These simple Italian Grilled Chicken Breasts are super moist and packed full of amazing flavor! A nice change of pace from the usual BBQ on the grill. Just follow these easy step by step photo instructions.
Homemade Italian Seasoning (will be almost a tablespoon, enough for this recipe but I make more for later.)
Trim chicken breasts. Even out the thickness some with a meat mallet if there is a significant difference.
Optional: Mix brine of 3 cups water, 3 tablespoons table salt, 3 tablespoons brown sugar, and 1/2 to 1 teaspoon cayenne pepper (optional). Add chicken and submerge and refrigerate for about 1 hour.
Clean and oil grill grates and preheat to a surface temperature of about 450°, which is about medium-high on most grills. I recommend a surface thermometer to be able to control your grill well.
If making your own seasoning, then use equal parts dried basil, oregano, marjoram, rosemary, and thyme. I used 1 tablespoon each and saved the extra in a small airtight container suitable for storage.
Mix oil and 1 tablespoon Italian seasoning.
Pepper lightly on both sides and salt if not brined. Then brush both sides with the oil mixture. Place on grill over direct heat with the grill lid closed.
Flip about every 5 minutes until internal temp is 165°. About 25-30 minutes total on the grill. Rest for 5 minutes before serving.
Brining is optional but recommended. If you brine, rinse carefully after and do not add any more salt.
Try to get approximately the same size and thickness of chicken breasts. If one is significantly thicker, flatten it out some with a meat mallet or bottom of a heavy pan.
As with all grilled chicken, you need to get the surface temperature correct, or you will have poor results.
Use the Italian season you want, or I have included a recommended homemade version.
Grill to 165°, and be sure to rest for 5 minutes before serving.
Serve with salad or pasta.
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