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 lemon juice, dijon mustard, honey, and spices, making it the perfect balance of tangy and sweet for flavorful chicken breasts off the grill.

Grilled Chicken Breast Ingredients

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You’ll need:

• 4 boneless skinless chicken breast thin cutlets, approximately 1½-2 pounds total weight (I used Perdue brand pre-packaged cutlets)
• ⅓ cup fresh lemon juice
• ⅓ cup canola oil
• ¼ cup honey
• 3 tablespoons dijon mustard
• ¾ teaspoon smoked paprika
• 1 teaspoon dried thyme
• 1 teaspoon salt
• ½ teaspoon black pepper

PRO TIP:

When I use the packages of pre-portioned chicken breast cutlets, it makes preparing this recipe very quick and easy. You can also buy your chicken in large frozen bulk bags as well. Be mindful that sometimes those cutlets tend to be on the large size so you can carefully butterfly them, or pound them out to make them a more uniform thickness. This will allow them to cook at the same rate.

How To Make This Grilled Chicken Breast Recipe

STEP ONE: In a large, heavy-duty Ziploc bag, place the boneless, skinless chicken breast cutlets. Set aside.

STEP TWO: In a small bowl, add the fresh lemon juice, canola oil, honey, dijon mustard, smoked paprika, dried thyme, salt, and black pepper. Whisk together until fully combined.

STEP THREE: Pour the marinade over the chicken that is inside the zip-top bag. Seal the bag, squeezing out as much air as possible, and place the bag onto a plate and inside the refrigerator to marinate for 1 to 2 hours.

STEP FOUR: Preheat the outdoor grill to 400°F. Place the marinated chicken breasts on the grill, close the lid, and cook for 6 to 8 minutes.

STEP FIVE: Flip the chicken over and cook for an additional 6-8 minutes or until cooked through and a meat thermometer reads an internal temperature of 165°F.

STEP SIX: Remove the grilled chicken to a plate and turn off your grill according to factory instructions.

STEP SEVEN: Allow the grilled chicken to rest for 5 minutes before slicing and serving.

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 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 them tightly in heavy-duty aluminum foil or plastic wrap. If stored this way, your chicken will last in the fridge for up to 2 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 minutes

Cook Time 15 minutes minutes

Total Time 1 hour hour 25 minutes minutes

Servings 4

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Ingredients

  

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• 4 boneless skinless chicken breast thin cutlets, approximately 1½ to 2 pounds total weight (I used Perdue brand pre-packaged cutlets)
• ⅓ cup fresh lemon juice
• ⅓ cup canola oil
• ¼ cup honey
• 3 tablespoons dijon mustard
• ¾ teaspoon smoked paprika
• 1 teaspoon dried thyme
• 1 teaspoon salt
• ½ teaspoon black pepper

Instructions

 

• In a large, heavy-duty Ziploc bag, place the boneless, skinless chicken breast cutlets. Set aside.
• In a small bowl, add the fresh lemon juice, canola oil, honey, dijon mustard, smoked paprika, dried thyme, salt, and black pepper. Whisk together until fully combined.
• Pour the marinade over the chicken that is inside the zip-top bag. Seal the bag, squeezing out as much air as possible, and place the bag onto a plate and inside the refrigerator to marinate for 1 to 2 hours.
• Preheat the outdoor grill to 400°F. Place the marinated chicken breasts on the grill, close the lid, and cook for 6 to 8 minutes.
• Flip the chicken over and cook for an additional 6-8 minutes or until cooked through and a meat thermometer reads an internal temperature of 165°F.
• Remove the grilled chicken to a plate and turn off your grill according to factory instructions.
• Allow the grilled chicken to rest for 5 minutes before slicing and serving.

Notes

• When I use the packages of pre-portioned chicken breast cutlets, it makes preparing this recipe very quick and easy. You can also buy your chicken in large frozen bulk bags as well. Be mindful that sometimes those cutlets tend to be on the large size so you can carefully butterfly them, or pound them out to make them a more uniform thickness. This will allow them to cook at the same rate.
• This marinade can easily be doubled, or cut in half, depending on the amount of chicken you will be grilling.
• This is a great universal marinade that will yield moist and tender grilled chicken.
• If you want to use thicker chicken breasts or even bone-in chicken breasts, you can leave the chicken in the marinade for up to 8 hours. The thinner cutlets do not need to marinate that long of a time. You will want to note that your grilling time will be longer if you are using the thicker, or bone-in, pieces of chicken breasts.
• Evenly space the chicken apart on the grill grates so that it has plenty of room to cook.

Nutrition

Calories: 372kcal | Carbohydrates: 20g | Protein: 25g | Fat: 22g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 72mg | Sodium: 838mg | Potassium: 481mg | Fiber: 1g | Sugar: 18g | Vitamin A: 239IU | Vitamin C: 10mg | Calcium: 22mg | Iron: 1mg

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