If you’d like to know How to Make Juicy Grilled Chicken Breasts, this post has all my tricks and tips for perfect grilled chicken! And grilling season is here so I’m including links for 10 favorite low-carb grilled chicken recipes for you to try this summer.

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Grilling season is my favorite time of year, and juicy grilled chicken is something I love to make all summer long. But grilled chicken breasts take some attention to details to turn out perfectly juicy and tender without drying out.

This popular post has five easy steps to help you make Juicy Grilled Chicken Breasts that are perfect every time. For years I’ve been using a chicken breast marinade and then grilling the chicken with great results, despite the recipes I see that say you should only use bone-in chicken with skin on the grill.

When I catered houseboat trips for over ten years, boneless grilled chicken breasts were one of the dinners I always made at the lake, and there were many requests for the recipes that produced the perfect grilled chicken.

And of course I shared my tips for grilled chicken breasts with many of my Lake Powell clients through the years. And this method for producing juicy grilled chicken has been popular with the readers of Kalyn’s Kitchen too; hope you enjoy!

Why Do You Need Special Tips for Grilling Chicken?

Chicken breasts don’t have much fat, so you can’t just take a chicken breast out of the package, throw it on the grill, and have it turn out moist and delicious. For good results with boneless and skinless chicken, you need to use techniques designed to keep the chicken juicy. This post has all my my tips for grilled chicken breasts that will stay moist and juicy on the grill!

What if you Don’t have an Outdoor Grill?

I love to make grilled chicken in the summer when I can cook outside on the deck, but if you don’t have an outdoor grill or it’s not grilling weather any of these grilled chicken recipes can also be  cooked on a stove-top grill pan with ridges, or in an electric griller such as a George Foreman Grill. (links are affiliate links) Use Grilling Recipes to find more recipes for food on the grill, no matter which type of grilling device you’re using.

Five Steps for Juicy Grilled Chicken Breasts.

Step One: Trim the chicken breasts to remove undesirable parts.

Trim each chicken breast carefully to remove fat and tendons and then trim the underneath side of the chicken (tenders side) to make the entire breast close to the same thickness. If there’s a long thin piece on one end, trim it off. (Of course you’re saving these trimmed-off pieces in the freezer to make chicken stock.)

Step Two: Cut slits in the chicken help it cook evenly.

Carefully cut small crosswise slits down the length of each chicken breast, being careful not to cut all the way through. This will help the chicken cook more evenly, let the marinade cover more surface of the meat, and it also looks nice when the chicken is cooked.

Step Three: Use a chicken breast marinade with oil, acidic ingredients, and flavorings.

I think marinades for chicken breasts need a generous amount of oil to keep the chicken moist. Most of my recipes have a 2:1 ratio of oil to acidic ingredients. I most often use olive oil, but depending on the other ingredients, you can use peanut oil or any type of vegetable oil. I usually use lemon juice or some type of vinegar for the acidic ingredient. Other marinade ingredients that I frequently use include garlic, onion, shallots, ginger, herbs, mustard, curry powder, soy sauce, sesame oil, Worcestershire sauce, and chile powder.

Step Four: Marinate the chicken in refrigerator at least several hours.

I like to marinate chicken 6-8 hours, and when I taught school I used to marinate chicken breasts in the refrigerator all day while at work, then cook them when I get home. However, if you’re pressed for time, several hours is what I’d consider the minimum amount of time to get the flavoring and moistening benefits that come from marinating.

Step Five: Judge timing for grilled chicken breasts by how the chicken looks and feels (or use a meat thermometer).

Marinated chicken breasts can be cooked on a gas or charcoal barbecue grill, in a stove-top grill pan with ridges (affiliate link), or even in an electric utensil such as a George Foreman Grill (affiliate link). Whichever grilling device you use to grill it, chicken needs to cook until it’s completely cooked through, but cooking too long will make it dry and tough. I cook chicken breasts at medium-high on my well-used grill. I judge when the chicken is done by the touch and how the chicken looks.

Chicken should feel firm to the touch, but not hard, when it’s done. The outside of the chicken should be lightly browned on both sides. You can also use an Instant-Read Meat Thermometer (affiliate link) to check the temperature (USDA recommended temperature is 165 F for chicken breasts.) Cooking time will depend on the temperature of the chicken, how hot the grill is, the thickness of the chicken breasts, and even weather conditions if you’re cooking outside.

Try This Next Za’atar Chicken

Ten Favorite Low-Carb Grilled Chicken Recipes:

Rosemary Mustard Grilled Chicken

Very Greek Grilled Chicken

Garlic, Lemon, and Herb Grilled Chicken Breasts

Grilled Chicken with Lemon and Capers

Grilled Chicken with Balsamic Vinegar

Completely Foolproof 100% Delicious Grilled Chicken(super easy!)

Savory Low-Carb Marinade for Chicken

Grilled Chicken with White Barbecue Sauce

Grilled Chicken with Tarragon-Mustard Marinade

Low-Carb Grilled Fusion Chicken

Historical Notes for this Post:
These tips for making juicy grilled chicken breasts were first posted in 2009. Since that time thousands of Kalyn’s Kitchen readers have told me how their chicken turns out perfectly following this method! The post was last updated with more information in 2022.

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Za’atar Chicken

Seasoned with a traditional Middle Eastern Za’atar spice blend and grilled, this Za’atar chicken is juicy and packed with unique flavors. In just 20 minutes you’ll have a flavorful and filling dinner that no one will forget!

If you have never heard of Za’atar seasoning, you are not alone! I just heard of it recently, and now I’m hooked! It’s a great savory blend of warm and earthy seasonings that will really wow your taste buds. You can also make the spice at home! If you like homemade spices, you’ll have to try this Homemade Fajita Seasoning, this better than store bought Italian Seasoning, and this Taco Seasoning too!

Grilled Za’atar Chicken

So at this point you may be wondering what is Za’atar seasoning? It is a blend of savory, nutty, and earthy spices that usually includes oregano, thyme, marjoram, and sumac. There are different blends of Za’atar seasoning based on where you are eating it. Kind of like curry the ingredients can change based on the area it’s made in. I have a link to the Za’atar seasoning blend in the recipe box below too if you want to make it, or you can pick it up from the store.

Grilled Za’atar Chicken is quickly marinated in the Za’atar seasoning and olive oil and grilled to perfection. I really think you are going to love this dish! It’s an easy 20 minute dinner that would go great with some pita bread and hummus. I also love with baba ganoush which goes great with this Za’atar seasoning. You can actually sprinkle some on top and the flavor is incredible. I think this will be a new family favorite!

Ingredients

These simple ingredients combine to make the most delicious and moist chicken. This Za’atar chicken is so unique, and amazingly flavorful! If you are looking for a great easy dinner, then this is the recipe for you! See the recipe card below for exact measurements.

• Boneless Skinless Chicken Breasts: If you get a breast that is really thick, then you’ll want to flatten it out a bit so that it will all cook evenly on the grill.
• Olive Oil: Olive oil is a must for this recipe. It’s a great quality oil that helps the flavors in the seasonings really pop.
• Lemon Juice: Lemon juice is just what this recipe needs to bring out all of these gorgeous flavors!
• Za’atar Seasoning: I love making this blend at home! It is really herby and nutty, and perfect on meat. I add sesame seeds, coriander, and salt to my blend and I think it’s fantastic!
• Garlic: Minced garlic is one of my favorite things to eat on chicken. It’s so full of flavor and makes every bite the perfect one!

Za’atar Chicken Recipe

This recipe is so easy! I love how quickly it comes together and it really is so delicious. I ate it with some tomatoes and pita bread and it was perfection. Some of my kids added salt and pepper, but I thought it was perfect the way it was. You can make it however you like, and I know you are going to love it!

Popular Recipe Grilled Fish with Lemon and Capers

1. Whisk: In a small bowl, whisk together the olive oil, lemon juice, za’atar seasoning, and garlic.
2. Put in Bag: Place the chicken breasts in a resealable plastic bag then pour the mixture over the chicken.
3. Refrigerate: Seal the bag and refrigerate for 30 minutes or up to overnight.
4. Grill: Grill chicken breasts on medium-high heat for 7-8 minutes per side or until internal temperature reaches 165° Fahrenheit.
5. Enjoy: Let the chicken rest before slicing and enjoying!

Tips for Grilling Chicken

Here are a few simple ways to make yourself the master of the grill! Once your friends and family get a bite of your grilled Za’atar chicken, they’ll be hooked. It’s hard not to be when they’re so juicy and flavorful.

• Use a Thermometer: This step is super important so that your chicken doesn’t dry out on the grill. Use a meat thermometer to check the temperature of your chicken. You can take them off the grill when the temperature inside reaches 165 degrees Fahrenheit. If you cook them any more than that, they may dry out.
• Let Rest: The key to juicy grilled Za’atar chicken is letting it rest for a minute or two after you pull it off the grill. This allows all of the tasty juices to reabsorb, giving you chicken breast that will melt in your mouth! If you cut into them too soon after grilling, those juices may be released instead of absorbing back into the meat.
• Dripping: If you have seasoning and oil dripping off of your chicken, it will make the flames touch the meat and that’s where the black burned part comes from. If you don’t want crispy crunchy parts on your chicken, make sure that your seasoning is all over your chicken, but not dripping off.

Storing Leftovers

Who doesn’t wan’t grilled Za’atar chicken for leftovers? This recipe makes enough to serve eight people, so if you need to save your leftovers here is how.

In the Refrigerator: Store your cooled chicken in an airtight container in the fridge for up to 4 days.

More Chicken Recipes

I love a simple chicken dinner! But sometimes chicken can taste boring when you are always making it the same way. Here are some recipes that will give you great ideas to keep your chicken tasting unique and juicy!

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