The Best Grilled Chicken Breasts
The best grilled chicken breasts you'll ever make begin with a basic marinade and end with the best technique for perfect cooking, complete with beautifully-executed grill marks.
- 280 min
- Serves 6
- 10 ingredients
Steps
- Trim any excess fat from chicken. Place a piece of plastic or parchment on top of each chicken breast on a solid, level surface, and pound the thick end of chicken to flatten to an even thickness.
- Place chicken in a large resealable plastic bag. Add olive oil, Dijon, honey, soy sauce, lemon juice, garlic, onion powder, and ginger to the bag. Press any excess air out of the bag and seal the bag tightly. Massage chicken around in the bag until marinade is fully incorporated and chicken is well coated. Refrigerate for at least 4 hours or overnight, turning the bag occasionally.
- Preheat an outdoor grill for high heat, about 400 degrees F (200 degrees C), and lightly oil the grate.
- Place chicken, top-side down, on the grill. Sprinkle evenly with salt. Cook, undisturbed, until chicken easily releases from the grill and has dark brown grill marks, about 3 minutes. Reduce heat to 350 degrees F (175 degrees C) or medium heat, then flip and cook an additional 5 to 7 minutes or until chicken has reached an internal temperature of 165 degrees F (73 degrees C). Remove from heat and let stand 5 to 10 minutes before serving.
Frequently asked questions
Why do you pound the chicken breasts flat?
So they cook evenly. A breast is much thicker at one end, and on a hot grill the thin end dries out long before the thick end reaches 73C. Flattening just the thick end, as the method says, gets the whole breast finishing at once.
How long should I marinate the chicken?
At least 4 hours, and overnight is better. The marinade has honey and soy in it as well as lemon juice, so it seasons deeply rather than just coating. Much beyond a day the lemon starts to make the surface mushy.
Can I cook these in a pan instead of on a grill?
Yes, use a heavy skillet or griddle pan over high heat, then lower it after the first side as the method does. You will not get the char marks, and the honey in the marinade catches more readily in a pan, so watch it closely.
Why does my chicken stick to the grill?
It was moved too early. The method says to leave it undisturbed for about 3 minutes precisely because meat releases itself once a crust forms. Oiling the grate first helps, but forcing a breast up before it is ready tears it every time.
How do I know when grilled chicken is done without a thermometer?
Cut into the thickest part: the meat should be white throughout with clear juices. That is around 5 to 7 minutes on the second side for a pounded breast. Resting it for 5 to 10 minutes afterwards also lets the centre finish.
Can I freeze the chicken in the marinade?
Yes, and it is a good way to prepare ahead. Freeze it in the sealed bag and the chicken marinates as it thaws in the fridge. Do not refreeze it once thawed.