How to Make Juicy Grilled Chicken Breasts That Are Perfect Every Time
If you’d like to know How to Make Juicy Grilled Chicken Breasts That Are Perfect Every Time, this post has all my tricks and tips! And grilled chicken is great for a low-carb meal and most of my grilled chicken recipes are also Keto, low-glycemic, and gluten-free. Use Grilling Recipes to find more recipes for food on the grill.
Grilling weather is my favorite time of year, and if you think the chicken breasts in these photos look juicy and delicious, you’re right, they were. This popular post on Kalyn’s Kitchen has my five easy steps for How to Make Juicy Grilled Chicken Breasts that are perfect every time. And it’s grilling weather at last, so I’m reminding you about this method by updating this post that was way back in the archives on the blog, enjoy!
For years I’ve been marinating boneless-skinless chicken breasts and then grilling them with great results, despite the many recipes I see telling me you should only use bone-in chicken with skin on the grill. Not true! When I catered houseboat trips for over ten years, boneless chicken breasts cooked on the grill were always one of the dinners I made every time we were at the lake. There was never a complaint and there were many requests for the recipes. I shared these tips for How to Make Juicy Grilled Chicken Breasts with many Lake Powell clients through the years.
I love to make grilled chicken in the summer when I can cook outside on the deck, but any of these grilled chicken recipes can also be cooked on a stove-top grill pan with ridges, or in an electric griller such as a George Foreman Grill.
Of course, you can’t just take a chicken breast out of the package, throw it on the grill, and have it turn out moist and delicious. For good results with boneless and skinless chicken, you need to use techniques designed to keep the chicken juicy. Below are my tips for chicken breasts that don’t dry out on the grill!
Five Easy Steps for Juicy Grilled Chicken Breasts.
Step One: Trim the chicken breasts to remove undesirable parts.
Trim each chicken breast carefully to remove fat and tendons and then trim the underneath side of the chicken (tenders side) to make the entire breast close to the same thickness. If there’s a long thin piece on one end, trim it off. (Of course you’re saving these trimmed-off pieces in the freezer to make chicken stock.)
Step Two: Cut slits in the chicken help it cook evenly.
Carefully cut small crosswise slits down the length of each chicken breast, being careful not to cut all the way through. This will help the chicken cook more evenly, let the marinade cover more surface of the meat, and it also looks nice when the chicken is cooked.
Step Three: Use a marinade with oil, acidic ingredients, and flavorings.
I think marinades for chicken breasts need a generous amount of oil to keep the chicken moist. Most of my recipes have a 2:1 ratio of oil to acidic ingredients. I most often use olive oil, but depending on the other ingredients, you can use peanut oil or any type of vegetable oil. I usually use lemon juice or some type of vinegar for the acidic ingredient. Other marinade ingredients that I frequently use include garlic, onion, shallots, ginger, herbs, mustard, curry powder, soy sauce, sesame oil, Worcestershire sauce, and chile powder.
Step Four: Marinate the chicken in refrigerator several hours.
I like to marinate chicken 6-8 hours, and I used to frequently marinate chicken breasts in the refrigerator all day while I’m at work, then cook them when I get home. However, if you’re pressed for time, several hours is what I’d consider the minimum amount of time to get the flavoring and moistening benefits that come from marinating.
Step Five: Judge timing by how the chicken looks and feels (or use a thermometer).
Marinated chicken breasts can be cooked on a gas or charcoal barbecue grill, in a stove-top grill pan with ridges, or even in an electric utensil such as a George Foreman Grill. Whichever method you use to grill it, chicken needs to cook until it’s completely cooked through, but cooking too long will make it dry and tough. I cook chicken breasts at medium-high on my well-used grill. I judge when the chicken is done by the touch and how the chicken looks.
Chicken should feel firm to the touch, but not hard, when it’s done. The outside of the chicken should be lightly browned on both sides. You can also use an Instant-Read Meat Thermometer to check the temperature (USDA recommended temperature is 165 F for chicken breasts.) Cooking time will depend on the temperature of the chicken, how hot the grill is, the thickness of the chicken breasts, and even weather conditions if you’re cooking outside.
Here are some of my favorite recipes for perfect juicy grilled chicken:
Completely Foolproof 100% Delicious Grilled Chicken (super easy!)
More of Kalyn’s Recipes for Juicy Grilled Chicken:
Savory Low Carb Marinade for Chicken
Grilled Fusion Chicken
Grilled Chicken with White Barbecue Sauce
Grilled Chicken with Tarragon-Mustard Marinade
Grilled Garlic Chicken with Roasted Red Pepper and Garlic Aioli Sauce
Mustard, Lemon, and Coriander Grilled Chicken Breasts with Lemon-Basil Vinaigrette
Grilled Lemon-Cumin Chicken with Charmoula Sauce