Grilling chicken breasts is easy with the right temperature, cooking time, and a few simple tips. These step-by-step photo instructions will help you get juicy, tender chicken breasts without overcooking.
⏱️ How Long to Cook Chicken Breast on a Grill
- Grill for 15–20 minutes at 450°F, flipping every 5 minutes.
- Cook to 165°F internal temperature for safe, juicy results.
- Use an instant-read thermometer, not time alone. Thinner breasts cook faster; thicker ones take longer.
Jump To (scroll for more)
- 👨🍳 TL;DR — Recipe Summary
- 🐓 Ingredients
- 👨🍳 Quick Overview: Grilling Chicken Breasts on a Gas Grill
- ⏰ How Long to Grill Chicken Breast
- 🌡️ Best Grill Temperature for Chicken Breast
- 🧂 How to Season Chicken Breasts for the Grill
- 👍 Tips for Grilling Chicken Breasts
- 🤔 Should You Brine Chicken Breasts Before Grilling?
- ⚠️ Common Mistakes When Grilling Chicken Breasts
- ❄️ Storage of Leftovers
- 🐓 Try These Other Chicken Recipes
- ❓ FAQs
- 📖The Recipe Card
Featured Comment by Richard:
"Love your cooking directions, really helped me learn to grill…"
👨🍳 TL;DR — Recipe Summary
What it is: A simple method for grilling juicy chicken breasts using controlled heat on a gas grill or other grill.
Why it works: Even cooking at the right temperature prevents dry, overcooked chicken.
How to make it: Preheat the grill to 450°F, season lightly, and grill with the lid closed, flipping every 5 minutes until the chicken reaches 165°F (about 15–20 minutes).
🐓 Ingredients
- Chicken breasts – Boneless, skinless, preferably 8–12 oz each.
- Oil – Vegetable or olive oil.
- Optional brine – Water, salt, and brown sugar for extra moisture.
- Seasoning – Kosher salt, black pepper, garlic powder, and 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. Brine if desired.
✅ Pro Tip: Flattening the chicken helps it cook evenly. Use a zip-top bag to protect from splatter.
2. Season: Pat dry, brush with oil, and season all sides lightly.
3. Grill: Clean and oil the grates. Preheat to 450°F, then grill with the lid closed, flipping every 5 minutes until the chicken reaches 165°F—about 15–20 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.
👇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 Breast
Most boneless, skinless chicken breasts take 15–20 minutes to grill at 450°F, flipping every 5 minutes.
- Smaller or thinner breasts: 10–15 minutes.
- Larger or thicker breasts: 20–25 minutes.
Always cook to an internal temperature of 165°F, not by time alone. Grill temperature, chicken thickness, and starting temperature affect cooking time.
🌡️ Best Grill Temperature for Chicken Breast
The best grill temperature for chicken breast is 450°F at the cooking surface (medium-high heat on most gas grills). This gives you juicy chicken with good browning without overcooking the outside.
Don't rely on the hood thermometer—it measures air above the grates, not the cooking surface. Use a grill surface thermometer if available.
Too much heat burns the outside before the center is done. Too little heat can lead to dry, overcooked chicken.
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🧂 How to Season Chicken Breasts for the Grill
Use a simple mix of paprika, garlic powder, kosher salt, and black pepper—or your favorite seasoning. If you brined the chicken, reduce or skip the salt.
For more flavor, try my Lemon Chicken Marinade, BBQ Dry Rub, or Memphis Dry Rub.
✅ Pro Tip: Commercial seasoning blends can contain a lot of salt. Use less if you've brined the chicken.
👍 Tips for Grilling Chicken Breasts
- Match the size: Choose chicken breasts of similar size and thickness for even cooking.
- Fresh vs. frozen: Previously frozen chicken benefits from flattening and brining to help prevent dryness.
- Control the grill temperature: Every grill behaves differently. Learn to manage the cooking temperature, not just the burner settings. See my Beginner's Guide to Grill Surface Temperature for help.
🤔 Should You Brine Chicken Breasts Before Grilling?
Brining is optional, but it helps keep chicken breasts juicy, especially if they were previously frozen.
Mix 2 cups of water with 1 tablespoon each of table salt and brown sugar. Add garlic or other seasonings if desired. Submerge the chicken in the brine in a zip-top bag or covered container.
Refrigerate for 20 minutes to 1 hour. Brining longer can make the chicken too salty or affect its texture.
✅ Pro Tip: Drain the brine and pat the chicken dry with paper towels before seasoning. Do not rinse raw chicken.
⚠️ Common Mistakes When Grilling Chicken Breasts
- Not preheating the grill: A properly preheated grill helps the chicken cook evenly and brown nicely.
- Skipping the flattening step: Uneven thickness leads to dry, overcooked edges before the center is done.
- Overcooking: Chicken breasts dry out quickly when cooked past 165°F. Use an instant-read thermometer.
- Skipping the rest: Let the chicken rest for 5–10 minutes before serving to reduce juice loss when cutting.
❄️ Storage of Leftovers
Store leftover grilled chicken breasts in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.
To reheat, thaw overnight in the refrigerator if frozen. Cover and warm in a 325°F oven until heated through. A microwave also works, but may dry out the chicken.
🐓 Try These Other Chicken Recipes
- 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
❓ FAQs
If a chicken breast is thicker than ¾ inch or uneven, place it in a zip-top bag and gently flatten it with a meat mallet, rolling pin, or heavy pan. Aim for an even thickness so it cooks uniformly.
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.
For best results, thaw chicken breasts completely before grilling. Frozen chicken cooks unevenly, and the outside may overcook before the center reaches a safe 165°F.
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.
📖The Recipe Card
Grilled Chicken Breasts on a Gas Grill
Video Slideshow
Ingredients
- 2 Boneless, skinless chicken breasts - 8–12 oz each.
- 1 teaspoon olive oil or other vegetable oil
- 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 of cold water with 1 tablespoon each of table salt and brown sugar. Submerge the chicken, cover, and refrigerate for 20 minutes to 1 hour. Drain the brine and pat the chicken dry. Do not rinse.
- Clean and oil the grill grates. Preheat the surface to a temperature of 450°F.
- Pat the chicken dry and brush lightly with vegetable or olive oil.
- Season all sides. I suggest ½ teaspoon each of paprika and garlic powder, plus ¼ teaspoon black pepper. Add ½ teaspoon kosher salt only if you did not brine the chicken.
- Place the chicken over direct heat with the lid closed. Flip every 5 minutes until the internal temperature reaches 165°F—usually 15–20 minutes. Check early, since cooking time varies with thickness.
- 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.
- 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 3 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