Grilled chicken breasts make the ultimate fresh, flavorful and quick summer entree.
Grilling chicken breasts is easy! Marinated in lemon juice, Dijon mustard, and lemon pepper seasoning, these chicken breasts come out tender and juicy.
Holly’s Grilling Highlights
- Flavor: A chicken breast on the grill bursts with zesty, savory flavor for a most delicious entree.
- Skill Level: Grilling chicken breasts is so easy for quick dinners on busy weeknights and lazy weekends.
- Prep note: Double (or triple!) the recipe for a meal prep fave, and enjoy grilled chicken hot or cold all week long.
- Recommended tools: A meat thermometer is a must-have tool for ensuring proper doneness for all proteins, especially chicken.
Grilled Chicken Checklist
Chicken: For the best results, choose boneless, skinless breasts that are uniform in size. This recipe also works for boneless, skinless thighs and wings; simply adjust the grilling times.
Seasonings: Oil and butter are necessary for the seasonings to adhere and infuse into the chicken. Lemon juice, Dijon, and Worcestershire tenderize the chicken and add versatile flavor. Make your own lemon pepper seasoning and have plenty on hand for future recipes.
Grilled Chicken Your Way
- In a pinch for time? Use a bottle of low-carb-friendly vinaigrette.
- Make kabobs by cutting the chicken into 2” cubes and threading them onto wooden or metal skewers.
- Match the seasonings to the menu for a Mexican or Southwest theme, or use a simple garlic herb blend.
- Swap out the Worcestershire sauce for coconut aminos or low-sodium soy sauce.
- Use bacon grease instead of olive oil and butter for a deeper, smoky flavor.
How to Make Grilled Chicken Breasts
- Marinate chicken in seasonings in the refrigerator.
- Drain chicken (discard excess marinade).
- Grill chicken on all sides (full recipe below).
- Remove and rest the chicken before slicing.
Sear-iously Good Grilling
- The key to perfectly grilled chicken is knowing when it’s done. A meat thermometer is the best way to determine when chicken is properly cooked.
- If making chicken breasts in batches, keep cooked pieces warm in a crock pot set to low, or wrap them in foil and keep them warm on the edge of the grill or in the oven.
- Cooked chicken will rise a few degrees as it rests, so you can take it off the grill around 163°F for the best juicy meat.
Cool Ways to Reuse Chicken
Keep leftover grilled chicken breasts in a covered container in the refrigerator for up to 4 days and freeze in zippered bags for up to one month. Use leftovers in avocado chicken salad or a chicken stir fry.
Low Carb Chicken Recipes
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Grilled Chicken Breasts
Equipment
Ingredients
- 4 boneless skinless chicken breasts
Marinade
- ¼ cup olive oil
- 2 tablespoons lemon juice
- 1 tablespoon dijon mustard
- 1 tablespoon Worcestershire sauce
- 1 teaspoon lemon pepper seasoning
- 1 clove garlic minced
Instructions
- Combine marinade ingredients, including olive oil, lemon juice, Dijon, Worcestershire, lemon pepper, and garlic in a bowl or zippered bag. Add chicken and toss well to combine.
- Let the chicken marinate for at least 30 minutes (or up to 2 hours) in the refrigerator.
- Preheat grill to medium-high heat (around 375-400°F).
- Remove the chicken from the marinade and discard excess marinade.
- Place the chicken on the preheated grill and cook for 6-8 minutes per side, or until the internal temperature of the chicken reaches 165°F.
- Remove the chicken from the grill and let it rest for a few minutes before slicing and serving.
Notes
- Be sure the chicken reaches a safe internal cooking temperature of 165ºF. Test with a digital thermometer and remove from the grill promptly to prevent chicken from drying out.
- The internal temp of the chicken will continue to rise as it rests, so you can take it off the grill at 163˚F. Check it has risen to 165˚F before consuming.
- Cover and allow chicken to rest for at least 5 minutes. The juices will retract back into the meat so it will remain juicy once sliced.
- Leftovers will keep in the refrigerator for up to 4 days and in the freezer for 1 month.
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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