This simple grilled chicken breast recipe is the star of all my favorite summer meals! I start with the most delicious seasoning mix, then pop this juicy chicken on the grill for a quick 15 minutes. I’ve been making grilled chicken for years, and I’m excited to show you how easy it is to do any night of the week!
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Juiciest Grilled Chicken Recipe
Summer is here and that means it’s time to get your grill on! I’ve unlocked the secret to incredibly juicy, tender meat and a mouthwatering char, so this grilled chicken is sure to turn out perfectly every time. I think my simple seasoning mix is the real star of the show here. Made with cumin, chili powder, onion and garlic powder, it’s deliciously addictive and ideal for grilling chicken. With just a few ingredients and 20 minutes, a fresh and healthy dinner will be ready in no time!
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Grill Temp and Time
Set your grill to a medium-high heat, between 375-450°F. At this temperature, boneless chicken breasts will take between 6-8 minutes to grill per side (or 12-16 minutes total). Bone-in breasts can take up to 30 minutes to cook through.
It’s always best to keep an eye on the chicken while it cooks, and check the internal temperature to decide when it’s done. For the juiciest results, I recommend taking chicken off the grill round 162°F, tenting it in foil for 5-10 minutes, and letting the temperature rise to 165°F before consuming.
Grilled Chicken Breast Recipe
This simple grilled chicken breast recipe features a delicious seasoning mix, and it cooks on the grill in 15 minutes! Learn how to grill chicken for perfectly juicy, tender meat and a mouthwatering char.
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Serves 4 people
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Heat the grill to medium-high heat (375-450°F) and coat the grates with oil to prevent sticking.
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Combine salt, pepper, cumin, chili powder, onion powder, and garlic powder in a small dish.
½ teaspoon kosher salt, ¼ teaspoon ground black pepper, ½ teaspoon ground cumin, 1 teaspoon chili powder, ½ teaspoon onion powder, ¼ teaspoon garlic powder
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Drizzle olive oil over the chicken breasts, and rub the seasoning mix evenly onto each piece, coating all sides.
2 tablespoons olive oil, 2 pounds boneless, skinless chicken breasts
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Once the grill is hot, place the chicken on the grill and cook for 6-8 minutes. Then flip each piece and continue cooking another 6-8 minutes (about 12-15 minutes total), until cooked through.
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If desired, squeeze fresh lime juice over the chicken and finish with a sprinkle of chopped cilantro to serve.
fresh lime juice, chopped fresh cilantro
Becky’s Top Tips:
- Fully preheat the grill before using.
- Bring chicken to room temperature before grilling. This will help it cook more evenly.
- Cook chicken over medium-high heat. If the grill is too hot, the outside of the chicken will burn but the middle won’t cook through.
- For best results, sear each side for a few minutes over direct heat, then finish cooking over indirect heat. This can help control the temp and prevent it from drying out.
- Cooking time will vary depending on the thickness of the chicken. You can pound each piece to a more even thickness if needed.
- Use an instant-read thermometer to check the internal temperature at the thickest part of the breast. Remove it from the grill at 162°F, then let it rest until it reaches 165°F.
- Resting the chicken for 10 minutes also allows the juices to redistribute, which is key to a juicy chicken breast!
- If you’d like to cook thighs, follow my grilled chicken thighs recipe.
Storage: Store leftover chicken breasts in an airtight container in the refrigerator for up to 3 days, or freeze for 3 months.
Note: Water, salt, pepper, oil, and broth are not counted as ingredients on this site.
Nutrition Facts
Grilled Chicken Breast Recipe
Amount Per Serving (0.5 pound)
Calories 325
Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 2g13%
Trans Fat 0.03g
Polyunsaturated Fat 2g
Monounsaturated Fat 7g
Cholesterol 145mg48%
Sodium 563mg24%
Potassium 860mg25%
Carbohydrates 1g0%
Fiber 0.3g1%
Sugar 0.1g0%
Protein 48g96%
Vitamin A 220IU4%
Vitamin C 3mg4%
Calcium 17mg2%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
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Get the Perfect Flavor!
This grilled chicken seasoning mix is my go-to for simplicity and flavor. I tend to swap between this and my all-purpose chicken seasoning. But you can easily switch out the spices & herbs to adjust to your taste.
How to Grill Chicken Breasts Step by Step
Prep: Gather the simple list of ingredients for this grilled chicken recipe. For best results, let the chicken come to room temperature for about 30 minutes. This will help it cook through quickly and evenly. Preheat your grill to medium-high heat (375-450°F), and coat the grates with oil or nonstick spray.
Combine the Spices: In a small dish, combine ½ teaspoon of kosher salt, ¼ teaspoon of ground black pepper, ½ teaspoon of ground cumin, 1 teaspoon of chili powder, ½ teaspoon of onion powder, and ¼ teaspoon of garlic powder.
Season the Chicken: Drizzle 2 tablespoons of olive oil over 2 pounds of boneless, skinless chicken breasts. Then rub the seasoning mix over the chicken breasts, coating them entirely. Let them marinate briefly while the grill heats up.
Grill the Chicken: Once heated, place the seasoned chicken breasts on the grill and cook for about 6-8 minutes per side, or 12-15 minutes total. For the juiciest results, sear each side for a few minutes over direct heat, then finish cooking over indirect heat. This can help control the temp and prevent it from drying out.
Serve: Let the grilled chicken rest for 10 minutes before slicing and serving. This rest time allows the juices to lock in, so every bite is juicy. I like to squeeze some fresh lime juice over each piece, then finish with a sprinkle of chopped cilantro!
How to Store, Freeze, and Reheat
Let leftover grilled chicken breasts cool before storing in an airtight container, a resealable bag, or tightly-wrapped in foil.
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Fridge: Keep in the refrigerator for up to 3 days.
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Freezer: Keep in the freezer for up to 3 months. Let thaw overnight in the refrigerator before reheating.
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Reheat: Reheat grilled chicken in a skillet set over medium-low heat for the best results. To reheat in the microwave, I recommend slicing first so it warms through evenly.
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