This grilled chicken with a marinade of garlic, lemon juice, and spices is one of our all-time favorite grilling recipes. I’m sharing all of my secrets for making the best juicy grilled chicken breast!.
Have you ever pulled chicken breasts off your grill only to find them dry as cardboard or worse – still pink in the middle? Trust me, we’ve all been there. Grilling chicken breast at the right temperature is like walking a tightrope – too hot and it burns, too cool and you’re waiting forever.
As someone who’s ruined more than my fair share of backyard barbecues, I’ve learned that cooking chicken breast at 375°F is that sweet spot that gives you juicy, flavorful results without the guesswork. But exactly how long should you leave it on the grill? Let’s dive into everything you need to know about grilling the perfect chicken breast.
Key Takeaways for Perfectly Grilled Chicken Breast
- Cook time: Boneless chicken breasts take about 8-12 minutes per side at 375°F
- Safe temp: Always cook chicken to an internal temperature of 165°F
- Rest period: Let chicken rest for 5-10 minutes after grilling to redistribute juices
- Prep matters: Marinating for 30 minutes to 4 hours enhances flavor and moisture
- Technique: Keep grill lid closed and only flip once for best results
Why 375°F Is the Magic Temperature
Grilling at 375°F provides that perfect balance between properly cooking the inside of your chicken breast while developing a nice sear on the outside, This temperature is hot enough to create those beautiful grill marks but not so hot that the outside burns before the inside is done
When you cook at this temperature. you get
- Even cooking throughout the breast
- Reduced risk of burning
- Better retention of natural juices
- Consistent results every time
How Long to Grill Chicken Breast at 375°F
How thick your chicken breast is is the most important thing that affects how long it takes to cook.
| Chicken Cut | Approximate Cooking Time |
|---|---|
| Boneless chicken breast (standard) | 8-12 minutes per side |
| Thin-sliced boneless breast | 5-7 minutes per side |
| Bone-in chicken breast | 12-15 minutes per side |
But keep in mind that these are only suggestions! A meat thermometer reading of 165°F is always the best way to tell if the meat is done.
Step-by-Step Guide to Grilling Perfect Chicken Breast
Let me walk you through the exact process I use for consistent results every time:
1. Preparation Is Key
Start by prepping your chicken breasts:
- Pat them dry with paper towels (this helps with searing)
- Season them well with your favorite herbs and spices
- For extra juiciness, consider brining or marinating (more on that below)
2. Preheat Your Grill Properly
- Preheat your grill to a consistent 375°F
- Make sure the grates are clean
- Lightly oil the grates to prevent sticking
3. Grilling Process
- Place your seasoned or marinated chicken breasts on the preheated grill
- Close the lid (this is important for maintaining temperature!)
- Grill for 8-12 minutes on the first side
- Flip only once to preserve juices and create nice grill marks
- Grill for another 8-12 minutes on the second side
4. Check for Doneness
This is the most critical step:
- Use a meat thermometer inserted into the thickest part of the breast
- The internal temperature should reach 165°F
- If it’s not there yet, continue cooking, checking every minute or two
5. Rest Before Serving
- Remove chicken from the grill and let it rest for 5-10 minutes covered loosely with foil
- This redistributes the juices throughout the meat for maximum juiciness
- Resist the urge to cut into it immediately!
Flavor Boosters: Marinades and Brines
One of my favorite tricks for fantastic grilled chicken is using marinades or brines. They not only add flavor but help keep the chicken moist during grilling.
Simple Chicken Marinade Components:
Every good marinade needs:
- Fat: olive oil, yogurt, or buttermilk
- Acid: lemon juice, vinegar, or wine
- Flavor: herbs, spices, garlic, etc.
Marinate your chicken for at least 30 minutes, but no more than 4 hours. Beyond that, acidic marinades can start breaking down the protein too much, giving it a mushy texture.
Basic Brine Solution:
- 4 cups water
- 1/4 cup kosher salt
- 2 tablespoons sugar
- Optional aromatics (garlic, herbs, peppercorns)
Brine your chicken for 30 minutes to 2 hours for incredible moisture retention.
Troubleshooting Common Grilling Problems
We all hit bumps in the road sometimes. Here’s how to fix common chicken grilling issues:
Chicken Sticking to Grill
- Make sure grates are clean before starting
- Oil the grates before placing chicken
- Don’t try to flip too early – the chicken will release naturally when it’s ready
Charred Outside, Raw Inside
- Your grill is probably too hot
- Try using indirect heat: sear over direct flame, then move to cooler side to finish
- Pound thicker breasts to even thickness
Dry, Tough Chicken
- You’ve overcooked it (the #1 culprit!)
- Always use a meat thermometer and remove at 165°F
- Let it rest properly after cooking
- Consider brining next time
Pro Tips from Years of Grilling
Through many weekends spent at the grill, I’ve learned some very useful tips:
-
Even thickness matters: Pound thicker parts of the breast to create uniform thickness for even cooking.
-
If you can’t keep your hand 5 inches above the grill for 5 seconds, it’s too hot for chicken. There you have it.
-
Keep the lid closed: Opening frequently lets heat escape and leads to uneven cooking.
-
Use organic chicken when possible: It tends to be juicier and more flavorful.
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Don’t rush the process: Good grilling takes patience – from marinating to resting.
-
Try spatchcocking: For whole chickens, removing the backbone helps it cook more evenly on the grill.
FAQ About Grilling Chicken Breast
Can I grill frozen chicken breasts?
It’s not recommended. Frozen chicken will cook unevenly, potentially leaving dangerous undercooked spots. Always thaw completely in the refrigerator before grilling.
How do I prevent my chicken from drying out?
Use marinades or brines, don’t overcook (use a meat thermometer!), and always let your chicken rest after grilling before slicing.
What’s the best way to tell if my chicken is done?
A meat thermometer is the only reliable method. Insert it into the thickest part of the breast – when it reads 165°F, your chicken is safe to eat.
Should I close the grill lid while cooking chicken?
Yes! Closing the lid maintains a consistent temperature, cooks more evenly, and helps infuse that wonderful smoky flavor.
Can I use a charcoal grill instead of gas?
Absolutely! Just maintain a consistent temperature of around 375°F by adjusting your vents and charcoal amount. Charcoal often provides even better flavor.
Final Thoughts
Grilling chicken breast at 375°F for 8-12 minutes per side, until it reaches an internal temperature of 165°F, will give you juicy, flavorful results every time. The key is preparation, patience, and a good meat thermometer.
Remember that practice makes perfect, and even the most experienced grillers had to start somewhere. With these tips and techniques, you’re well on your way to becoming the backyard grilling hero your friends and family deserve!
Now fire up that grill and show those chicken breasts who’s boss! I’d love to hear about your grilling successes (or disasters) in the comments below.
How to Grill Chicken
Start by whisking together the marinade ingredients in a small bowl.
Place the chicken breasts in a zip-top plastic bag and pound them with a meat mallet (or rolling pin) to an even thickness, about 1/2 to 3/4-inch thick.
Add the marinade to the bag with the chicken, seal, and squish/turn the bag to coat all of the chicken with the marinade. Place in the refrigerator to marinate for at least 30 minutes and up to 2 hours.
When you’re ready to cook the chicken, clean and oil the grill grates of a gas or charcoal grill. Heat the grill to medium high, 375-450 degrees F.
Secrets to the Best Grilled Chicken
- Use a marinade. Chicken breasts taste better and are easier to cut when they’ve been marinated. This recipe has one of my favorite marinades, and it only takes a few things to make at home.
- Pound the chicken to an even thickness. Pounding your chicken is an important step for making chicken breasts that are tender and cooked evenly. There are times when chicken breasts at the store are thicker on one side than the other. You should pound them until they are all the same thickness so that they cook the same way. The pounding process also tenderizes the meat. This is crucial!.
- Clean the grill. For the best grill marks, start with grates that are clean and well-oiled.
- Grill over moderate heat. This ensures that your chicken won’t burn or dry out.
- Use an instant read thermometer. Do not cook your chicken too long on the grill. Doing so will make it dry. Measure the temperature of the chicken inside with an instant read thermometer. This is the best way to know when the chicken is done.
- After grilling, let the chicken rest for 5 minutes before cutting it up or serving it. This allows the juices to redistribute throughout the meat. It’s not a good idea to cut the chicken right after it comes off the grill because the juices will spread out on the cutting board.
This grilled chicken recipe uses a simplified version of my most-loved Chicken Marinade. Here’s what you’ll need for the marinade:
- Lemon Juice: The lemon juice gives the chicken a bright, fresh taste and makes it more tender. You can make the marinade taste more like lemons by adding the zest of two lemons. You shouldn’t let chicken sit in lemon juice for more than two hours, or the acid will start to make the chicken tough. I think you should marinate your chicken for at least 30 minutes and no more than 2 hours.
- Olive Oil: An important part of a good marinade is olive oil, which helps the flavors of the marinade get into the chicken and keeps the meat moist. It also balances out the sour lemon juice, making sure your grilled chicken is just the right amount of tender and juicy.
- Garlic: You can’t beat the flavor of fresh garlic!
- Dried Oregano: Italian seasoning also works great here.
- Chili powder makes the marinade taste better, but it doesn’t make the chicken spicy.
- Salt and Pepper: For flavor.
You can season the chicken to your tastes by adding other herbs that you enjoy, fresh or dried, to your marinade. Or try some Dijon mustard for extra flavor. This Honey Mustard Grilled Chicken recipe is another one of my favorites!.
