Chicken

Juicy Grilled Chicken Breast Recipe

By Samira Kazan

published July 07, 2025

Grilled chicken breast has a bit of a reputation — it’s often dry and forgettable, or it’s exactly what you want for a quick, satisfying dinner. Over the years, I’ve tested so many versions, and this lemon herb marinade has become my go-to. It’s bright, fresh, and works beautifully with the grill’s smoky char. Best of all, it comes together with ingredients I always have on hand.

To keep things juicy, I use a simple trick: pound the chicken to an even thickness, then let it soak just long enough to take on flavor — not so long that the lemon juice turns it rubbery. A little salt, a touch of garlic, and the right dried herbs (plus the option of a pinch of sweetness) make all the difference.

If you like making your own spice blends, you might want to try my reader-favorite chicken seasoning . And for an easy meal idea, this grilled chicken is delicious sliced over my chicken Caesar salad .

• What you’ll need
• How to make it
• Storage
• What to serve with grilled chicken breasts?
• More grilled chicken recipes
• Grilled Chicken Breast Recipe

What you’ll need

• Chicken breasts : Boneless and skinless. I pound them to an even thickness so they cook evenly and stay juicy.
• Fresh lemon juice : Adds bright, tangy flavor that works beautifully on the grill.
• Lemon zest : A little goes a long way to boost the citrus without overpowering the chicken.
• Garlic : I always use fresh cloves for deeper flavor and aroma.
• Olive oil : Helps the marinade coat the chicken and keeps it tender while grilling.
• Dried thyme and oregano : A simple herb combo that pairs perfectly with lemon and garlic.
• Salt and pepper : Classic seasoning — just enough to bring out all the flavors.
• Brown sugar or honey (optional): A touch of sweetness helps balance the acidity and adds a bit of char.

See printable recipe card below for the full ingredients list and quantities.

How to make it

1. Pound the chicken Place each chicken breast between parchment or plastic wrap and use a meat mallet or rolling pin to pound to an even ½-inch thickness. This helps them cook evenly and stay juicy.

2. Mix the marinade In a bowl or glass container, whisk together lemon juice, lemon zest, garlic, olive oil, thyme, oregano, salt, pepper, and optional honey or sugar.

3. Add the chicken Place the chicken into the marinade and turn to coat evenly. Cover and refrigerate for 30 minutes to 4 hours — no longer, or the lemon juice may start to toughen the meat.

4. Preheat and grease the grill Heat your grill to medium-high (around 400–450ºF). Meanwhile, soak a paper towel with oil and use tongs to grease the grates so the chicken doesn’t stick.

5. Grill the first side (smooth side down) Remove the chicken from the marinade and let the excess drip off. Place it smooth side down on the hot grill. Close the lid and grill for 4–5 minutes without moving it — this helps develop beautiful grill marks.

6. Flip and finish grilling Flip the chicken and grill for another 4–5 minutes, until it’s nicely charred and almost cooked through. If you used the same tongs for raw chicken, wash them before flipping — and again before taking the cooked chicken off the grill.

7. Check the temperature & rest Use a meat thermometer in the thickest part of the chicken. Once it reaches 165ºF, transfer it to a clean plate or board, tent loosely with foil, and let it rest for 5–10 minutes to lock in the juices.

8. Slice and serve Slice while still warm. The chicken should be juicy and full of flavor — perfect with grilled veggies, wraps, salads, or alongside my cilantro lime rice recipe.

Storage

Fridge: Store leftover grilled chicken in an airtight container in the fridge for up to 4 days. I recommend slicing just before serving to help keep it juicy.

Freezer: Grilled chicken freezes well for up to 2 months. Let it cool completely, then store it whole or sliced in a freezer-safe bag with as much air removed as possible. Thaw in the fridge overnight before using.

Tips

• Don’t skip the pounding : It helps everything cook evenly and stay juicy — no dry edges or raw spots in the middle
• Let it sit before grilling : Taking the chicken out of the fridge 20–30 minutes ahead helps it cook more evenly.
• Grease the grates well : I use a paper towel dipped in oil and tongs — this really helps stop the chicken from sticking.
• Pat off excess marinade : A quick blot with paper towel helps it sear instead of steam.
• Start with the smooth side down : That’s your presentation side — it’s where you want those perfect grill marks.
• Don’t rush the flip : If the chicken sticks, wait a little longer. It’ll release naturally when it’s ready to turn.
• Wash or switch tongs: If you’re using the same ones, wash them after placing raw chicken and again before removing it from the grill. Or keep it simple and use one for raw, one for cooked.
• Use a thermometer : It’s the best way to know when it’s done. You’re aiming for an internal temperature of 165ºF in the thickest part.
• Rest under foil : Letting it rest for 5–10 minutes keeps the juices in and the texture tender.
• Make extra: The leftovers keep well and are perfect in wraps, salads, or sandwiches.

What to serve with grilled chicken breasts?

This grilled chicken breast is super versatile and works beautifully for everything from weeknight dinners to meal prep. For an easy dinner, serve it with simple sides like my cilantro lime rice , grilled potatoes in foil , or some charred vegetables from the grill. For lighter meals, slice it and add to grain bowls, wraps, or leafy salads — like my chicken Caesar salad .

Yes! Bake the marinated chicken breasts on a lined baking sheet at 425ºF for about 18–20 minutes, or until the internal temperature reaches 165ºF. For some browning, broil during the last 2 minutes.

A grill pan or cast iron skillet works beautifully. Heat it well, oil lightly, and cook the chicken over medium-high heat, just like you would on a grill.

Yes — boneless thighs are juicier and very forgiving. You can follow the same method, just adjust the cook time slightly. I also have a full post on grilled boneless chicken thighs if you want all the details.

More grilled chicken recipes

If you’re in the mood for more grilling, here are a few other reader favorites:

Equipment

• Grill
• Food Thermometer

Ingredients1x2x3x

• ▢ 4 chicken breasts boneless, skinless (about 6–8 oz each), pounded to ½-inch thickness
• ▢ ¼ cup lemon juice
• ▢ 1 tablespoon lemon zest
• ▢ 3 garlic cloves minced
• ▢ ⅓ cup olive oil
• ▢ 1 teaspoon dried thyme
• ▢ ½ teaspoon dried oregano
• ▢ ½ tablespoon salt
• ▢ ½ teaspoon ground black pepper
• ▢ 1 tablespoon brown sugar or honey (optional)

Instructions

• In a small bowl, whisk together the lemon juice, zest, garlic, olive oil, thyme, oregano, salt, pepper, and honey or brown sugar (if using).
• Pour the marinade into a shallow glass container or zip-top bag. Add the chicken breasts and turn to coat them evenly. Cover and refrigerate for 30 minutes to 4 hours.
• When ready to grill, remove the chicken from the fridge and let it sit at room temperature for 20–30 minutes. Preheat the grill to medium-high heat (about 400–450ºF).
• Oil the grill grates using tongs and a paper towel dipped in oil to help prevent sticking.
• Remove the chicken from the marinade, letting any excess drip off. Place the chicken smooth side down on the grill and close the lid.
• Grill for 4–5 minutes on the first side. Wash or switch tongs before flipping to avoid cross-contamination. Flip and grill for another 4–5 minutes, or until the internal temperature reaches 165ºF in the thickest part.
• Transfer the grilled chicken to a clean plate and loosely cover with foil. Let it rest for 5–10 minutes before slicing.

Notes

• Always use clean tongs when flipping or removing the chicken after it’s been cooked.
• Leftovers can be stored in the fridge for 4 days or frozen for up to 2 months.

Nutrition

Nutrition information is automatically calculated, so should only be used as an approximation.

Grilled Chicken Breast

Equipment

• Grill
• Food Thermometer

Ingredients

• 4 chicken breasts boneless, skinless (about 6–8 oz each), pounded to ½-inch thickness
• ¼ cup lemon juice
• 1 tablespoon lemon zest
• 3 garlic cloves minced
• ⅓ cup olive oil
• 1 teaspoon dried thyme
• ½ teaspoon dried oregano
• ½ tablespoon salt
• ½ teaspoon ground black pepper
• 1 tablespoon brown sugar or honey (optional)

Instructions

• In a small bowl, whisk together the lemon juice, zest, garlic, olive oil, thyme, oregano, salt, pepper, and honey or brown sugar (if using).
• Pour the marinade into a shallow glass container or zip-top bag. Add the chicken breasts and turn to coat them evenly. Cover and refrigerate for 30 minutes to 4 hours.
• When ready to grill, remove the chicken from the fridge and let it sit at room temperature for 20–30 minutes. Preheat the grill to medium-high heat (about 400–450ºF).
• Oil the grill grates using tongs and a paper towel dipped in oil to help prevent sticking.
• Remove the chicken from the marinade, letting any excess drip off. Place the chicken smooth side down on the grill and close the lid.
• Grill for 4–5 minutes on the first side. Wash or switch tongs before flipping to avoid cross-contamination. Flip and grill for another 4–5 minutes, or until the internal temperature reaches 165ºF in the thickest part.
• Transfer the grilled chicken to a clean plate and loosely cover with foil. Let it rest for 5–10 minutes before slicing.

Notes

• Always use clean tongs when flipping or removing the chicken after it’s been cooked.
• Leftovers can be stored in the fridge for 4 days or frozen for up to 2 months.

Nutrition

Recipe on Alphafoodie: https://www.alphafoodie.com/grilled-chicken-breast/