This easy honey glaze produces an exceptionally moist and tasty grilled chicken breast. You can never have too many great chicken recipes. Just follow the easy step-by-step photo instructions.
This one is easy to do and will become the favorite recipe for many backyard grillers. Fire up the grill and have at it.
The honey combines with lemon juice, garlic, soy sauce, and few common ingredients make a wonderful glaze with an exceptional taste combination.
I don't have an "inspired by" for this recipe. Maybe an email from Cooks Illustrated, but that just triggered the idea. After reading many recipes, I jumped in.
A 5 coming from my wife, who is usually lower than me. I'm at a low five. To get to a full five, you need to brine. See note below.
The size of the breasts is also important. Try not to use those huge thick breasts. With a sugar-type glaze, you will end up burning the outside before the inside gets to the safe 165° internal temperature.
If the thickness of the breasts is over ¾ inches, get out the meat mallet and get them down to about ¾ inch thick. If you don't have a mallet, then the bottom of a heavy pan will do. It doesn't have to be exact, but close, please.
Like all skinless chicken breasts grilled, there was some dryness, not much, but a brine would make it a full 5.
A suggested brine would be two cups water and one tablespoons table salt for an hour or two. If you brine, then rinse and skip the salt before brushing with the honey mixture.
1 teaspoon table salt = 1 ¼ teaspoon Morton kosher salt = 2 teaspoons Diamond Crystal kosher salt
Finally, grill surface temperature at about 450°. You must be able to know the temperature you are cooking at to be successful doing any grilling.
I think most grilling failures are due to people driving blind. If you closed your eyes and tried to drive around the block, you probably would not be very successful. You need the information from your eyes to be successful.
Get a surface thermometer. Go to Amazon or your local hardware store and spend your $10. You will save many times that in ruined food. While you are there, get an instant-read thermometer, also.
See A Beginners Guide to Grill Temperature on a Gas Grill for a complete discussion.
📖Chicken Breast Recipes
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🖼️Step-by-Step Photo Instructions
Start with skinless boneless chicken breasts. Trim nicely. If you have time, brine in 2 cups water and 1 tablespoon salt for an hour or two. Be sure to rinse well after brining.
Mix the glaze of 2 tablespoons each of honey, soy sauce, lemon juice, and olive oil. Add ½ teaspoon garlic powder. Mix well—Reserve ¾ of the mixture for later.
Give each breast a little salt (if not brined) and pepper to taste, then brush the glaze on both sides of the chicken.
Allow the chicken to rest at room temperature for 15 minutes (maximum) while cleaning, oiling, and preheating the grill to a surface temperature of about 450°-500°—probably medium-high on most grills.
Place over direct heat. After about 5-6 minutes, flip the chicken and brush with glaze.
Continue to flip every 5-6 minutes and brush until an internal temperature of 165°—about 25 minutes. But your time may vary—Cook to the final internal temperature of 165° in the thickest area.
Allow to rest for 5 minutes before serving.
Honey Glazed Grilled Chicken Breast
- 2 skinless boneless chicken breasts
- 2 tablespoons honey
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- 2 tablespoons soy sauce
- ½ teaspoon garlic powder
- Kosher salt and pepper to taste
- 2 cups water
- 1 tablespoon salt
- Start with skinless boneless chicken breasts—trim nicely. If you have time, brine in 2 cups water and 1 tablespoon salt for an hour or two. Be sure to rinse well after brining.
- Mix the glaze of 2 tablespoons each of honey, soy sauce, lemon juice, and olive oil. Add ½ teaspoon garlic powder. Mix well. Reserve ¾ of the mixture for later.
- Give each breast a little salt (if not brined) and pepper to taste, then brush the glaze on both sides of the chicken. Don't forget to reserve ¾ of the glaze for brushing during grilling.
- Allow the chicken to rest at room temperature for 15 minutes (maximum) while cleaning, oiling, and preheating the grill to a surface temperature of about 450°-500°—medium-high on most grills.
- Place over direct heat. Be sure the grates are well oiled.
- After about 5-6 minutes, flip the chicken and brush with glaze. Continue to flip every 5-6 minutes and brush until an internal temperature of 165°—about 25 minutes. But your time may vary—cook to the final internal temperature of 165° in the thickest area.
- Allow to rest for 5 minutes before serving.
My Private Notes
- Brine if you have time. 1 teaspoon table salt = 1 ¼ teaspoon Morton kosher salt = 2 teaspoons Diamond Crystal kosher salt.
- If you brine, rinse off the brine well and do not add any more salt.
- Critical point #1 - Flatten to ¾ inch thick if needed.
- Critical Point #2 - Grill surface temperature of about 450°.
- Critical Point #3 - Remove at 165°. Lower is not safe. Higher will dry.
- Rest for 5 minutes before cutting.
- Be sure to oil grill grates well to start to prevent sticking.
- To do this right, you should have a grill surface thermometer and an instant-read thermometer.
To adjust the recipe size:
You may adjust the number of servings in this recipe card under servings. This does the math for the ingredients for you. BUT it does NOT adjust the text of the instructions. So you need to do that yourself.
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Originally Published July 19, 2014. Updated with expanded options, refreshed photos, and a table of contents to help navigation. The original recipe was named honey crusted but glazed is more accurate to me.