Grilled Chicken Breast Easy And Juicy Wellplated Com

Mastering the art of preparing a perfectly grilled chicken breast will make you feel like a has-her-life-together grown-up. Lean, healthy, and versatile, grilled chicken breasts are full of potential (hello, BBQ Chicken Salad and Balsamic Chicken Salad!). Sadly, they often turn out dry, bland, and rubbery. However, with a few easy tips and techniques, you can cook flavorful, tender grilled chicken breasts that are fit for adding to other recipes (like Greek Yogurt Chicken Salad or Chicken Tortilla Casserole) AND are worthy of enjoyment as a stand-alone main.

How to Grill Chicken Breast without Drying It Out

As with any method of chicken breast preparation (such as this Air Fryer Chicken Breast or Baked Chicken Breast), a few simple but critical steps will ensure your grilled chicken breast turns out juicy, moist, and well-seasoned all the way through. To grill chicken breast without drying it out, be sure to follow these essential tips.

Marinate. Marinades tenderize meat by changing its protein structure which helps it stay juicier for longer. Even 15 minutes can make a major difference in results. (Check out my go-to Chicken Marinade or Chicken Thigh Marinade!) Pound. Pounding the chicken to an even thickness helps it cook more evenly on the grill so that the ends don’t dry out before the center cooks through.Poke. While not strictly required, I like to poke holes all over my chicken breast with a fork to help the marinade absorb more quickly.Temp It. No matter what other careful steps you take to keep your chicken from becoming dry, NOTHING saves you if you overcook it. For best results, remove the chicken when it reaches the 155 to 160-degree F mark.Rest. No matter what kind of meat you are grilling (e.g., Grilled Pork Chops or Grilled Pork Tenderloin), allowing it to rest is mandatory. Resting allows the juices to reincorporate into the protein. If you cut it right away, those yummy juices will escape onto the plate.

How to Make a Grilled Chicken Breast

The ingredients and directions in this recipe will give you the guaranteed best grilled chicken breast you’ve ever made.

The Ingredients

Boneless Skinless Chicken Breasts. Become deliciously tender and smoky on the grill. Plus, they’re rich in protein, vitamins, and iron. For tips on grilling thighs, see Grilled Chicken Thighs.

Chicken Marinade. No matter which marinade you choose (this Orange Chicken Marinade is a reader favorite), it’s critical to create the juiciest and most flavorful chicken breast. You can also simply combine olive oil, lemon juice, kosher salt, and any of your favorite spices and herbs: paprika, garlic powder, oregano, thyme, and rosemary are all excellent choices.

The Directions

Storage Tips

To Store. Refrigerate chicken in an airtight container for up to 3 days. To Reheat. Gently rewarm leftovers in a skillet on the stovetop over medium-low heat or in the microwave. To Freeze. Freeze chicken in an airtight, freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.

Recommended Tools to Make this Recipe

Tongs. The ultimate grill tool!Instant-Read Meat Thermometer. The most accurate way to ensure chicken is cooked through. Grill Pan. Perfect for making an indoor grilled chicken breast with grill marks and other grilled chicken recipes.

Pull out those tongs and get your grill on. This juicy grilled chicken breast is here to bring the heat and flavor!

If you do not have a grill, you can use a grill pan like this to cook an indoor grilled chicken breast on the stovetop.

Small Chicken Breasts (6- to 8 ounces each): 7 to 8 minutesMedium Chicken Breasts (8- to 10 ounces each): 8 to 12 minutesLarge Chicken Breasts (10 ounces or more): 14 minutes or longer

In a hurry? Try making Grilled Chicken Tenders, which cook in about 6 minutes.

Crumbled feta or goat cheese.Chopped fresh herbs, such as parsley, cilantro, or basil.The Creamy Greek Yogurt Pesto from The Well Plated Cookbook.The avocado salsa from this Strawberry Chicken.

Chicken and other poultry are considered safe to eat at an internal temp of 165 degrees F.I typically remove my chicken around the 155 to 160-degree F mark. The carryover cooking, while the chicken rests, will bring it to temperature and ensure it is juicy, not dry.

Lemon Grilled Chicken Breast. Zest 1 additional lemon into your marinade. Finish the grilled chicken with an extra squeeze of lemon juice.Italian Grilled Chicken Breast. Season the chicken with Italian seasoning. Serve topped with a handful of grated Mozzarella or Parmesan cheese.BBQ Grilled Chicken Breast. Instead of marinating, brine the chicken by sprinkling it with kosher salt. Let sit in the refrigerator for 30 minutes. Brush off the excess salt. Baste the chicken with Barbecue Sauce before and halfway through grilling. Serve with extra sauce for dipping.Buffalo Grilled Chicken Breast. Instead of brushing the chicken with BBQ sauce per the above, brush it with Buffalo sauce. Then use it to top this Buffalo Chicken Pizza.Teriyaki Chicken Breast. Create a marinade using 1/4 cup soy sauce, 3 tablespoons honey, 1 tablespoon rice vinegar, and 1/4 teaspoon sesame oil. Reserve 1/4 cup of the marinade to brush over the finished grilled chicken.

On Pizza. Finish off your favorite pizza with diced pieces of grilled chicken breast. It would be a scrumptious addition to Ricotta Pizza or English Muffin Pizza.On Pasta. Grilled chicken would be a delicious addition to Penne Alla Vodka.On Salad. Add diced grilled chicken to a salad like this Spinach Strawberry Salad, Arugula Salad, or Cucumber Tomato Avocado Salad. On a Sandwich. A grilled chicken breast sandwich, like this Grilled Chicken Sandwich is a delicious way to utilize this recipe! Serve the grilled chicken breast on your favorite bun with cheese and other toppings.