Grilled Chicken Breast
Juicy, perfectly grilled chicken breasts with a golden-brown char and a simple herb seasoning. Quick enough for weeknight dinners yet impressive enough for weekend cookouts, ready in under 30 minutes.
For 4 servings
- prep · ~2 min
Pound the chicken to even thickness.
Place each chicken breast between two sheets of plastic wrap or parchment paper. Use a rolling pin or meat mallet to gently pound the thicker end until the entire cutlet is an even thickness, about 1.5 cm. Even thickness ensures uniform cooking.
- mix · ~10 min
Season the chicken.
In a small bowl, combine the olive oil, minced garlic, salt, and black pepper. Rub this mixture all over both sides of each chicken cutlet. Let the chicken sit at room temperature for 10 minutes while the grill heats up.
TIPDon't skip the room-temperature rest — cold chicken seizes on the grill and cooks unevenly. - prep · ~5 min
Preheat the grill to medium-high heat.
Heat a grill pan or outdoor grill over medium-high heat until very hot, about 400°F (200°C). Lightly oil the grates by brushing them with a paper towel dipped in a little oil.
TIPProperly preheated grates prevent sticking and give you those clean grill marks. - grill · ~11 min
Grill the chicken breasts.
Place the chicken cutlets on the hot grill at a 45-degree angle to the grates. Grill for 4 minutes, then rotate 90 degrees for crosshatch marks and grill another 2 minutes. Flip and grill the second side for 4 to 5 minutes, until the internal temperature reaches 165°F (74°C).
TIPResist flipping more than once — the chicken releases from the grate when it's properly seared. - rest · ~5 min
Rest the chicken before serving.
Transfer the grilled chicken breasts to a plate, tent loosely with foil, and let them rest for 5 minutes. The juices will redistribute, keeping the meat tender and moist.
TIPSkipping the rest causes all the juices to run out on the cutting board, leaving the chicken dry. - serve · ~1 min
Slice against the grain and serve.
Slice each chicken breast against the grain into strips. Squeeze fresh lemon juice over the top and serve immediately.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Pound chicken to an even 1.5 cm thickness to prevent dry edges and undercooked centers.
- 2Let seasoned chicken rest at room temperature 10 minutes before grilling for even cooking.
- 3Preheat grill to 400°F (200°C) and oil grates well to avoid sticking and ensure clean marks.
- 4Place chicken at a 45° angle to grates, then rotate 90° for attractive crosshatch marks.
- 5Flip chicken only once; it releases easily when properly seared.
- 6Rest grilled chicken under foil for 5 minutes so juices redistribute and meat stays moist.
- 7Slice against the grain for maximum tenderness.
Adapt it for your goals.
Spicy
Add 1/2 tsp cayenne pepper or red pepper flakes to the olive oil mixture for a kick of heat.
herb crustedHerb-crusted
Mix 1 tbsp each of chopped fresh rosemary, thyme, and parsley into the oil rub for a fragrant, aromatic crust.
low oilLow-oil
Reduce olive oil to 1 tbsp and use a nonstick grill spray to cut calories while keeping the chicken juicy.
dairy freeDairy-free
This recipe is already dairy-free; serve as is for those avoiding dairy.
Why this is on our healthy list.
High in Lean Protein
Chicken breast is an excellent source of lean protein, essential for muscle repair and maintenance.
Low in Saturated Fat
Using boneless, skinless chicken breast and a minimal amount of olive oil keeps saturated fat content low.
Rich in Antioxidants
Garlic and lemon juice provide antioxidants like vitamin C and allicin, supporting immune health.
Frequently asked questions
Use a meat thermometer for accuracy; the safe internal temperature is 165°F (74°C). Without one, cut into the thickest part to check for clear juices and no pinkness.
