Tired of dry grilled chicken breasts? Reverse searing fixes that. Start low and slow with indirect heat, then finish with a quick sear for juicy, flavorful results. It works on gas, charcoal, or pellet grills-whatever you've got.
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Featured Comment by Dana:
"That is absolutely the best chicken I have ever grilled. Thank you so much for this recipe. I think the reverse grill definitely makes a difference."
⭐⭐⭐⭐⭐
😊 Why You'll Love This Recipe
- Juicy every time: The reverse sear technique gives you moist chicken with no dry spots.
- Fast brine, better flavor: A simple 30-minute marinade doubles as a brine for tenderness and taste.
- Grill-friendly: Works on gas, charcoal, or pellet grills, as long as you can cook with indirect heat.
- Beginner-friendly: Clear steps, simple ingredients, no grill mastery required.
- Great for meal prep: Leftovers reheat well without drying out.
🧂 Ingredients
🍗 Chicken
Use boneless, skinless chicken breasts-preferably ones that are similar in size. If they're thick, flatten them to about ¾ inch for even cooking.
You can also use boneless, skinless chicken thighs. They don't need flattening but should be cooked to 185° for the best texture-thighs aren't tender at 165°, although they are safe.
🧴 Brine/Marinade (30-minute soak)
This quick marinade also acts as a brine to keep the chicken moist and flavorful. It's made with oil, water, garlic, salt, pepper, and a touch of sugar. Let the chicken sit in it for 30 minutes in the fridge, then rest at room temp while the grill preheats.
🌿 Optional Flavor Add-Ins
Customize it with your favorite flavors:
- Smoked paprika or chili powder
- A splash of lemon juice or vinegar
- Fresh or dried herbs like rosemary or thyme
- A BBQ rub (instead of or layered onto the marinade)
👨🍳Quick Overview: Reverse Sear Chicken Breast on the Grill
1. Prepare the chicken and marinate
Trim chicken breasts and flatten to about ¾ inch thick if they're thick-use a meat mallet or heavy pan.
Add to the brine/marinade and refrigerate for 30 minutes
2. Grilling indirect
Remove from marinade and let rest at room temperature while preheating the grill on high. Turn off half the burners to create indirect heat.
Place the chicken on the cooler side. Cook undisturbed for 10-12 minutes, until there's no pink left on the bottom surface. Flip and rotate. Continue cooking until the internal temp reaches 140°-about another 10-12 minutes.
3. Move to direct heat to finish
Move the chicken to the hot side of the grill and cook for about 5 minutes per side, until the internal temperature reaches 165°F.
✅Pro Tip: According to the USDA, chicken must be cooked to an internal temperature of 165°F for safety. To check this, use an instant-read thermometer.
👇For complete step-by-step instructions, scroll down to the printable recipe card or keep reading for tips, flavor options, and serving ideas.
⏱️ Time & Temperature for Reverse Sear Chicken
Preheat the grill with all burners on high. Once hot, turn off one side to make an indirect zone (burners off) and leave the other side on high heat for searing.
- Indirect (cool side, burners off): Place chicken here for 20-25 minutes until it reaches about 140°F.
- Direct (hot side, burners on high): Move the chicken here and sear for 4-5 minutes per side until the thickest part hits 165°F.
👉 Always confirm with an instant-read thermometer-grill heat and chicken thickness will affect timing.
For boneless, skinless thighs, allow about 30-35 minutes indirect to 155-160°F, then sear until they reach 185°F for the best texture.
✔️Tips to Get It Right Every Time
- Use a thermometer. Grills vary, and chicken breasts come in all shapes. An instant-read thermometer is essential for getting it right.
- Flatten thick chicken. Try to use breasts of similar size. If they're thicker than ¾ inch, flatten them with a meat mallet for even cooking.
- Brine and flavor in one. The marinade also works as a quick brine. You can swap in your favorite seasonings or use a traditional brine if you prefer.
- Let it rest before grilling. Let the chicken sit at room temperature for 20-30 minutes before grilling. Cold chicken cooks unevenly and may dry out before the center is done.
- Any grill works-if you can control the heat. Gas, charcoal, or pellet grills all work here. For tips on managing grill temps, see A Beginners Guide to Grill Temperature on a Gas Grill.
🍗 Other Skinless Boneless Chicken Recipes
Looking for more easy chicken breast recipes? Try these favorites:
- How to Grill Chicken Breasts- classic and beginner-friendly
- How to BBQ Skinless Boneless Chicken Breast- big flavor, no bones
- Convection Roasted Chicken Breasts- easy indoor option
🍽️ Serving Suggestions
Your grill will be busy, so move the sides to the stove or microwave. Try:
- Microwave Corn on the Cob
- Simple Spinach Salad or a garden salad
- Oven Baked French fries
- Broccoli Slaw Salad.
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🥡 Storage and Leftovers
Store leftovers in an airtight container for up to 4 days in the fridge or 3 months in the freezer.
Reheating: Thaw overnight in the refrigerator if frozen. Reheat in a 350° oven (covered) or use an air fryer. A microwave works but may soften the texture.
❓FAQs
Cook over indirect heat about 20-25 minutes to 140°F, then sear 2-3 minutes per side over direct heat until the thickest part hits 165°F. Always check with a thermometer-times vary with thickness and grill heat.
Yes. Gas, charcoal, or pellet grills all work. Start indirect until about 140°F, then move to direct heat and sear until 165°F.
Yes, but they take longer. Cook thighs over indirect heat for 30-35 minutes until they reach about 155-160°F, then move to direct heat and sear until the thickest part hits 185°F. That higher finish temp gives thighs the best texture.
No. Rinsing can spread bacteria around your kitchen. Handle it carefully and wash your hands and surfaces thoroughly. For more info, see Chicken… To Rinse or Not To Rinse?
No. Reverse sear timing depends on grill temp and chicken thickness. Always use an instant-read thermometer-go indirect to about 140°F, then finish over direct heat until the thickest part reaches 165°F.
📖The Recipe Card
Reverse Sear Chicken Breast on the Grill (Juicy Every Time)
Ingredients
- 2 boneless skinless chicken breasts
- 2 tablespoons vegetable oil
- 2 tablespoons water
- 2 cloves garlic - crushed
- 1 teaspoon salt
- ½ teaspoon pepper
- 1 teaspoon sugar
Step-by-Step Instructions
Prepare the chicken and marinate
- Start by mixing the brine/marinade in a ziplock bag with 2 tablespoons of oil, 2 tablespoons of water, 2 cloves of crushed garlic, 1 teaspoon of sugar, 1 teaspoon of salt, and ½ teaspoon of black pepper.
- Trim chicken breasts. If your chicken is thick, gently pound that area with a meat mallet or the bottom of a heavy pan to even it out. Aim for about ¾ inch thick.
- Add to the brine. Refrigerate for at least 30 minutes.
Grilling indirect
- Remove the chicken from the marinade and allow it to set at room temperature for about 30 minutes while preheating the grill on maximum. Clean and oil well.
- Turn off half of the grill. Keep the lite burners on high. Place chicken on the side you turned off but keep the edge of the chicken breast within 4 inches of the lite burner. The thicker end of the chicken should be towards the heat.
- Cook undisturbed for about 10-12 minutes. You should have some grill marks and no pink left on the bottom surface before flipping. When you flip, place the thinner end towards the lite burner side.
Move to direct heat to finish
- Cook until internal temp of 140°-about another 10-12 minutes. Then place over the lite burners (still on high) for about 5 minutes per side until internal temp of 165°.
- Remove from grill and allow to rest 5 minutes before serving.
Recipe Notes
Pro Tips:
- Do not brine. The marinade is a combination of brine and marinade. Do not rinse before cooking this one.
- Try to use chicken breast of about the same size. Flatten with a meat mallet or the bottom of a pan to ensure uniform thickness. Aim for about ¾ inch.
- Allow the chicken to rest at room temperature for 20-30 minutes before grilling, which will help ensure the internal temperature is right without burning.
- Cook to a final internal temperature of 165°, then rest for at least 5 minutes before serving
- This is a very "your mileage may vary" type of recipe. There are several variables-the thickness and size of the chicken breast. The grill-not only its power, but also its configuration -will affect this recipe. So keep your eyes open and the thermometer at hand. You will be rewarded with ultra-moist chicken.
- For boneless, skinless thighs, allow about 30-35 minutes indirect to 155-160°F, then sear until they reach 185°F for the best texture.
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)
Based on Cook's Country Grilled Boneless Chicken Breasts recipe (subscription required.)
Originally Published May 22, 2016. Updated with expanded options, refreshed photos, and a table of contents to help navigation.
Dana says
That is absolutely the best chicken I have ever grilled. Thank you so much for this recipe. I think the reverse grill definately makes a difference.
Beverly says
When cooking this recipe on a grill do you leave the lid open or do you close it?
Thanks in advance
Dan Mikesell AKA DrDan says
Closed. A general rule — less than 1/2 inch thick can be open or closed. Between 1/2 to 1 inch thick either but better closed. Over 1 inch is always closed.