If you are new to grilling, this is a fail-proof recipe to start with. I’ve been grilling this way for years and share my top tips for getting perfectly grilled chicken breasts every single time.
These chicken breasts cost approximately $6.04 to make. The recipe makes four servings and costs around $1.51 per serving.
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You will love Chicken Breast on Grill
Tired of dry and rubbery grilled chicken? Follow my step-by-step directions to achieve juicy and tender grilled chicken every single time. I have perfected my method using staple ingredients so you don’t have to try to figure it out.
With a little prep work, you’ll spend just 20 minutes grilling the chicken. This chicken marinade recipe is simple and comes together in 5 minutes.
You can serve this chicken over salad for a lunch or as a main dish for dinner any night of the week.
Grilled Boneless Chicken Breast Ingredients & Cost
Per Serving Cost: $1.51
Recipe Cost: $6.04
- 4 boneless, skinless chicken breasts – $3.08
- 1 recipe chicken marinade – $2.96
NOTE: The recipe prices are calculated by using grocery store websites. The actual cost of the recipe will vary depending on what ingredients you already have.
Tools for Grilling Boneless Chicken Breasts
- Mixing bowl
- Measuring cups and spoons
- Grilling tools
- Instant-read thermometer
How to Grill Chicken Breast
- Marinate the chicken and place it in the fridge to chill for 1-4 hours.
- Remove the chicken and let it sit at room temperature for 20 minutes.
- Preheat the grill for 15 minutes.
- Grill the chicken for about 2 ½ minutes per side. And again for about 3 minutes per side until the internal temperature reads 160°F. Note that the internal temperature will continue to rise as the chicken rests in the next step.
- Move the chicken off the grill and let it rest for 5 minutes before serving.
Grilled Chicken Breasts Storage Tips
SERVE: Rest the chicken for about 5 mixtures before slicing and serving. You can keep the chicken out for about an hour before you need to refrigerate it.
STORE: Keep in a covered container in the refrigerator for 3-4 days.
FREEZE: Place cooled chicken in a freezer-safe container or Ziploc bag. Freeze for 2-3 months.
REHEAT: Move the oven rack to the middle position and preheat to 350°F. While the oven preheats, place the chicken in a baking dish and spritz it with water. Or, brush the chicken with a light coating of Italian dressing. Depending on the thickness of the chicken, reheat for 5-15 minutes. The internal temperature of the chicken should be about 165°F.
If reheating from the freezer, allow the chicken to thaw to room temperature before placing it in the oven.
Grilling Chicken Breast FAQs
Grill the chicken for about 10 minutes total, cooking for 2-3 minutes at a time per side. Once the internal temperature reaches 160 degrees F, the chicken is done.
Marinate the chicken for 1-4 hours before grilling it. This helps the chicken absorb enough moisture before grilling. This keeps it from drying out during the cooking process.
High heat is used while preheating the grill 15 minutes before the chicken is added. Right before the chicken is placed on the grill, you turn off all of the burners except for the main burned. Turn that burner to medium-high.
Move the oven rack to the middle position and preheat to 350°F. While the oven preheats, place the chicken in a baking dish and spritz it with water. Or, brush the chicken with a light coating of Italian dressing. Depending on the thickness of the chicken, reheat for 5-15 minutes. The internal temperature of the chicken should be about 165°F.
1. Put cold chicken on the grill: Allow the chicken to sit at room temperature for twenty minutes before grilling. This allows the chicken to cook more evenly.
2. Skip the marinade: Letting the chicken soak in the marinade for up to four hours is what helps keep the chicken juicy and tender during the grilling process.
3. Overcrowding the grill: Do not put too much on the grill or the food too close to each other while grilling. The chicken needs space for proper air circulation to cook evenly.
4. Cooking over the open flames: Grilling on too high of heat can dry out the chicken and the open flames can char the chicken.
5. Not using a meat thermometer: Always use a meat thermometer to check the internal temperature of the chicken to ensure doneness. Chicken is done when it reaches 165 degrees F.
The secret is in the marinade. Marinate the chicken for at least one hour. The marinade soaks into the chicken and then helps tenderize the chicken while it is on the grill.
I recommend preheating the grill on high, about 400 degrees F, for fifteen minutes. Then, you will turn off all of the burners except for the main burner and turn it down to medium-high and set the chicken on the hottest part of the grill to cook.
More like these Grilled Chicken Breasts:
- Grilled Steak Kabobs
- Strip Steak
- Grilled Pineapple
- Grilled Teriyaki Chicken Thighs
- Bacon-Wrapped Hot Dogs
- Smoked Burgers
- Smoked Ribs
- Grilled BBQ Chicken
- Buttery Smoked Corn on the Cob
- Grilled Hawaiian Chicken
Grilled Chicken Breasts
- mixing bowl
- measuring cups and spoons
- grilling tools
- Instant-read thermometer
- 4 (8 ounce) boneless, skinless chicken breasts
- 1 recipe chicken marinade
- Add chicken to a large resealable bag or container.
- Pour marinade over chicken and seal.
- Place the bag in the refrigerator to chill for 1-4 hours.
- Remove the marinated chicken from the refrigerator and set it at room temperature for 20 minutes before cooking.
- Turn the gas grill on HIGH and close the lid. Preheat the grill for 15 minutes before putting the chicken on.
- Scrape and oil the grill grates. Turn off all of the burners except for the main burner; keep that one on medium-high.
- Place chicken on the hottest part of the grill and cook for 2-2 ½ minutes.
- Turn chicken and cook until browned on the second side, about 2-2 ½ minutes.
- Turn the chicken over and move to the cooler side of the grill and cook for 3 more minutes.
- Turn the chicken over one final time and cook for 3-4 more minutes or until the chicken registers 160 degrees F on an instant-read thermometer.
- Move chicken breasts off the grill and let them rest for 5 minutes. Serve.