From sweet-and-smoky BBQ to bold jerk spices (and everything in between), these are our favorite ways to cook up this summertime staple.
Grilled chicken is one of our favorite things to eat during the summer. It’s got a great, lightly charred flavor that pairs perfectly with all our favorite seasonings. Whether we grill up a whole chicken, perch the bird atop an open brewski for an always-impressive beer can presentation or simply toss a few chicken breasts onto the grates, this summertime staple is always a winner. Once you’ve mastered the basics (and know how to avoid the one mistake that leads to dry poultry) you’ll find that you’re making it all the time, too. We’ve rounded up plenty of recipes to get you through grilling season, but this one has to be our all-time favorite. It calls for chicken thighs, which always stay nice and juicy. A simple marinade, dotted with spicy pink peppercorns, imparts tons of flavor — and just the right amount of kick.
The classic Cobb salad gets a summertime makeover and we are here for it. Chicken breasts come out tender every time with a quick buttermilk marinade.
The Best Grilled Chicken
Say goodbye to dry, bland grilled chicken breasts. This recipe guarantees juicy, flavorful chicken every time.
Prep: 20min
Total: 30min
Yield: 4
Serving Size: 1 chicken breast
Nutrition Facts: servingSize 1 chicken breast, calories 413, Fat 25 g, Carbohydrate 2 g, Protein 42 g, Saturated Fat 4 g, unSaturated Fat , Sugar 0 g, Fiber 0 g, Sodium 958 mg, Cholesterol 127 mg
Ingredients:
- 1¾ lbs boneless, skinless chicken breasts
- 6 tablespoons extra virgin olive oil
- 4 large garlic cloves, minced
- 1 teaspoon dried thyme
- ½ teaspoon dried oregano
- 1¼ teaspoon salt
- ½ teaspoon freshly ground black pepper
- 1½ teaspoons lemon zest, from one lemon
Instruction:
- One at a time, place the chicken breasts in a 1-gallon zip-lock bag; using a meat mallet, pound to an even ½-inch thickness.
- Mix all of the ingredients except for the chicken together in a 1-gallon zip-lock bag (go ahead and use the same one you used for pounding if it is still in good shape). Add the chicken breasts to the bag and massage the marinade into the meat until evenly coated. Seal the bag and place in a bowl in the refrigerator (the bowl protects against leakage); let the chicken marinate for at least 4 hours or overnight.
- Preheat the grill to high heat and oil the grates. Place the chicken breasts on the grill and cook, covered, for 2 to 3 minutes per side. Do not overcook. Transfer the chicken to a platter and serve.
Best Grilled Chicken Breast
Use our chicken breast guide to learn how to grill it perfectly while keeping it juicy! We answer all your questions, including how long to keep it on the grill, how to marinade it with balsamic, brown sugar, and dried thyme and what you should serve it with.
Prep: 15min
Total: 45min
Yield: 4 serving(s)
Nutrition Facts: calories 456 Calories, Fat 17 g, Saturated Fat 3 g, Trans Fat 0 g, Cholesterol 199 mg, Sodium 719 mg, Carbohydrate 8 g, Fiber 1 g, Sugar 7 g, Protein 62 g
Ingredients:
- 1/4 c. balsamic vinegar
- 3 tbsp. extra-virgin olive oil
- 2 tbsp. brown sugar
- 3 cloves garlic, minced
- 1 tsp. dried thyme
- 1 tsp. dried rosemary
- 4 chicken breasts
- Kosher salt
- Freshly ground black pepper
- Freshly chopped parsley, for garnish
Instruction:
- In a medium bowl, whisk together balsamic vinegar, olive oil, brown sugar, garlic, and dried herbs, and season generously with salt and pepper. Reserve ¼ cup.
- Add chicken to the bowl and toss to combine. Let marinate at least 20 minutes and up to overnight.
Grilled Chicken Breast
The BEST grilled chicken breast and marinade recipe! An easy method for making tender, moist grilled chicken breasts every time. So Juicy!
Prep: 10min
Total: 60min
Yield: 4
Serving Size: 1 (of 4); about 7 ounces
Nutrition Facts: servingSize 1 (of 4); about 7 ounces, calories 226 kcal, Protein 42 g, Fat 5 g, Saturated Fat 1 g, Trans Fat 0.03 g, Cholesterol 127 mg, unSaturated Fat 3 g
Ingredients:
- 1 3/4 pounds boneless, skinless chicken breasts (about 3 medium breasts)
- 1 batch best Chicken Marinade* (see notes)
- Chopped fresh herbs (crumbled feta cheese, a squeeze of lemon juice, optional for serving)
- Oil (for grilling)
Instruction:
- Place the chicken breasts on a cutting board (leave several inches between them and work in batches as needed). Cover with plastic wrap to keep things tidy, and with a meat mallet, rolling pin, or your fist, pound the chicken to an even thickness. It doesn’t need to be ultra thin—just make sure the middle is fairly even with the ends (the chicken should be about 1/2-inch thick).
- With a fork, poke holes all over the chicken (this will allow the marinade to absorb).
- In a large ziptop bag, combine the marinade ingredients, then add the chicken.
- Seal the bag to evenly coat the chicken with the marinade. Place in a pan or bowl to catch any drips. Let the chicken marinate at room temperature for at least 30 minutes, or refrigerate it to marinate for up to 12 hours (5 to 6 hours is ideal). Even 15 minutes is better than nothing!
- When ready to grill, preheat the grill to high (475 degrees F). If your chicken has been in the refrigerator, remove it and allow it to come to room temperature for at least 10 minutes. Clean and oil the grates.
- Place the chicken on the grill presentation (smooth) side down, shaking off any excess marinade. Cover the grill and let cook for 4 to 5 minutes on the first side, then flip. The chicken should lift easily off the grill; if it sticks, allow it to cook another minute or two.
- Recover the grill and cook for an additional 4 to 8 minutes. Chicken is considered done at 165 degrees F. I like to remove chicken from the grill around the 155-160 degree F mark and allow it to finish cooking while resting. DO NOT OVERCOOK, or your chicken will be dry.
- Place the chicken on a plate and let rest for at least 5 minutes (resting is mandatory!). Add any desired toppings or sauces. Enjoy!
THE BEST GRILLED CHICKEN I’VE EVER MADE? | SAM THE COOKING GUY 4K
FAQ
What is the secret to grilling chicken?
Brining is simply submerging the chicken in a salt-water solution before grilling. This prevents the chicken from overcooking on the grill and also helps it get great grill marks, as the increased surface moisture and sugars brown quickly.
What do you soak chicken in before grilling?
An extra step to make your grilled chicken extra juicy and the skin crispier is to brine the chicken. A simple brine of 2/3 cup salt and 2/3 cup sugar per gallon of water will do the trick. You should brine boneless chicken for no longer than an hour, or the meat will become too salty.
What not to do when grilling chicken?
