Grilled Chicken Breasts

These Grilled Chicken Breasts grill up juicy and tender every time. A simple Dijon lemon marinade adds savory flavor and makes them perfect for salads, sandwiches, or dinner tonight.

Serve with pasta salad and grilled corn on the cob for an easy summer dinner.

Holly’s Recipe Highlights: Grilled Chicken Breasts

Why Make It: The marinade uses pantry staples, adds lots of flavor, and helps keep grilled chicken breasts juicy.

Flavor: Savory, tangy, and lightly zesty with garlic, herbs, and smoky grilled char.

Technique: Pounding thicker pieces to an even thickness helps the chicken cook more evenly. Use a rolling pin or the flat side of a meat mallet. A quick marinade adds bold flavor and helps keep the chicken tender.

Serving Suggestions: Serve with on salads, in a wrap, on a grain bowl, or pair with grilled vegetables and grilled red potatoes.

Total Time: 25 Minutes (plus marinade time) Serves: 4 Cooking Method: Grilled

Ingredient Notes

Chicken: Choose chicken breasts that are similar in size for even cooking. If they are very thick, pound them to an even thickness before marinating so they cook evenly and stay juicy.
Oil: Oil helps the marinade coat the chicken well. Olive oil adds extra flavor, while vegetable oil offers a more neutral taste.
Vinegar and Lemon Juice: They add tang and brightness to the marinade. Red wine vinegar gives a slightly bolder flavor than apple cider vinegar.
Sugar: A little sugar balances the tangy ingredients and helps the chicken caramelize nicely on the grill. Swap for brown sugar or honey in a pinch.
Seasonings: Italian seasoning, garlic powder, kosher salt, and black pepper give the marinade a simple, savory flavor that works with almost any side dish. Add a pinch of red pepper flakes for a little heat.

Variations

Chicken Thighs: This marinade also works well with boneless or bone-in chicken thighs. Adjust cook time as needed.

Pork Chops: Use the same marinade for pork chops for a quick grilled dinner.

Herb Swap: Use Greek seasoning, poultry seasoning, or lemon pepper in place of Italian seasoning for a different flavor.

Optional Heat: Add a pinch of red pepper flakes or cayenne for a little spice. The recipe works perfectly without it.

Optional Fresh Herbs: Add chopped parsley or basil after grilling for freshness. Skip them for a simpler pantry version.

Marinated Grilled Chicken on a plate with zoodles and corn

How to Make Grilled Chicken Breasts

Mix the marinade. Add the chicken and turn to coat well.
Refrigerate. Preheat the grill (full recipe below).
Remove the chicken from the marinade and let the excess drip off.
Grill the chicken. Rest the chicken and then slice.

Pound the Chicken: Pound thick chicken breasts to an even thickness so they cook at the same rate.
Marinate: Do not marinate longer than 4 hours since the acid can affect the texture. Let excess marinade drip off before grilling to reduce flare-ups.
Preheat the Grill: Preheating the grill well helps the chicken gets good grill marks and releases more easily.
Use an Instant-Read Thermometer: Cook to 165°F for best results. Remove the chicken around 162°F, since the temperature will rise slightly as it rests.
Slicing: Slice chicken against the grain for the most tender bite, especially for salads and wraps.

Save Every Slice

Store leftovers in an airtight container in the refrigerator for up to 4 days.
Freeze cooked chicken breasts for up to 3 months.
Reheat gently in the microwave at lower power, in a covered skillet with a splash of broth or water, or in the oven wrapped in foil.

Fresh Sides for Grilled Chicken

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image of Everyday Comfort cookbook by Holly Nilsson of Spend With Pennies plus text

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

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 to 5 minutes before slicing.

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 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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