Unlock the Secret to Perfectly Juicy Grilled Chicken Every Time

Chicken breasts marinated in a bold mix of lemon, garlic, honey, paprika, and herbs, then pounded, grilled, and basted with a light honey-mustard drizzle. Learn step-by-step techniques and tips for grilling juicy chicken breasts.

Ingredients · Servings 4

1/3 cup olive oil
3 tablespoons lemon juice
1 tablespoon lemon zest
1 tablespoon honey
1 teaspoon paprika powder
2 teaspoons dried Italian herbs
5 cloves garlic (minced)
Salt and pepper (to taste)
2 lb chicken breasts (skinless and boneless (4 chicken breasts))
3 tablespoons extra-virgin olive oil
2 tablespoons lemon juice
Salt (to taste)
1 ½ tablespoon Dijon mustard
1 ¼ tablespoons honey
2 medium zucchini ((zucchini rounds grilled))
Fresh herbs (chopped, like parsley, thyme, or rosemary)

Method · 20 min

In a bowl, add olive oil, lemon juice, lemon zest, honey, paprika powder, dried Italian herbs, garlic, and salt and pepper to taste.
Whisk until well combined. Reserve around 3 tablespoons of the marinade and set aside.
Place the chicken onto a chopping board and cover with plastic foil. Pound the chicken with a meat mallet until ½-inch thick evenly across the surface.
Add the chicken to the prepared marinade and coat well. Marinate the chicken in the fridge for 4 hours, flipping the chicken halfway through. This will ensure all the chicken pieces are coated evenly.
Lightly oil the pan: Use a paper towel dipped in high-smoke-point cooking oil to lightly coat the pan before cooking. Don't use too much oil, as it can cause smoking.
Preheat the grill pan to get hot over medium-high heat before adding the chicken. This helps create good grill marks and prevents sticking.
Remove the chicken breasts from the marinade and discard the marinade.
Add the chicken and grill for 4-5 minutes per side, without moving. Don’t overcrowd the pan: Leave space between the pieces so heat circulates and the chicken sears rather than steams.
In the last minute, brush with the reserved marinade (3 tablespoons). Let the chicken rest.
EXTRA TIPS for using a grill pan:Use a spatula or grill press to gently press the chicken into the ridges for better grill marks and even cooking.Keep the kitchen vent on: Grill pans can get smoky. Turn on the exhaust fan or open a window for better ventilation.Finish with a Lid (if Needed): For thick chicken breasts, cover the pan with a lid after flipping to help the inside cook through without burning the outside.
Set the chicken aside to rest while you prepare the mustard sauce. Always let the chicken rest for a few minutes after grilling to keep it juicy.
Add extra-virgin olive oil, lemon juice, salt to taste, Dijon mustard, and honey in a mini food blender or a bowl. Blend or whisk until emulsified and thick.
Serve the grilled chicken with grilled zucchinis and drizzled with honey-mustard sauce.

Easy, Restaurant-Quality Grilled Chicken

My recipe gives you all the tips for tender, juicy grilled chicken breasts -never bland or rubbery-including a bold marinade, a light honey-mustard drizzle, and the key technique of pounding for even cooking. If you don't want to grill, use my recipe for pan-seared chicken breasts.

Lemon-Herb-Garlic Marinade: I use a combination of lemon juice, zest, garlic, honey, paprika, Italian herbs, salt, and pepper to tenderize the chicken breasts and infuse them with flavors that stand out from basic oil-and-herb marinades. No more dry or rubbery chicken breasts! Grilled chicken pairs well with my creamy garlic parmesan orzo or refreshing Greek orzo.
Grilling Tips: I provide step-by-step instructions for grilling chicken breasts on a stovetop grill pan or an outdoor gas grill, so it's easy to make year-round-not just in the summer. By pounding the chicken to an even thickness, I make sure it grills evenly and stays juicy, with no dry edges or undercooked spots.
Complete Meal: I pair grilled chicken breasts with grilled zucchini rounds, but the marinade and sauce work with any grilled veggies-like asparagus, corn, or bell peppers, making it a solid option for summer dinners, quick meal prep, or healthy lunches. You can can also serve the chicken with my roasted garlic mashed potatoes, baked asparagus with bacon and cheese, Mediterranean orzo salad, or cilantro-lime black bean rice. Or, simply make my grilled chicken salad.

Best Chicken Marinade

My chicken marinade uses these ingredients: olive oil, lemon juice and zest, honey, paprika, Italian seasoning, garlic, salt, and pepper. It adds savory, herby flavor and also tenderizes the meat for juicier results. This marinade works for any boneless chicken-breasts, thighs, or tenders-with as little as 15 minutes of marinating, and can be used for grilling, pan-searing, or baking.

Best Chicken Breasts for Grilling

I always go for skinless, boneless chicken breasts that are uniform in size and thickness. I prefer fresh chicken over previously frozen because it holds moisture and texture better on the grill. If I do use frozen chicken, I make sure it's fully thawed and pat it completely dry to remove any excess moisture. If the breasts are thick, I slice them in half or pound them to about ½-inch thickness for even cooking, and I trim off any excess fat or connective tissue before marinating.

Tips for Perfectly Grilled Chicken Breasts

Open Flame Grill (Gas or Charcoal): Set your grill to medium-high heat. If using an open flame gas grill, allow it to fully preheat before placing the chicken on. For thicker breasts, sear over direct heat first to get color, then move to a cooler part of the grill (indirect heat) to finish cooking without burning the outside.
Proper Chicken Prep: Pat chicken dry before grilling to encourage browning, and always pound chicken to an even thickness for uniform cooking. Use tongs to flip the chicken, not a fork, to avoid piercing and losing juices.
Check for Doneness and Rest: Use an instant-read thermometer to check for 165°F at the thickest point. Once cooked, let the chicken breasts rest for 5 minutes off the heat before slicing to keep it juicy.
Avoid Overcooking: Chicken breasts dry out quickly, so keep a close eye while grilling. For a juicier result, take the chicken off the grill when it reaches 160°F, then let it rest-the temperature will rise to 165°F as it sits. If you're grilling multiple pieces, position the thicker parts towards hotter areas and thinner parts towards cooler spots.
Let the Chicken Rest: Resting is crucial-don't skip it. Cover the grilled chicken loosely with foil for about 5 minutes after cooking. This allows the juices to redistribute, making every bite moist and flavorful.
Slice Against the Grain: When ready to serve, slice the chicken breasts against the grain. This makes it more tender and easier to eat, especially if you're serving it over salads or in sandwiches.