Easy Grilled Chicken Recipe

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Here is my go-to grilled chicken recipe, with a foolproof marinade that keeps the meat juicy, simple seasonings that everyone loves, and a cooking method that works every time – even if you’re new to grilling.

This grilled chicken is what my family asks for most during summer BBQs. I often make extra pieces because leftovers are perfect for salads and sandwiches the next day. Nothing better than having ready-to-eat grilled chicken in the fridge, right?

What Kind of Chicken Breast Should I Use?

For grilling, boneless skinless chicken breasts are your best bet, but you’ll want to look for pieces that are relatively even in thickness. The standard supermarket chicken breasts these days can be pretty huge, so don’t be afraid to cut really large ones in half horizontally to create two thinner cutlets. Fresh chicken is ideal, but if you’re using frozen, make sure it’s completely thawed and patted dry before grilling. For the juiciest results, try to find chicken breasts that are around 6-8 ounces each – anything much larger than that tends to dry out on the grill before cooking through to the center.

Options for Substitutions

This simple grilled chicken recipe is pretty flexible with substitutions. Here’s what you can swap if needed:

• Chicken breasts: You can easily use chicken thighs instead of breasts – they’re actually more forgiving on the grill and stay juicy. Just cook them a few minutes longer than breasts.
• Olive oil: While olive oil is great here, you can use any neutral oil like vegetable or canola oil. Avocado oil is another good option since it handles high heat well.
• Fresh garlic: If you’re out of fresh garlic, use 1 teaspoon of garlic powder instead of the 4 cloves.
• Dried herbs: Feel free to swap thyme and oregano with Italian seasoning, or use fresh herbs (triple the amount if using fresh). Rosemary or basil work great too!
• Lemon zest: No fresh lemon? Use 2 teaspoons of bottled lemon juice, or try orange zest for a different citrus kick. In a pinch, a splash of white wine vinegar can add that needed brightness.

Watch Out for These Mistakes While Grilling

The biggest challenge with grilled chicken breasts is preventing them from drying out – the key is to avoid cooking them over direct high heat, which can quickly turn them tough and rubbery. Instead, create a two-zone fire on your grill, with hot and cool sides, allowing you to move the chicken away from intense heat if it’s browning too quickly. Another common mistake is not pounding the chicken breasts to an even thickness before grilling – this simple step ensures they cook evenly and prevents the thinner ends from drying out while the thicker parts remain raw. For the juiciest results, use a meat thermometer and pull the chicken off the grill when it reaches 155°F (it will continue cooking to a safe 165°F while resting), and always let it rest for 5-10 minutes before cutting to keep those flavorful juices locked inside.

What to Serve With Grilled Chicken?

This simple grilled chicken pairs perfectly with so many different sides, making it a great choice for any dinner! For a light summer meal, try serving it alongside a fresh corn and tomato salad or some grilled zucchini and bell peppers. If you’re looking for something more filling, it goes great with roasted potatoes, rice pilaf, or a creamy pasta salad – the lemony flavors in the chicken complement these starches really well. You can also slice the chicken and serve it on top of a big green salad with your favorite dressing, making it perfect for a healthy lunch or dinner option.

Storage Instructions

Keep Fresh: Got leftover grilled chicken? Pop it in an airtight container and keep it in the fridge for up to 4 days. It’s perfect for quick lunches or dinner prep during the week. I like to slice it up before storing – it makes it super easy to add to salads or sandwiches later!

Freeze: This grilled chicken is great for freezing! Let it cool completely, then wrap individual portions in plastic wrap and place in a freezer bag. It’ll stay good for up to 3 months. I often make extra just to freeze – it’s such a time-saver for busy weeknights.

Reheat: To warm up your chicken without drying it out, place it in the microwave with a damp paper towel over top and heat in 30-second intervals. You can also warm it in a covered skillet over low heat with a splash of water to keep it moist. For best results, try not to overheat it – just warm it enough to take the chill off.

Preparation Time	15-20 minutes
Cooking Time	6-8 minutes
Total Time	4-8 hours
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2200-2400
• Protein: 180-200 g
• Fat: 120-140 g
• Carbohydrates: 5-10 g

Ingredients

• 1¾ pounds chicken breasts, boneless and skinless
• 6 tablespoons olive oil, extra virgin
• 4 large garlic cloves, finely chopped
• 1 teaspoon thyme, dried
• 1/2 teaspoon oregano, dried
• 1¼ teaspoons salt
• 1/2 teaspoon black pepper, freshly ground
• 1½ teaspoons lemon zest (from one lemon)

Step 1: Prepare the Chicken Breasts

Take one chicken breast at a time and place it in a 1-gallon zip-lock bag.

Using a meat mallet, pound the chicken to an even ½-inch thickness.

This ensures even cooking and a tender texture.

Step 2: Marinate the Chicken

In a small bowl, mix together all of the ingredients for the marinade except for the chicken.

Use the same 1-gallon zip-lock bag used for pounding the poultry if it’s still intact.

Add the chicken breasts to the bag and massage the marinade into the meat until it’s evenly coated.

Seal the bag and place it in a bowl to guard against leakage.

Refrigerate for at least 4 hours or overnight to allow the flavors to penetrate the meat.

Step 3: Grill the Chicken

When ready to cook, preheat the grill to high heat and oil the grates to prevent sticking.

Remove the chicken breasts from the marinade and arrange them on the grill.

Cook, covered, for 2 to 3 minutes on each side.

Avoid overcooking to keep the chicken juicy and tender.

Step 4: Serve

Once the chicken is cooked through, transfer it to a platter and serve immediately.

For those mindful of nutritional intake, keep in mind that the provided nutritional information accounts for all ingredients in the marinade; individual servings are likely lower in calories and fat.