If you’re looking for The Best Grilled Chicken, you’ve landed in the right place! Juicy, zippy, and impossibly tender from a simple, flavor-packed marinade, this recipe will make you fall in love with grilling all over again. It’s my not-so-secret go-to whenever I want crowd-pleasing chicken that’s never dry or boring.
Why You’ll Love This Recipe
- Seriously Juicy Results: The marinade not only infuses the chicken with bold flavor, but also keeps every bite melt-in-your-mouth tender.
- Simple, No-Fuss Ingredients: Everything you need is probably already in your kitchen—nothing fancy required to make The Best Grilled Chicken.
- Fuss-Free Prep: The hands-on time is minimal and you can marinate ahead, which means less stress and more time for summer fun!
- Versatile for Any Meal: Serve it hot, cold, piled on salads, in sandwiches, or straight off the grill—this recipe flexes to fit your cravings.
Ingredients You’ll Need
Let’s talk ingredients! The Best Grilled Chicken is all about letting each component shine—nothing is wasted or unnecessary. Every item here adds tenderness, punchy flavor, and that golden grill color you crave in a perfect chicken breast.
- Boneless, skinless chicken breasts (1¾ lbs): Pounded thin, these become juicy and quick-cooking, absorbing flavor in every bite.
- Extra virgin olive oil (6 tablespoons): The oil helps keep the chicken moist and encourages those gorgeous grill marks.
- Garlic cloves, minced (4 large): Fresh garlic brings an aromatic, savory depth that’s irresistible.
- Dried thyme (1 teaspoon): This earthy herb creates that classic grilled chicken flavor base.
- Dried oregano (½ teaspoon): A little goes a long way to add Mediterranean flair and complexity.
- Salt (1¼ teaspoons): Enhances all the other flavors and ensures every bite is savory and satisfying.
- Freshly ground black pepper (½ teaspoon): Adds warm, subtle heat without overwhelming the dish.
- Lemon zest (1½ teaspoons, from one lemon): For a bright, citrusy lift—you’ll notice the difference it makes!
Variations
The Best Grilled Chicken recipe is endlessly versatile—don’t be afraid to put your own spin on it! Whether you’re working with pantry swaps, bold spices, or adapting for special diets, this recipe is eager to play along.
- Use chicken thighs instead: Prefer extra-juicy, richer cuts? Swap breasts for boneless, skinless thighs—just adjust cooking time as needed.
- Try fresh herbs: Toss in chopped fresh thyme or oregano for a burst of color and garden-fresh flavor.
- Add a spicy kick: Mix in a pinch of crushed red pepper flakes or smoked paprika for gentle heat.
- Make it dairy-free or Whole30: No adjustments needed—this marinade is naturally dairy-free and clean-eating friendly!
How to Make The Best Grilled Chicken
Step 1: Pound the Chicken Evenly
Start by placing each chicken breast inside a sturdy zip-lock bag, one at a time. Using a meat mallet (or rolling pin), pound the chicken to an even ½-inch thickness. This ensures every piece cooks at the same rate—no dry or underdone bits!
Step 2: Make the Marinade
In the same zip-lock bag (if it’s still in good shape from pounding), combine the olive oil, minced garlic, thyme, oregano, salt, black pepper, and lemon zest. Mix it all together until you have a fragrant, luscious marinade.
Step 3: Marinate the Chicken
Add the pounded chicken breasts to the marinade in the bag. Massage everything together so each piece is fully coated. Seal the bag, then set it in a bowl (just in case it leaks) and chill for at least 4 hours—or, for maximum flavor, let it work its magic overnight.
Step 4: Grill to Perfection
Preheat your grill to high and oil the grates well. Place the chicken on the grill, cover, and cook for just 2 to 3 minutes per side. This quick, hot cook seals in all that juiciness and develops irresistible grill marks—the sure sign of The Best Grilled Chicken!
Step 5: Rest and Serve
Once grilled, transfer the chicken to a platter and let it rest for a couple of minutes. This helps the juices redistribute, giving you the moistest, tender chicken possible. Slice, serve, and enjoy the rave reviews!
Pro Tips for Making The Best Grilled Chicken
- Even Thickness = Even Cooking: Always pound your chicken breasts so they’re the same thickness—this stops the thin end from drying out before the thick end cooks through.
- Marinate for Maximum Flavor: Let the chicken hang out in the marinade overnight, if possible—the difference in taste and texture is incredible!
- Don’t Skimp on Grate Oil: Lightly oil your grill right before placing the chicken down. This helps prevent sticking and gives you those crave-worthy grill marks.
- Timing is Everything: Cook over high heat for just a few minutes per side. Overcooking is the #1 enemy of juicy chicken—trust your timer!
How to Serve The Best Grilled Chicken
Garnishes
Finish your platter with a sprinkle of chopped fresh herbs like parsley or basil for a touch of color and freshness. A few lemon wedges on the side add instant brightness—everyone loves a little extra squeeze!
Side Dishes
Classic options like creamy potato salad, grilled vegetables, or fluffy rice are foolproof partners for The Best Grilled Chicken. For something lighter, toss together a crisp green salad or a summery tomato-and-cucumber medley.
Creative Ways to Present
Slice leftovers onto sandwiches, wrap in flatbreads with tzatziki, chop for meal-prep salads, or create vibrant chicken bowls with roasted veggies and quinoa. The Best Grilled Chicken isn’t just for the main plate—it’s your weeknight secret weapon!
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer leftover chicken to an airtight container and refrigerate for up to 4 days. It stays juicy and is perfect for quick meals throughout the week.
Freezing
The Best Grilled Chicken freezes wonderfully! Wrap individual pieces tightly in plastic wrap, then place in a freezer-safe bag or container. Freeze for up to 2 months and thaw overnight in the fridge before reheating.
Reheating
Warm gently in the microwave or in a covered skillet over low heat to prevent drying out. For extra moisture, splash a little broth or water over the chicken before reheating.
FAQs
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Can I use bone-in chicken or other cuts for The Best Grilled Chicken?
Absolutely! While boneless breasts make for fast, even grilling, you can substitute bone-in breasts or thighs. Just remember to adjust the cooking time—bone-in pieces will take longer to cook through.
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Do I have to marinate overnight for best results?
An overnight marinade gives you the most flavor and tenderness, but even 4 hours will still produce delicious results. In a real time-crunch, an hour will do, but the longer you marinate, the better!
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What’s the best way to check if the grilled chicken is done?
Use an instant-read thermometer inserted in the thickest part—look for 165°F. If you don’t have one, cut into the center; the juices should run clear, and the meat should be opaque but still juicy.
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How do I prevent the chicken from sticking to the grill?
Be sure your grill is clean and well-oiled before cooking. Also, wait until the chicken naturally releases from the grates (about 2-3 minutes); if it sticks, give it another minute before flipping.
Final Thoughts
I can’t wait for you to dive into The Best Grilled Chicken and see just how flavorful and juicy grilled chicken can truly be. Grab your tongs, fire up the grill, and let this recipe become your new warm-weather favorite—your friends and family are going to beg for seconds!
Print
The Best Grilled Chicken Recipe
- Prep Time: 20 Minutes
- Cook Time: 10 Minutes
- Total Time: 30 Minutes, plus at least 4 hours to marinate
- Yield: 4 servings 1x
- Category: Grilling
- Method: Grilling
- Cuisine: American
Description
Tender and flavorful, this grilled chicken recipe is a surefire way to impress your guests at your next barbecue. The marinade infuses the chicken with garlic, herbs, and zesty lemon, creating a mouthwatering dish that is perfect for any occasion.
Ingredients
Marinade:
- 1 3/4 lbs boneless, skinless chicken breasts
- 6 tablespoons extra virgin olive oil
- 4 large garlic cloves, minced
- 1 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1 1/4 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1 1/2 teaspoons lemon zest, from one lemon
Instructions
- Pound Chicken: Place chicken breasts in a 1-gallon zip-lock bag and pound to ½-inch thickness.
- Prepare Marinade: Mix all marinade ingredients in the same bag; add chicken, coat evenly. Marinate in the refrigerator for 4 hours or overnight.
- Grill Chicken: Preheat grill, cook chicken breasts for 2-3 minutes per side. Serve hot.
Nutrition
- Serving Size: 1 chicken breast
- Calories: 413
- Sugar: 0 g
- Sodium: 958 mg
- Fat: 25 g
- Saturated Fat: 4 g
- Carbohydrates: 2 g
- Fiber: 0 g
- Protein: 42 g
- Cholesterol: 127 mg
