Here's How To Grill The Perfect Chicken Breast Every Time

If you've had lackluster grilled chicken before, then I'm about to let you in on the secret to success. A marinade—like the balsamic one I use here—is not only super quick to make, but results in juicy, delicious chicken every time. Incorporate that along with a few key steps, and you're guaranteed an absolutely irresistible main ready to be paired with all of your favorite summer sides. Here's what you need to know:

What People Are Saying:

"Grilling newbie here! This is the first recipe I've made on the grill and it was delicious!" - GreenScissors

"Tried this recipe for the first time, and I am hooked ! My sons usually grill for us, but I was on my own and looking for something quick and easy. It was both, and tasted delicious! Chicken was juicy and tender, and came out perfectly! Will definitely be making this again!!" - jojo18

How To Grill Chicken Breasts

INGREDIENTS

Grilled Chicken

• Garlic: Who can say no to freshly chopped garlic? I use 3 cloves, but don’t be shy—if you’re a garlic fanatic, taste and adjust as needed.
• Balsamic Vinegar: I love the combination of sweet, tangy balsamic vinegar and mild chicken (see also my balsamic-glazed chicken), so naturally, I built my marinade on a base of balsamic vinegar.
• Olive Oil: Extra-virgin olive oil tones down the balsamic vinegar and distributes the flavors of the herbs and garlic throughout the marinade.
• Brown Sugar: I can't do without a bit of sweetness in my chicken marinades. But brown sugar is also included to help with browning, so you're able to get beautifully charred, Insta-worthy grill marks without overcooking the chicken.
• Herbs: The Mediterranean combination of dried thyme and rosemary works perfectly here, balancing the marinade with woody, citrusy, and minty flavors. If you don’t have those herbs on hand, feel free to experiment with other dried herbs like marjoram, oregano, or sage.
• Chicken Breasts: The star of the show is, of course, the chicken breasts. I went with skinless, boneless chicken breasts for this recipe, as I love the way they cook quickly and soak up the marinade.

STEP-BY-STEP INSTRUCTIONS

The first step in making chicken breasts that won’t dry out? It’s all in the marinade. Combine balsamic vinegar, olive oil, brown sugar, garlic, and the dried herbs, and season generously with salt and pepper.

Grilled Chicken

Scoop out 1/4 cup of the marinade and set it aside for basting. Now that you've made your marinade, it's time to marinate! Add the chicken breasts to the bowl with the remaining marinade and turn to coat. Cover the bowl and refrigerate for at least 20 minutes and up to 12 hours. For the juiciest, most flavorful chicken, 3 to 4 hours is ideal.

Grilled Chicken

Time to grill! Prepare a grill for medium-high direct heat or heat a grill pan over medium-high. ("Direct heat" just means cooking directly over the heat source; if using a charcoal grill, spread out the lit coals into one tightly packed layer.) Using tongs, remove the chicken breasts from the marinade, letting any excess drip back into the bowl, and place them on the grill. Grill until grill marks appear underneath, about 6 minutes. For picture-perfect grill marks, cook the chicken undisturbed (i.e., don't futz with it!), turning just once. Turn the chicken over and baste with the reserved marinade (not the marinade you just lifted the chicken out of).

Grilled Chicken

Continue to grill until the chicken is cooked through. How to tell? The best way is to insert an instant-read thermometer into the thickest part of a breast—165° is what you're looking for. Transfer the chicken to a cutting board and let it rest at least 5 minutes before slicing. Serve garnished with parsley.

Grilled Chicken

The full list of ingredients and directions can be found in the recipe below.

Recipe Tips

• How to prevent chicken breasts from sticking to the grill. As long as you give each side enough time to develop serious grill marks, your chicken shouldn’t stick to the grill. Still, a couple of simple steps can provide a lot of insurance. First, with your grill good and hot, scrub the grate with a grill brush or a ball of crumpled foil, held with tongs, to make sure it is clean. Then, using tongs, dip a wadded paper towel in a little vegetable oil and rub it over the grate to coat it with oil. Wait a couple of minutes for the oil to burn off, and you're ready to get grilling.
• The keys to grilling chicken breasts that aren't tough and dry. Number 1: Use a marinade. My balsamic marinade tenderizes the meat (thanks to the vinegar) and helps it retain moisture (thanks to the salt). Number 2: Don't overcook it. Get yourself an instant-read thermometer and pull the chicken off the grill once it hits 160°, or preferably 155°. Number 3: Be patient. Give the chicken a 5–10 minute rest before slicing.

Grilled Chicken Breast Variations

• Green Goddess Grilled Chicken: Green goddess sauce goes perfectly on almost anything, but works especially well with grilled chicken.
• Peach Balsamic Grilled Chicken: Give your chicken a fruity twist with a peach-balsamic marinade and charred peaches.
• Bruschetta Chicken: This simple (and summer-ready) recipe tops grilled chicken with mozzarella, bruschetta, and fresh basil.

What To Serve With Grilled Chicken Breasts

Grilled chicken breasts are so versatile; they go with almost anything and everything. That being said, here are some of my favorite pairings:

• Garlic Mashed Potatoes: Any of our mashed potatoes would be delicious served with this grilled chicken, but I have a soft spot for these garlicky mashed potatoes.
• Grilled Chicken Salad: Want to bulk up a quick and easy lunch? Add your grilled chicken breast to this simple (and satisfying) salad.
• Fettuccine Alfredo: I love to add a boost of protein to my fettuccine Alfredo by serving this grilled chicken with it.

Storage

If you have any leftover chicken, store it in an airtight container in the fridge for around 3-4 days.

Grilled Chicken Breast

Made This?

Let us know how it went in the comments below!

Yields: 4 servings

Prep Time: 15 minutes

Total Time: 45 minutes

Ingredients

• 3

  cloves garlic, finely chopped

• 1/4 c.

  balsamic vinegar

• 3 tbsp.

  extra-virgin olive oil

• 2 tbsp.

  brown sugar

• 1 tsp.

  dried rosemary

• 1 tsp.

  dried thyme

• 4

  (6- to 8-oz.) boneless, skinless chicken breasts

• Kosher salt

• Freshly ground black pepper

• Chopped fresh parsley, for serving

Directions

1. In a medium bowl, whisk garlic, vinegar, oil, brown sugar, rosemary, and thyme; generously season with salt and pepper. Reserve ¼ cup marinade for grilling.
2. Add chicken to bowl and toss to combine. Cover bowl and refrigerate at least 20 minutes and up to overnight.
3. Prepare a grill for medium-high heat; preheat 5 minutes. Grill chicken, basting with reserved marinade and turning halfway through, until an instant-read thermometer inserted into thickest part registers 165°, about 6 minutes per side.
4. Transfer chicken to a platter. Top with parsley.