Grilling chicken breasts on a gas grill doesn’t have to mean dry, tough meat. With the right grill setup and temperature, you can get juicy, tender chicken every time—no marinade, no guesswork, no stress.
If you’ve got a new gas grill and want reliable results on your first try, you’re in the right place. This guide shows you how to set it up, dial in the right temperature, and avoid the most common beginner mistakes.
If your first question is “how long does this actually take,” here’s the straight answer:
Quick Answer: ⏱️ How Long to Grill Chicken Breasts on a Gas Grill
• 15–20 minutes total at 450°F, flipping every 5 minutes
• Finish at 165°F internal temperature
Smaller, thinner breasts cook faster. Larger, thicker breasts take longer.
Jump To (scroll for more)
- 👨🍳 Before You Start — A Quick Summary
- 🐓 Ingredients
- 👨🍳 Quick Overview: Grilling Chicken Breasts on a Gas Grill
- ⏰ How Long to Grill Chicken Breasts
- 🌡️ Best Grill Temperature for Chicken Breasts
- 🧂 How to Season Chicken Breasts
- 👍 Tips to Grill Them Perfectly Every Time
- 🤔 Should You Brine Chicken Breasts?
- 🤔 Common Mistakes to Avoid
- 🐓 Try These Other Chicken Recipes
- 🍽️ How to Serve
- ❄️ Storage of Leftovers
- ❓ FAQs
- ⚕️ Food Safety
- 📖The Recipe Card
Featured Comment by Richard:
"Love your cooking directions, really helped me learn to grill…"
👨🍳 Before You Start — A Quick Summary
What it is: A simple, reliable method for juicy grilled chicken breasts on any gas grill—no marinades or special tricks.
Why it works: Proper grill setup, steady heat, and a safe 165°F finish prevent drying and overcooking.
How to make it: Preheat to medium-high, season lightly, grill with the lid closed, flip every 5 minutes, and cook to temperature—not time.
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🐓 Ingredients
- Chicken breasts – Skinless, boneless, 8–12 oz each
- Oil – Vegetable or olive oil
- Optional brine – Water, salt, and brown sugar (for extra moisture)
- Simple seasoning – Kosher salt, black pepper, garlic powder, paprika
👨🍳 Quick Overview: Grilling Chicken Breasts on a Gas Grill
1. Prep the chicken: Trim excess fat and flatten thicker breasts to about ¾ inch for even cooking.
✅ Pro Tip: Flattening the chicken helps it cook evenly. Use a zip-top bag to protect from splatter.
2. Prep the Grill: Clean and oil the grates. Preheat the grill surface to 450°F (medium-high).
✅ Pro Tip: Don’t trust the hood thermometer—it measures air above the grates, not where the food cooks. Use a surface thermometer if you can.
3. Season: Pat dry, brush with oil, and season all sides lightly.
4. Grilling: Grill at 450°F with the lid closed, flipping every 5 minutes until the internal temp hits 165°F—about 20 minutes total.
✅ Pro Tip: Don’t cook by time alone. Use an instant-read thermometer and check early if your chicken is smaller or thinner.
5. Resting: Let rest 5–10 minutes before serving so the juices stay in the meat, not on your plate.
👇For complete step-by-step instructions, scroll down to the printable recipe card or keep reading for tips, flavor options, and serving ideas.
⏰ How Long to Grill Chicken Breasts
Most boneless chicken breasts will take about 15–20 minutes total on a properly preheated 450°F gas grill to reach a safe internal temperature of 165°F.
- Thinner, smaller breasts may finish in 10–15 minutes
- Larger, thicker breasts may take 20–25 minutes
Always check early and cook to temperature—not time. Grill heat, meat thickness, and starting temperature all affect how long it takes.
🌡️ Best Grill Temperature for Chicken Breasts
For juicy, evenly cooked chicken breasts, aim for a 450°F grill surface temperature (medium-high on most propane grills). Don’t rely on the hood thermometer—it measures air above the grates, not where the food cooks. Use a surface thermometer if you have one.
Too much heat overcooks the surface before the center is done. Too little heat dries the chicken, leading to overcooking.
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🧂 How to Season Chicken Breasts
I suggest a simple mix of paprika, garlic powder, kosher salt, and black pepper—but use what you like. Dried herbs or other spices work well. If you brined the chicken, skip or reduce added salt in your seasoning.
You can also use a marinade, like my Lemon Chicken Marinade, or try a dry rub like BBQ Dry Rub or Memphis Dry Rub.
✅ Pro Tip: Most commercial blends are loaded with salt. If you brine first, they may push things into “too salty” territory.
👍 Tips to Grill Them Perfectly Every Time
- Match the size: Try to grill chicken breasts that are similar in size and thickness so they cook evenly.
- Fresh vs. frozen matters: Previously frozen chicken benefits the most from flattening and brining to help prevent dryness.
- Every grill behaves differently: Gas grills are easy to control, but hot spots and wind can still affect cooking. See my Beginner’s Guide to Grill Surface Temperature to learn how to measure and manage heat where the food actually cooks.
- Use a thermometer: Time is only a guide—an instant-read thermometer tells you when it’s actually done.
🤔 Should You Brine Chicken Breasts?
You’ll get good results without brining—but better, more consistent moisture if you do. Brining helps especially with previously frozen chicken or when grilling over high heat.
Use 2 cups of water with 1 tablespoon each of table salt and brown sugar. Add garlic or other flavors if you like. A zip-top bag works well—just make sure the chicken is fully submerged.
Brine for at least 20 minutes, up to 1 hour. Longer can lead to a salty taste or mushy texture.
✅ Pro Tip: After brining, rinse the chicken gently to avoid splatter, and clean the sink area thoroughly.
🤔 Common Mistakes to Avoid
- Not preheating the grill: Putting chicken on too early dries it out while the grill warms up.
- Overcooking past 165°F: Anything higher will dry it out and toughen the meat.
- Skipping the flattening step: Uneven thickness means uneven cooking—dry on one end, unsafe on the other.
- Not resting after cooking: Resting for 5–10 minutes lets juices reabsorb and keeps the meat tender.
🐓 Try These Other Chicken Recipes
Looking for more ways to grill chicken breasts? Try one of these:
- Honey-Glazed Grilled Chicken Breasts
- Grilled a Whole Chicken on a Gas Grill
- Reverse Seared Skinless Boneless Chicken Breasts
- Grilled Chicken Tenders – great for kids or smaller portions
🍽️ How to Serve
Pair grilled chicken breasts with hot grilled sides like grilled carrots, grilled asparagus, grilled baby potatoes, or grilled mixed vegetables. Add a garden salad or keep it light and simple.
For dessert, try grilled pineapple, homemade Apple Crumb Pie, or a warm Berry Crisp.
❄️ Storage of Leftovers
Store leftovers in an airtight container in the fridge for up to 4 days—or freeze for up to 3 months.
To reheat, thaw overnight in the refrigerator if frozen. Warm in a 325°F oven, covered with foil, until heated through. The microwave works in a pinch, but it will change the texture.
❓ FAQs
If a breast is thicker than about ¾ inch or uneven, flatten it for even cooking. Place it in a freezer bag or plastic wrap and gently pound with a mallet, rolling pin, or the bottom of a heavy pan.
Yes. Grilled chicken breasts are high in protein and low in carbs and fat when simply seasoned and not breaded or fried. They’re a great option for low-calorie and low-carb diets.
A medium-high grill surface temperature of about 450°F works best. This allows the chicken to cook through without burning the outside.
Technically yes, but it’s risky. The outside can overcook before the center reaches 165°F. For best results, always thaw chicken completely before grilling.
According to the USDA, chicken is safe to eat at 165°F internal temperature measured in the thickest part. Always use an instant-read thermometer—don’t guess by color or time.
⚕️ Food Safety
Handle raw chicken carefully—it should always be treated as contaminated. Wash your hands before and after handling, and clean any surfaces it touches.
Don’t rinse raw chicken. It spreads bacteria through splatter and isn’t needed.
Chicken must be cooked to a safe internal temperature of 165°F. Use an instant-read thermometer—never rely on time alone.
✅ Pro Tip: Cooking times are estimates. Temperature is the only safe way to know it’s done.
📖The Recipe Card
How to Grill Chicken Breasts on a Gas Grill
Video Slideshow
Ingredients
- 2 skinless boneless chicken breasts - .8-12 oz each.
- 1 teaspoon olive oil - or other vegetable
- 2 cups water
- 1 tablespoon table salt
- 1 tablespoon brown sugar
- ½ teaspoon granular garlic powder
- ½ teaspoon paprika
- ¼ teaspoon pepper
- ½ teaspoon kosher salt
Step-by-Step Instructions
- Pick chicken breasts of about the same size.
- Trim the chicken. If the breasts are thick, use a meat mallet and flatten the thickest part of the breasts to ¾ inch.
- If brining, combine 2 cups cold water with 1 tablespoon of table salt and 1 tablespoon of brown sugar. Submerge the chicken in the brine for up to 1 hour. As little as 20 minutes will help a lot with moisture. Be sure to rinse off the salt carefully when done.
- Clean and oil the grill grates. Preheat the surface to a temperature of 450°F.
- You can use the seasoning of your choice. I suggest ½ teaspoon paprika, ½ teaspoon garlic powder, and ¼ teaspoon black pepper. If you are not brining, add ½ teaspoon kosher salt. If you use a different seasoning, do not add more salt if you have brined.
- Pat dry the breasts, then brush with a light vegetable or olive oil coat.
- Sprinkle all sides with a light coat of seasoning.
- Place over direct heat with a closed lid. Flip every 5 minutes until the internal temperature reaches 165°—about 20 minutes most of the time, but check the temperature a few times early.
- Allow to rest for 5 minutes before serving.
Recipe Notes
Pro Tips
- Getting good results without a good instant-read thermometer is almost impossible—extra points for a grill surface thermometer.
- Use chicken breasts of similar size for even cooking. Flatten to about ¾ inch if needed.
- Brine if you have time. Be sure to have the breasts completely covered by the brine.
- Use seasoning or marinade of your choice, but not with salt if you brine.
- My BBQ chicken breast recipe is referenced in the post.
- The grill surface temperature should be about 450°F (medium-high on a gas or propane grill).
- Always cook to 165°F internal temperature with an instant-read thermometer.
- ⚠️ Overcooking is the #1 mistake — that’s how you end up with hockey pucks instead of juicy chicken.
- Good refrigerated for up to 4 days. Good frozen for 4 months.
Your Own Private Notes
To adjust the recipe size:
You can adjust the number of servings above; however, only the amount in the ingredient list is adjusted, not the instructions.
Nutrition Estimate (may vary)
Editor's note: This article was originally published on June 7, 2019, and has been updated with expanded options, refreshed photos, and a table of contents to help with navigation.
Edwina says
I loved the brine before grilling. Makes it juicy and tender. Also liked your suggested spices. The beasts turned out delicious. This is a keeper. Thank you.
Chuck Kunze says
Dan, Thanks for the article - I've clearly been grilling chicken breasts at too high of a heat. Buying a grill surface thermometer tomorrow!
I use a Thermapen for all my grilling .. do you pull chicken breasts at 165 degrees or 10 degrees shy of that (assuming it will rise while resting)?
Thanks,
Chuck K
Dan Mikesell AKA DrDan says
Hi Chuck,
Welcome to the blog. I think we all grew up cooking chicken at too high of temp. You will be amazed at the difference. Most big box and hardware stores should have a grill surface thermometer.
I don't remove at lower temperature when there are safety issues involved. So I would go right to 165° in the thickest part. For things like steak, I may remove 3-5° early but not 10°,
Enjoy your chicken.
Dan
Steve Waltman says
I would also like to see this for electric grills. As an apartment dweller, fire codes forbid me from using something with a flame. Maybe it works similarly?
Dan Mikesell AKA DrDan says
Hi Steve,
You are the second person to ask recently. I did a fast Google and found that high is usually 500°-650° and medium high is listed as 400-450°. I would expect that to have some variation between brands but medium high seems to be the right setting for chicken and things like pork chops. And high for steaks and burgers. You may want to check your specific brand.
Dan
Richard says
Love your cooking directions, really helped me learn to grill and make it through the pandemic isolation!
Mike Malone says
This comment is not meant to be snarky or rude, but I have to disagree with the length of grilling time you suggest. My experience has been almost half that time. Otherwise, thank you.
Susan Hamilton says
I always start checking temps at 3rd turnover.
Chicken George says
I wholeheartedly agree. It's NEVER taken me more than 12 minutes total to grill chicken breast at the recommended temperature in this read. Flipping after 5 minutes and going another 5 to 6 minutes usually gets the job done, especially if you flatten them like in this article.
Dan Mikesell AKA DrDan says
Hi George (and Mike),
I like to publish other opinions. YMMV as they say.
Reminder to readers:
Always know your grill surface temperature—never use the hood temperature
Be sure to get to a final internal temperature of 165°
Cooking at higher temperature will tend to dry more.
Keep your eyes open.
Dan
Kim says
Dr. Dan,
I just happened upon your blog. I am so excited. You think you know how to cook - the kids grow up and move out - its just the two of you.... Not so good. I've forgotten how to cook and still can't cook for just two. I still make spaghetti for 8.
I'm so excited to read all that you have posted and give it a try -especially the grilling parts!
Thank you so much for sharing!
Kim
Tom kaminski says
Dr. Dan,
Thank you for your site👏👏. It is informative and very useful as there is only my wife and I. I appreciate you thoroughness and simple approach. Thanks
Dan Mikesell AKA DrDan says
Hi Tom,
Welcome to the site.
Glad you are enjoying the site.
Thanks for the note and let me know if you any questions.
Dan
Sue Shortley says
Hi Dr. Dan, open or closed grill? Thanks, Sue
Dan Mikesell AKA DrDan says
Hi Sue,
Welcome to the blog.
Closed. General rules: Things under 1/2 inch thick can usually be cooked open. 1/2 to 1 inch is usually closed and 1 inch or more is always closed.
I will add the wording.
Dan