The Best Grilled Chicken Breast Recipe

Ingredients

• 3boneless, skinless chicken breasts
• 15 ml (1 tablespoon)extra virgin olive oil
• 5 ml (1 teaspoon)kosher salt
• 2.5 ml (½ teaspoon)freshly ground black pepper
• 2, halvedlemons

Instructions

1. 1

   Prepare the grill

   Set up one side of the grill for direct cooking over medium-high heat at 230°C (450°F) and the other for low, indirect heat. Brush the cooking grates clean.

2. 2

   Season the chicken

   Drizzle the chicken breasts with the extra virgin olive oil and rub it over them. Season generously with the kosher salt and freshly ground black pepper.

3. 3

   Grill and finish

   Place the chicken on the hot side of the grill, cover and cook for 4–5 minutes, or until it releases easily from the grates. Turn it over and cook for another 4–5 minutes. Move the chicken to the indirect-heat side and cook for 5–8 minutes more, until firm and opaque throughout and registering 71°C (160°F) internally; the temperature will rise to 74°C (165°F) as it rests. Halfway through cooking, put the lemon halves cut-side down on the grill for 3–5 minutes, then move them to the grill’s top rack.

4. 4

   Rest and serve

   Transfer the chicken to a plate, cover with a piece of aluminium foil and leave it to rest for 5 minutes. Squeeze the grilled lemon over the chicken for extra flavour.

What is grilled chicken breast?

Grilled chicken breast is a straightforward American-style main: boneless chicken is seasoned simply and cooked on a barbecue. This version pairs a brief sear over direct heat with a gentler finish away from the flames.

That two-zone approach is the key to the recipe. The chicken gets contact with the hot grates, while indirect heat helps it cook through without staying over the hottest part of the grill.

Nutrition and macros by portion

The nutrition label shows one serving as written: 192 calories, 25g protein, 7g carbs, 8g fat.

The chicken provides most of the protein, while the olive oil contributes much of the fat and the lemon adds flavour with only a small amount of carbohydrate. Serve a breast with vegetables and, if you want a more filling plate, a portion of potatoes, rice or bread.

Why use two heat zones?

Direct heat: the hot side gives the breasts a quick start and lets them develop colour. Wait until they release easily before turning rather than pulling them from the grates.

Indirect heat: moving the chicken to the cooler side allows it to finish cooking more gently. Keep the lid on during cooking, as directed, and use the grill’s temperature reading as your guide.

Keep the seasoning simple

Olive oil: rubbing a thin coating over the chicken helps the salt and pepper adhere and prepares the surface for grilling. Season both sides generously, as the method directs.

Lemons: grilling the cut halves brings their juice to the table warm and lightly charred. Put them cut-side down, then shift them to the top rack so they can stay warm without taking up the cooking zone.

How to judge doneness

A thermometer gives the clearest cue: take the chicken off the indirect heat when it registers 71°C (160°F), as specified in the method. It should also feel firm and look opaque throughout.

Resting matters: the temperature is expected to rise to 74°C (165°F) while the chicken rests for 5 minutes. Avoid cutting into it straight off the grill, so the resting time is not lost.

Timing and preparation

Allow around 30 minutes in total, including the brief rest, and have the grill set up before the chicken goes on. The direct-cooking stages take 4–5 minutes per side, followed by 5–8 minutes over indirect heat.

The breasts may not all cook at precisely the same pace, so use the temperature and doneness cues rather than relying only on the clock. Grill the lemon halves during the chicken’s cooking time as instructed.

What to serve with it

Serve the chicken with the grilled lemon squeezed over the top. A fresh salad or simply cooked vegetables make easy companions.

For a more substantial meal, pair it with potatoes, rice or bread. Add a vegetable side to bring colour and balance to the plate.

Recipe notes & tips

• Brush the cooking grates clean before grilling.
• Use two heat zones so the chicken can finish away from the direct flame.
• Turn the chicken only when it releases easily from the grates.
• Check the thickest part of each breast with a thermometer.
• Rest the chicken for the full 5 minutes before serving.
• Put the lemons cut-side down and move them to the top rack after grilling.

Variations

• Add herbs: season the chicken with chopped rosemary or thyme alongside the salt and pepper.
• Use lime: grill halved limes in place of the lemons for a different citrus finish.
• Add garlic: rub a little finely grated garlic over the chicken with the oil.
• Bring the heat: add a pinch of chilli flakes to the seasoning.
• Serve as a salad: slice the rested chicken and arrange it over salad leaves.

Common mistakes to avoid

• Turning too soon: wait until the chicken releases easily from the grates before flipping.
• Using direct heat throughout: move the breasts to the indirect side for the final 5–8 minutes.
• Guessing the centre: check for 71°C (160°F) internally, then allow the temperature to rise as the chicken rests.
• Skipping the rest: cover the chicken loosely with foil and leave it for 5 minutes before cutting.
• Leaving lemons on the hot side: grill them cut-side down for 3–5 minutes, then move them to the top rack.

How to store

Refrigerate leftovers in an airtight container and use within 3–4 days. Reheat gently until piping hot, or slice the cold chicken into salads or sandwiches.

Frequently asked questions