How to Grill Perfect Boneless Chicken Breasts

mop sauce, butter, or oil during grilling keeps the surface from drying out. Here’s how to make them juicy and flavorful.

How to Grill Boneless, Skinless Chicken Breasts

1. Remove the loose pieces of meat called a tender from the chicken breasts.

If your butcher has not already done so, remove the loose piece of meat called a tender that runs lengthwise on the underside of the breast. (You can recognize it by a prominent white tendon that runs through it.) If left on, it creates uneven thickness, which makes it harder to grill evenly.

Grill the tenders separately. They cook quickly, needing only 1 to 3 minutes per side, depending on thickness and grill heat.

2. Brine the breasts.

Brine the breasts, i.e., soak them in heavily salted water, for at least 1 hour (and up to 3) for the juiciest results. Combine 4 tablespoons of coarse kosher salt with 4 cups of cool water in a deep bowl or pot and stir until the salt dissolves. (Double the recipe if you have more than 6 breasts.) Refrigerate for 1 hour.

Alternatively, marinate in your favorite marinade. (Do not combine brining and marinating or the chicken may become too salty.) Drain and pat dry with paper towels.

3. Preheat the grill.

Preheat the grill to medium-high, about 400°F.

4. Add smoke flavor if you want it.

When ready to cook, brush or scrape the grill grate clean and oil it well. For extra smoke flavor, toss a couple of hardwood chunks or a handful of soaked, drained wood chips on the coals before grilling.

If using a gas grill, make a smoking pouch by enclosing soaked wood chips in heavy-duty aluminum foil and poking holes in it with the tip of a skewer or meat thermometer so the smoke can circulate. Lay the pouch directly on the grill grate.

Alternatively, place one or two chunks of wood directly over a burner.

5. Grill the first side.

Arrange the breasts, top sides down, on a diagonal to the grill grate, all facing the same direction. Grill for 2 to 3 minutes. Using tongs, rotate each breast 45 degrees and grill for 2 minutes more to create a crosshatch of grill marks.

Chicken Breast

6. Grill the second side and check the temperature.

Turn the breasts with tongs and grill the other side, rotating each breast 45 degrees after about 2 minutes. Total cook time is usually 4 to 6 minutes per side, depending on thickness and grill heat.

Temperature check: Use an instant-read thermometer and pull the chicken when the thickest part reaches 165°F. Rest 3 to 5 minutes before slicing.

Chicken breasts on the grill

7. Baste or glaze near the end.

For extra moisture and flavor, baste with melted butter, oil, or fresh marinade (not the marinade the chicken soaked in). Baste the cooked side only. If using a glaze or barbecue sauce, apply it during the last 2 minutes. Most glazes contain sugar and can burn, so watch carefully.

Ready for a simple next cook? Try Bourbon-Brined Chicken to put the method to work.

Grilled Chicken Breasts: Frequently Asked Questions

Do I really need to brine chicken breasts before grilling?

Brining is the easiest way to prevent dry chicken breast. A simple salt-water brine helps the meat hold onto moisture and seasons it throughout. Even 60 minutes makes a difference.

What grill temperature is best for boneless, skinless chicken breasts?

Medium-high is the sweet spot, about 400°F. It browns the outside without overcooking the inside. If your grill runs hot, shift the chicken to a cooler zone to finish.

How long does it take to grill chicken breasts?

Most breasts take about 4 to 6 minutes per side, depending on thickness and grill heat. Thicker pieces take longer. Thin cutlets cook much faster.

What internal temperature should grilled chicken breast be?

165°F in the thickest part. Pull the chicken as soon as it hits the target, then rest a few minutes so the juices settle.

How do I keep chicken breasts from sticking to the grill?

Start with clean grates, then oil the grate or lightly oil the chicken. Put the chicken down and leave it alone until it releases naturally. If you force it too early, it will tear.

Once you’ve got the timing and temperature down, you can take this method in any direction, a mop sauce, a quick glaze, or a simple marinade.