warm the brine a bit so it dissolves.
- Extra virgin olive oil: use avocado oil, grapeseed oil, or melted unsalted butter. Use the same amount for the neutral oils, melt the butter first and expect a richer taste.
- Smoked paprika: no smoked paprika Try sweet paprika plus a pinch of cumin or 1/2 tsp chipotle powder for smokiness, or swap in a little smoked salt instead.
Pro Tips
1) Watch the brine time and temp. Too long will make the meat mushy, so stick close to the shorter end for normal breasts, and always keep the brine ice cold. After brining rinse or briefly soak in fresh water if it tasted too salty, then pat totally dry so you get a good sear.
2) Even thickness is everything. If one end is much thicker, butterfly or pound it flat so the whole breast cooks the same, that way you wont overcook the thin parts while waiting for the thick middle.
3) Use a two zone grill layout. Sear quick over direct heat for color then move the chicken to the cooler side to finish so the outside doesnt char before the inside cooks. An instant read probe is your best friend; many pros pull at 160 and let carryover bring it to 165 so the meat stays juicier.
4) Finish smart for more flavor. Add a little butter or a glaze in the last minute only, and rest the chicken tented for 5 to 10 minutes before slicing against the grain. If your marinade has honey or sugar, keep the heat a bit lower so it doesnt burn.
How To Grill Chicken Breasts Recipe
I’m sharing my best tips so grilled chicken breast recipes turn out moist and tender every single time, with the simple timing and seasoning shifts that make the difference.
4
servings
461
kcal
Equipment: 1. Large mixing bowl or deep container for the brine
2. Measuring cups and measuring spoons
3. Zip-top bags or plastic wrap and a meat mallet or rolling pin to pound the breasts
4. Small bowl and whisk or fork for the dressing
5. Paper towels and a tray or plate to dry and rest the chicken
6. Grill or grill pan and long-handled tongs
7. Grill brush and a bottle of high-heat neutral oil for greasing the grates
8. Instant-read thermometer
9. Pastry/basting brush and a small spoon for the butter glaze
10. Cutting board, sharp knife and a sheet of foil to tent while resting
Ingredients
-
4 boneless skinless chicken breasts, about 6 to 8 oz each (1.5 to 2 lb total)
-
1/4 cup kosher salt
-
1/4 cup granulated sugar
-
4 cups cold water
-
2 to 3 tbsp extra virgin olive oil
-
2 tbsp fresh lemon juice (about 1 lemon)
-
2 cloves garlic, minced or 1 tsp garlic powder
-
1 tsp freshly ground black pepper
-
1 tsp smoked paprika or sweet paprika
-
1/2 tsp onion powder
-
1/2 tsp dried oregano or thyme
-
1 tbsp honey or 1 tsp Dijon mustard (optional)
-
1 tbsp unsalted butter (optional)
-
1 tbsp high heat neutral oil like canola or grapeseed (for the grill)
-
Fresh parsley or thyme for garnish (optional)
Directions
- Make the brine: stir 1/4 cup kosher salt and 1/4 cup granulated sugar into 4 cups cold water until dissolved, add the 4 chicken breasts, refrigerate 15 to 30 minutes (up to 2 hours max for bigger breasts), then remove and pat very dry with paper towels.
- Pound the thicker parts to an even 3/4 inch thickness between plastic wrap or in a zip bag so they cook evenly, its worth the extra 2 minutes.
- Mix the dressing: 2 to 3 tbsp extra virgin olive oil, 2 tbsp fresh lemon juice, 2 cloves minced garlic (or 1 tsp garlic powder), 1 tsp black pepper, 1 tsp smoked or sweet paprika, 1/2 tsp onion powder, 1/2 tsp dried oregano or thyme, and if you want a touch of sweet or tang add 1 tbsp honey or 1 tsp Dijon mustard.
- Coat the breasts in that mixture, rub it in well, let them sit 10 to 20 minutes at room temp while you heat the grill so the flavors stick.
- Preheat grill to medium-high (about 400 to 450°F), scrape and oil the grates with 1 tbsp high heat neutral oil like canola or grapeseed so they wont stick.
- Place the chicken on the hot grates, cook undisturbed 4 to 6 minutes per side for 3/4 inch breasts (6 to 8+ minutes per side if they're thicker) flipping once with tongs; dont press them down, and if you want nice crosshatch marks rotate 90 degrees halfway through each side.
- In the last minute or two melt 1 tbsp unsalted butter and brush it on (mix a bit of honey or Dijon and a squeeze of lemon if you used them) to glaze and add richness.
- Use an instant-read thermometer, pull the chicken at 165°F (74°C) in the thickest part, dont guess by color alone.
- Let the breasts rest 5 to 10 minutes tented loosely with foil so the juices redistribute.
- Slice against the grain, garnish with chopped fresh parsley or thyme and serve.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 213g
- Total number of serves: 4
- Calories: 461kcal
- Fat: 21.7g
- Saturated Fat: 3.8g
- Trans Fat: 0.1g
- Polyunsaturated: 2.5g
- Monounsaturated: 14.4g
- Cholesterol: 170mg
- Sodium: 7075mg
- Potassium: 512mg
- Carbohydrates: 13g
- Fiber: 0g
- Sugar: 12.5g
- Protein: 62g
- Vitamin A: 90IU
- Vitamin C: 7.5mg
- Calcium: 25mg
- Iron: 2mg
