Description
How to Grill Chicken Breasts (so they turn out juicy every time!) – learn to how to grill perfect chicken breasts!
Ingredients
Scale
- 6 medium-sized boneless skinless chicken breasts
- 1 1/2 tablespoon kosher salt
- 1 1/2 tablespoons ground black pepper
Instructions
- Combine salt and pepper in small bowl. Set aside.
- Place chicken breasts on plate and pat dry with clean paper towel.
- Sprinkle both sides with a generous amount of the salt and pepper mix.
- Heat grill to medium heat (approximately 400 degrees F).
- Place chicken on direct heat (direct flame) and cook at medium heat for 4-5 minutes per side.
- Move chicken away from the direct heat (direct flame) so that it is cooking on indirect heat (maintaining the same grill temp) and cook for an additional 5-7 minutes (you don’t need to flip during this point because the chicken will cook as if it is in an oven) or until the internal temperature of the thickest part of the chicken reads 160 on your meat thermometer.
- Remove from grill and let rest at least 5 minutes so the juices can redistribute (the chicken will continue to cook during this time and the internal temp will continue to rise up to 10 additional degrees).
- Chicken is safe to eat when it reaches an internal temp of 165 degrees (at thickest part of the breast).
- We love using grilled chicken breasts in salads like this Chopped Greek Chicken Salad or this Caesar Salad Wrap!
Notes
- Even thickness: it helps to pick out chicken breasts that are of even thickness so they finish cooking at the same time. If one or more of your chicken breasts are quite a bit bigger simply place on a poultry-safe cutting board and cover with plastic wrap. Use a meat mallet to pound chicken down until it is even thickness.
- Leftovers: store leftovers in an airtight container in the fridge for up to 3 days.
- Marinade: feel free to use this Easy Chicken Marinade before grilling it really amps up the flavor!