Grilled Boneless Chicken Breasts

Ingredients

• 4 piecesboneless chicken breasts, thinly sliced
• 5 ml (1 tsp)salt
• 5 ml (1 tsp)black pepper
• 5 ml (1 tsp)garlic powder
• 5 ml (1 tsp)paprika
• 30 ml (2 tbsp)olive oil

Instructions

1. 1

   Preheat the grill

   With the cover closed, heat the grill to 260°C (500°F).

2. 2

   Slice the chicken

   If the chicken breasts are not already cut into thin cutlets, slice them thinly.

3. 3

   Season both sides

   Season both sides of the chicken with the salt, black pepper, garlic powder and paprika.

4. 4

   Coat with oil

   Drizzle olive oil over both sides and rub it over the chicken so the oil and seasonings are evenly distributed.

5. 5

   Grill the first side

   Lay the chicken on the preheated grill and cook for 3 minutes.

6. 6

   Flip and cook

   Turn the chicken over and cook for a further 2 minutes.

7. 7

   Check the temperature

   Use an instant-read thermometer to check that the centre has reached at least 74°C (165°F).

8. 8

   Rest before serving

   Take the chicken off the grill and leave it to rest for a few minutes before serving.

What are grilled boneless chicken breasts?

This American-style barbecue dish is made from boneless chicken breasts seasoned and cooked directly on a hot grill. Its appeal is simple: the meat cooks quickly, while the spices and grill heat add plenty of flavour.

Thin cutlets are the key to this version’s short cooking time. Olive oil helps the seasoning coat the surface and supports browning on the grill.

Nutrition and macros by portion

The nutrition label shows one serving as written: 68 calories, 1g protein, 1g carbs, 7g fat.

The chicken supplies most of the protein, while the olive oil contributes most of the fat; the seasoning adds little carbohydrate. Serve a portion with vegetables and a suitable grain or potato to make a more balanced plate.

The seasoning and oil

Spice blend: Salt and black pepper provide the savoury base, while garlic powder and paprika give the chicken a more rounded, gently smoky flavour.

Olive oil: Rub it over both sides with the spices so the coating is even. This also helps prevent dry patches on the surface as the chicken cooks.

Why thin cutlets matter

Even thickness: Thinly sliced pieces cook faster and more evenly than whole, thick breasts. If slicing them yourself, aim for pieces of similar thickness so they finish at about the same time.

Quick cooking: The recipe gives the first side 3 minutes and the second side 2 minutes, but the thermometer check—not the clock alone—confirms when the chicken is ready.

Grilling over high heat

Hot grill: Preheating to 260°C (500°F) with the cover closed prepares the cooking surface before the chicken goes on. Place the pieces on the grill once it has reached that temperature.

Grill marks: Let the first side cook for the stated 3 minutes before turning. The second side cooks for 2 minutes, followed by a temperature check.

How to check doneness

Thermometer: Insert an instant-read thermometer into the thickest part of a piece and check for at least 74°C (165°F). If it has not reached that temperature, continue cooking and check again.

Resting: Take the chicken off the grill once it is cooked and let it rest for a few minutes before serving.

What to serve with it

Fresh sides: Pair the chicken with a green salad, grilled vegetables or a simple slaw for freshness alongside the savoury seasoning.

Heartier plate: Rice, potatoes or bread can make the meal more substantial. A squeeze of lemon or a simple yoghurt-based sauce also works well with the paprika and garlic.

Recipe notes & tips

• Use cutlets of similar thickness so they cook at a similar rate.
• Preheat the grill with the cover closed as directed before adding the chicken.
• Rub the oil and seasonings across both sides for an even coating.
• Use an instant-read thermometer in the thickest part of a piece to check for 74°C (165°F).
• Leave the chicken to rest for a few minutes before serving.

Variations

• Add lemon: Serve with a squeeze of lemon for a bright finish.
• Add herbs: Sprinkle chopped parsley over the cooked chicken before serving.
• Change the paprika: Use smoked paprika for a more pronounced smoky note.
• Add chilli: Mix a little chilli powder into the seasoning for extra heat.
• Serve as a salad: Slice the grilled chicken and arrange it over salad leaves.

Common mistakes to avoid

• Uneven cutlets: Pieces of different thicknesses can finish at different times; slice them to a similar thickness.
• Skipping the preheat: A cool grill will not match the method’s high-heat cooking; wait until it reaches 260°C (500°F).
• Uneven seasoning: Season and oil both sides rather than coating only the top.
• Relying only on the timer: Check the thickest part with an instant-read thermometer and cook to at least 74°C (165°F).
• Cutting immediately: Rest the chicken for a few minutes before serving.

How to store

Refrigerate leftover chicken in an airtight container within 2 hours and use within 3–4 days. Reheat until steaming hot throughout, or serve chilled in a salad.

Frequently asked questions