Grilled Chicken Breasts

By Steven Raichlen

Updated Oct. 11, 2023

Grilled Chicken Breasts
David Malosh for The New York Times. Food Stylist: Simon Andrews.
Total Time
45 minutes
Prep Time
10 minutes
Cook Time
35 minutes
Rating
4(434)
Comments
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Depending on your perspective, a chicken breast can be a bland protein requiring bold external seasonings to make it palatable — but it’s also a blank canvas awaiting your culinary creativity. Either way, it has the advantage of cooking quickly and the disadvantage of potentially drying out on the grill. Enter a simple olive oil, lemon and herb marinade, which adds flavor, keeps the bird moist and doubles as the sauce.

Featured in: 5 Dishes Everyone Should Know How to Grill

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Ingredients

Yield:4 servings
  • 4boneless, skinless chicken breasts (1½ to 2 pounds)
  • ½cup freshly squeezed lemon juice plus 1 teaspoon finely grated lemon zest
  • Kosher salt and freshly ground black pepper
  • ½cup minced fresh, stemmed herbs (can include basil, rosemary, sage, tarragon, dill, cilantro and flat-leaf parsley or a mix)
  • 1cup extra-virgin olive oil, plus more for oiling the grill grate
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

738 calories; 60 grams fat; 9 grams saturated fat; 0 grams trans fat; 41 grams monounsaturated fat; 7 grams polyunsaturated fat; 6 grams carbohydrates; 3 grams dietary fiber; 1 gram sugars; 45 grams protein; 629 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Arrange the chicken breasts in a baking dish just large enough to hold them in a single layer.

  2. Step 2

    Make the marinade: Place the lemon juice and zest in a bowl and whisk in ½ teaspoon each salt and pepper. Gradually whisk in the fresh herbs and olive oil. Correct the seasoning, adding salt and pepper to taste. Set half the marinade aside for serving as sauce.

  3. Step 3

    Pour the remaining mixture over the chicken breasts, turning to coat both sides. Marinate the chicken at room temperature while you light your grill.

  4. Step 4

    Light your grill and heat to high. Brush or scrape the grill grate clean and oil it well: Fold a paper towel into a tight pad. Dip it in a small bowl of oil, and, holding it at the end of your grill tongs, draw it over the bars of the grate.

  5. Step 5

    Remove the chicken breasts from the marinade, shaking off any excess and discarding the used marinade. Arrange the chicken breasts diagonally on the grill grates, close the grill lid and grill the chicken for 1½ to 2 minutes, then give each breast a quarter turn and grill for another 1½ to 2 minutes. (This gives the breasts a handsome crosshatch of grill marks and helps them cook more evenly.) If any flare-ups occur, simply move the chicken to a cooler section of the grill.

  6. Step 6

    When the chicken breasts are browned underneath, invert and grill the other side the same way, covering the grill again. The internal temperature of the chicken breasts should be 165 degrees; insert the probe of your thermometer through the side.

  7. Step 7

    Transfer the chicken breasts to a platter or plates. Spoon the reserved marinade over them and serve at once. Season to taste.

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Ratings

4 out of 5
434 user ratings
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Comments

Erik

I used to have trouble getting larger breasts to cook through the middle without drying out or overcooking the rest. Now I marinate, crosshatch grill both sides then split each breast and grill cut side down for 2-3 minutes. It results in the juiciest most flavorful grilled chicken I've ever had. Also, my tree guy told me a long time ago that you can't beat Kraft Zesty Italian dressing as a marinade for chicken. So there's that.

Diane

This is nice, and indeed basic, but it omits the crucial step. Always pound out the breasts on the “wrong” (not shiny) side until they are an even thickness. Not only will your chicken cook evenly, but it will be more tender. Personally, I like to marinate it a few hours in the fridge with chopped garlic and red pepper flakes in the herb mixture. I also hold back on the acid. I find it toughens the flesh. Let the chicken rest a few minutes before you slice it so it's juicy when you serve it.

Julie R

Since EVOO is low point heat oil, I wonder why they choose to rub on the grates? Wouldn't a high point oil do better?

Rebecca B

I’ve started to brine chicken breasts for a short time before baking with good results. Does that also help when grilling and marinating? Or does the marinade work the same way?

Andrew

Took from the grill the second they hit 165 degrees, rested them for a couple minutes. Way too dry. Marinade was pleasant but nothing special.

Cari

Chicken was decent but mine took more like 16 minutes to cook through and the sauce was super oily and did not look like that. I’ve made this recipe twice, both with the sauce result.

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