These grilled chicken breasts always come out juicy and tender. A simple Dijon lemon marinade adds flavor and is perfect for salads, sandwiches, or tonight’s dinner.
Serve with pasta salad and grilled corn on the cob for an easy summer dinner.
Holly’s Recipe Highlight: Grilled Chicken Breast
Why make it: This marinade uses pantry staples, adds lots of flavor, and helps keep grilled chicken breasts juicy.
Flavor: It’s tangy and lightly tangy, with notes of garlic, herbs, and smoky grilled char.
Technique: Pounding the thick pieces to an even thickness will help the chicken cook more evenly. Use the flat side of a rolling pin or meat mallet. A simple marinade adds bold flavor and helps keep the chicken tender.
Serving Instructions: Enjoy on a salad, wrapped in plastic wrap, on a grain bowl, or paired with grilled vegetables or grilled red potatoes.
Total time: 25 minutes (+ marinating time) Number of people: 4 Cooking method: Grill
Ingredient memo
Chicken: Choose chicken breasts of similar size so they cook evenly. If it’s very thick, pound it to an even thickness before marinating to keep it evenly cooked and juicy. Oil: Allows the marinade to coat the chicken well. Olive oil adds more flavor, while vegetable oil provides a more natural taste. Vinegar and lemon juice: Add tang and brightness to the marinade. Red wine vinegar gives a slightly stronger flavor than apple cider vinegar. Sugar: A little sugar balances the tanginess of the ingredients and helps the chicken caramelize nicely on the grill. If you’re in a pinch, swap it out for brown sugar or honey. Seasonings: Italian seasoning, garlic powder, kosher salt, and black pepper give marinades a simple, savory flavor that goes well with almost any side dish. Add a pinch of red pepper flakes and heat slightly.
variations
Chicken Thighs: This marinade also works well with boneless or bone-in chicken thighs. Adjust cooking time as needed.
Pork chops: For an easy grilled dinner, use the same marinade as pork chops.
Swap herbs: Instead of Italian seasoning, use Greek seasoning, poultry seasoning, or lemon pepper for a different flavor.
Optional heat: For a little spice, add a pinch of red pepper flakes or cayenne pepper.
Optional fresh herbs: Add chopped parsley or basil after grilling for freshness. Skip it for the simpler pantry version.
How to make grilled chicken breast
Mix marinade. Add the chicken and turn to coat well. Please refrigerate. Preheat grill (see below for complete recipe). Remove chicken from marinade and drain excess water. Grill the chicken. Let the chicken rest before slicing.
Seat the chicken: Pound the thick chicken breasts to an even thickness so they cook at the same rate. Marinade: Do not marinate for more than 4 hours as acids can affect texture. Drain excess marinade before grilling to reduce flare-ups. Preheat the grill: Preheating the grill will help the chicken sear and brown more easily. Use an instant-read thermometer. For best results, cook to 165°F. Remove the chicken at around 162°F, as the temperature will rise slightly as it rests. Slice: Slice the chicken against the grain for the softest bite, especially great for salads and wraps.
save all slices
Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. Cooked chicken breasts can be frozen for up to 3 months. Reheat gently in a low-power microwave, in a covered skillet with soup or water, or in the oven wrapped in foil.
grilled chicken with fresh garnish
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Combine all marinade ingredients in a bowl or freezer bag. Add chicken and mix well to coat.
Cover or seal the chicken and marinate in the refrigerator for at least 30 minutes and up to 4 hours.
Preheat grill to medium-high heat.
Remove chicken from marinade and drain excess water. Discard any remaining marinade.
Place the chicken on the grill for 7-8 minutes. Turn and cook for an additional 7 to 8 minutes or until chicken reaches 165°F.
Transfer to a plate and let rest for 3-5 minutes before cutting.
Chicken should be cooked to 165°F. I prefer to remove it from the heat at 162°F, as it will continue to rise in temperature as it rests. This marinade can also be used on pork chops or chicken thighs. The nutrition facts label includes 25% of the marinade and the rest is discarded. Store leftover chicken in an airtight container in the refrigerator for up to 4 days.
calorie: 238 | carbohydrates: 2g | protein: twenty fourg | fat: 14g | Saturated fat: 1g | cholesterol: 72mg | sodium: 618mg | potassium: 441mg | sugar: 1g | Vitamin A: 35IU | Vitamin C: 2.5mg | calcium: 14mg | iron: 0.7mg
The nutritional information provided is an estimate and will vary depending on the cooking method and brand of ingredients used.
course main course
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