Best Juicy Grilled Chicken Breast Recipe

This grilled chicken breast comes out juicy every single time!

Simple ingredients, big flavor, and a marinade that actually works.

My husband claims he doesn’t care what we eat (“food’s food”) but when I make this grilled chicken?

He’s asking for leftovers to pack for work!

And I don’t blame him.

It’s juicy, it’s simple, and it’s the only chicken breast recipe I make without worrying it’ll dry out.

This makes it perfect for a delicious next-day sandwich.

I’ve messed around with a bunch of marinades over the years, but this one actually sticks.

Literally and flavor-wise!

So if you’re looking for a juicy grilled chicken breast recipe that wows at dinner time and keeps on giving the next day, this one’s for you:

Ingredients for Juicy Grilled Chicken Breasts

This marinade’s super easy and actually clings to the chicken.

None of that watery mess that slides right off!

It’s sweet, tangy, garlicky, and makes the juiciest grilled chicken I’ve ever made.

• Black pepper – fresh ground if you’ve got it, but no shame in the shaker one
• Boneless skinless chicken breasts – try to get them all around the same size so they cook even
• Olive oil – helps lock in the moisture and gets those tasty grill marks
• Lemon juice – adds a little zing and helps tenderize the chicken
• Garlic – I always use fresh, but pre-minced works when I’m in a rush
• Honey – just enough to balance out the tang without making it sweet-sweet
• Dijon mustard – gives it that subtle sharp flavor, not too strong
• Paprika – adds color and a tiny bit of smokiness
• Salt – don’t skip it, even if the mustard’s already salty

How to Make Juicy Grilled Chicken Breasts

Step 1

Pound your chicken breasts so they’re all about the same thickness.

I throw mine in a zip bag and use a rolling pin (works great and no splatter!).

This is seriously the most important step if you want evenly cooked chicken.

Just make sure the bag doesnt have holes or you’ll have chicken juice everywhere!

Step 2

Mix up your marinade in a bowl.

Just dump in everything else and give it a good whisk until it looks smooth and smells amazing.

I usually do olive oil lemon juice garlic powder salt pepper and sometimes a little Italian seasoning.

Step 3

Toss the chicken in the marinade and coat it well.

I usually use a big zip bag, squeeze out the air, and stick it in the fridge for at least 30 minutes.

If I’m really on top of things I do this in the morning before school drop off so its super flavorful by dinner.

Step 4

Preheat your grill to medium-high.

I give the grates a quick brush and oil so nothing sticks .

Cannot tell you how many dinners I’ve ruined by skipping this step!

Step 5

Grill the chicken about 6 to 7 minutes per side, depending how thick it is.

Don’t poke it a hundred times!

Just flip once when it gets those nice grill lines.

This is when I usually throw together a quick salad or some veggies while keeping an eye on the grill through the kitchen window.

Step 6

Let it rest for 5 minutes after it comes off the grill.

I know it’s hard, but the juices stay in better if you don’t cut right into it.

Common Questions About Grilling Chicken Breasts

How long should I really marinate the chicken?

At least 30 minutes works if you’re in a pinch, but honestly a few hours is so much better for flavor.

I’ve done overnight before when I’m super organized but thats rare in this house!

Just don’t go longer than 24 hours or the lemon juice starts breaking down the chicken too much and it gets weird.

Can I use frozen chicken breasts?

You can but definately thaw them first!

I sometimes forget to take them out of the freezer in the morning so I put them in a bowl of cold water for about an hour to thaw.

The pounding part is impossible with frozen chicken unless you want a workout and possibly a broken rolling pin!

What if I don’t have a grill?

No problem!

You can use a grill pan on the stove or even bake the chicken in the oven at 375 for about 25-30 minutes.

Can I use chicken thighs instead of breasts?

Absolutely!

My middle one actually prefers thighs.

They’re juicier and more forgiving if you overcook them a bit.

You don’t need to pound them either since they’re usually pretty even.

Just cook them a little longer, maybe 8-9 minutes per side.

What sides go well with this?

We usually do a potato salad or some sheet pan veggies.

My kids favorite is when I throw some corn on the cob on the grill at the same time.

In summer we do watermelon slices too and the youngest makes a complete mess but its worth it!

Can I make extra for leftovers?

Yes and you should!

I always make double so we have lunch for the next day. The chicken is great cold on salads or sliced thin for sandwiches. My oldest takes it in her lunch and even her picky friends ask for some.

Why does my chicken always come out dry?

You might be overcooking it!

Chicken breasts are done at 165 degrees but I usually take them off around 160 because they keep cooking while resting.

Also pounding them to even thickness helps a ton with this problem.

Before I did that the thin parts would be like cardboard before the thick parts were done.

Is this recipe healthy?

Pretty much!

Its mostly protein with some healthy fats from the olive oil.

Worth the Grill Time!

This chicken’s the kind that makes you look like you know what you’re doing—even if you don’t.

Juicy, easy, and disappears fast every single time I make it.