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."
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😊 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.
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🍗 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.
🥡 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.
Steven Slater says
I really appreciate the tips you gave to achieve the results you get.I will be doing this recipe tonight and can't wait.I like to find recipes like this that are quick and not to difficult for getting dinner on the table after working all day
Steve
Linda says
This will definitely be our go-to recipe any time we're looking to have grilled chicken; it was so juicy and flavorful! Thanks!
Buck Cowen says
For self-quarantine Sunday Night Dinner -woo whoo-(not)-Just basically did this recipe on a Weber grill. I fudged a bit on measurements for the brine. I probably left them in the baggie for about an hour. I have never had better grilled skinless chicken breasts. Ever. I have placed in competiton BBQ events. This was good.
Rick F says
I have a charcoal grill that allows you to lower and aside the charcoal-I found it’s better than any grill I have ever used! Raise the heat and get my good grill marks on any type of meat(chicken) I lower it to the bottom and let it roll for 30-40 minutes! That’s it! Cooked an entire chicken this way and it was fall off the bone!love it! I love the brine -made it even better! Rick F. SC
Don says
I have a 1 burner gas grill how do you cook chicken breast on it?
Dan Mikesell AKA DrDan says
Hi Don,
Welcome to the blog.
You are very limited with only one burner. Anything like this recipe that requires a hot and cold zone on a grill just won't do.
This recipe was following a very specific method from ATK and is not what I do for most of my chicken. Please see https://www.101cookingfortwo.com/how-to-grill-chicken-breasts-on-a-gas-grill/ for a technique that would work great for you.
Dan
Tim Waller says
Looking forward at trying your way at grilling boneless and skinlees chicken. Will coment on the outcome later.
Human the soon dead says
"Lighted burners"... once you move the chicken on top of the lighted burners for the last ten minutes, exactly how lit do we want those burners? I saw you said you were hesitant to say low and slow, but it wasn't precisely an answer to this one. Seeing the success of this recipe I'd really love to know that detail. Thanks for publishing, friend.
Dan Mikesell AKA DrDan says
Hi Friendly Human,
Welcome to the blog.
I'm going to give you two answers.
Using the Cook's Country technique, which is where this basically came from, they would say high and that is the meaning and I have clarified the recipe a bit.
This recipe works well but I find it all a bit fussy like most Cooks Illustrated recipes.
My current technique for all chicken breasts differs. I did this recipe several times with my current technique with good results. I have not gone back and changed recipes that work.
I now like to cook all chicken with a grill surface temperature of about 450 degrees, give a take a little. This is medium on my current grill which is a “hot” grill. It is medium-high on most gas grills. Please see my guide A Beginners Guide to Grill Temperature on a Gas Grill. I just use direct heat unlike this recipe that uses indirect heat. Flip about every 3-4 minutes to a final internal temperature of 165. Usually 25-35 minutes total depending on the size and thickness of your chicken and the grill exact temperature.
I'm in the precess of rewriting the entire blog and I will be getting new pictures and doing this recipe sooner, not later. I love simple non-fussy cooking.
Thanks for the question. I hope that helps.
Dan
Alicia says
This was delicious and stayed so moist and tender. Looking forward to making this often now that grilling season is back! Thank you for the detailed explanation on the cooking technique-it really did give amazing results. I scaled the recipe up to do quite a few chicken breasts and had great results. Thanks again!
Whit says
I grill mine to perfection by marinating in anything from a little teriyaki or mild jerk glaze. I always add some Cayenne and Garlic as well. I grill on medium-high gas heat for 5 mins flip, 5 mins flip 2 mins flip and 2 mins flip. Let sit for 5 mins. Perfectly charred and crisp outside and as juicy and tender as any chicken breast I have ever eaten. I was taught this technique about 15 yrs ago and it has never let me down for my palate or more importantly my guests.
Andy B says
We grill quite a bit, and I always try to get bone-in chicken breasts due to the dryness issue. This recipe is FANTASTIC, no more need to use bone-in skin-on. They turned out great, and I hit the 165 internal temp on the nose, first try, just by following your directions. Thanks for the excellent info!
Julie a. says
Dan, first off your pups are gorgeous! Secondly this recipe wears a huge success. I feared grilling chicken breast until I came across your recipe. My chicken breast had bone on it and it came out perfectly. Needless to say I’m saving this one and making it again. Thanks so much!
Jonathan Walker says
How do I do this for a charcoal grill?
DrDan says
Hi Jonathan,
Sorry for the delay. I was re-writing the privacy policy. Great times.
I personally have not done charcoal for 30 years but one of my commenters on the grilled chicken legs (which uses the same surface temperature) left these instructions that others have had luck with.
“I’ve made these several times on a charcoal grill. I use about 4 lbs of charcoal (~50 briquettes) and distribute them on one-half of the grill. Cool the drumsticks over the direct heat, but use the other side for any flare-ups or if you have smaller drumsticks that cook faster. I’ve never measured the surface temp, but rotating every 5 minutes to get a good char until the temperature is right, seems to work out perfectly. I usually end up with 40 min of coin time and apply BBQ sauce liberally in the last 10 min. We’ve only had success with this recipe, and we’ve found it’s hard to overlook the chicken, just avoid flames and burning early on!”
Hope that helps. The time will be less but as always, cook to a final temperature not by time.
Dan
Laurie M says
I tried this today, I've only got one burner on my bbq....so I got it real hot about
500 then let it cool to about 350 and put them on and did them low and slow
putting the fatter side towards the center, I oiled the grill well as directed, and
hoped for the best. Wow....these are amazing! So juicy!!!! and beautiful color
and flavours., I added a bit of smoked chipotle to the brine for a subtle smoky
zing. These are great! So glad I took the chance. Thanks!
DrDan says
Hi Laurie,
Sorry for the delayed reply.
Those one burner grills can be a bear. Glad you came up with a way. The main think about a chicken breast is not to hit it too hard with heat. I hate to say "low and slow" for this but just not high and quick.
Thanks for the note.
Dan
Chris says
Thanks!
Chris says
Grill open or closed for the initial 10 minutes per side?
DrDan says
Closed.
General rule: 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.
Dan
Paula says
I tried this for the first time and it was a success. Very moist and delicious. I will diffenately do this again.
Jill says
Thanks for the tips. Trying this technique tonight and will post again. Your Goldens are gorgeous! What are their names?
DrDan says
Hi Jill,
Thanks for the note. This is recipe is a combo of the marinade that acts a little like a brine and the indirect cooking which is probably the most important part of the moisture.
The dogs are Molly (shorter, wider and lighter color) and Lilly. They are litter mates and have become blog mascots.
Dan
Steve M. says
Anything that has sugar as an ingredient will burn, not advisable, unless you like charred chicken!
Paula says
I didn’t find that a problem
DrDan says
Hi Paula,
I agree, the minimal sugar in the brine is not an issue. A large amount of BBQ sauce with sugar can be. Actually, my technique for BBQ chicken breasts starts with a very light brushing of sauce that creates a base for the final BBQ coating. It does not burn either. If you don't use high heat on a chicken breast you will be fine. If you use high heat, you will make a hockey puck anyways.
Dan