Best Grilled Chicken Breast Recipe – How to Grill Juicy Chicken Breast

KAT WIRSING

Grilled chicken breasts can be the epitome of boring. Too often they’re dried out or rubbery. But when soaked in a super-quick marinade — with balsamic, brown sugar, and dried thyme — you’re guaranteed deliciousness. Not to mention, grilling the breasts will lock in all those amazing flavors while providing some serious char.

How long can I keep the chicken in the marinade?

We’d recommend no longer than 24 hours! Technically you can keep raw chicken refrigerated for up to 2 days, but we don’t recommend marinating that long.

How do I keep the chicken from sticking on the grill?

As long as you give each side enough time, it shouldn’t! When your chicken gets those nice charred lines, it naturally releases from your grill grates. If you try to flip and the chicken feels stuck, try giving it another minute or two! It’ll release naturally, when it’s ready.

What should the internal temperature of my chicken be?

All chicken should be cooked to an internal temperature of 165°. We prefer our chicken breasts closer to 150° because we’re rule breakers. 😉Jokes aside, the real reason we don’t go all the way to 165° is because boneless skinless chicken breasts have basically no fat, so in order to maintain some juiciness we pull them a little early.

Can I adapt the marinade?

Absolutely! Swap in a different acid for balsamic like champagne vinegar or lemon juice. Try different dried or fresh herbs like cilantro or oregano. You could even sub out the brown sugar for honey or agave! We love the marinade on our cilantro-lime chicken, which you can sub in entirely for this one! Also feel free to add in your favorite spices or even hot sauce. Boneless, skinless chicken breasts are the perfect blank canvas to experiment with your favorite flavors.

How hot should my grill be for chicken breasts?

Depending on the size of your chicken breasts, a two-zone (that means two temperature) fire is the way to go. If you have really small chicken breasts, you can get away with a medium-high heat, because by the time you have nice grill marks on both sides the chicken will be cooked through as well. For larger chicken breasts, get your sear marks on both sides over high heat, then move them to a medium-low heat to finish cooking.

What should I serve with this?

Well, since you’ve already got the grill going, how about some grilled corn, grilled asparagus, and maybe a grilled pineapple sundae for dessert? (Can you tell we’re excited for grilling season? 😅)

Made this recipe? Tell us how ya feel! Rate & comment below.

YIELDS:                                 PREP TIME:                             TOTAL TIME:
4 SERVINGS                    0 HOURS 15 MINS                   0 HOURS 45 MINS

 

INGREDIENTS

  • 1/4 c. balsamic vinegar
  • 3 tbsp. extra-virgin olive oil
  • 2 tbsp. brown sugar
  • 3 cloves garlic, minced
  • 1 tsp. dried thyme
  • 1 tsp. dried rosemary
  • 4 chicken breasts
  • Kosher salt
  • Freshly ground black pepper
  • Freshly chopped parsley, for garnish

 

To get the full recipe, head over to Delish.com

Daniel Bishopp

Daniel U. Bishopp joined LA MODE in November 2020 to work on the features team covering fashion, culture, food and drink and technology in print and online. Before that, he worked for STYLE ME AFRICA.

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La Mode Magazine an award winning magazine is founded by Mrs. Sandra Odige, a Nigeria based monthly publication established in 2011.  A digital and print publication known for its innovative and creative initiatives and style of publishing.

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