Grilled chicken breasts are the perfect spring and summer recipe. The chicken marinade, with lemon juice, soy sauce, and a perfect blend of spices, creates excellent flavor. Marinate for 30 minutes to 2 hours for tender, flavorful, and juicy chicken breasts every time.
Juicy Grilled Chicken Breasts
Grilled chicken is a delicious and healthy meal option, but many struggle with getting it just right. This article shares tips and tricks for making perfectly grilled chicken every time. Summer would not be complete without a grilling season, and this is the best-grilled chicken recipe. It is easy, delicious, and dependable. The chicken is so incredibly juicy that it melts in your mouth. This recipe is a frequent flyer at our house because chicken is inexpensive, easy to cook, and an excellent source of protein. It pairs well with many sides like roasted onions and sauteed zucchini, and leftovers are delicious in grilled chicken salad and BBQ chicken pizza.
What you’ll need to make Juicy Grilled Chicken Breasts
How to make Grilled Chicken Breasts
First, whisk together the olive oil, soy sauce, Worcestershire sauce, lemon juice, brown sugar, minced garlic, dried thyme, dried marjoram, and freshly ground black pepper in a large bowl. Add the boneless skinless chicken breasts and marinate for at least 30 minutes up to 2 hours. Marinate bone-in skin on or off chicken breasts, thighs, drumsticks, and wings for 1-12 hours.
Preheat the gas grill or charcoal grill to medium-high heat or about 400 degrees. Grill for 5-7 minutes, depending on the size of the chicken breasts. Flip and grill another 5-7 minutes or until an internal temperature reaches 165 degrees. Remove the grilled chicken breast from the grill and cover it loosely with an aluminum foil tent. Let the chicken rest for 10 minutes.
Helpful Tips
- Try other dried herbs like basil, oregano, sage, rosemary, and cilantro.
- Fresh lime juice works just as well as lemon juice, and it is particularly tasty if the chicken is used in a Hispanic or Tex-Mex dish.
- The marinade can be made up to 48 hours in advance, stored in an airtight container, and placed in the fridge.
- I do not add salt, as the soy sauce in the marinade has plenty of sodium.
- For exceptional grill marks, oil the grill grates.
- Do not overcook the chicken. Chicken breasts are done when they reach an internal temperature of 165 degrees. An instant-read meat thermometer is relatively inexpensive and a godsend for the grill.
- Cook bone-in chicken thighs and legs for about 12 minutes per side. They are done when they reach an internal temperature of 170-175 degrees.
- Use tongs to flip the chicken on the grill, not a fork.
- Tent the grilled chicken loosely with aluminum foil and let it rest. This helps redistribute the juices.
What to Serve With Grilled Chicken
Storage and Reheat
Store leftover chicken in an airtight container in the refrigerator for up to 3 days. To reheat the chicken, remove it from the refrigerator about 40 minutes before reheating to bring it to room temperature. Reheat at 60% power for 2-3 minutes or just until warm, or wrap it in a foil tent and place it in a 350-degree oven for 10-15 minutes or just until warm.
More Chicken Recipes
Grilled Chicken Breasts
Ingredients
- ⅓ cup extra virgin olive oil
- ⅓ cup low-sodium soy sauce
- 2 tablespoons Worcestershire Sauce
- 2 lemons juiced
- 2 tablespoons brown sugar
- 2 cloves garlic minced
- 1 teaspoon dried thyme
- 1 teaspoon dried marjoram
- ½ teaspoon freshly ground black pepper
- 4 boneless skinless chicken breasts about 2.25 lbs.
Instructions
- Whisk together the olive oil, soy sauce, Worcestershire sauce, lemon juice, brown sugar, minced garlic, dried thyme, dried marjoram, and freshly ground black pepper in a large bowl.
- Add the boneless skinless chicken breasts and marinate for at least 30 minutes up to 2 hours. Marinate bone-in skin on or off chicken breasts, thighs, drumsticks, and wings for 1-12 hours.
- Preheat the grill to medium heat or about 400 degrees. Grill for 5-7 minutes, depending on the size of the chicken breasts. Flip and grill another 5-7 minutes or until an internal temperature reaches 165 degrees.
- Remove the Chicken from the grill and cover it loosely with an aluminum foil tent. Let the chicken rest for 10 minutes.
Notes
- Try other dried herbs like basil, oregano, sage, rosemary, and cilantro.
- Fresh lime juice works just as well as lemon juice, and it is particularly tasty if using the chicken in a Hispanic or Tex-Mex dish.
- The marinade can be made up to 48 hours in advance, stored in an airtight container, and placed in the fridge.
- Do not overcook the chicken. Chicken breasts are done when they reach an internal temperature of 165 degrees. Instant-read meat thermometers are relatively inexpensive and a godsend on the grill.
- Cook bone-in chicken thighs and legs for about 12 minutes per side. They are done when they reach an internal temperature of 170-175 degrees.
- Use tongs to flip the chicken on the grill, not a fork.
- Tent the grilled chicken loosely with aluminum foil and let it rest. This helps redistribute the juices.
- Store leftover chicken in an airtight container in the refrigerator for up to 3 days. Reheat at reduced power in the microwave or wrapped in foil in the oven at a low temp.
Nutrition
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Mary
Last night I grilled boneless skinless chicken thighs using this marinade. It is so delicious, it will be my go to marinade from now on! Thanks so much for sharing your recipe.
Beth Pierce
The pleasure is all mine, Mary! I am so glad that you liked it!
Claire
Wow! This looks really delicious. Very timely since we have guests visiting and I still do not have a chicken dish on the menu. Thank you for sharing the recipe. Will follow your advise and not used any added salt.
Franky K
We tried the grilled chicken and it was so good. We used the leftovers in your grilled chicken salad recipe. You have the best recipes!
Beth Pierce
Thank you, Franky!
Jelena
I couldn’t agree more! Grilled chicken is the ultimate base for flavor experimentation, and this recipe is perfect for a satisfying and nutritious meal.
Nikita
Great chicken breast recipe! It cooked up so tender and juicy! This will be my new go to recipe for chicken. Thank you very much.
Beth Pierce
You are most welcome!
Emily D
The chicken turned out so juicy and flavorful. I am sure it was the marinade and your tips on grilling it. Thank you!
Beth Pierce
You are most welcome, Emily!
Marilee
Delicious recipe for grilled chicken breasts! The marinade was fantastic and I can’t wait to make it again. I loved the combination of spices and Worcestershire sauce.
Beth Pierce
Thanks, Marilee! I am so glad that you liked the chicken!
Karey
Delicious grilled chicken! I am holding on to this recipe as we grill a lot of chicken. Even my husband was impressed with my grilling and he is hard to please!
Beth Pierce
Thanks, Karey! I am glad that you both enjoyed it!
Roger S
It got warm here for a few days so I decided to try your grilled chicken recipe. It was delicious. I made extra so I could eat them with a salad today for lunch. Thanks for the great recipe.
Beth Pierce
My pleasure, Roger!
Melanie J
Great chicken and a very nice option for lunch with a salad. The chicken was so tender and tasty. This is my new go to grilled chicken recipe!
Beth Pierce
Thanks, Melanie! It is our go to grilled chicken recipe too!
Kaylee
Grilled chicken is such a versatile dish, and your recipe was absolutely delicious! It’s a fantastic option for a healthy and flavorful meal that’s sure to please everyone at the table. I served it with a garden salad with ranch and the meal was perfect.
Beth Pierce
Thanks, Kaylee! That does sound like the perfect meal!
Maureen M
Ooo this was so delicious! It’s hard to come by a chicken recipe that is a classic but also tasty. Your recipe was on point. I loved that every bite was heavenly!
Sienny
Ohh yes I love grilled chicken with my salad bowl always . Thanks so much for this tasty delicious recipe here, can’t wait to try on myself soon.
Melissa Cushing
This grilled chicken recipe looks amazing and I already pinned it to give it a try! Nothing better than freshly grilled chicken! Especially in the summer and that salad you put together to go with looks amazing!