This easy grilled chicken breast recipe is ready in less than 30 minutes, making it ideal for a weeknight dinner.
When making it, I use a simple marinade of olive oil and soy sauce that keeps the chicken nice and juicy.
I make chicken recipes quite often for my family, so I’m always looking for ways to make them more interesting.
I enjoy experimenting with different cooking methods and seasonings such as Greek chicken, pizza chicken, Cajun chicken, and blackened chicken. But sometimes simple is best!
Grilled chicken breast is always a great choice. It’s substantial and filling and keeps me full for hours.
And in this recipe, a simple marinade of olive oil, soy sauce, and garlic adds lots of flavor to an otherwise basic dish.
Here’s an overview of the ingredients you’ll need to make this recipe. The exact measurements are included in the recipe card below.
- Chicken breasts: I use boneless skinless chicken breasts in this recipe.
- Olive oil: I love cooking with this delicious oil. But if you’d rather use an oil with a higher smoke point, you can use avocado oil instead.
- Soy sauce: I use reduced-sodium soy sauce in most of my recipes. I find that traditional soy sauce is too salty. You can also use a gluten-free alternative.
- Seasonings: Black pepper and garlic powder. I actually prefer garlic powder to fresh minced garlic. I feel that it better coats the chicken, and it also doesn’t burn as easily.
- You can use avocado oil or melted ghee instead of olive oil. I especially like the nutty richness that ghee adds.
- Add more spices. Good options that I tried and liked include onion powder, smoked paprika, and dried cumin. I don’t recommend using dried herbs, as they can easily burn on the hot grill.
- I like to add a tablespoon of hot sauce to the marinade. If you go this route, be aware that this can create chili fumes, and make sure to air out the kitchen if you’re grilling indoors.
GRILLED CHICKEN BREAST INSTRUCTIONS
This is such an easy recipe! Scroll down to the recipe card for detailed instructions. Here are the basic steps:
- Your first step is to cut three shallow slits across the top of each chicken breast, to help the marinade better penetrate the meat.
- Then, in a small bowl, whisk together the olive oil, soy sauce, black pepper, and garlic powder. Brush the chicken pieces on both sides with the marinade.
- Heat your grill on medium-high heat and lightly grease it.
- Grill the chicken until it is cooked through and no longer pink, flipping it midway through cooking.
- Let the chicken rest for 5-10 minutes before slicing and serving it.
Note that there’s no salt in this recipe. This is not an omission. No added salt is needed because the soy sauce adds plenty of saltiness, even if you use reduced-sodium soy sauce.
In fact, in many recipes that call for high-sodium ingredients such as soy sauce, canned anchovies, cooked ham, or dry-grated parmesan cheese, there’s no need for added salt, or you can use just a pinch.
This is such a versatile dish. It truly goes with anything. Of course, if your grill is large enough, it’s easiest to serve the chicken with grilled vegetables. Examples:
- Vegetable kabobs
- Balsamic grilled zucchini
- Grilled broccolini
- Grilled okra
It’s also very good with salads:
- Cucumber tomato salad
- Broccoli salad
- Arugula salad
- Asparagus salad
You can keep the leftovers for 3-4 days in the fridge, in an airtight container. You can also freeze them in freezer bags for up to three months. Thaw them overnight in the fridge.
USING UP THE LEFTOVERS
The leftovers are wonderful in salads (such as this chicken cobb salad), wraps (such as moo shu chicken or lettuce wrap), stir-fry recipes, and casseroles (such as this enchilada casserole).
Juicy Grilled Chicken Breast
- Prep Time 10 minutes mins
- Cook Time 12 minutes mins
- Rest time 5 minutes mins
- Total Time 27 minutes mins
- Course: Main Course
- Cuisine: American
- Servings: 2 servings
- 2 boneless skinless chicken breasts (8 oz each)
- 2 tablespoons olive oil
- 2 tablespoons light soy sauce (or a gluten-free alternative)
- 1 teaspoon garlic powder
- ¼ teaspoon black pepper
Cut three shallow slits across the top of each chicken breast, to help the marinade better penetrate the meat.
In a small bowl, whisk together the olive oil, soy sauce, garlic powder, and black pepper. Divide the mixture into two small bowls. Use one of them and a pastry brush to brush the chicken breasts on both sides with the marinade.
Heat a dual-contact electric grill or a grill pan on medium-high heat and lightly grease the grill.
Grill the chicken breasts until cooked through and no longer pink, flipping them midway through cooking. For medium (8 oz) chicken breasts, this should take a total of about 6 minutes on a dual-contact grill or 6 minutes per side in a grill pan.*
Transfer the chicken pieces to a sheet of foil and use a clean pastry brush to coat them with the second unused portion of the marinade. Cover them with another sheet of foil and let them rest for 5-10 minutes before slicing and serving.