Grilled Chicken Breast

This juicy boneless grilled chicken breast recipe is full of flavors like honey and dijon mustard, and is easy to make—just mix, marinate and grill!

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This recipe for the best grilled chicken breast is the perfect family dinner or choice for a summer cookout. The easy chicken marinade is a combination of delicious ingredients like lemon-pepper seasoning, dijon mustard, and honey, making it the perfect balance of tangy and sweet for flavorful chicken breasts off the grill.

Grilled Chicken Breast Ingredients

How To Make This Grilled Chicken Breast Recipe

STEP ONE: Place raw chicken in a Ziploc bag or plastic wrap, press the air out, and seal. This is to help minimize the mess. Using a meat tenderizer (smooth side) or a rolling pin, pound the chicken until it is an even thickness, ¼ to ½ inch in thickness. This helps with consistency in cooking and also reduces cooking time.

STEP TWO: In a small bowl, combine the remaining marinade ingredients. Set aside.

STEP THREE: Place chicken breasts in a gallon-size Ziploc bag. Add the marinade and seal. Lay flat on a plate or platter, refrigerate, and let it marinate for 30 minutes up to 4 hours.

STEP FOUR: When ready to cook, heat the grill to at least 300°F, but not more than 350°F. While grilling, try to maintain the temp to at least 300°F.

STEP FIVE: Remove the chicken from the Ziploc bag and place it on the grill. No need to pat the chicken dry before doing this.

STEP SIX: Close the grill lid, and cook for 4 to 5 minutes on one side. Turn the chicken, insert a meat thermometer into one of the pieces, and close the grill lid.

STEP SEVEN: When the internal temperature of the chicken is 165°F on an instant-read thermometer inserted into the thickest part of the breast, remove it from the grill. Let the chicken rest for 5 minutes before slicing.

How To Serve

Chicken is so versatile and can be paired with just about any side dish. You could serve your grilled chicken breast with vegetables like these glazed carrots or simple sauteed veggies. Or, you could go for a delicious potato side like these campfire potatoes or these scalloped potatoes. The options are endless!

When having a family barbeque you can’t go wrong serving up your main course with a classic summer side dish. These recipes for classic coleslaw and dill pickle pasta salad are two of our go-to summer salads.

Storage

IN THE FRIDGE: If you have leftover grilled chicken breasts, you can store them in the fridge in an airtight container or wrap it tightly in heavy-duty aluminum foil or plastic wrap. If stored this way, your chicken will last in the fridge for 3 to 4 days.

IN THE FREEZER: You can freeze these tender juicy chicken breasts for quick and easy meals later on. I recommend slicing the chicken into smaller pieces to freeze. Wrap it tightly in plastic wrap and place it in a Ziploc bag for up to a month.

This delicious grilled chicken breast recipe is mouthwateringly juicy and the marinade is the perfect blend of zesty lemon and sweet honey flavors. Not to mention, it pairs well with most side dishes, from a cold pasta salad to hearty potatoes. This is one meal that’s sure to get a thumbs up from the whole family.

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Grilled Chicken Breasts

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This juicy boneless grilled chicken breast recipe is full of flavors like honey and dijon mustard, and is easy to make—just mix, marinate and grill!

Prep Time 10 minutes

Total Time 4 hours 10 minutes

Servings 4

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Ingredients

  

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• 4 chicken breasts (about 2 pounds)
• 4 tablespoons olive oil
• 3 tablespoons honey
• 2 tablespoons apple cider vinegar
• 2 tablespoons dijon mustard
• 4 teaspoons lemon-pepper seasoning
• 4 teaspoons salt
• ¼ teaspoon pepper

Instructions

 

• Place chicken in a Ziploc bag or plastic wrap, press the air out, and seal. This is to help minimize the mess. Using a meat tenderizer (smooth side) or a rolling pin, pound the chicken until it is a consistent thickness, ¼ to ½ inch in thickness. This helps with consistency in cooking and also reduces cooking time.
• In a small bowl, combine the remaining ingredients. Set aside.
• Place the chicken into a gallon-size Ziploc bag and seal. Lay flat on a plate or platter, refrigerate, and marinate for 30 minutes to 4 hours.
• Heat grill to at least 300°F, but not more than 350°F. While grilling, try to maintain the temperature to at least 300°F.
• Remove chicken from the bag and place it on the grill. No need to pat dry before doing this
• Close the grill lid, and cook for 4 to 5 minutes on one side. Turn the chicken, insert a meat thermometer into one of the pieces, and close the grill lid.
• When the internal temperature of the chicken is 165°F, remove it from the grill. Let rest 5 minutes before slicing.

Notes

• The lemon flavor for the marinade turns out to be quite light. If you prefer a stronger lemon flavor, add 1 tablespoon to the marinade. But be careful about adding more lemon-pepper seasoning since it has other flavors in it besides just lemon.
• Evenly space the chicken apart on the grill grates so that it has plenty of room to cook.

Nutrition

Sodium: 2674mg | Calcium: 25mg | Vitamin C: 3mg | Vitamin A: 68IU | Sugar: 13g | Fiber: 1g | Potassium: 873mg | Cholesterol: 145mg | Calories: 441kcal | Saturated Fat: 3g | Fat: 20g | Protein: 49g | Carbohydrates: 15g | Iron: 1mg

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