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    🏠Home » Recipes » Chicken Breast Recipes

    How to Grill Chicken Breast on a Gas Grill

    Mar 5, 2022 · Modified: Oct 26, 2022 by Dan Mikesell AKA DrDan · 14 Comments

    Recipe Table of Contents    
    4.54 from 54 votes

    Learn how easy it is to grill the best juicy chicken breast on your gas grill. Preparation, seasoning, grill setup, and how long to grill are covered in this easy recipe with simple step-by-step photo instructions.

    Grilled Chicken Breasts on a blue plate

    Jump To:
    • 👨‍🍳How to make this recipe
    • ⏰How long to grill
    • 🐓The chicken
    • Seasoning
    • ♨️The grill
    • FAQs
    • 📖Other Grilled Chicken Breast Recipes
    • 🖼️Step-by-Step Photo Instructions
    • 📝Recipe

    Blue ribbon divider used for visual effect

    Introduction

    Chicken is the most popular meat in America, and the breast is the most popular cut. But, a grilled chicken breast is something that has most grill owners struggling. Mostly they get hockey pucks due to the wrong temperature or wrong timing.

    Let's fix that—it is not hard, and no magic is involved. Getting moist and tender chicken breast on the grill is dependent on preparation, using the correct temperature on the grill, and reaching the endpoint correctly.

    Learn the basics, then expand from there for your variations. The best-grilled chicken breast will be yours. You can never have too many great healthy chicken recipes.

    👨‍🍳How to make this recipe

    1. Clean, oil, and preheat the grill to a surface temperature of about 450°.
    2. Prepare chicken breasts for grilling by evening out the thickness, brining if desired, brushing with oil, and seasoning to your taste.
    3. Place over direct heat with a closed lid. Flip every 5 minutes until an internal temperature of 165°.
    4. Remove from heat and rest for 5 minutes before serving.

    ⏰How long to grill

    Generally, about 20 minutes of the grill temperature is correct. Smaller breasts may be a bit less, and larger ones may be a bit longer. Remember to never cook by time alone—cook to the final safe internal temperature of 165°.

    The exact time will vary by the grill and the thickness and starting temperature of the meat. The chicken should rest off the heat for about 5 minutes before serving. If longer, tent lightly with foil to keep warm.

    You can cook faster if you use a higher temperature, but your chicken will have an overcooked surface and be less tender and drier.

    When is chicken done and safe to eat?

    According to the FDA, chicken is done at 165° internal temperature in the thickest part. A higher temperature will dry, and a lower temperature is unsafe. An instant-read thermometer is required to get this right.

    🐓The chicken

    Skinless boneless chicken breasts are the choice for this recipe. Due to the fat and different temperature needs, Chicken thighs require a different technique—see Grilled Chicken Thighs.

    Try to get breasts about the same size if possible—about 10 to 12 ounces is a good goal, but 8 oz. would be better. Bigger is just harder to cook, and the serving size is large.

    If the breasts are thicker than ¾ inches, you should flatten them with a meat mallet or heavy pan. With grilling, the thickness of the meat will determine the cooking time more than the weight.

    If the chicken is frozen, it must be thawed before proceeding. I also suggest brining if previously frozen since they tend to be dryer.

    How to flatten thick chicken breasts.

    If your chicken breasts are different in thickness or over ¾ inches thick, they need to be flattened. Without flattening, the surface of the breast will be overcooked and dry before the center reaches a safe temperature.

    To flatten, protect yourself and the surrounding area from splatter by placing the breast in plastic wrap or one-gallon freezer bags. Then use a meat mallet or the bottom of a heavy pan on a large cutting board.

    Brining chicken breasts

    You can still get good results without a brine, but you will be consistently better with a brine. Also, if the breasts have been frozen, they lose some moisture, and brine will help that.

    To brine chicken breast, use 2 cups of water with a tablespoon of table salt. You can add other flavors like garlic or sugar, but this discussion is about the basics. I like to use a zip-top bag, but you can use a bowl as long as the chicken is covered.

    With this brine, you can get reasonably good results in 20 minutes. You can brine for up to 1 hour. More than that leaves too much salty taste to me.

    After brining, you should carefully rinse the salt off the surface. Try not to splatter and lean up with an anti-bacterial cleaner in the sink area for food safety. See Chicken… To Rinse or Not To Rinse? for more food safety discussion.

    Never use seasoning with salt if you have brined.

    Seasoning

    The suggested seasoning that you can adjust to your needs is paprika, garlic, salt, and pepper. You can also use any combination of seasonings and herbs you love.

    You can add dried spices or fresh herbs to the brine if you brine. But fresh herbs will tend to burn during grilling. Most commercial seasonings are heavy in salt and, if used with a brined meat, will be too salty for most tastes.

    You can also use this technique for barbecued and marinated chicken breasts.

    • How to BBQ Skinless Boneless Chicken Breast on a Gas Grill
    • Lemon Marinade for Chicken
    • Easy Chicken Marinade

    ♨️The grill

    A grill surface temperature of about 450° is best for grilled chicken. A little less is fine, and a smidge more is OK but never over 500°. You can NOT cook chicken properly on high heat. You will dry the outside long before the inside is even close to done or safe.

    To get the grill temperature correct, you should use a grill surface thermometer. The hood thermometer is ALWAYS wrong. Please see A Beginners Guide to Grill Temperature on a Gas Grill for more discussion.

    If you don't have a surface thermometer (you should), medium to medium-high heat will be about 400°-500° on most gas grills. The cooking time will be different, but you will do ok as long as you get the end-point of an internal temperature of 165° correct with an instant-read thermometer.

    FAQs

    Can I use a charcoal grill for cooking chicken breasts?

    Yes, but you need to be very careful about surface temperature. And, of course, times will vary. On most charcoal grills, you will need to adjust the venting.

    Are grilled chicken breasts healthy?

    Yes. Grilled chicken breasts are about 280 calories each with 8 grams of fat and 1 gram of carbohydrates. So they will fit nicely in almost every diet like low caloric, low-fat, and even low-carb or keto diets.

    Sodium will depend on your preparation and seasoning choices.

    Can I grill frozen chicken breast?

    No. The outside will be damaged before the inside reaches a safe internal temperature.

    Before cooking, always thaw frozen chicken and consider brining it since freezing tends to dry the meat.

    How to keep grilled chicken breast moist?

    1) Brine, if you have time.
    2) Cook chicken breasts of about the same size and thickness. If thicker than ¾ inch, thin out the breast.
    3) Get the grill temperature correct.
    4) Cook until the internal temperature reaches 165°. Less is not safe, and higher will dry the meat.

    📖Other Grilled Chicken Breast Recipes

    How to BBQ Skinless Boneless Chicken Breast on a Gas Grill

    Super Moist Grilled Skinless Boneless Chicken Breasts

    Honey Glazed Grilled Chicken Breasts

    Grilled Blackened Chicken Breasts

    Grilled Chicken Tenders For the Kids

    This recipe is listed in these categories. See them for more similar recipes.

    101's Best Recipes, Chicken Breast Recipes, Chicken Recipes, Grill Recipes, Grilling Techniques, Healthy Recipes
    Blue ribbon divider used for visual effect

    🖼️Step-by-Step Photo Instructions

    two raw chicken breasts with spices

    Trim chicken breasts.

    using a meat mallet on raw chicken in a zip lock bag

    If the breasts are thick, use a meat mallet and flatten the thickest part of the breasts to ¾ inch.

    raw chicken marinading in large bowl

    If brining, combine 2 cups cold water with 1 tablespoon table salt. Submerge the chicken in the brine for up to 1 hour. As little as 20 minutes will help moisture a lot. Be sure to carefully rinse off the salt when done brining.

    clean and oil grill crates

    Clean and oil the grill grates. Preheat to a surface temperature of 450°.

    mixing spices in small bowl

    Use the seasoning of your choice. I suggest ½ teaspoon paprika, ½ teaspoon garlic powder, and ¼ teaspoon black pepper. If not brining, add ½ teaspoon kosher salt. If you use a different seasoning, be sure not to add more salt if you have brined.

    brushing olive oil on chicken

    Pat dry the breasts, then brush with a light vegetable or olive oil coat.

    sprinkling spices on chicken breasts

    Sprinkle all sides with a light coat of seasoning.

    two raw seasoned chicken breasts on grill grates

    Place over direct heat with a closed lid. Flip every 5 minutes until an internal temperature of 165°. About 20 minutes most of the time, but remember you are cooking to the final internal temperature and not by time, so check the temperature a few times early.

    cut chicken breast on blue plate with potato and peas

    Allow to rest 5 minutes before serving.

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    📝Recipe

    Grilled Chicken Breasts on a blue plate

    How to Grill Chicken Breast on a Gas Grill

    From Dan Mikesell AKA DrDan
    Learn how easy it is to grill the best juicy chicken breast on your gas grill. Preparation, seasoning, grill setup, and how long to grill are all covered in this easy recipe with simple step-by-step photo instructions.
    Tap to leave a Rating
    4.54 from 54 votes
    Print Email CollectionCollected
    Prep Time: 5 minutes
    Cook Time: 20 minutes
    Servings #/Adjust if desired 2 8 oz breasts

    Ingredients

    US Customary - Convert to Metric
    • 2 skinless boneless chicken breasts - .8-12 oz each.
    • 1 teaspoon olive oil - or other vegetable

    Optional Brine

    • 2 cups water
    • 1 tablespoon salt

    Suggested Spices

    • ½ teaspoon granular garlic powder
    • ½ teaspoon paprika
    • ¼ teaspoon pepper
    • ½ teaspoon kosher salt
    Prevent your screen from going dark

    Instructions

    • Trim chicken breasts.
      two raw chicken breasts with spices
    • If the breasts are thick, use a meat mallet and flatten the thickest part of the breasts to ¾ inch.
      using a meat mallet on raw chicken in a zip lock bag
    • If brining, combine 2 cups cold water with 1 tablespoon table salt. Submerge the chicken in the brine for up to 1 hour. As little as 20 minutes will help moisture a lot. Be sure to carefully rinse off the salt when done brining.
      raw chicken marinading in large bowl
    • Clean and oil the grill grates. Preheat to a surface temperature of 450°.
      clean and oil grill crates
    • Use the seasoning of your choice. I suggest ½ teaspoon paprika, ½ teaspoon garlic powder, and ¼ teaspoon black pepper. If not brining, add ½ teaspoon kosher salt. If you use a different seasoning, be sure not to add more salt if you have brined.
      mixing spices in small bowl
    • Pat dry the breasts then brush with a light coat of vegetable or olive oil.
      brushing olive oil on chicken
    • Sprinkle all sides with a light coat of seasoning.
      sprinkling spices on chicken breasts
    • Place over direct heat with a closed lid. Flip every 5 minutes until an internal temperature of 165°. About 20 minutes most of the time, but remember you are cooking to the final internal temperature and not by time, so check the temperature a few times early.
      two raw seasoned chicken breasts on grill grates
    • Allow to rest 5 minutes before serving.
      cut chicken breast on blue plate with potato and peas
    See the step-by-step photos in the post. Some recipes have an option to display the photos here with a switch above these instructions but the photos DO NOT print.

    Your Own Private Notes

    Click here to save your own private notes only you will see. These will print and be saved for your next visit.
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    Recipe Notes

    Pro Tips

    1. It is impossible to get good results without a good instant-read thermometer. Extra points for a grill surface thermometer.
    2. Use fully thawed chicken breasts if frozen.
    3. The breasts should be about the same size if possible. Flatten to ¾ inch thick if needed.
    4. Brine if you have time. Be sure to have the breasts completely covered by the brine.
    5. Use seasoning of your choice but not with salt if you brine.
    6. BBQ sauce is ok, but I suggest seeing the referenced BBQ recipe in the post.
    7. Cook over direct heat with a grill surface temperature of about 450° and hood closed.
    8. Cook to 165°. Not higher (it will dry) or lower (not safe.)
    9. Rest for 5 minutes before serving.
    10. Smaller breasts may cook faster.
    11. Obviously, an easy recipe to adjust the number of servings.
    12. Good refrigerated for up to 3 days. Good frozen for 3-4 months but slice, shred, or dice before freezing is suggested.

    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.

    Nutrition Estimate

    Nutrition Facts
    How to Grill Chicken Breast on a Gas Grill
    Amount Per Serving (1 breast)
    Calories 280.3 Calories from Fat 72
    % Daily Value*
    Fat 8g12%
    Saturated Fat 2.9g15%
    Trans Fat 0.1g
    Polyunsaturated Fat 1g
    Monounsaturated Fat 2g
    Cholesterol 145.2mg48%
    Sodium 845.3mg35%
    Potassium 862.9mg25%
    Carbohydrates 1g0%
    Fiber 0.3g1%
    Sugar 0.1g0%
    Protein 48.4g97%
    Vitamin A 315.7IU6%
    Vitamin C 2.7mg3%
    Calcium 14.5mg1%
    Iron 1mg6%
    * Percent Daily Values are based on a 2000 calorie diet.
    Serving size is my estimate of a normal size unless stated otherwise. The number of servings per recipe is stated above. This is home cooking, and there are many variables. All nutritional information are estimates and may vary from your actual results. To taste ingredients such as salt will be my estimate of the average used.
    Course : Main Course
    Cuisine : American

    © 101 Cooking for Two, LLC. All content and photographs are copyright protected by us or our vendors. While we appreciate your sharing our recipes, please realize copying, pasting, or duplicating full recipes to any social media, website, or electronic/printed media is strictly prohibited and a violation of our copyrights.

    Editor's note: Originally published June 7, 2019. Updated with expanded options, refreshed photos, and a table of contents to help navigation.

    Molly and Lilly in spring grass

    More Chicken Breast Recipes

    • Super Moist Grilled Reversed Seared Chicken Breast with Marinade
    • Pan Seared Oven Baked Chicken Breasts
    • Grilled Chicken Marinade with Lemon, Garlic, and Butter
    • Waldorf Chicken Salad

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    1. Chuck Kunze

      August 03, 2022 at 8:58 pm

      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

      Reply
      • Dan Mikesell AKA DrDan

        August 03, 2022 at 10:08 pm

        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

    2. Steve Waltman

      August 02, 2021 at 7:00 pm

      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?

      Reply
      • Dan Mikesell AKA DrDan

        August 02, 2021 at 7:52 pm

        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

    3. Richard

      July 09, 2021 at 6:01 pm

      Love your cooking directions, really helped me learn to grill and make it through the pandemic isolation!

      Reply
    4. Mike Malone

      July 26, 2020 at 11:37 am

      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.

      Reply
      • Susan Hamilton

        August 08, 2020 at 3:15 pm

        5 stars
        I always start checking temps at 3rd turnover.

      • Chicken George

        July 16, 2021 at 6:58 am

        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

        July 16, 2021 at 8:48 am

        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

    5. Kim

      July 08, 2019 at 6:32 pm

      5 stars
      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

      Reply
    6. Tom kaminski

      June 08, 2019 at 12:49 pm

      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

      Reply
      • Dan Mikesell AKA DrDan

        June 08, 2019 at 6:43 pm

        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

    7. Sue Shortley

      June 08, 2019 at 9:57 am

      Hi Dr. Dan, open or closed grill? Thanks, Sue

      Reply
      • Dan Mikesell AKA DrDan

        June 08, 2019 at 10:02 am

        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

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