Grilled Chicken Breast
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This Easy Grilled Chicken Breast is a staple meal idea. Quick to make with juicy, flavorful chicken made in a marinade with minimal ingredients. Extra quick to whip up and perfect all on its own, inside pasta, or even as a topping to salads!
I like to double this recipe for easy meal prep. Use leftovers in a Santa Fe Chicken Salad, as a topping to pizza or baked potatoes, and even inside my famous Chicken Bacon Ranch Stuffed Shells.
Why You’ll Love This Recipe
- Easy: This recipe takes less than 10 minutes to prep and only 12-15 minutes to cook!
- Make-Ahead: You can keep the chicken in the marinade for up to 4 hours! We prep ahead and have this ready to go whenever we are ready to eat.
- Meal-Prep: Double the recipe and save leftovers for easy meal prep.
This grilled chicken breast recipe is everything you want in a weeknight dinner. Easy, juicy, and full of flavor. A quick soak in a simple grilled chicken marinade made with lemon juice, garlic, and Italian seasoning takes it to the next level without any fuss.
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It’s perfect for tossing on the grill and even better for leftovers. Serve it with your favorite sides, slice it into salads, or tuck it into wraps. This is one of those go-to recipes that keeps dinner stress-free and delicious.
Ingredients You’ll Need
A simple grilled chicken breast marinade can be anything but boring with the right flavor boosters, and this recipe brings them in spades. Below is everything you’ll need to make juicy, flavorful chicken that’s perfect for salads, wraps, or a quick weeknight dinner.
Ingredients & Tips:
- Chicken breasts (boneless, skinless) – Pound them to even thickness for faster, more even grilling.
- Oil (olive or avocado) – Helps prevent sticking and locks in moisture.
- Garlic (minced) – Fresh is best for bold flavor, but garlic powder works in a pinch.
- Italian seasoning – A great shortcut for herby depth is grilled chicken breast seasoning; you can also use a mix of oregano, basil, and thyme if you’re out.
- Salt and pepper – Don’t skimp! These elevate all the other flavors.
- Lemon juice (freshly squeezed) – Adds brightness and helps tenderize the chicken.
That’s it! Just a handful of pantry staples and you’ve got everything you need to turn basic chicken into a flavorful go-to. Keep extras in the fridge for meal prep. You won’t regret it.
Jesseca’s Recipe Review
This grilled chicken is my go-to for busy weeknights and meal prep Sundays. It’s juicy, flavorful, and ridiculously simple. Basically everything I want in a no-fuss dinner. I’ve used it in everything from wraps to pasta to last-minute salads, and it never disappoints. It’s a solid recipe to keep in your back pocket.
Tip from Jesseca:
Always let the chicken rest before slicing. It might feel like an annoying wait, but it keeps all those delicious juices from spilling out. Trust me. It’s worth the pause.
Variations and Substitutions
Want to mix things up? This recipe is super adaptable. Here are a few easy ways to switch up the flavors based on what you’re craving (or what’s in your pantry):
- Spicy Kick – Add a pinch of red pepper flakes or a dash of hot sauce to the marinade for heat lovers.
- Mexican-Inspired – Swap Italian seasoning for taco seasoning, add lime juice instead of lemon, and toss in a little cumin.
- Greek Vibes – Use oregano, garlic, lemon juice, and a splash of red wine vinegar for a Mediterranean twist.
- Sweet and Savory – Mix in a tablespoon of honey or maple syrup for a slightly sweet charred finish.
- Citrus Herb – Use orange juice or a mix of lemon and lime for a citrus-forward version that’s bright and zesty.
This is your base! Have fun with it! A small tweak here or there keeps it fresh and makes it feel like a whole new meal.
Best Way to Grill Chicken Breast
Grilled chicken doesn’t have to be fussy. Here’s the quick version to show just how easy this recipe really is:
- Slice or pound the chicken – Aim for even thickness so it cooks evenly on the grill.
- Mix the marinade – Whisk oil, garlic, seasonings, and lemon juice in a bowl.
- Marinate the chicken – Place everything in a dish or zip-top bag and chill for at least 30 minutes.
- Heat the grill – Set it to medium-high heat to get those beautiful grill marks.
- Grill the chicken – Cook about 6 minutes per side, or until the internal temp hits 165°F.
- Let it rest – Give it a few minutes before slicing so the juices stay locked in.
That’s it! Juicy, flavorful grilled chicken with minimal effort. Perfect for meal prep, sandwiches, or served with your favorite sides.
Helpful Tools
- Instant Read Meat Thermometer: Cooking to that perfect temp of 165 ºF is key to a moist and delicious breast. Using an instant read thermometer (affiliate) will ensure perfect chicken every time.
- Shallow Dish: This larger shallow container with a lid (affiliate) is one of the most used items in my kitchen. Perfect for marinades and so much more.
- Tongs: Keep your hands safe by using a quality pair of tongs (affiliate) to add and remove the chicken from the grill.
Recipe FAQs
Yes! Boneless, skinless thighs work great and tend to be juicier. Just adjust the cook time since they may take a bit longer.
At least 30 minutes, but up to 4 hours for best flavor. Avoid marinating longer than that or the acid from the lemon juice can start to break down the meat too much.
No problem! You can cook the chicken in a grill pan or cast iron skillet over medium-high heat. Or bake it at 425°F for about 20–25 minutes, flipping halfway through.
Fresh is best, but bottled will work in a pinch. Just make sure it’s 100% lemon juice with no added sugar.
Most likely it was overcooked. Use a meat thermometer and pull the chicken at exactly 165°F. Also, don’t forget to let it rest before slicing!
You sure can. Mix the marinade and freeze it in a bag with the raw chicken. Just thaw in the fridge overnight and it’s ready to grill the next day.
Storage and Make-Ahead Instructions
This grilled chicken is a meal prep dream. It stores well, reheats like a champ, and works in just about anything. From salads to wraps to quick lunches.
- To Store: Let the chicken cool completely, then transfer it to an airtight container. It’ll stay fresh in the refrigerator for up to 4 days.
- To Freeze: Wrap each chicken breast tightly in plastic wrap or foil, then place in a freezer-safe bag. Freeze for up to 3 months. Thaw overnight in the fridge before reheating.
- To Make Ahead: You can prep the marinade up to 2 days in advance and keep it in the fridge. Add the chicken to marinate the night before or the morning of, so it’s ready to grill when you are. Grilled chicken can also be cooked fully ahead of time and stored for easy weeknight meals.
- Reheating Tip: To keep it juicy, reheat in a covered skillet with a splash of water or broth, or microwave gently at 50% power.
Grilled Chicken Breast
Ingredients
- 1 lb chicken breast
- 1/4 oil
- 4 garlic cloves (minced)
- 1-1/2 teaspoons Italian Seasoning
- 1 teaspoon salt
- 1/2 teaspoon pepper
- Zest of one lemon
Instructions
- Carefully slice each chicken breast in half lengthwise to create thinner cutlets, or use a meat mallet to pound them to an even thickness. This helps ensure they cook evenly and stay juicy.
- In a small bowl, whisk together the oil, minced garlic, Italian seasoning, salt, pepper, and lemon juice until well combined.
- Place the chicken in a shallow dish or large zip-top bag. Pour the marinade over the chicken, ensuring all pieces are well coated. Seal or cover, then refrigerate for at least 30 minutes, or up to 4 hours for deeper flavor.
- Heat your grill to medium-high, about 400°F. Lightly oil the grates if needed to prevent sticking.
- Remove the chicken from the marinade and place it directly on the grill grates. Cook for about 6 minutes per side, or until grill marks appear and the internal temperature reaches 165°F.
- Transfer the grilled chicken to a plate and let it rest for 5 minutes before slicing. This allows the juices to redistribute and keeps the meat tender and moist.
Notes
Nutrition
The nutrition facts provided are calculated using a third-party tool and are estimates only. Actual nutritional content may vary based on the ingredients and brands you use, as well as portion sizes. For accurate results, please consult a registered dietitian or nutritionist.
I don’t have a grill. Do you think it would work in an air fryer? Would it work with boneless, skinless thighs?
YES! I actually use my air fryer regularly. 380F for 20-22 minutes, turning once and checking around 17 minutes