This easy reverse-seared chicken breast recipe always yields super moist and tender chicken. The simple marinade adds more moisture and delicious flavors. Finish with a short sear over high heat for a crispy and juicy dinner.
🐓Ingredients
Chicken—skinless boneless chicken breasts
Brine/marinade—vegetable oil, crushed garlic, sugar, salt, pepper
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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."
⭐⭐⭐⭐⭐
Grill the best chicken breasts with this reverse-searing recipe. Reverse sear is commonly used for steaks or thicker meat but will keep chicken moist and tender.
Using a pellet, charcoal, or gas grill set up for indirect cooking, grill the chicken on the lower temperature side of the grill until almost the final temperature, then finish by searing over high heat.
I simplified a Cooks Country recipe but kept the tasty marinade made with everyday ingredients. It also acts as a brine to add moisture and tenderness to the chicken.
Try our other boneless chicken breast recipes like How to Grill Chicken Breasts, How to BBQ Skinless Boneless Chicken Breast, and Convection Roasted Chicken Breasts.
👨🍳How to Reverse Sear Chicken Breast on the Grill—Step-by-Step Photo Instructions
1. Start by mixing brine/marinade in a zip-lock bag.
2. Trim chicken breasts and flatten them to about ¾ inch thick if they are thick. Add to brine for 30 minutes.
3. Remove the chicken from the marinade; rest at room temp while setting up the grill.
4. Preheating the grill on maximum, then turning off half of the grill.
5. Place the chicken on the cooler side. Cook undisturbed for about 10-12 minutes until there is no pink left on the bottom surface
6. Flip and rotate, then cook until internal temp of 140°—about another 10-12 minutes.
7. Move to the high heat side for about 5 minutes per side until internal temp of 165°.
8. Allow to rest for 5 minutes before serving.
For more details, keep reading. See the Recipe Card below for complete instructions and to print.
✔️Tips to get it right every time
This recipe has timing variabilities due to differences in grills and the thickness of chicken breasts. So, an instant-read thermometer is a requirement.
Try to use chicken breasts of about the same size and thickness. If the thickness of the breasts is more than ¾ inches, use a meat mallet to thin the breasts.
The marinade also acts like a brine. You can use other seasonings, and you may also do a standard chicken breast brine instead.
Let the chicken breast set at room temperature for 20-30 minutes before grilling. If you skip this, the cooking time will be increased.
You can use a pellet, gas, or charcoal grill. For tips on controlling grill temperatures, see A Beginners Guide to Grill Temperature on a Gas Grill.
Serving
The grill will be tied up with the chicken, so moving to the stove for side dishes. Serve with Microwave Corn on the Cob, Simple Spinach Salad, a garden salad, convection oven French fries, or Broccoli Slaw Salad.
Storage of Leftovers
Leftovers should be stored in an airtight container for 4 days or in the freezer for 3 months.
To reheat leftovers, first thaw overnight in the refrigerator overnight. Reheat in the oven at 350° covered until hot or in an air fryer. A microwave can be used, but it will affect the texture.
FAQs
Reverse searing is commonly used to cook steak and thicker meats near the preferred internal temperature and finish with a high-heat sear. This gives a moist and tender result without using prolonged higher temperatures that will overcook and dry the surface.
Reverse searing can be done on most meats on the grill, in an oven, or on the stovetop.
Food safety for chicken
Raw chicken and other poultry should be considered contaminated and handled with care. Wash your hands carefully before and after touching raw chicken.
We do not routinely wash raw chicken due to water splatter. See Chicken... To Rinse or Not To Rinse? for more information.
According to the USDA, chicken must be cooked to an internal temperature of 165° for safety. To check this, use an instant-read thermometer.
Most recipes (including this one) include estimated cooking times. These are provided for planning purposes. You can not cook safely by time—you must use a thermometer.
Reverse Sear Chicken Breasts on the Grill
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Ingredients
- 2 boneless skinless chicken breasts
Brine/marinade
- 2 tablespoons vegetable oil
- 2 tablespoons water
- 2 cloves garlic - crushed
- 1 teaspoon salt
- ½ teaspoon pepper
- 1 teaspoon sugar
Instructions
- Start by mixing brine/marinade in a zip lock bag of 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, pound that area down a little with a meat hammer or the bottom of a heavy pan to even them out. Aim for about ¾ inch thick.
- Add to the brine. Refrigerate for at least 30 minutes.
- 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.
- 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 marinade with a brine. Do not rinse before cooking this one.
- Try to use chicken breast of about the same size. Flatten with a meat mallet or bottom of a pan to make the same thickness. Aim for about ¾ inch.
- Allow to rest at room temperature for 20-30 minutes before starting to grill will be helpful getting the internal temperature of the chicken 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. The variables are quite a few. The thickness and size of the chicken breast. The grill... not only the power of the grill but the configuration will affect this recipe. So keep your eyes open and the thermometer at hand. You will be rewarded with ultra-moist chicken.
Your Own Private Notes
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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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.