The Best Grilled Chicken Breast

This grilled chicken? It’s juicy, smoky, and so good. Like, I didn’t even need sauce kind of good.

I grilled it last night, and wow—it came out perfect. Tender on the inside, with a little char on the outside. And the flavor? Spot on.

If you want an easy chicken dinner that tastes amazing every time, this one’s it. Let’s fire up that grill and make some magic!
Why You’ll Love This Recipe

• Consistently Juicy, Never Dry
  Grilled chicken can easily turn rubbery or bland. But this marinade deeply seasons the meat, while the olive oil and acid keep the texture moist—even if you leave it on the grill a minute too long.
• Natural Ingredients That Do the Work
  We’re not covering the chicken in sauces or sugars. This is clean, flavorful grilling with balsamic vinegar for tang and depth, lemon juice for lift, garlic for bite, and rosemary for earthiness.
• Versatile and Meal-Prep Friendly
  Serve it with grilled vegetables for dinner, shred it into wraps for lunch, or slice it cold into a grain bowl. It holds up well in the fridge for several days.
• Beginner-Approved
  This recipe doesn’t require advanced prep, special gear, or hard-to-find ingredients. If you have a bowl, a grill, and a few pantry items—you’re good to go.

What You Need to Know Before You Start

• Prep Time: About 20 minutes for marinating and preparing the chicken
• Cook Time: 12–15 minutes on the grill
• Marinate Time: At least 30 minutes (though I prefer 4 to 6 hours for best flavor)
• Total Time: Just over an hour if you’re short on time; up to 8 hours if marinating all day
• Servings: This recipe serves 4 people with 1 chicken breast each. For larger gatherings, you can easily double or triple it—just make sure not to crowd the grill.
• Difficulty Level: Easy. The hardest part is waiting for the marinade to do its job.

Required Kitchen Tools

These are all basic tools you likely already own:

• Cutting Board and Sharp Knife: For trimming the chicken and chopping herbs.
• Mixing Bowl: To stir together the marinade.
• Whisk or Fork: Helps emulsify the oil and vinegar.
• Zip-Top Bag or Shallow Dish: For marinating the chicken.
• Grill or Grill Pan: A gas, charcoal, or stovetop grill all work.
• Tongs: For flipping the chicken safely.
• Instant-Read Thermometer (recommended): To check for doneness (165°F).

Ingredients for the Marinade

This isn’t a throw-everything-in-the-fridge kind of marinade. Every element plays a role in the final flavor.

Liquids & Base

• ¼ cup Balsamic Vinegar
  Rich and just slightly sweet, balsamic acts as a tenderizer and balances the herbal notes.
• Juice of 1 Large Lemon (about ¼ cup)
  Freshly squeezed lemon adds acidity and brightness. The acid helps break down muscle fibers in the meat, making it tender.
• ½ cup Extra Virgin Olive Oil
  This acts as the carrier for flavor and helps form a protective coating while grilling so the chicken doesn’t dry out.

Aromatics & Herbs

• 4 Garlic Cloves, Minced
  For pungency and depth—garlic infuses the marinade over time and clings well to the meat.
• 1 Tablespoon Fresh Rosemary, Finely Chopped
  Rosemary stands up to heat and releases an earthy, pine-like aroma as it cooks. Dried can work, but reduce to 1 teaspoon.
• 2 Tablespoons Fresh Basil, Finely Chopped (optional)
  Basil adds sweetness and a summer-fresh note. If using dried, use just 1 teaspoon.

Seasoning

• 2 Teaspoons Sea Salt
  Salt pulls moisture into the meat, seasons it deeply, and balances all other flavors.
• ½ Teaspoon Ground Black Pepper
  A little bit of sharpness for complexity. You can use cracked pepper if you like more texture.

Chicken

Oil for Greasing the Grill
You don’t want your chicken sticking, especially if it’s nicely marinated. Use a neutral oil like canola, vegetable, or olive oil spray.

4 Boneless, Skinless Chicken Breasts (1½–2 lbs total)
Choose similar-sized breasts for even cooking. If they’re thick in the middle, pound them slightly to flatten for even heat distribution. Thinner chicken also cooks faster and more evenly.

Step-by-Step Instructions for Grilled Chicken Breast

1. Prepare the Marinade

In a mixing bowl, whisk together the balsamic vinegar, lemon juice, olive oil, garlic, chopped rosemary, basil (if using), salt, and black pepper. The mixture should look emulsified and slightly thickened. This balance of acid and oil helps both flavor and tenderize the meat.

Tip: Taste the marinade before adding the chicken. It should be tangy, slightly salty, and herbal. Adjust salt or lemon juice if needed.

2. Trim and Tenderize the Chicken

Use a sharp knife to trim any excess fat or tough connective tissue from the chicken breasts. If they’re uneven in thickness, gently pound them between two pieces of parchment using a rolling pin or meat mallet. Aim for about ¾-inch thickness.

Why this matters: Even thickness means even cooking—no overcooked edges or raw centers.

3. Marinate the Chicken

Place the chicken in a large zip-top bag or shallow glass dish. Pour the marinade over the chicken and turn it to coat. Press out as much air as possible if using a bag, seal it, and lay it flat in the fridge. Let it marinate for at least 30 minutes—ideally 4 to 6 hours.
If you’re prepping in the morning, let it go up to 8 hours.

Note: Avoid marinating overnight. The acid can start to “cook” the chicken and make the texture mushy.

4. Preheat and Prep the Grill

About 15 minutes before you’re ready to cook, take the chicken out of the fridge to bring it to room temperature. Meanwhile, preheat your grill to medium heat (about 375–450°F / 190–230°C).
Clean the grates with a brush and lightly oil them using tongs and a paper towel dipped in oil.

5. Grill the Chicken

Gas or Charcoal Grill Instructions

1. Place the chicken breasts directly on the hot grill grates.
2. Grill for 6–7 minutes on the first side without moving. You want clear grill marks and caramelization.
3. Flip and grill the second side for another 5–6 minutes, depending on thickness.
4. Use a thermometer to check for doneness. The chicken is done when the thickest part reads 165°F (74°C).
5. Transfer to a plate and cover loosely with foil. Let rest for 5–10 minutes to allow juices to redistribute.

Grill Pan Instructions

1. Heat a grill pan over medium-high heat until very hot. Add a little oil.
2. Add chicken and cook for about 5–6 minutes per side until browned and fully cooked through.
3. Tent with foil and rest the same way as above.

Serving Suggestions

This grilled chicken breast is intentionally simple so it can fit into all kinds of meals. Here are my favorite ways to serve it:

• Classic Plate: Pair with grilled vegetables and herbed potatoes or rice.
• Summer Salad: Slice thinly and top over a bed of greens, cucumbers, cherry tomatoes, and feta with a lemon vinaigrette.
• Wrap or Pita: Add to a warm flatbread with tzatziki, shredded lettuce, and pickled onions.
• Meal Prep Bowls: Serve with quinoa, roasted veggies, and a drizzle of tahini or yogurt sauce.
• Pasta Toss: Cube it and toss with pasta, cherry tomatoes, spinach, and olive oil.

How to Store Grilled Chicken Breast

Refrigerator:
Store in an airtight container in the fridge for 3 to 4 days. Let cool fully before sealing to avoid condensation.

Freezer:
Wrap tightly in foil or plastic wrap, then place in a freezer bag. Freeze for up to 2 months. Thaw overnight in the fridge before reheating.

Reheat Tips:

• Use a skillet with a splash of broth or water to prevent drying.
• Microwave in short bursts with a damp paper towel on top to retain moisture.

Tips and Tricks for Success

• Pound It Evenly: One of the best ways to get juicy chicken is by pounding the breasts to a consistent thickness. It prevents overcooked edges and raw centers.
• Don’t Skip the Rest Time: After grilling, letting the chicken rest for 5–10 minutes helps the juices redistribute. Slice it too early, and they’ll all run out.
• Use a Thermometer: If you’re unsure, check with an instant-read thermometer. The chicken is perfect at 165°F (74°C) internal temperature.
• Marinate in Glass or Plastic: Avoid metal bowls for marinating—acid can react with metal and give an off taste.
• Oil the Grates: To prevent sticking, always grease the grill right before adding the chicken.

Nutrition Facts (Per Serving – Approximate)

Nutrient	Amount
Calories	290
Protein	30g
Total Fat	16g
Saturated Fat	2.5g
Carbohydrates	2g
Sugars	0g
Fiber	0g
Sodium	480mg
Cholesterol	85mg
Vitamin C	6% DV
Iron	5% DV

Nutrition info is for one grilled chicken breast using the full marinade divided among 4 portions.

Grilled Chicken Breast FAQs

Can I use thighs instead of breasts?
Yes, boneless skinless chicken thighs work great. Adjust the grilling time slightly—usually 4–5 minutes per side.

What if I don’t have balsamic vinegar?
You can substitute with red wine vinegar or apple cider vinegar, though the flavor will shift slightly.

How long can I keep leftovers?
Cooked grilled chicken will stay good in the fridge for up to 4 days or in the freezer for 2 months.

Is it okay to use dried herbs?
Yes. For dried rosemary and basil, reduce the amount to about 1 teaspoon each.

Conclusion

This grilled chicken breast recipe is a simple go-to I come back to again and again. The marinade uses everyday ingredients, yet the flavors are layered and balanced—bright lemon, bold garlic, herbaceous rosemary, and the rich tang of balsamic. It’s not flashy, but it’s dependable and versatile.

Whether you’re serving it fresh off the grill with seasonal sides or slicing it cold into salads and wraps, this chicken holds its own. It’s the kind of recipe that works for busy weeknights, weekend cookouts, or Sunday meal prep. Keep it in your back pocket—you’ll be glad you did.