Grilled Chicken

This Grilled Chicken recipe is the ultimate guide to the best juicy grilled chicken breast you’ll ever taste! It’s healthy and quick & easy to make with a simple grilled chicken marinade for maximum flavour. Learn how to grill chicken so it’s cooked perfectly every single time and NEVER dry!

 

Estimated reading time: 17 minutes

Grilled chicken is one of the foods we enjoy most often and it’s a staple recipe in The Busy Baker kitchen. And while it’s a simple and straightforward recipe (you won’t find any weird ingredients here!), it’s actually one of the most difficult recipes to make well.

If you’ve ever had a chicken breast hot off the grill that’s as dry as a bone and that not even a gallon of barbecue sauce could fix, then you’ll understand how amazing it can be to slice into a juicy, tender chicken breast hot off the grill. What you might not know is that there’s no big secret to grilling chicken breasts well… just a few VERY simple tips and tricks – basic cooking skills, really – stand between you and the BEST grilled chicken breast you’ve ever enjoyed. Follow our simple guide to the BEST juicy grilled chicken breast and let us take the guesswork out of grilling for YOU!

Grilled chicken is a super popular dish that’s enjoyed across SO many cultures all over the world. It’s most commonly made with chicken breast, but it can also be made with chicken thighs, chicken legs, and chicken drumsticks.

Grilling involves cooking chicken over a direct heat source – whether it’s an open flame or a heated grill plate – until it’s beautifully charred on the outside and cooked through until it’s nice and juicy. Grilling gives chicken that distinct smoky flavour everyone knows and loves.

Choosing grilled chicken, particularly chicken breasts, is a fantastic health-conscious decision. Chicken breast is known for the fact that it’s high in protein and low in saturated fat, making it a favourite among athletes and those looking to increase their protein intake, maintain a healthy diet, or lose weight. A typical serving of grilled chicken breast can provide about 26 grams of protein, depending on the size, and only 120 to 130 calories, with minimal fat. Grilling also allows excess fat to drip away from the meat, reducing the calorie content even further.

Chicken breast is one of the most commonly enjoyed foods by those seeking to eat a healthy diet but besides the healthy benefits, we love how easy and versatile it is to prepare. There are so many health-conscious ways to add flavour to your chicken breasts – by using marinades, fresh or dried herbs, spice rubs, and even sauces. The sky is the limit!

There are SO many reasons we reach for this Grilled Chicken Recipe again and again and again. Here are just a few:

1. It’s HEALTHY. Chicken breast is one of our favourite sources of lean protein and this recipe is both high in protein and low in fat.
2. It’s EASY to make. Throw together the marinade in a matter of minutes with simple ingredients and slap the chicken on the grill – this recipe is super easy to make.
3. It’s so FLAVOURFUL. The marinade is bursting with flavour and it creates the most tender, juicy chicken.
4. It’s VERSATILE. The flavours in this chicken go well with so many different dishes. We love serving it hot off the grill with our favourite sides, sliced on a variety of salads, in pasta dishes, in wraps, sandwiches, or even burritos.
5. It’s great for MEAL PREP. We love making a big batch of this chicken and storing it in the fridge to use throughout the week.
6. It’s BUDGET FRIENDLY. Buying chicken breasts in bulk is a great way to save money. We like to freeze chicken breasts we find on sale and then defrost them and grill them as we need them.
7. It’s FREEZER FRIENDLY. Freezing a batch of this grilled chicken is a great idea for quick protein in a pinch. You can also freeze the chicken in the marinade, thaw in the fridge overnight, and grill the next day.

Achieving juicy, flavourful grilled chicken is not only possible, it’s EASY with just a few simple tips. What is the secret to grilling chicken, you ask? Here are our expert secrets to elevate your grilling!

A hot grill seals in flavours and ensures your chicken starts cooking immediately on contact for those beautiful grill marks and the perfect caramelization on the outside of the chicken. We recommend preheating your grill on a higher heat than you’ll use to cook the chicken. When you add the chicken, turn the heat down.

Not only for flavour, marinades help keep chicken moist and tender. Our white wine and herb marinade combines acidity and aromatics, tenderizing the meat and infusing it with complex flavours.

We recommend grilling chicken breast over medium heat. Too low, and you’ll dry out the chicken and won’t get any caramelization on the outside. Too high, and you’ll burn it on the outside, and it’ll be uncooked in the centre while dried out everywhere else. Medium heat cooks the chicken breast evenly.

In order to get those perfect grill marks, be sure not to flip the chicken too many times. We recommend waiting awhile to flip the first time to be sure the outside of the chicken is nice and caramelized. Flip once and grill until cooked through.

The only way to know your chicken is cooked through is to test the internal temperature with an instant read thermometer. The food safe temperature for chicken breast is 74 degrees Celsius or 165 degrees Fahrenheit. A few minutes after flipping the chicken onto the second side, test for doneness to be sure you don’t overcook the chicken.

Let chicken rest for a few minutes after grilling to allow the juices inside to redistribute. This will ensure your chicken breasts are nice and juicy on the inside.

Here’s a run-down of common mistakes that can compromise the quality of your grilled chicken:

1. Uneven Cooking: Meat on the grill can often cook unevenly because of fluctuating grill temperatures. Do your best to learn how to use your grill properly in order to maintain consistent temperature and use a meat thermometer to ensure proper cooking and avoid overcooking.
2. Over-Cooking: There’s nothing quite as disappointing as grilled chicken that’s nicely charred on the outside but as dry as a bone on the inside. Be sure to keep the heat level to medium and use an instant read thermometer to monitor the internal temperature so you can take the chicken off the grill right when it’s done.
3. Under-cooking: Under-cooking chicken on the grill is a common problem that’s usually caused by grilling over high heat. The exterior of the chicken will look done but the inside might still be raw. Be sure to grill over medium heat and use an instant-read thermometer to check to be sure the chicken is cooked through.
4. Flipping too Often: Flipping the chicken over and over prevents the caramelization on the exterior of the chicken and can make the exterior of the chicken appear messy. Flipping too soon can also shred the exterior of the chicken because the chicken actually sticks to the grill until there’s sufficient caramelization to help it release from the grill.
5. Flare-Ups: Flare-ups can be caused by dripping fat and the resulting large flames can char the chicken excessively and even burn the outside. Try to keep a part of the grill flame-free and move the chicken there when flare-ups occur.
6. Sticking to the Grill: Chicken stuck to your grill can definitely ruin its presentation. Some grilling guides will recommend greasing the grill grates but we don’t recommend this. Instead, be sure to properly clean your grill before using and be sure to pre-heat your grill over medium-high heat. Flipping too soon can also cause the chicken to stick, so be sure to let the chicken cook on one side until it’s caramelized before trying to flip it. Sufficient caramelization will cause the chicken to release from the grill on its own, no excess oil needed.
7. Over-Marinating: Leaving chicken in acidic marinades too long can make it mushy and hard to grill. Marinate for the amount of time recommended in the recipe – typically a few hours, not days. If you want to freeze the chicken in its marinade, go ahead, but be sure to freeze it right away and grill very soon after it’s thawed.

Here’s the basic kitchen equipment you’ll need to have on hand to make this grilled chicken recipe (paid links):

• a food storage container for marinating the chicken
• a whisk
• some measuring cups and spoons
• a pair of Tongs
• an Instant Read Thermometer

The type of grill you use to grill your favourite foods can significantly affect the flavour, texture, and overall health factor. Here’s our breakdown of common grill types, how they work and how they impact your grilled foods:

• Outdoor Propane or Gas Grills: These grills are super common in North America and they’re quick to heat up and fairly easy to control. They’re convenient and deliver a steady heat that helps your grilled foods cook evenly. The one drawback of propane grills is that it doesn’t give the food a smoky flavour in the same way that a charcoal grill does.
• Outdoor Charcoal Grills: These grills are the ultimate choice when it comes to flavour. They give food a delicious smoky taste, a slightly charred texture, and that classic grilled appearance. They require more skill than propane or gas grills do to manage the heat distribution and heat level as they require a fire and coals controlled manually by moving the base of the grill up and down to bring it closer or further away from the food on the grill. There’s no temperature dial, so they’re ideal for people who like a hands-on grilling experience and they take a little bit of practice to master.
• Indoor Grills: Both electric and gas indoor grills and even a grill pan can provide a grilling option all year around when outdoor grilling isn’t possible. These grills are very convenient as they’re designed to be easy to use often and easy to clean, and they are generally healthier because they reduce smoke exposure. The only drawback is that they often don’t give the same smoky flavour as outdoor grills do.

Each type of grill offers its own benefits and gives a slightly different flavour and texture to grilled chicken. Our personal pick for grilling is an outdoor charcoal grill, simply because it provides the BEST flavour and texture. We’ve used all 3 kinds of grills and they all work well for grilling chicken, so use what you’ve got and enjoy!

Here’s a list of the basic ingredients you’ll need to make these juicy chicken breasts and the most delicious grilled chicken marinade (paid links):

• 1/2 cup white wine
• 2 tablespoon extra virgin olive oil
• 2 tablespoon lemon juice
• 3 cloves garlic finely minced
• 2 teaspoon dried parsley
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 4 boneless skinless chicken breasts

Want to take this grilled chicken breast recipe to the next level? Try one of these delicious variations!

1. BBQ Sauce: Omit the lemon juice from the marinade and add some smoked paprika instead. While the chicken is grilling, brush on some barbecue sauce.
2. Greek-Style: Add some lemon zest to the marinade along with oregano, garlic powder, onion powder, and basil, and a few tablespoons of Greek yogurt. Grill as directed.
3. Tex-Mex: Replace the lemon with lime and add the lime zest, too. Add a tablespoon of taco seasoning and smoked paprika to the marinade and grill as directed.
4. Italian-Style: Add some lemon zest to the marinade along with a few tablespoons of pesto. Grill as directed.

Putting together a grilling party or barbecue with your family and friends? Here’s a delicious menu we recommend serving with this grilled chicken recipe!

• Drinks: Homemade Iced Tea and Easy 3-Ingredient Lemonade
• Appetizer: Mango Salsa with tortilla chips for dipping
• Side Dish: Easy Potato Salad
• Green Salad: Olive Garden Salad
• Pasta Salad: Easy Classic Macaroni Salad
• Dipping Sauce: Homemade Honey Garlic Barbecue Sauce
• Dessert: Grilled Peaches

If you’re really into grilling and summer entertaining, we’ve got a fantastic FREE email course to help you up your entertaining game in the summertime. We share all our favourite summer recipes, entertaining ideas, make-ahead dishes, and refreshing foods for all your summer parties. Sign up for FREE here:

Marinating chicken is both an art and a science. A good marinade is an essential part of any grilled chicken recipe for 3 reasons:

1. Tenderizing: Marinades almost always contain acidic ingredients like lemon juice, vinegar, or wine, which help break down the proteins in chicken, making it more tender. The acidic component(s) in a marinade should be balanced properly with the other components of the marinade to be sure the chicken tenderizes evenly.

2. Moisturizing: Ingredients such as oils and even yogurts or other dairy keep moisture locked into the chicken during the grilling process, preventing it from drying out. These fats also increase the flavour of the meat.

3. Flavouring: Spices, herbs, and seasonings in the marinade infuse the chicken with delicious flavours that grilling alone can’t create. These ingredients penetrate the surface of the meat, enhancing its flavour on the inside too.

In a marinade, wine acts primarily as an acidic component, but it also plays other roles as well. Here’s a breakdown of how wine influences a marinade:

1. Tenderizing Agent: Wine contains acids that gently soften the surface proteins of the chicken. This process makes the meat more tender and allows deeper penetration of flavours from herbs and spices and other flavourful components. Wine should be used carefully in marinades, similarly to other acids; too much can cause the meat to become mushy if left in the marinade for too long.
2. Flavour Enhancer: Unlike stronger acids like vinegar or citrus juice, wine offers a much more subtle, more complex flavour profile that compliments the natural taste of the chicken very well without overwhelming it in the same way that the same measurement of lemon juice of vinegar would. Lemon juice, for example, gives an extremely strong and sometimes bitter flavour to marinated meat, so it should be used much more sparingly than wine. Because of its subtlety, wine shouldn’t be substituted 1:1 with another acid. Our rule of thumb is about 2:1 or even 3:1 (wine to other acid).

We hope you love this Grilled Chicken recipe as much as we do! Let us know in the comments below, what’s your favourite recipe to make on the grill? We’d love to know!

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• Cashew Chicken
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