Grilled Chicken Breast Recipe

4.57 from 471 votes

This simple grilled chicken breast recipe features a delicious seasoning mix, and it cooks on the grill in 15 minutes! Learn how to grill chicken for perfectly juicy, tender meat and a mouthwatering char.

Prep Time5

Cook Time15

Total Time20

Course: Main Course

Cuisine: American

Servings: people

Calories: 325kcal

Author: Becky Hardin

Equipment

Grill or Indoor Grill Pan

Ingredients

2 pounds boneless, skinless chicken breasts *
2 tablespoons olive oil
fresh lime juice optional garnish
chopped fresh cilantro optional garnish

For the Seasoning Mix:

½ teaspoon kosher salt
¼ teaspoon ground black pepper
½ teaspoon ground cumin
1 teaspoon chili powder
½ teaspoon onion powder
¼ teaspoon garlic powder

Instructions

Heat the grill to medium-high heat (375-450°F) and coat the grates with oil to prevent sticking.
Combine salt, pepper, cumin, chili powder, onion powder, and garlic powder in a small dish.
½ teaspoon kosher salt, ¼ teaspoon ground black pepper, ½ teaspoon ground cumin, 1 teaspoon chili powder, ½ teaspoon onion powder, ¼ teaspoon garlic powder
Drizzle olive oil over the chicken breasts, and rub the seasoning mix evenly onto each piece, coating all sides.
2 tablespoons olive oil, 2 pounds boneless, skinless chicken breasts
Once the grill is hot, place the chicken on the grill and cook for 6-8 minutes. Then flip each piece and continue cooking another 6-8 minutes (about 12-15 minutes total), until cooked through.
If desired, squeeze fresh lime juice over the chicken and finish with a sprinkle of chopped cilantro to serve.
fresh lime juice, chopped fresh cilantro

Video

Notes

*I created and tested this recipe using boneless chicken breasts. If you prefer to use bone-in chicken breasts, you will need to cook for 25-30 minutes.

Becky's Top Tips:

Fully preheat the grill before using.
Bring chicken to room temperature before grilling. This will help it cook more evenly.
Cook chicken over medium-high heat. If the grill is too hot, the outside of the chicken will burn but the middle won't cook through.
For best results, sear each side for a few minutes over direct heat, then finish cooking over indirect heat. This can help control the temp and prevent it from drying out.
Cooking time will vary depending on the thickness of the chicken. You can pound each piece to a more even thickness if needed.
Use an instant-read thermometer to check the internal temperature at the thickest part of the breast. Remove it from the grill at 162°F, then let it rest until it reaches 165°F.
Resting the chicken for 10 minutes also allows the juices to redistribute, which is key to a juicy chicken breast!
If you'd like to cook thighs, follow my grilled chicken thighs recipe.

Storage: Store leftover chicken breasts in an airtight container in the refrigerator for up to 3 days, or freeze for 3 months.

Nutrition