How to Make Juicy Grilled Chicken Breasts
Grilled Chicken Breasts can be a challenge to cook well, but this post has the method I’ve used for years to keep chicken moist on the grill! And grilling season is here, so I’m including links for 10 favorite grilled chicken breast recipes to make all summer long.
PIN the tips for Grilled Chicken Breasts to cook some chicken later!
Juicy Grilled Chicken Breasts are something I love to make all summer long. But chicken breasts do take some attention to the cooking method to make sure they turn out perfectly juicy and tender without drying out on the grill. And this popular post has my five tips to help you make perfect grilled chicken breasts every time!
For years I’ve been using a chicken breast marinade and then grilling the chicken with great results, despite the recipes I see that say you should only use bone-in chicken with skin on the grill. And when I catered houseboat trips for over ten years, juicy grilled chicken breasts were one of the dinners I always made at the lake!
There were many requests for the recipes that produced the perfect grilled chicken I became known for, and of course I shared my tips for grilled chicken breasts with many of my Lake Powell clients through the years.
And this method for producing perfect juicy grilled chicken has been popular with the readers of Kalyn’s Kitchen now for many years as well; hope you enjoy trying it!
Why Do You Need Special Tips for Grilling Chicken Breasts?
Chicken breasts don’t have much fat, so you can’t just take one out of the package, throw it on the grill, and have it turn out moist and delicious. For good results with boneless and skinless chicken, you need to use techniques designed to keep the chicken juicy.
Can you make grilled chicken breasts without an Outdoor Grill?
I love to make grilled chicken in the summer when I can cook outside on the patio, but if you don’t have an outdoor grill or it’s not grilling weather any of my grilled chicken recipes can also be cooked on a Stovetop Grill Pan (affiliate link) or in an electric griller such as a George Foreman Grill (affiliate link).Remember the George Foreman Grill cooks both sides at once, so the grilling time will be shorter.
Five Steps for Juicy Grilled Chicken Breasts:
Step One: Trim chicken breasts to remove undesirable parts.
Trim each chicken breast carefully to remove fat and tendons and then trim the underneath side of the chicken (tenders side) to make the entire breast close to the same thickness. If there’s a long thin piece on one end, trim it off. (Of course you’re saving these trimmed-off pieces in the freezer to make chicken stock.)
Step Two: Cut slits in the chicken help it cook evenly on the grill.
Carefully cut small crosswise slits down the length of each chicken breast, being careful not to cut all the way through. This will help the chicken cook more evenly, let the marinade cover more surface of the meat, and it also looks nice when the chicken is cooked.
Step Three: Use a chicken marinade with oil, acidic ingredients, and flavorings.
I think marinades for chicken breasts need a generous amount of oil to keep the chicken moist. Most of my recipes have a 2:1 ratio of oil to acidic ingredients. I most often use olive oil, but depending on the other ingredients, you can use peanut oil or any type of vegetable oil. I usually use lemon juice or some type of vinegar for the acidic ingredient. Other marinade ingredients that I love to use include garlic, onion, shallots, ginger, dried herbs, mustard, curry powder, soy sauce, sesame oil, Worcestershire sauce, and chile powder.
Step Four: Marinate chicken breasts in refrigerator several hours.
I like to marinate chicken 6-8 hours, and when I taught school I used to marinate chicken breasts in the refrigerator all day while I was at work, and then cook them when I got home. However, if you’re pressed for time, 3-4 hours is what I’d consider the minimum amount of time to get the flavoring and moistening benefits that come from marinating.
Step Five: Time the grilled chicken breasts by how the chicken looks and feels (or use a meat thermometer).
Marinated chicken breasts need to cook until the chicken completely cooked through, but cooking too long will make it the chicken dry and tough. I cook chicken breasts at medium-high on my well-used grill. Chicken should feel firm to the touch, but not hard, when it’s done. The outside of the chicken should be lightly browned on both sides. I would definitely use an Instant-Read Meat Thermometer (affiliate link) if you have one to check the temperature (USDA recommended temperature is 165 F for chicken breasts.) It’s important to check for doneness and not just go by the recipe time, because actual cooking time for grilled chicken breasts will depend on the temperature of the chicken, how hot the grill is, the thickness of the chicken breasts, and even the weather conditions if you’re cooking outside.
Favorite Recipes for Grilled Chicken Breasts:
These are the grilled chicken breast recipes I make every year, but you can use Grilling Recipes to see all all my ideas for cooking on the grill.
- Rosemary Mustard Grilled Chicken
- Very Greek Grilled Chicken
- Garlic, Lemon, and Herb Grilled Chicken Breasts
- Grilled Chicken with Lemon and Capers
- Grilled Chicken with Balsamic Vinegar
- Easy Grilled Chicken Recipe (Completely Foolproof 100% Delicious!)
- Savory Low-Carb Marinade for Chicken, Pork, or Beef
- Grilled Chicken with White Barbecue Sauce
- Grilled Tarragon Mustard Chicken
- Grilled Fusion Chicken
Historical Notes for the juicy grilled chicken breasts:
My tips for making juicy grilled chicken were first posted in 2009! Since that time so many Kalyn’s Kitchen readers have told me their chicken turns out perfectly following this method! The post was last updated with more information in 2025.
61 Comments on “How to Make Juicy Grilled Chicken Breasts”
I love all your dishes they look so fresh and lite, great for keto, Thank you.
Thanks for the nice feedback; glad you’re enjoying the recipes!
Another trick to get juicy meat is grilling at room temperature (not cold meat) and letting it rest in alu foil after grilling. Same with beef.
Sorry, I wasn't clear in my question. I do have the boneless, skinless breasts, but was using its pre-butchering orientation to clarify top and bottom sides (my bad). I was in a hurry to get the breasts prepped and into the marinade, so I didn't wait for you answer. After having done the prep, only one side does make sense. It would be a bit more onerous than I would like to stagger the cuts on the bottom side.
Thanks again, Kalyn. I've used your site for years, but this is my first question/comment. We love your recipes!
So glad to hear you have enjoyed the recipes; thanks for taking time to let me know!
Kalyn, I have one question for you: Do you cut slits in only the upper side (fascia side toward the skin), or the underside (toward the bone) as well? Thanks!
These are boneless, skinless chicken breasts. The slits are only on the top side.
I can't believe I am saying this, but I am EXCITED to grill chicken breasts – thanks for this post!
Donna, how fun to hear that. I have used this method for years and years!
Of course! Sorry about that! I subscribed for the low-carb and delicious recipes. Thank you. I will normally try to use some kind of natural and safe zero calorie sweetener for things like this. I just have a problem putting flavors together. Thanks again.
These do sound super! I am grateful for them! I do have a question. I really like marinades with a little sweetness. Did I miss any here or do you have any sweet ideas on this subject! Tks!
My blog is focused on low-carb eating so sweet marinades aren't something I'm interested in. But you could use these same principles with a sweet marinade; maybe try googling it?
I don't have experience with this type of microwave, and I'd probably still recommend a broiler or stove-top grill pan if you don't have a grill.
The important thing to notice is Saraswathy is asking about a microwave with a grill. It actually has a heating element built in for cooking meat in it. I just bought one however they don't provide recipes. Hopefully as they become prevalent recipes will become more readily available.
That balsamic chicken looks extra yummy. Going on the list for this weekend. I like the idea of the slits in the chicken. I've never tried that and never liked how the grilled chicken turned out. Thanks.
Thanks Abi, hope you enjoy!
I really like the idea of cutting the chicken before hand, so that the inside gets nice and moist too.
Thanks Lillian; hope you enjoy!
Michele, to be honest I think this type of thing is best served right after it's cooked. If you MUST make ahead and reheat, I'd probably do it in a slow cooker, maybe adding a tiny amount of liquid to keep the chicken moist.
I am serving 60 ladies with warmed chicken breast, sliced (using your recipe) over fresh salad the day following cooking them. What do you recommend for warming and keeping them moist the next day? Thanks!
Ashlie, so glad the tips worked for you!
I googled chicken breast recipe because I needed a quick idea for Mother's Day lunch and your blog popped up. Great, simple tips! I did the 2:1 ratio of oil to acidic like ou suggested and added a bunch of other good spices. The kitchen was moist and delicious off the grill! I usually blow at grilling chicken so I'm really pleased at your lesson!
I took that photo years ago so I have no idea what size they were, but this will work with chicken breasts of any size. If they're really huge though, I like to cut them in half so they cook more evenly.
What size are the breasts in the photos? 6OZ?
You're welcome, so glad it is useful.
Chicken breasts are a big part of my diet. Thanks for the tips. I'm not the greatest cook and eating chicken breasts can get boring, but this will definitely help.
Hi Kristen,
Many thanks for writing the entry! I'm a kitchen newbie and I've been looking forward to making my first chargrilled chicken. Your tips will go a long way 😀
Cheers!
Tricia
Andrew, that sounds good (I love rosemary with chicken!) Glad you're enjoying the recipes.
Hello Kristen,
Considering what you said, i ended up not using bacon. Instead i used slices of smoked turkey breast. Indeed, the effect was great as the chicken breasts kept moist as well as better seasoned. Additionally, I put rosemary sprigs along with coal in the grate, which gave a fantastic flavor to the meal!
Thanks again for the good advice and spectacular recipes!
Andrew
Andrew, I'm sure that would add flavor and keep the chicken moist, but my recipes are designed to follow principles of the South Beach Diet, which limits saturated fat (therefore, no bacon.) For people who don't care about that, I bet it's tasty.
Hello Kalyn, i must say that your way of cooking is impressive!
Lately I have cooked this recipe, but adding a small detail and would like to know your opinion about it. Indeed, after marinating the chicken breasts, and at the time of placing them on the grill, i put slices of bacon over the breasts, for two main reasons: to maintain moisture, since the steam stays inside the chicken; and to give a touch of extra seasoning.
What do u think about that twist?
I don't use sugar, so I'm not going to post recommendations for brining the chicken with a mixture that uses that, but I can assure you that this chicken marinated in a mixture that includes oil is most certainly not dry, even without brining.
You can certainly pound the chicken breasts (and probably wouldn't need to cut the little slits.) I kind of like the uniform look of the chicken with slits (and I even trim them to be close to the same size) but pounding will give the same effect of the marinate penetrating better and the chicken cooking more evenly.
Question – I almost always pound my chicken before I marinate and grill it. The few times I haven't, I end up regretting it – What about you guys?
Good tips Kalyn! I know I'm late to the party, but I need to try this!
Always love a good grilling recipe – especially for chicken. Always seems easy but can dry so quickly. I am a huge fan of the the grill pans for the top of the stove. Couldn't live without it.
Justin, sorry but I never grill chicken with the skin on, partly for the reasons you've described, and partly because I don't want the extra saturated fat from the skin.
My wife loves crispy chicken skin on her grilled chicken, but when I attempt this, the teryaki sauce / skin combination usually sticks to the grill and peals off. Any tips for grilling skin-on chicken and ending up with crispy results on a reliable basis?
Thanks,
Justin – Puget Sound, WA
I've cooked this type of chicken recipe on a George Foreman grill, so I can't imagine why an electric grill wouldn't work.
I am going to do the grilling today. Wonder if an electric grill work as well as a charcoal fired one.
Sam, so glad you liked it!
thanks! i used to hate chicken because it was so dry but i tried this and i love it!
thank you thank you thank you!!
i found this by googling “great grilled chicken”
Saraswathy, I haven’t ever tried cooking chicken breasts in the microwave, so I’m not sure how it would work. If you don’t have an outdoor grill, I’d be more likely to use the broiler of the oven or a stove-top grill pan than the microwave.
Great tips.. I was trying to grill chicken breasts for the first time and it didnt turn out well.. I will try ur suggestions for success for sure.. I have a microwave oven with grill. Do u think it will work out well in there?
omgness!!!!! im like 14…and like i used ur tips and stuff…and like my whole family was complimeting me!!! THANKS SOOOOO MUCH!!! i had a problem with the grill…it ran out of gas…so i had to finish em in the oven…i put them on the rack and like let the jucies drip on a pan underneath…luckily they turned out mega juicy and like rocked!!!! thanks again!
Cool, I’m glad I could help. And thanks for explaining that you removed the link, because for a minute there, I thought I forgot to add it to my commnet.
Love your site!
I think I’m gonna try that this weekend. Sounds great.
I had never grilled before and am a horrible cook. I grilled this recipe and we loved it. It is foolproof if I can do it.
I really like the idea of slicing the meat for a better marinade cover. Thank so much for the tip! All the grilled chicken recipes look wonderful!
ahh..why didn’t I think of that ? I usually make slits for fish, and as for boneless chicken breast, I use the mullet and give it a chop, thx for the reminder, Kalyn 🙂
Great post Kalyn!!
No grilling around here (apartment living has a lot less perks *g*), but I shall broil soon your delicious sounding “Grilled Curried Chicken Skewers with Spicy Peanut Sauce” (I work for peanuts!).
Thanks for the always great recipes and cooking ideas, I appreciate very much the time and knowledge you invest for us.
Kristen, thanks. Grilling is great fun.
Sophie, didn’t know that about the U.K. Wonder why? Glad it was useful for you.
Brilynn, me too, until it gets so cold that the meat is cold while it’s on the grill!
Sarah, glad you liked it.
Lannae, I know Cookiecrumb and have read about her eating local experiences. Very interesting, but much easier to do in California. I’m eating produce from my garden for at least 5 months a year and shopping at our farmer’s market, so I think that’s pretty local, but I wouldn’t be able to give up olive oil or fish, neither of which would ever be produced here.
Astrid, hi, glad you liked it.
sher, I am not really amazing, I’m glad you like the way the chicken turned out. (You are pretty amazing yourself.)
Those really are absolutely perfect chicken breasts. Fabulous! You’re amazing.
they looks so good and yummy!
thanks forsharing your secrets with us :o)
I used similiar “tricks” to keep chicken breasts moist …
Kalyn, I love BBQ, but then again I live in TN where BBQ is a way of life. The step by step you gave is awesome!
I propose to you a challenge when your growing season is at its height: cook and eat locally. I got the idea from Cookiecrumb at madeater.blogspot.com and I am now trying it for a week too. I have found that grains are not local (I had to make an exception with brown rice) that it is forcing me to eat low carb.
What do you say, are you game?
I love, love, love boneless chicken breasts on the barbecue. Great tip about slitting the breasts to let the marinade really get in there. I am definitely going to try that next time.
I love that grilling season is back! Although technically, it never really left for me, I would bbq in the snow, it just wasn’t as pleasant.
Thanks Kalyn, these are really good tips! In the UK you virtually never get chicken breast still with the skin or bones so it’s really easy to end up with something that’s a bit dry
These are all great tips. I am just now learning how to grill. It has been my hubby’s domain up until now. I’ll have to keep these great tips in mind. Thanks for sharing them and thanks for sharing your favorite recipes!
Your photos are mouth watering!