The Best Grilled Chicken Breasts

Why You’ll Love This Recipe

This recipe takes ordinary chicken breasts and transforms them into something unforgettable. The marinade blends tangy Dijon mustard, sweet honey, and savory soy sauce with aromatic garlic and spices, creating layers of flavor. The grilling process locks in moisture while giving that irresistible smoky char. It’s simple, versatile, and a guaranteed crowd-pleaser.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

6 (6 ounce) skinless, boneless chicken breasts
1/4 cup olive oil
3 tablespoons Dijon mustard
3 tablespoons honey
2 tablespoons soy sauce
2 tablespoons lemon juice
3 cloves garlic, finely minced
1 1/2 teaspoons onion powder
1/2 teaspoon ground ginger
oil or cooking spray
2 teaspoons kosher salt

Directions

1. In a medium bowl, whisk together olive oil, Dijon mustard, honey, soy sauce, lemon juice, garlic, onion powder, and ground ginger until well combined.
2. Place chicken breasts in a large resealable plastic bag or shallow dish. Pour the marinade over the chicken, turning to coat evenly. Refrigerate for at least 30 minutes, preferably 2–4 hours for maximum flavor.
3. Preheat the grill to medium-high heat (about 400°F/200°C). Lightly oil the grill grates or spray with cooking spray.
4. Remove chicken from the marinade and pat lightly with paper towels to remove excess liquid. Discard any remaining marinade.
5. Season chicken breasts with kosher salt on both sides.
6. Grill chicken for 5–7 minutes per side, or until the internal temperature reaches 165°F (74°C).
7. Transfer to a plate, cover loosely with foil, and let rest for 5 minutes before serving.

Servings and timing

Serves: 6
Prep time: 10 minutes (plus marinating time)
Cook time: 12–15 minutes
Total time: 22–25 minutes (excluding marinating)

Variations

• Swap honey for maple syrup for a deeper sweetness.
• Add a pinch of red pepper flakes to the marinade for heat.
• Use lime juice instead of lemon for a tropical twist.
• Try fresh herbs like rosemary or thyme in the marinade for extra aroma.
• Slice grilled chicken for salads, sandwiches, or wraps.

Storage/Reheating

Store leftover grilled chicken in an airtight container in the refrigerator for up to 4 days. Reheat gently in a covered skillet over low heat or in the oven at 325°F (165°C) until warmed through. For best texture, avoid microwaving for too long.

FAQs

Can I use bone-in chicken breasts?

Yes, but adjust grilling time to ensure they cook through about 8–10 minutes per side.

Can I make this without a grill?

Absolutely cook in a grill pan or sear in a skillet, then finish in the oven.

How long should I marinate the chicken?

At least 30 minutes, but 2–4 hours gives the best flavor.

Can I freeze marinated chicken?

Yes, place chicken and marinade in a freezer bag, freeze for up to 3 months, then thaw in the fridge before grilling.

How do I keep chicken breasts juicy?

Don’t overcook use an instant-read thermometer and remove at 165°F.

What sides go well with this?

Grilled vegetables, roasted potatoes, fresh salads, or rice pilaf are great options.

Can I use chicken thighs instead?

Yes boneless thighs take about 4–5 minutes per side; bone-in thighs take longer.

Does the sugar in honey burn on the grill?

No, but avoid excessively high heat to prevent over-charring.

Can I make this low-sodium?

Use low-sodium soy sauce and reduce added salt to taste.

Can I baste the chicken while cooking?

Yes, but use fresh marinade (not the one used for raw chicken) to avoid contamination.

Conclusion

The Best Grilled Chicken Breasts recipe is your go-to for moist, flavorful chicken every time. With a balanced marinade and simple grilling method, you’ll get perfect results whether cooking outdoors or indoors. Serve it fresh off the grill or slice it up for salads and sandwiches it’s a versatile, delicious staple you’ll return to again and again.

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