Pellet Grilled Chicken Breast

Ingredients

• 2–4boneless, skinless chicken breasts
• 30 ml (2 tablespoons)olive oil
• 15 ml (1 tablespoon)onion powder
• 15 ml (1 tablespoon)garlic powder
• 7.5 ml (1½ teaspoons)dried thyme
• 7.5 ml (1½ teaspoons)dried oregano
• 7.5 ml (1½ teaspoons)sage
• 7.5 ml (½ tablespoon)freshly ground black pepper
• 1.25 ml (¼ teaspoon)cayenne pepper
• 2.5 ml (½ teaspoon)dried mustard powder
• 5 ml (1 teaspoon)paprika
• 5 ml (1 teaspoon)celery seed (optional)
• 10 ml (2 teaspoons)salt

Instructions

1. 1

   Prepare the chicken

   Pat the chicken breasts dry and trim away any excess fat if needed.

2. 2

   Mix the seasoning

   In a small bowl, combine the onion powder, garlic powder, thyme, oregano, sage, black pepper, cayenne, mustard powder, paprika, celery seed and salt. Stir until evenly mixed.

3. 3

   Coat the breasts

   Rub the chicken with olive oil, then cover it well with the seasoning blend.

4. 4

   Marinate the chicken

   Refrigerate the seasoned chicken for at least 30 minutes and up to 4 hours. Before grilling, take it out of the fridge and leave it at room temperature for about 10 minutes.

5. 5

   Heat the grill

   Fill the pellet hopper with your chosen wood pellets, such as applewood or hickory, and preheat the pellet grill to 190°C (375°F), allowing about 10–15 minutes. Lightly oil the grates to help prevent sticking.

6. 6

   Grill the chicken

   If you like, add a little extra seasoning or herbs just before cooking. Set the chicken directly on the preheated grates, close the lid and grill for about 20–28 minutes, turning halfway through. Cook until the centre reaches 74°C (165°F), taking care not to overcook it.

7. 7

   Rest before serving

   Transfer the cooked chicken to a plate or cutting board and loosely cover it with foil. Leave it to rest for 5 minutes before serving.

What is pellet-grilled chicken breast?

This is a simple American-style grilled chicken dish: boneless breasts are seasoned, then cooked on a pellet grill that burns compressed wood pellets. The wood adds a gentle smoky note, while the herb-and-spice coating gives the chicken its savoury flavour.

This version uses familiar dried seasonings rather than a wet marinade, so it is straightforward to prepare ahead. A short rest after grilling helps keep the meat juicy when sliced.

Nutrition and macros by portion

The nutrition label shows one serving as written: 117 calories, 15g protein, 1g carbs, 5g fat.

The chicken supplies most of the protein, while the olive oil contributes most of the fat; the small amount of carbohydrate comes mainly from the spices. Balance the plate with non-starchy vegetables, and add a portion of potatoes or grains if you want a more filling meal.

The seasoning blend

Herbs and spices: Thyme, oregano and sage bring an earthy, aromatic base, while onion and garlic powders spread flavour evenly over the surface. Paprika, black pepper and cayenne add warmth; the cayenne is a small but noticeable accent.

Optional celery seed: Leave it out if you do not have it, or if you prefer a simpler seasoning. The remaining blend still coats the chicken well.

Marinating and timing

Short marinade: Give the chicken at least 30 minutes in the fridge so the oil and seasonings cling to the surface. It can sit for up to 4 hours, as directed, but should remain refrigerated during that time.

Before grilling: The recipe calls for about 10 minutes at room temperature before cooking. Use that time to finish heating the grill, rather than leaving the chicken out longer.

Getting an even cook

Similar thickness: If the breasts vary greatly in thickness, the thinner ones may finish first. Check each piece separately and take it off the grill as soon as its centre reaches 74°C.

Temperature check: Insert a food thermometer into the thickest part of each breast. The time of 20–28 minutes is a guide; the internal temperature is the more useful doneness cue.

Wood and grill setup

Pellets: Applewood gives a milder smoke, while hickory has a bolder character. Use the type you enjoy and follow your grill's instructions for loading and preheating.

Grates: Lightly oil the grates before adding the chicken to reduce sticking. Keep the lid closed as much as possible during cooking so the grill can maintain its heat.

What to serve with it

Fresh sides: A crisp green salad or simply cooked vegetables complement the smoky, seasoned chicken without competing with it. Add a lemon wedge for a bright finish if you like.

Heartier plates: Serve with potatoes, rice or bread for a more substantial meal. Slice the rested chicken across the grain for easier serving.

Recipe notes & tips

• Choose breasts of similar thickness so they finish cooking at roughly the same time.
• Measure the seasoning into a bowl before handling the raw chicken.
• Oil the grill grates lightly just before cooking to help prevent sticking.
• Turn the chicken once, halfway through the grilling time.
• Check the centre of each breast with a thermometer rather than relying on colour alone.
• Rest the chicken for the full 5 minutes before slicing so the juices settle.

Variations

• Milder smoke: Choose applewood pellets for a gentler smoky flavour.
• Bolder smoke: Use hickory pellets if you prefer a more pronounced smoke note.
• Less heat: Omit the cayenne for a milder seasoning blend.
• Extra herbs: Add a little more thyme or oregano to emphasise the herbal notes.
• Citrus finish: Serve with lemon wedges for a fresh, tangy contrast.
• Celery-free blend: Leave out the optional celery seed if preferred.

Common mistakes to avoid

• Uneven breasts: Choose similarly sized pieces or check each one individually for doneness.
• Guessing the finish: Use a thermometer and cook until the thickest part reaches 74°C.
• Overcooking: Start checking near the early end of the 20–28-minute window and remove each breast when ready.
• Skipping the preheat: Let the grill reach 190°C before placing the chicken on the grates.
• Slicing straight away: Rest the chicken for 5 minutes before cutting to help retain its juices.
• Leaving chicken out too long: Keep it refrigerated during the marinade and limit the pre-grill rest to about 10 minutes.

How to store

Refrigerate leftovers in an airtight container within 2 hours of cooking and use within 3–4 days. Reheat gently until piping hot throughout, or slice cold chicken into salads and sandwiches.

Frequently asked questions