Get perfectly juicy chicken inside with attractive grill marks on the outside using this straightforward, dependable method. All you need are boneless, skinless chicken breasts, a few basic seasonings, and a hot grill or grill pan.
The key to perfectly cooked grilled chicken: internal temperature. Grill until the thickest part reaches around 160ºF; the chicken will continue to rise a few degrees while resting.
Grilled chicken is a staple for warm-weather meals, but it’s one of those recipes that works year-round. With a little prep — tenderizing, seasoning, and a hot grill — you’ll have juicy chicken breasts ready in less than an hour from start to finish.
To Get Started with Grilling Chicken
- Chicken breast: Use boneless, skinless chicken breasts. Choose pieces similar in thickness so they cook evenly.
- Seasonings: Keep it simple with salt, pepper, and garlic powder, or swap in your favorite dry rub or marinade for extra flavor. A short rest after seasoning helps the flavors penetrate.
- Tools: A meat tenderizer and cutting board are useful if you want to pound the breasts to an even thickness. An instant-read thermometer removes guesswork when checking doneness.
Important Stuff to Know
- Tenderize or pound chicken to even thickness for consistent cooking.
- Grill over direct heat at about 400ºF for roughly 15–20 minutes total, depending on thickness.
- Cook until the internal temperature reaches 160ºF–165ºF; carryover heat will raise the temperature a few degrees during resting.
- Let the chicken rest 5–10 minutes after grilling to lock in juices.
Do you have to pound chicken breast before grilling?
Pounding is optional. Pounding to an even thickness helps the chicken cook uniformly, which is useful if pieces vary a lot. If you like a bit of char on the edges, you can skip pounding and accept some variation in thickness.
How do you prevent your chicken from sticking to the grill?
Spray the grill grates with nonstick cooking spray or brush the grates lightly with oil right before cooking. You can also use a prepared piece of foil with cooking spray if you prefer to avoid direct contact with the grates.
Thermapen recommended
An accurate instant-read thermometer makes it easy to check internal temperatures and remove guesswork from grilling.
How long does cooked chicken last?
Let grilled chicken cool completely before refrigerating to avoid condensation and sogginess. Store cooled leftovers in an airtight container in the refrigerator for 3–5 days.
What to do with Leftover Grilled Chicken
Leftover grilled chicken is versatile. Ideas include:
- Chicken salad with crisp greens and a light dressing
- Grilled chicken salad for a hearty, healthy meal
- Buffalo chicken wrap for a spicy handheld option
- Bruschetta chicken served over bread or salad
Serving Ideas
Pair your grilled chicken with simple, crowd-pleasing sides like grilled asparagus in foil, baked potatoes, grilled zucchini, grilled carrots, or foil-pack red potatoes. These sides keep the meal focused on fresh, seasonal flavors and complement the grilled chicken perfectly.
Grilled Chicken Recipe
Summary: Tenderize, season, and grill chicken breasts at 400ºF over direct heat until the internal temperature is 160ºF–165ºF. Rest before serving.
By: Lee Funke
Prep: 30 mins • Cook: 15 mins • Total: 45 mins • Serves: 4
Ingredients
- 1 – 1.5 lbs boneless, skinless chicken breasts (3–4 medium)
- 2–3 teaspoons garlic powder
- 1/4 teaspoon salt
- 1/8 teaspoon ground pepper
Instructions
- Prepare the chicken by pounding it to a consistent thickness if desired. This helps ensure even cooking.
- Season both sides of each breast with garlic powder, salt, and pepper. Optionally substitute 1–2 tablespoons of your favorite dry rub. Let the seasoned chicken sit at least 15 minutes for better flavor.
- Preheat the grill to 400ºF and lightly oil or spray the grates to prevent sticking.
- Grill the chicken over direct heat at 400ºF for about 7–8 minutes on the first side. Flip and grill another 8–10 minutes. Check the internal temperature: remove the chicken from the grill when it reaches 160ºF–165ºF.
- Allow the chicken to rest for 5–10 minutes before slicing or serving. Resting lets the juices redistribute and the temperature to rise a few degrees.
Tips & Notes
- Cook time varies with chicken thickness. Always use an instant-read thermometer to confirm doneness: fully cooked chicken should reach an internal temperature of 165ºF.
- Carryover cooking will raise the internal temperature slightly after you remove the chicken from the grill, so plan your timing accordingly.
- Store leftovers in an airtight container in the refrigerator for 3–5 days.
Nutrition (per serving, approximate)
Calories: 135 kcal • Carbohydrates: 2 g • Protein: 25 g • Fat: 2 g • Fiber: 0 g • Sugar: 0 g
Nutrition information is automatically calculated and should be used as an approximation.
More Grilled Chicken Recipes
Looking for variety? Try grilled chicken salads, chicken legs, thighs, or kebabs for different textures and flavors. Popular variations include:
- Grilled Chicken Salad with honey mustard dressing
- Grilled Chicken Legs with a savory dry rub
- Grilled Chicken Thighs with crispy skin and juicy interior
- Teriyaki, pesto, or lemon-herb grilled chicken for bright, bold flavors
If you try this method, let the simple rules guide you: even thickness, hot grill, and an instant-read thermometer. With those in place, you’ll consistently get juicy, flavorful grilled chicken every time.