Summer is here and that means it’s time to get your grill on! The real secret to this flavorful chicken breast recipe is my simple seasoning mix–it’s perfect for grilled chicken! I love making this week after week because it really goes with everything, so it’s a must-make for your next cookout.
What’s in this Grilled Chicken Breast Recipe?
The ingredients list for this recipe is super short. Just grab chicken breast and some spices to season!
Spices: Kosher salt, ground pepper, cumin, chili powder, onion powder, and garlic powder give this chicken breast a fresh, slightly spicy flavor that pairs well with almost anything! Olive Oil: Helps the spices stick to the chicken and helps the chicken cook without burning or sticking to the grill. Chicken Breasts: I like to use boneless, skinless chicken breasts, but you can use bone-in, skin-on if you prefer (it will take longer to cook). Lime Juice: Adds a touch of acidity to that brightens up the final flavor.
Seasoning Chicken Breast on the Grill
This grilled chicken seasoning mix is my go-to for simplicity and flavor, but you can easily switch out the spices & herbs to adjust to your taste. For herbs, add dried parsley, sage, rosemary, and/or thyme. For more spices, add coriander, oregano, and/or smoked paprika. If you like, you can marinate the chicken before grilling. Try this balsamic marinade, teriyaki marinade, or chipotle lime marinade.
How to Store and Reheat
Store leftover chicken breasts in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet set over medium-low heat for the best results. It can also be served cold (straight from the fridge) sliced up on salads.
How to Freeze
Freeze grilled chicken breasts in an airtight container or Ziplock bag for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Notes and Tips
When grilling chicken, it’s important to preheat your grill and to set it to a medium-high heat. Preheating ensures that it cooks evenly, and if it’s too hot, it will burn the outside of the chicken before it cooks inside. Make sure that the chicken is at room temperature before adding it to the grill. This will also help it cook more evenly. To get super juicy grilled chicken breast: remove it from the grill when it reaches an internal temp of 160°F, let it rest for 10 minutes (it will rise to 165°F), and the slice it. That resting time allows the juices to circulate and fully absorb into the meat.
title: “Grilled Chicken Breast Recipe” ShowToc: true date: “2024-11-05” author: “Carmella Higginbotham”
What’s in this Marinated Grilled Chicken recipe?
You only need a few ingredients to whip up the best marinade for grilling chicken. And there are only a couple of quick steps in this recipe, so it will be the juiciest, easiest dinner you make all week!
Chicken Breasts: This recipe uses skinless, boneless chicken breasts. But you can use this marinade on other cuts of chicken too. Garlic: I use 4 cloves, but you can use a little more if you really love garlic. Red Wine Vinegar: This is our acidic component for the chicken marinade, which helps to tenderize the chicken. It also has a deliciously tangy flavor. Some common substitutes include sherry vinegar, or a mix of white wine vinegar with red cooking wine. Fresh Herbs: I used a mix of rosemary, thyme, parsley, and basil, but you can switch out some of the herbs as needed. I recommend fresh herbs for the most potency. Olive Oil: EVOO (extra virgin olive oil) works best for marinating chicken, because it’s more flavorful. Salt & Pepper: Just a dash to taste. Freshly ground pepper and kosher salt work best.
If the chicken breasts are too thick or uneven, you can either cut them in half, or even them out with a meat pounder.
What else can I add to this chicken breast marinade for grilling?
You can definitely make some variations to this grilled chicken breast marinade. Whether you need to use substitutions, skip the ingredients you’re missing, or add something different to adjust the flavor, marinades are the simplest thing to adjust.
Use balsamic vinegar instead of red wine vinegar for a deeper, sweeter flavor. Change up the herbs. Try adding oregano, sage, or tarragon. If you use dried or ground herbs instead of fresh, increase the amount for better potency. Add in some fresh ginger for a tangy and fiery kick. To make this chicken marinade spicy, add red pepper flakes or cayenne pepper. Squeeze in some lemon or lime juice for a brighter, zestier flavor. If you’re looking for a slightly different marinated chicken breast recipe, try this grilled teriyaki chicken or this tequila lime chicken.
How to Marinate Chicken Ahead of Time
If you’re making this grilled marinated chicken for a weeknight dinner, I recommend marinading the chicken breast in the morning (it only takes a few minutes), and letting it sit in the fridge while you’re at work, so that it’s ready to grill as soon as you get home. You can also freeze uncooked chicken breasts directly in the marinade (perfect for meal prepping), in a freezer-safe bag for up to 3 months. Defrost before grilling (it will marinate as it thaws).
How to Store, Freeze, and Reheat Marinated Grilled Chicken
Store leftover grilled chicken breasts in an airtight container in the refrigerator for up to 3 days. Reheat on the grill, or in a 300°F oven, for 8-10 minutes, until 165°F internally. Freeze leftovers in an airtight container or resealable bag for up to 3 months. Let thaw overnight in the refrigerator before reheating.
What to Serve with Grilled Marinated Chicken Breast
This simple, juicy chicken breast goes with any and all side dishes. It’s healthy and flavorful, so you really can’t go wrong with this for dinner. Serve it with roasted Brussels sprouts, grilled asparagus, parmesan roasted potatoes, or sautéed vegetables.
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