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Grilled Chicken Breasts

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!
Course Main Course
Cuisine American
Keyword Grilled Chicken Breasts
Prep Time 10 minutes
Marinate (up to) 4 hours
Total Time 4 hours 20 minutes
Servings 4
Calories 441kcal


  • 4 chicken breasts about 2 lbs
  • 4 tbsp olive oil
  • 3 tbsp honey
  • 2 tbsp apple cider vinegar
  • 2 tbsp Dijon mustard
  • 4 tsp lemon-pepper seasoning
  • 4 tsp salt
  • 1/4 tsp pepper


  • Place chicken in a ziploc bag, press the air out, and seal. (The chicken could also beplaced between plastic wrap.) This is to help minimize the mess. Using a meattenderizer (smooth side) or a rolling pin, pound the chicken until it is a consistentthickness, ¼ to ½ inch in thickness. This helps with consistency in cooking and alsoreduces cooking time. It also relieves stress.
  • In a small bowl, combine the remaining ingredients. Set aside.
  • Place chicken In a gallon size ziploc bag and seal. Lay flat on a plate or platter, refrigerate, and marinate 30 minutes to 4 hours.
  • Heat grill to at least 300 degrees, but not more than 350. While grilling, try to maintainthe temp to at least 300 degrees.
  • Remove chicken from bag and place on grill. No need to pat dry before doing this
  • Place chicken on grill, close grill lid, and cook for 4 to 5 minutes on one side. Turnchicken, insert meat thermometer into one of the pieces, and close the grill lid.
  • When the internal temperature of the chicken is 165 degrees, remove it from the grill. Letrest 5 minutes before slicing.


Change up the flavors of the chicken breast marinade by mixing in, or replacing ingredients with others that you love.


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