This is my go-to grilled chicken breast recipe, it comes out so juicy and flavorful, perfect over salads, sandwiches, or for meal prep!
Grilled Chicken Breast
When it comes to making grilled juicy chicken breasts in my house, the thinner the better! Thinner chicken cutlets cook faster, more evenly and because of their thinner size, allows the marinade to penetrate better giving you a more flavorful chicken. Here I marinated the chicken breasts with olive oil, garlic, red wine vinegar and dried herbs. These grilled chicken breasts are perfectly charred and delicious. They’re an easy healthy, low-fat, high protein meal. And so versatile to make ahead for meal prep! Add them to salads or bowls, sandwiches, or as a main with vegetables and a grain. The grilling process gives the chicken a slightly smoky taste that’s undeniably delicious. No grill? Try these juicy, air fryer chicken breasts! Or for variations, try this yogurt marinated grilled chicken.
Why This Recipe Works!
- Faster Cooking Time: Thin chicken cutlets cook much quicker than whole chicken breasts due to their thinner size. This is a major advantage if you’re trying to prepare a meal quickly.
- Even Cooking: It can be challenging to cook a thick piece of chicken evenly. The exterior might become overcooked by the time the interior is fully cooked. With thin cutlets, you can achieve a uniformly cooked piece of chicken, reducing the risk of dryness or, conversely, under-cooking.
- Marinade Penetration: Because of their thinner size, cutlets allow marinades and seasonings to penetrate more thoroughly, leading to more flavorful chicken.
- Versatility: Thin cutlets are great for a variety of dishes like sandwiches, salads, or pasta because they can be easily layered or sliced.
Ingredients You’ll Need
With just a few simple ingredients, you’ll have the best grilled chicken to add to salads, bowls and more. Here’s what you’ll need (see exact measurements in the recipe card):
- Boneless skinless chicken breasts, I prefer using organic when it comes to chicken breasts to avoid that woody texture I often experience when I don’t buy organic. Boneless chicken thighs work too here.
- Chicken Marinade: I use extra virgin olive oil, crushed fresh garlic cloves, dried Italian herbs or dried oregano, red wine vinegar, kosher salt and black pepper, to taste.
- Optional Variations: Add garlic powder, onion powder, smoked paprika or swap vinegar for lemon juice.
How To Make Grilled Chicken Breasts
Here’s the easy step-by-step directions. See recipe card below for printable directions.
- Prepare the Chicken Cutlets: Start with thin sliced chicken cutlets which you can buy pre-sliced or pound yourself (follow the instructions below on how to slice chicken breast into thin cutlets).
- Marinate the Chicken: In a large bowl or dish, combine olive oil, garlic, dried herbs and vinegar. Season the chicken with salt and black pepper then add them to the marinade. Marinate in an airtight container in the fridge at least 20 minutes, but preferably up to 2 hours for better flavor. Or as long as overnight.
- Preheat Your Grill: Heat your grill or grill pan to medium-high heat. If you’re using a charcoal grill, wait until the coals are covered with white ash.
- Cook Chicken: Once your grill is heated, oil the grill grates and add the chicken and grill about 2 to 3 minutes on each side.
- Rest and Serve: Once cooked, let the chicken rest for a few minutes before serving to allow the juices to redistribute throughout the chicken, making it more tender and flavorful.
How to Cut Chicken Breast into Thin Cutlets
There are a few simple ways to turn boneless, skinless chicken breasts into thin cutlets—perfect for quick, even cooking (watch this quick video to learn how to slice chicken breasts into cutlets the easy way):
- Slice into 2 or 3 Pieces (My Preferred Method): Using a sharp knife, slice the chicken breast horizontally into 2 or 3 even pieces, depending on thickness. If slicing into 2, I like to pound them slightly to make them even thinner—this helps them cook faster and more evenly.
- Butterfly and Pound: Another option is to butterfly the breast (slice it almost in half, then open it like a book), then pound to an even thickness. This makes one large cutlet—ideal if you want a bigger portion or plan to stuff it.
How Long to Grill Chicken Breast
Grilling time depends on the thickness of the chicken. For thin-sliced chicken breasts or cutlets, grill for about 2 to 3 minutes per side over medium-high heat, or until the internal temperature reaches 165°F. Thicker breasts may take 5 to 7 minutes per side. For best results, use a meat thermometer and avoid overcooking.
What To Serve with Grilled Chicken
Grilled chicken is incredibly versatile and pairs well with so many sides. Here are some of my favorite ideas:
Fresh and Grilled Veggies:
- Creamy Cucumber Salad
- Grilled Veggie Towers
- Grilled Asparagus
- Grilled Corn on the Cob
- Grilled Zucchini
How to Serve It:
- Slice and add to your favorite grain bowl for meal prep
- Top a fresh salad for a light, high-protein lunch
- Tuck into a sandwich or wrap with your favorite sauces and toppings
More Grilled Chicken Breast Recipes:
- Korean Grilled Chicken Breasts
- Cilantro Lime Chicken Breast (Grilled or Air Fryer)
- Honey Balsamic Grilled Chicken and Vegetables
- Grilled Chicken with Spinach and Melted Mozzarella
- Balsamic Grilled Chicken Marinade
Grilled Chicken Breast
Ingredients
- 2 pounds chicken breast cutlets, thin sliced, 8 pieces total (preferably organic)
- 2 tablespoon extra virgin olive oil
- 4 cloves crushed garlic
- 3/4 teaspoon dried Italian herbs, or use dried oregano
- 2 1/2 tablespoon red wine vinegar
- 1 1/2 teaspoons kosher salt
- black pepper, to taste
Instructions
- Prepare the Chicken: Start with your thin chicken cutlets. If you haven't already, follow the instructions above to pound your chicken to an even thickness of about 1/4 inch.
- Marinate the Chicken: Combine olive oil, garlic, dried herbs and vinegar in a large deep shallow dish. Season chicken on both sides with salt and black pepper then add to the marinade.
- Make sure they’re evenly coated then, cover and marinate at least 30 minutes, but preferably up to 2 hours for better flavor. Or as long as overnight.
- Preheat Your Grill: Heat your grill or grill pan to medium-high heat. If you're using a charcoal grill, wait until the coals are covered with white ash.
- Grill the Chicken: Once your grill is heated, oil the grates and add the chicken cutlets. Grill the chicken for about 2-3 minutes on each side, or until browned and the internal temperature reaches 165°F (74°C). Because the cutlets are thin, they will cook quickly. Be careful not to overcook them, as chicken can become dry if cooked too long.
- Rest and Serve: Once cooked, let the chicken rest for a few minutes before serving. This allows the juices to redistribute throughout the chicken, making it more tender and flavorful.
