Grilling chicken breasts on a gas grill doesn’t have to be a guessing game. With the right prep and grill temperature, you’ll get juicy, flavorful results—without drying them out.
This guide covers everything: how to flatten, season, and grill, including how long to cook chicken breasts on a gas grill for perfect results every time.
Jump To (scroll for more)
- 🧡 Why You’ll Love This Recipe
- 🐓Ingredients
- 👨🍳How to Grill Chicken Breasts on a Gas Grill
- ⏰ How Long to Grill 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 with Step-by-Step Instructions
Featured Comment by Richard:
"Love your cooking directions, really helped me learn to grill…"
🧡 Why You’ll Love This Recipe
- No special tools or marinade needed
- Juicy, flavorful chicken—not dry or rubbery
- Simple steps for any gas grill
- Beginner-friendly and ready in about 25 minutes
🐓Ingredients
Chicken breasts—skinless, boneless 8-12 oz each.
Vegetable or Olive oil
Optional Brine—water, salt, brown sugar
Suggested Spices—garlic powder, paprika, kosher salt, black pepper
👨🍳How to Grill Chicken Breasts on a Gas Grill
1. Preparing chicken
Trim excess fat and flatten thicker breasts to about ¾ inch for even cooking.
Optional: Brine for 20–60 minutes for extra moisture—especially if previously frozen. Rinse gently and pat dry.
✅ Pro Tip: Flattening the chicken helps it cook evenly. Use a zip-top bag to protect from splatter.
2. Preheat the grill
Clean and oil the grill 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. Seasoning
Pat dry, brush with oil, and season all sides lightly. Use salt-free blends if you brined.
4. Grilling
Grill at 450°F with the lid closed. Flip every 5 minutes until the internal temp hits 165°F—usually about 20 minutes grilling time.
✅ 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 to keep juices in the meat, not on your cutting board.
👇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
Boneless chicken breasts will take about 20 minutes to reach 165°F internal temperature when grilled over medium-high heat—around 450°F at the grill surface.
Smaller breasts may be done in as little as 15 minutes, and thin cutlets in about 10. Larger pieces will take longer.
Always use an instant-read thermometer and cook to 165°F. Don’t rely on time alone—grill temperature, meat thickness, and starting temp all affect cooking time.
🧂 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.
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👍 Tips to Grill Them Perfectly Every Time
- Use chicken breasts of similar size and thickness—about ¾ inch is ideal. Flatten if needed.
- Brine if you have time, especially if the chicken was previously frozen.
- Target a grill surface temp of 450°F (medium-high on most gas grills). See my Beginner’s Guide to Grill Temperature if you're not sure how to measure it.
- Cook to an internal temperature of 165°F. Less is unsafe; more dries it out.
- Use an instant-read thermometer. Time is just a rough guide.
🤔 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 the chicken is over ¾ inch thick or uneven, flatten it to cook evenly. Place it in plastic wrap or a freezer bag to prevent splatter, then use a meat mallet, rolling pin, or the bottom of a heavy pan.
Closed is best. For meat under ½ inch thick, open can work. But for ½ inch and up, grilling with the lid closed gives better control and more even cooking.
Yes—about 280 calories, 8 grams of fat, and just 1 gram of carbs per breast. Great for low-calorie, low-fat, or low-carb diets.
According to the USDA, chicken is safe to eat when it reaches an internal temperature of 165°F in the thickest part. Don’t guess—use an instant-read thermometer. Undercooked is unsafe, and overcooked will dry it out.
Technically, yes—but it’s risky. The outside may burn before the inside hits 165°F. Thawing first is strongly recommended.
⚕️ 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 with Step-by-Step Instructions
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.
- If possible, the breasts should be about the same size. If they are thicker, flatten them to ¾ inches thick.
- 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.
- Cook over direct heat with a grill surface temperature of about 450° and the hood closed.
- Cook to 165°. Not higher (it will dry) or lower (not safe).
- Rest for 5-10 minutes before serving.
- Smaller breasts or filets may cook faster.
- 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.
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