This grilled chicken breast is juicy and tender inside, with golden grill marks and a bright lemon, garlic and herb flavor. The recipe is sized for two breasts, so the marinade is a small batch you can stir together in a minute, and the chicken grills in about 10 minutes. The secret is pounding the breasts to an even thickness, which lets them cook through before the outside has a chance to dry out. I wrote it as an easy weeknight dinner that also leaves you a little extra for salads if you like.
Why you’ll like this grilled chicken
- Made for two: two breasts and a marinade that uses just a tablespoon of lemon juice.
- Quick on the grill: 5 minutes on the first side and 4 to 6 on the second.
- Flexible marinating: 30 minutes is enough, and up to 12 hours works if you prep in the morning.
- Pantry marinade: olive oil, lemon, garlic, honey, Italian seasoning, salt and pepper.
- Works indoors too: a grill pan on the stove gives the same result when the weather is not cooperating.
What makes it juicy
An even 3/4 inch. A chicken breast is naturally thick at one end and thin at the other. Pounding the thick end until the whole breast is even means every part reaches 165°F at the same time, so nothing is dry and nothing is undercooked.
A short marinade with oil, acid and salt. The salt seasons the meat, the oil helps it brown and keeps it from sticking, and the lemon adds brightness. A teaspoon of honey helps the chicken caramelize and gives it deeper grill marks.
Medium-high heat. At about 450°F the outside browns quickly while the inside stays moist. Leaving the chicken alone for the first 5 minutes lets it release cleanly from the grates.
A 5-minute rest. Resting lets the juices settle back into the meat. Slice too soon and they run out onto the cutting board.
Shopping for two. Chicken breasts are often sold in packs of three or four. Wrap the extras individually and freeze them, so the next time you want grilled chicken for two you can thaw exactly what you need overnight in the refrigerator. Pounding them before freezing saves a step later.
Ingredients for grilled chicken breast
The full amounts are in the recipe card below. Notes on what to buy:
- Boneless skinless chicken breasts: two breasts of about 14 ounces total are right for two. Very large breasts can be cut in half horizontally instead of pounded.
- Olive oil: it carries the flavors into the meat and helps prevent sticking.
- Fresh lemon juice: bottled juice works, but fresh tastes cleaner. Keep the rest of the lemon for wedges at the table.
- Garlic: mince it finely so it clings to the chicken.
- Honey: just a teaspoon, for browning rather than sweetness.
- Italian seasoning: an easy dried herb blend. Dried oregano or thyme on its own works too.
- Kosher salt and black pepper: the salt in the marinade is the main seasoning, so do not skip it.
How to grill chicken breast
- Pound the chicken to an even 3/4 inch.
- Marinate it in the refrigerator for at least 30 minutes and up to 12 hours.
- Heat the grill to medium-high, about 450°F, for 10 minutes and oil the grates.
- Grill the chicken for 5 minutes without moving it.
- Flip and grill for 4 to 6 minutes more, until it reads 165°F.
- Rest for 5 minutes, then slice and serve.
Grilling cues
Before it goes on: let the excess marinade drip off and discard what is left in the bag. Clean, oiled grates are the best defense against sticking.
The first side: close the lid and leave the chicken alone. After 5 minutes it should release easily when you lift it with tongs, with clear grill marks underneath. If it sticks, give it another minute; it will let go once it has browned.
Doneness: after flipping, start checking a little before the time is up. Insert an instant-read thermometer sideways into the thickest part; 165°F means it is done. Times depend on your grill and the thickness of the meat, so the thermometer is more reliable than the clock.
Resting: move the chicken to a clean plate, not the one that held it raw, and let it sit for 5 minutes before slicing against the grain.
On a grill pan: heat the pan over medium-high until a drop of water sizzles away immediately, brush it with a little oil and cook the chicken for the same times. Open a window or turn on the fan, since the honey in the marinade can smoke a little as it caramelizes.
Tips for the best grilled chicken
- Preheat fully. Ten minutes with the lid closed gets the grates hot enough to mark the chicken and release it cleanly.
- Pat off extra marinade. A light coating browns; a heavy one drips and causes flare-ups.
- Keep the lid closed. It holds the heat steady and helps the chicken cook evenly.
- Slice against the grain. Cutting across the fibers makes every bite more tender.
- Trust a thermometer. An instant-read thermometer is the easiest way to avoid both pink centers and dry, overcooked chicken.
Swaps
- Grill pan: heat it over medium-high on the stove and use the same times, checking with a thermometer.
- Chicken thighs: boneless skinless thighs work with the same marinade and take about the same time to reach 165°F.
- Herbs: dried oregano or thyme can stand in for the Italian seasoning.
What to serve with grilled chicken
Grilled chicken goes with almost anything. Serve it sliced over a green salad, with rice and grilled vegetables, alongside roasted potatoes, or tucked into warm pita with cucumbers, tomatoes and a spoonful of yogurt sauce. For a simple plate, add corn on the cob and a tomato salad when they are in season. A squeeze of lemon right before eating brightens it up.
It is an easy dinner to share on a warm evening, with the grill doing most of the work.
Storing and using leftovers
Refrigerate leftover chicken within two hours of cooking, in a covered container, and use it within 4 days. Cold slices are great in salads, wraps and grain bowls. To serve it warm, reheat it in a covered skillet with a splash of water until it reaches 165°F.
Once you have pounded, marinated and grilled chicken this way, it becomes an easy go-to for two. Fire up the grill and enjoy it.
Frequently asked questions
How long do I grill chicken breast?
For breasts pounded to 3/4 inch on a grill at about 450°F, grill for 5 minutes on the first side and 4 to 6 minutes on the second. The chicken is done when the thickest part reads 165°F.
Should I pound chicken before grilling?
Yes. An even thickness means the whole breast cooks at the same rate, so the thin end stays juicy while the thick end reaches a safe temperature.
Why is my grilled chicken dry?
The usual causes are uneven thickness, cooking well past 165°F, or slicing right off the grill. Pound the breasts evenly, pull them as soon as they reach 165°F and rest them for 5 minutes before slicing.
Can I reuse the marinade as a sauce?
No. Marinade that has touched raw chicken should be thrown away. For a sauce, mix a separate small batch of the marinade before adding the chicken.
How long can chicken marinate?
This lemon marinade works in as little as 30 minutes and can go up to 12 hours in the refrigerator. Always marinate in the refrigerator, not on the counter.
Print
Lemon Garlic Grilled Chicken Breast for Two
- Total Time: 1 hour
- Yield: 2 servings
Description
Two juicy grilled chicken breasts, pounded even and marinated in lemon, garlic, honey and herbs, grilled to 165°F.
Ingredients
- 2 boneless skinless chicken breasts (about 14 ounces total)
- 1 1/2 tablespoons olive oil, plus more for the grates
- 1 tablespoon fresh lemon juice, plus lemon wedges for serving
- 2 garlic cloves, minced
- 1 teaspoon honey
- 1 teaspoon Italian seasoning
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- Chopped fresh parsley, for serving (optional)
Instructions
- Place the chicken between two sheets of plastic wrap and pound the thick ends until each breast is an even 3/4 inch thick.
- In a zip-top bag or shallow dish, mix the olive oil, lemon juice, garlic, honey, Italian seasoning, salt and pepper. Add the chicken, turn to coat and refrigerate for at least 30 minutes and up to 12 hours.
- Heat the grill to medium-high, about 450°F, for 10 minutes. Clean the grates and wipe them with an oiled paper towel held in tongs.
- Remove the chicken from the marinade and discard the marinade. Grill the chicken without moving it for 5 minutes, until it releases easily with grill marks.
- Flip and grill for 4 to 6 minutes more, until the thickest part reads 165°F.
- Move the chicken to a plate, rest for 5 minutes, then slice and serve with lemon wedges and parsley.
Notes
Equipment: outdoor grill or grill pan, zip-top bag or shallow dish, meat mallet or rolling pin, tongs, instant-read thermometer, paper towels
- A grill pan on the stove works too: heat it over medium-high and use the same times, checking with a thermometer.
- Boneless skinless chicken thighs also work; grill them to 165°F, which takes about the same time.
- Dried oregano or thyme can replace the Italian seasoning.
- Refrigerate leftover grilled chicken in a covered container for up to 4 days.
- Serve leftovers cold in salads and wraps, or reheat in a covered skillet with a splash of water until hot.
- Cook chicken to 165°F (USDA FSIS).
- Marinate chicken in the refrigerator, and discard marinade that has touched raw chicken (USDA FSIS).
- Refrigerate leftovers within 2 hours of cooking (FoodSafety.gov).
- Reheat leftovers to 165°F (FoodSafety.gov).
- Prep Time: 10 minutes
- Rest Time: 35 minutes
- Cook Time: 12 minutes
- Category: Dinner
- Method: Grilling
- Cuisine: American
