Grilled Chicken Breasts

Grilled chicken breasts are easy to make and come out juicy and flavorful with a simple marinade. Perfect for weeknights or meal prep, this recipe uses a tangy, herby blend to make tender, flavorful chicken with minimal effort.

Why Make It: The marinade uses pantry staples, adds lots of flavor, and helps keep grilled chicken breasts juicy.
Technique: Pounding thicker pieces to an even thickness helps the chicken cook more evenly and stay tender. Use a rolling pin or the flat side of a meat mallet.
Prep Note: Marinate for at least 30 minutes or up to 4 hours. Longer than that, and the vinegar and lemon juice can soften the texture too much.
Recommended Tools: An instant-read thermometer (this is the one I use) makes it easy to ensure the chicken is grilled perfectly.

Simple Everyday Ingredients

Chicken: Choose similarly sized chicken breasts so they cook evenly. If some are extra thick, pound or butterfly them for more even grilling. Chicken thighs are a great option too, and stay extra juicy on the grill.
Oil: Oil helps the marinade coat the chicken well. Olive oil adds extra flavor, while vegetable oil offers a more neutral taste.
Vinegar and Lemon Juice: They add tang and brightness to the marinade. Red wine vinegar gives a slightly bolder flavor than apple cider vinegar.
Sugar: A little sugar balances the tangy ingredients and helps the chicken caramelize nicely on the grill. Swap for brown sugar or honey in a pinch.
Seasonings: Italian seasoning, garlic powder, kosher salt, and black pepper give the marinade a simple, savory flavor that works with almost any side dish. Add a pinch of red pepper flakes for a little heat.

How to Grill Chicken Breasts

Whisk the marinade together. Add the chicken and marinate.
Grill over medium-high heat.
Let it rest before slicing (full recipe below).

Marinated Grilled Chicken on a plate with zoodles and corn

For Juicy Chicken: Pound thicker chicken breasts to an even thickness so they cook more evenly. Pull the chicken at 162°F to 165°F, then let them rest before slicing
For the Best Texture: Marinate for at least 30 minutes for flavor, but keep it under 4 hours so the vinegar and lemon do not make the texture mushy.
Preheat the Grill: A hot grill helps the chicken sear and release more easily. Oil the grill grates lightly if sticking is a problem.
Flip Once: This gives the chicken better grill marks and cooks more evenly.
Slice Leftovers Thin: Add to salads, wraps, grain bowls, quesadillas, and sandwiches.

Save It For Later

Keep leftover chicken in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 4 months. Slice or chop before freezing so it is easy to add to future meals.

Reheat gently in the microwave, in a skillet with a splash of water, or covered in the oven.

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image of Everyday Comfort cookbook by Holly Nilsson of Spend With Pennies plus text

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Combine all marinade ingredients in a bowl or freezer bag. Add the chicken and toss well to coat.
Cover or seal the chicken and marinate in the refrigerator for at least 30 minutes or up to 4 hours.
Preheat grill to medium high heat.
Remove the chicken from the marinade, allowing the excess to drip off. Discard the remaining marinade.
Place chicken on the grill for 7 to 8 minutes. Flip over and cook for an additional 7 to 8 minutes, or until the chicken reaches 165°F.
Transfer to a plate and let rest 3 to 5 minutes before slicing.

Chicken should be cooked to 165°F. I prefer to remove it from the heat at 162°F as the temperature will continue to rise as it rests.
This marinade can also be used on pork chops or chicken thighs.
Nutritional information includes 25% of the marinade, as the remainder is discarded.
Leftover chicken can be stored in the fridge in an airtight container for up to 4 days.

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Main Course

Cuisine American

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