How to Grill Chicken Breasts
Marinate 4 boneless breasts, grill at 400–450°F about 6–8 minutes per side to 165°F internal, then rest 5–10 minutes.
What You'll Need
- 4 boneless skinless chicken breasts (6–8 oz / 170–225 g each)
- 1/4 cup olive oil
- 2 tablespoons fresh lemon juice
- 1 tablespoon dried Italian herbs
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Gas or charcoal grill
- Grill brush
- Long-handled tongs
- Instant-read meat thermometer
- Mixing bowl and shallow dish or zip bag
- Aluminum foil
Chicken and pantry spices; skip fancy rub kits.
Four boneless skinless breasts, a quick oil-lemon-herb marinade, medium-high grill (400–450°F / 200–230°C), flip once, pull at 165°F (74°C) internal, rest under foil. Thermometer beats guessing — that is what keeps them juicy instead of dry.
Wash hands, boards, and tools that touched raw chicken before they touch cooked food. Discard used marinade — do not baste cooked chicken with it. Grill outdoors only; keep kids and pets clear of the hot grill.
Dry and even the breasts
Pat breasts dry with paper towels. If very thick, pound to even ¾–1 inch (2–2.5 cm) so they cook at the same rate.
Mix marinade and coat
Whisk oil, lemon juice, Italian herbs, garlic powder, onion powder, salt, and pepper. Coat breasts in a shallow dish or bag. Marinate 30 minutes at cool room temp if grilling within the hour, or up to 2 hours refrigerated. Lemon longer than 2 hours can toughen the surface.
Keep raw chicken refrigerated while it marinates. Never leave it out for hours.
Preheat and oil the grates
Heat grill to 400–450°F (200–230°C), 10–15 minutes. Brush grates clean. Oil grates lightly: tongs + paper towel dipped in high-smoke-point oil (canola/vegetable).
Grill to 165°F
Place breasts on hot grates; close lid. Grill 6–8 minutes first side until marks show and meat releases. Flip; grill 6–8 minutes more until thickest point reads 165°F (74°C) on an instant-read thermometer. Do not press the meat — that squeezes out juice. Work in batches if the grill is crowded.
Rest and serve
Move to a clean board or platter. Tent loosely with foil 5–10 minutes. Slice against the grain if desired. Serve.
Stay with a lit grill. Have a way to kill flare-ups (extinguisher, sand, or hose). Charcoal: cool fully before disposal. Gas: shut the tank when done.
