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.
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.
My Rating
A solid 5 for this technique.
🐓How to Prepare Chicken Breasts for the Grill
What chicken to use?
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 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 grilled chicken breasts
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
👨🍳How to Grill Chicken Breast
- Clean, oil, and preheat the grill to a surface temperature of about 450°.
- Prepare chicken breasts for grilling by evening out the thickness, brining if desired, brush with oil, and season to your taste.
- Place over direct heat with a closed lid. Flip every 5 minutes until an internal temperature of 165°.
- Remove from heat and rest for 5 minutes before serving.
♨️Grill Set-up Details
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.
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.
⏰How Long to Grill Chicken Breast
Generally, about 20 minutes of the grill temperature is correct. Smaller breasts may be a bit less, and larger 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.
FAQs about Grilled Chicken Breast
Yes. Grill 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.
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.
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.
📖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.
🖼️Step-by-Step Photo Instructions
Trim chicken breasts.
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 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 the grill grates. Preheat to a surface temperature of 450°.
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.
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 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.
Allow to rest 5 minutes before serving.
📖Recipe
How to Grill Chicken Breast on a Gas Grill
Ingredients
- 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
Instructions
- Trim chicken breasts.
- 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 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 the grill grates. Preheat to a surface temperature of 450°.
- 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.
- Pat dry the breasts then brush with a light coat of vegetable or olive oil.
- Sprinkle all sides with a light coat of seasoning.
- 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.
- Allow to rest 5 minutes before serving.
My Private Notes
Recipe Notes
Pro Tips
- It is impossible to get good results without a good instant-read thermometer. Extra points for a grill surface thermometer.
- Use fully thawed chicken breasts if frozen.
- The breasts should be about the same size if possible. Flatten to ¾ inch thick if needed.
- Brine if you have time. Be sure to have the breasts completely covered by the brine.
- Use seasoning of your choice but not with salt if you brine.
- BBQ sauce is ok, but I suggest seeing the referenced BBQ recipe in the post.
- Cook over direct heat with a grill surface temperature of about 450° and hood closed.
- Cook to 165°. Not higher (it will dry) or lower (not safe.)
- Rest for 5 minutes before serving.
- Smaller breasts may cook faster.
- Obviously, an easy recipe to adjust the number of servings.
- 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
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Editor's note: Originally published June 7, 2019. Updated with expanded options, refreshed photos, and a table of contents to help navigation.
Steve Waltman
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
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
Love your cooking directions, really helped me learn to grill and make it through the pandemic isolation!
Mike Malone
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
I always start checking temps at 3rd turnover.
Chicken George
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
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
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
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
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
Hi Dr. Dan, open or closed grill? Thanks, Sue
Dan Mikesell AKA DrDan
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