My Best Grilled Chicken Breast recipe is one of the easiest recipes on my site, but one that is always popular with family and friends. Juicy breast of chicken, flavored with your favorite marinade or dry rub and cooked on the gas grill or over charcoal. I show you how simple it is to cook, ensuring tasty, juicy grilled chicken every time.
Best Grilled Chicken Breast
One of the easiest recipes on my site has to be my Best Grilled Chicken Breast.
The trick to grilling chicken is not to overcook it, keeping it moist and juicy. Once you have mastered the technique of grilling chicken you will come back to it again and again, as it is such a tasty way to cook chicken.
I have used chicken breast but this recipe can be easily adapted to suit any cut of chicken and so try cooking some Grilled Chicken Thighs. Just ensure you adapt the cooking times when using a different cut.
Likewise you can play with the flavors of Grilled Chicken Seasoning, using the flavors you and your family enjoy eating.
For ease I like to use a shop bought dry rub or marinade and I’ve suggested some of my favorites options within this post.
When we first started grilling the chicken, we wanted to do it on indirect heat, so it would stay moist and juicy. However, especially during the week, time doesn’t allow for that, so we are using direct heat here which cooks everything a lot quicker.
This is one of those Easy Grilled Chicken Recipes that works with both gas and charcoal grills so use what you have at home.
How to Grill Chicken Breasts:
- Prepare the chicken breasts by placing them in a bowl and pouring over the dry rub or marinade.
- Use your hands to ensure that the rub completely covers each piece of chicken.
- Cover the bowl and set it aside in the refrigerator to marinate until you are ready to cook.
- When you are ready to grill the chicken, prepare the grill.
- You can either use a gas grill which we have at home. Alternatively cook the chicken over charcoal or under the broiler.
- You need to grill over a medium heat (between 350-400 degrees F).
- Start grilling by placing the chicken, breast side down on top of the hot grill and cook for about 10 minutes.
- Flip the chicken breast over, and continue grilling for a further 10 minutes.
- At the 20 minute mark, I test to ensure the chicken is cooked.
- I like to use a pronged food thermometer inserted into the thickest part of the breast, to ensure the chicken is cooked through.
- I am looking for it to hit at least 165 degrees F, well done for chicken.
- CHICKEN: I use chicken breasts for this recipe, but you could also use skinless/boneless chicken thighs or even skin on/bone-in thighs. You just need to adjust the cooking times.
- MARINADE: this method is versatile so you can use the dry rub of your choice. I’ve give some suggestions below.
Grilled chicken marinades & dry rubs:
We have been experimenting with a variety of spices, rubs, and marinades. Some we’ve all loved, some have had mixed reviews, some have been eaten – but put on the never buy again list.
Here are some of my families favorites:
- Weber Chicken ‘N Rib Seasoning
- McCormick Grill Mates Molasses Bacon
- Weber Kick’n Chicken Seasoning
- Lowe’s Seasoning
- McCormick Grill Mates Lemon Pepper with Herbs
- Weber Original BBQ Sauce
- A.1. Marinade Mix Savory Garlic & Herb
- McCormick Grill Mates Smokehouse Maple
- McCormick Grill mates Mesquite Marinade – I put this with the chicken in a large Ziplock in the refrigerator about 2 hours before I plan to grill it. It is delicious.
There are several other rubs and marinades we use, and a long list we want to try, but those are the “favorites” of the moment.
What goes well with my Best Grilled Chicken Breast?
How I serve these delicious chicken breasts depends on the flavors I am using on the marinade/dry rub.
How long does it take to grill chicken?
The length of time it takes to grill chicken depends on the joint being used and the size of the portion you are cooking. Also bone-in joints require a longer cook than boneless joints.
CHICKEN BREAST: Boneless chicken breast, like I have used here, will take roughly 10 minutes, each side, so roughly 20 minutes. Bone-in chicken breast will take longer.
CHICKEN THIGHS: Boneless chicken thighs will take 7-10 minutes to cook, whereas bone-in chicken thighs can take anywhere from 15-25 minutes to cook.
How do you check the chicken is cooked through?
The best way to check that any meat is cooked through is to use a meat thermometer. Insert the thermometer into the thickest part of the chicken breast, it should read 165F when cooked all the way through.
Alternatively, you can pierce the chicken and if the juices run clear the chicken is cooked. If the juices are still pink the chicken needs to be cooked longer.
Do I need to rest chicken once it’s cooked?
All meat is best rested once it’s been cook. I recommend resting the chicken for 5 minutes before serving. This time allows the juices to be absorbed back into the chicken, resulting in juicy chicken breasts every time.
How to store leftover Best Grilled Chicken Breast?
Store leftovers in an airtight container in the refrigerator for up to 3 days. You can enjoy them cold, in salads, pasta dishes or to make a great tasting chicken sandwich.
Why not try these other great chicken recipes here at When is Dinner:
- Healthy Grilled Chicken Salad
- Grilled Honey Garlic Chicken Kabobs
- Buttermilk Chicken
- Mexican Chicken
- Mediterranean Chicken Skillet
- Skillet Honey Chicken
- 4-6 boneless skinless chicken breasts
- Marinade or Dry Rub of your choice
- I put the marinade on and let it sit, or put the dry rub on and let it sit in the fridge for a bit, until I’m ready to cook it.
- We have a gas grill. I grill over medium heat (between 350-400 degrees).
- I place the chicken breast side down for about 10 minutes, flip it, and grill for another 10 minutes.
- We have a pronged food thermometer.
- At the 20 minute mark, I insert it to test the temperature.
- I am looking for it to hit at least 181 degrees, well done for chicken.
*Note: Smaller, thinner breasts might cook faster. Plump, thicker breasts might cook slower.