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Grilled Chicken

Grilled Chicken (Juicy & Easy!)

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  • Author: Sonja Overhiser
  • Prep Time: 5 minutes
  • Rest Time: 30 minutes
  • Cook Time: 5 minutes
  • Total Time: 40 minutes
  • Yield: 4 1x


Master the art of juicy, perfectly seasoned grilled chicken breast! These tips and techniques for how to grill chicken will elevate your summer cookouts and weeknight meals. This method is perfect for salads, sandwiches, and more. For thighs, go to Grilled Chicken Thighs.


  • 2 boneless skinless chicken breasts (about 1 pound, organic if possible), butterflied or cutlets
  • 1/2 tablespoon olive oil
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon smoked paprika
  • 1 teaspoon kosher salt
  • Freshly ground black pepper


  1. Pat the chicken dry with a paper towel. If not already butterflied, place your hand over the top of each chicken breast. Use a sharp knife to carefully slice the breast horizontally, leaving the edge intact so it can open up like a book (or butterfly!). Unfold the breast like a book, then cut along the fold to separate the two halves.
  2. Add the chicken to a container and add the olive oil, garlic powder, onion powder, smoked paprika, kosher salt, and a few grinds of black pepper. Mix with your hands until evenly coated.
  3. Cover and marinate in the refrigerator for 30 minutes (or up to 24 hours). 
  4. Preheat a grill to high heat (450 to 550°F).
  5. Grill the chicken breasts until grill marks appear and it releases from the grates, 2 to 4 minutes. Flip and cook until no longer pink in the center and the internal temperature is 165°F, 2 to 4 minutes. Remove to a platter and cover with foil. Allow to rest for 5 minutes for maximum juiciness.
  • Category: Main dish
  • Method: Grilled
  • Cuisine: American
  • Diet: Gluten Free