You’re going to want to break out your grill ASAP for this Juicy Grilled Chicken Breast Recipe!
If you’ve eaten your fair share of chicken over the years (and let’s be honest, who hasn’t?), then you’ve probably run into the dreaded dry chicken breast. You know the type—tough as leather and about as enjoyable as chewing on cardboard. But we’re not about that here.
While incredibly versatile, chicken breast can be one of the trickiest meats to cook without turning it into a desert-dry situation. The struggle to keep it juicy is real, especially if you’re taking it to the grill. But don’t worry; with a few simple tricks up your sleeve, you can achieve that perfect, tender grilled chicken every time.
The hardest part about this recipe is honestly being patient enough to let the chicken marinate. Once it’s had time to soak up all those flavors, you’ll have a quick meal that’s juicy, flavorful, and satisfying.
This chicken breast is high in protein, low in carbs, and grain-free—perfect if you follow a keto, paleo, or Whole30 diet. And it’s also a great prep-ahead meal: toss it in the marinade before you head out in the morning, and you’ll have dinner ready to go when you return.
Is Grilled Chicken Breast Healthy?
Absolutely. Grilled chicken breast is a lean protein. Of course, the marinade will affect the amount of fat that’s in the finished product. Still, if you use olive oil, you’re adding healthy fats that can enhance the flavor and keep the chicken tender without adding too many extra calories. If you’re watching your sodium intake, go easy on the added salt.
Recipe Variations
Before you toss your chicken on the grill, there are many great Whole30 and Paleo-friendly marinades you can try. But don’t put down the digital thermometer; grilling time usually depends on many variables, including grill temperature and meat thickness.
| Marinade | How Long | Effect on Grilling Time |
|---|---|---|
| Lemon-Garlic 2 tbsps olive oil, juice of 1 lemon, 2 garlic cloves, minced | 2-4 hours | Slightly faster |
| Balsamic-Herb 2 tbsps balsamic vinegar, 2 tbsps olive oil, 2 garlic cloves, minced, 1 tsp dried thyme, pinch of salt | 2-4 hours | Slightly faster |
| Spicy Chipotle 2 tbsps olive oil, 1 tbsp adobo sauce, 1 tsp honey, 1/2 tsp smoked paprika, 1/2 tsp cumin, pinch of salt | 4-6 hours | Slightly slower |
| Coconut-Lime 1/4 cup coconut milk, juice of 1 lime, 1 tsp lime zest, 2 garlic cloves, minced, 1 tsp grated ginger, salt | 4-6 hours | Slightly slower |
| Ginger-Sesame 2 garlic cloves, minced, 1 tsp grated ginger, 2 tbsps soy sauce or tamari, 1 tsp sesame oil, pinch red pepper | 4-6 hours | Slightly slower |
| Mustard-Rosemary 2 tbsps Dijon mustard, 2 tbsps olive oil, 2 garlic cloves, minced, 1 tsp chopped rosemary, pinch of salt | 2-4 hours | Slightly faster |
| Smoky Paprika 1 tsp paprika, 1/2 tsp ground cumin, 2 garlic cloves, minced, 2 tbsps olive oil, juice of 1 lemon, pinch of salt | 4-6 hours | Slightly slower |
How To Make Ahead and store
Depending on the marinade, you can prep the chicken up to 1 day in advance. That said, lemon-based marinades should be limited to around 2-4 hours to avoid the chicken becoming too tender. After your chicken has cooled to room temperature, place it in an airtight container or resealable plastic bag. Leftovers (if stored in an airtight container) will stay fresh in the refrigerator for 3-4 days. They can be frozen for up to 3 months.
Serving Suggestions
One of the other great things about grilled chicken is how many different foods it pairs well with. A simple salad, like this Low-Carb Keto Cucumber Salad, or Grilled Broccoli are quick and easy sides. They keep the meal light and balanced without extra hassle.
But if you want to add a little flair, pair your grilled chicken with this Balsamic Grilled Vegetable Salad recipe. You’ll get the ease of a quick meal and a flavor boost from the balsamic and grilled veggies!
Hasselback Potatoes are always a great idea with chicken. And why not slice it up and add it to this healthy Mediterranean Bowl?
Recipe
Ingredients
- 2 chicken breasts (about 8-12 ounces) raw
- Marinade cook's choice
You Will Also Need:
- A meat mallet or rolling pin
- Parchment paper
- A gas grill
- Digital instant-read meat thermometer
Instructions
- To keep the chicken nice, juicy, and evenly cooked, we pressed the chicken to an even thickness all around. Place the chicken breast between 2 layers of parchment paper, use a meat mallet or rolling pin, and whack the thickest parts of the breast so that they are all an even thickness.
- Use your marinade of choice. This is KEY to keeping the chicken flavorful and really locking in the juices, so don’t skip this step! Marinate the chicken in an airtight container in the refrigerator for at least 30 minutes.
- Heat grill to medium heat, and use tongs to place your chicken breast on the indirect heat. Cook the chicken for 5-7 minutes and flip with the tongs. Cook another 5-7 minutes and repeat until your thermometer reads 165°.
- Remove the chicken from the grill to a plate, cover, and let rest for 5 minutes. THIS IS KEY TO MAKING THE CHICKEN JUICY AND MOIST. Do NOT skip this step!
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
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