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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Marie
The marinade makes the grilled chicken juicy and yummy. This is my new favorite chicken recipe. Thanks for sharing!
Beth Pierce
The pleasure is all mine, Marie!
Lavanda Michelle
This is a delicious grilled chicken recipe. I could eat this at least once a week for the rest of my life. I served it with grilled fresh asparagus and your air fryer baked potato recipe. So yummy!
Claudia Krusch
I love making grilled chicken! I make it often, My family loves it!
Nadalie
I find it so difficult to keep grilled chicken this juicy! This looks really good! I’m gonna try this soon! Very soon!
Marie
My family loves this grilled chicken recipe so much. So flavorful. We will make this again and again.
Mel
I’ve been planning on increasing our chicken/protein intake. The chicken marinade sounds great, it must add a lot of yummy flavour.
Tammy
Oooh this sounds delicious! I love all the flavors here…perfect summer dish and best for leftovers too!
Laura
This whole dish looks amazing. We only eat chicken so I am always looking for new ways to prepare it. This is definitely going on the meal plan.
Sandra
I love how juicy and tasty this is! So good and delish!
Catalina
Yum! It’s easy and always delicious! I am making your recipe for our weekend bbq party!
Beth Pierce
Thanks, Catalina! Enjoy!
Erin
This grilled chicken is the best. I wish I had this recipe years ago. I would have never had dry chicken.
Beth
This is such a delicious marinade for this grilled chicken. The whole family loved it!
Whitney
This grilled chicken came out so juicy and the flavor is amazing! Thank you for sharing!
Beth Pierce
The pleasure is all mine, Whitney!
Sam
Thank you so much! We loved the grilled chicken. The flavors were tasy, and the chicken was tender and juicy!
Justine
Love grilled chicken. That marinade was absolutely fantastic!
Beth Pierce
Thanks, Justine! So glad that you liked it!
Elizabeth
The marinade gives this chicken wonderful flavor. The Worcestershire sauce gives it a nice tang and the brown sugar a subtle sweetness. Perfect for summer cookouts.
Beth Pierce
Yes indeed, Elizabeth.