How To Grill Chicken Breast

Boneless, skinless chicken breasts are a staple for so many families, and for good reason. They’re quick-cooking, family-friendly, and incredibly versatile.

Grilling chicken breast is a great way to impart lots of rich flavor without adding lots of fat. The fire delivers robust, smoky notes that elevate the humble bird, but it can be a little tricky to get perfect results.

Not to worry, though. With our tips and tricks, you’re guaranteed delicious flame-licked chicken breasts that are reliably juicy and tender.

Our Number One Tip for Juicy Grilled Chicken Breasts

To ensure your chicken stays moist in the dry heat of the grill, give it a soak in a saltwater bath. The saltwater solution (a brine) changes the chicken’s proteins in a way that keeps the meat juicier and plumper.

Brining the chicken for just 30 minutes—while your grill heats—won’t slow you down and is definitely worth the teensy bit of effort involved. Simply dissolve 1/4 cup kosher salt in 4 cups of water, add your chicken, and refrigerate it for 30 minutes. No need to soak any longer; that could make the chicken too salty. 

How To Grill Chicken Breasts on a Gas or Charcoal Grill

You’ll need to prepare two heat levels so that you can develop a good outer crust on the chicken (over high heat) and then move the chicken to a cooler spot to finish cooking without drying out or charring. 

• For a gas grill, heat one side to high (450°F to 500°F) and heat the other side to medium-low (300°F to 350°F).
• For charcoal grills, once the coals are ready, spread three-fourths of them on one side of the grill to create a hot zone for high-heat grilling, and spread the remaining coals on the other side for medium-low grilling.

How Long To Grill Chicken Breast

Follow our guidelines for chicken that’s cooked through without being cooked to death. You’ll want to make sure you have a good meat thermometer handy.

Chicken needs to reach an internal temperature of 165°F.

We remove it from the grill once it’s reached 160°F; as it stands (covered with foil), the temperature will rise to 165°F.

For 6- to 8-ounce boneless, skinless chicken breasts:

• Place the chicken on the high heat side of the grill, close the lid, and grill until it browns on the bottom, 2 to 3 minutes.
• Then flip the breasts over, and move them to the medium-low heat side to finish cooking (with the lid closed); it will take 10 to 15 minutes to reach 160°F.
• Transfer the chicken to a plate or platter, cover with foil, and let it rest for 5 to 10 minutes.

For bone-in chicken breasts (which can weigh as much as a pound each):

• Place the chicken, skin side down, on the high heat side of the grill; close the lid, and grill until the skin is browned, 3 to 6 minutes.
• Flip the breasts over, move them to the cooler side of the grill, close the lid, and grill until a thermometer inserted in the thickest part registers 160°F; this can take anywhere from 20 to 30 minutes. Transfer the chicken to a plate or platter, cover with foil, and let it rest for 5 to 10 minutes,
• at which point the temperature will rise to 165°F.

How To Grill Chicken Breast: 5 Easy Steps

For the novice griller, and for the experienced alike, grilling chicken breast is a fairly easy task. This 5-step process breaks it down, and get the full recipe further down the page.

• Step 1: Brine the chicken. Dissolve 1/4 cup kosher salt in 4 cups of water, add the chicken, and chill it for 30 minutes.
• Step 2: Prepare the grill. Prepare a two-level fire as described above, heating one side to high and the other side to medium-low.
• Step 3: Brown the chicken over high heat. Place the chicken on the high heat side of the grill, close the lid, and grill until it’s browned on the bottom; this should take 2 to 3 minutes for boneless, skinless breasts or up to 6 minutes for bone-in, skin-on breasts.
• Step 4: Finish grilling over medium-low heat. Flip the chicken over and move it to the cooler side of the grill. Close the grill lid and cook until a thermometer inserted into the thickest part of the chicken reaches 160°F.
• Step 5: Let the chicken stand. Remove the chicken from the grill, placing it on a plate or platter; cover with foil and let it rest for 5 to 10 minutes. Not only does this allow the heat to rise to the desired temperature of 165°F (through carryover cooking), but it also allows the juices to settle in so that they don’t all escape as soon as you cut into the breast.

How To Baste Grilled Chicken Breasts With a Glaze

Most glazes for grilled chicken breasts contain sugar, which burns quickly and quite easily on the grill. Make sure you baste the chicken with glaze toward the end of cooking, for the last 5 or so minutes—long enough to cook it onto the chicken but not long enough that it scorches.

How Long To Store Grilled Chicken Breast

Once you’ve allowed the chicken to cool, you can place it in an airtight container and store it in the refrigerator for three to four days. Or for longer storage, place the chicken in a ziplock freezer bag, remove as much air as possible, and freeze for up to four months.

Ways To Use Grilled Chicken Breast

Two great things about grilled chicken breasts are that they’re ridiculously versatile and delicious either warm or cold. Whole breasts make great standalone entrees or killer chicken sandwiches. Sliced, they’re great on a salad, grain bowl, or pizza or added to a hot pasta toss, cold pasta salad, or make-your-own taco bar. They’re also great chopped in soups, casseroles, quesadillas, nachos, and so much more.