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This grilled marinated chicken breast is the easiest way to get juicy, flavorful chicken with that perfect smoky char. The simple marinade uses pantry staples and fresh herbs to lock in moisture and build flavor, making it ideal for grilling season or quick weeknight dinners. While it’s designed for the grill, you can easily use the same marinade for baking or cooking on the stovetop.
I’ve tested a lot of ways to make grilled chicken breast, and this is the method I come back to because it consistently works. It’s the same approach I use for my teriyaki grilled chicken, too, just with a different marinade depending on what I’m in the mood for. The marinade here is simple but balanced, using olive oil to lock in moisture, an acid like red wine vinegar for brightness and tenderness, and garlic with a mix of spices to build flavor without overpowering the chicken. The real difference, though, comes from how it cooks on the grill. You get that light char on the outside, a little smokiness, and juicy, well-seasoned chicken inside. I like to let it marinate for a few hours so the flavor really develops, then grill it over medium-high heat just until it’s cooked through and still tender. It’s simple, reliable, and one of the easiest ways I’ve found to make chicken breast actually worth eating. If you try it, I’d love to hear how it turns out.
Tips for Beginners
- It starts with balanced flavor. This marinade keeps things simple but effective. The olive oil helps lock in moisture, the acid adds brightness without overpowering the chicken, and the garlic and spices build a clean, well-rounded flavor that works with just about anything.
- Start with dry chicken. I always pat the chicken completely dry before adding the marinade. This helps it cling better and prevents the surface from steaming instead of getting that nice grilled texture.
- Marinate within the sweet spot. I’ve found that 2–8 hours gives the best balance of flavor and texture. Less time won’t build enough flavor, but too long, especially with acid, can start to break down the chicken and make it mushy.
- The grill does the heavy lifting. Cooking over medium-high heat gives you that light char and subtle smoky flavor that really sets this recipe apart from baked chicken. It adds texture on the outside while keeping the inside juicy.
- Cook just to temperature. Use a meat thermometer and pull the chicken right at 165°F. Going much higher is the fastest way to dry out the chicken breast, especially on the grill.
- Let the chicken rest. For 5-10 minutes before cutting into it. This will seal in the juices.
- Keep the thickness even. If one side is thicker than the other, it will cook unevenly. I like to lightly pound the chicken or slice it evenly so everything cooks at the same rate and stays juicy.
Grilled Chicken with an Easy Marinade
Ingredients
- 2 lbs boneless, skinless chicken breasts
- ¼ cup olive oil
- 4 cloves garlic minced
- ⅓ cup red wine vinegar
- ½ cup finely chopped fresh herbs like parsley, rosemary, thyme, and basil
- ½ tsp kosher salt
- ⅛ tsp freshly ground black pepper
Video
Instructions
- Check the thickness of your chicken breasts. If needed, slice the chicken breasts in half to create thinner pieces, or place the breasts between parchment paper or plastic wrap and pound them to an even thinness.2 lbs boneless, skinless chicken breasts
- Whisk the oil, garlic, vinegar, herbs, salt, and pepper together, and pour into a sealable plastic bag or large dish.¼ cup olive oil, 4 cloves garlic, ⅓ cup red wine vinegar, ½ cup finely chopped fresh herbs, ½ tsp kosher salt, ⅛ tsp freshly ground black pepper
- Add the chicken to the plastic bag or dish and marinate for 2-8 hours.
- Preheat the grill to medium-high heat (450-500°F).
- Place the chicken on the grill and cook for around 10 minutes total, flipping the chicken halfway through.
- Ensure the chicken has reached an internal temperature of 165°F before serving.
Equipment
- Grill or Indoor Grill Pan
- Instant Read Meat Thermometer
Becky’s Tips
- Note that all grills are different, so cooking times are approximate. I recommend having an instant-read thermometer on hand for the best results.
- I used fresh herbs for this recipe, but dried herbs will work in a pinch.
- Your chicken breasts will continue to cook for a few minutes after you take them off the grill, so you can remove them when they reach 160°F internally.
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
How to Make Grilled Marinated Chicken Step by Step
Prep and marinate the chicken: Gather all the ingredients together. Check the thickness of your 2 lb. boneless, skinless chicken breasts. If needed, slice them in half to create thinner cutlets, or place them between parchment paper or plastic wrap and lightly pound to an even thickness for more consistent cooking. In a large bowl, whisk together ¼ cup olive oil, ⅓ cup red wine vinegar, 4 cloves minced garlic, ½ cup finely chopped fresh herbs (like parsley, rosemary, thyme, and basil), ½ tsp kosher salt, and ⅛ tsp freshly ground black pepper until fully combined. Add the chicken to a sealable plastic bag or large dish and pour the marinade over the top, making sure each piece is fully coated. Cover and refrigerate for 2–8 hours.
Grill the chicken: Preheat your grill to medium-high heat (about 450–500°F), so it’s hot enough to create a good sear. Remove the chicken from the marinade, letting any excess drip off, and place it directly on the grill. Cook for about 10 minutes total, flipping halfway through, until the chicken is lightly charred on the outside.
Check for doneness and rest: Make sure the chicken reaches an internal temperature of 165°F, then remove it from the grill and let it rest for a few minutes before serving to keep it juicy.
Slice and serve: Slice grilled chicken against the grain. This keeps the meat tender.
How to Store and Reheat
Let the chicken cool completely before storing. Place leftovers in an airtight container and refrigerate for up to 3 to 4 days.
For longer storage, you can freeze the cooked chicken in an airtight container for up to 3 months. You can also freeze the raw chicken in the marinade, which is great for meal prep. Thaw it overnight in the refrigerator before cooking.
To reheat, warm the chicken in a 350°F oven until heated through. Try not to microwave it for too long since it can dry out the chicken.
To make ahead, marinate the chicken up to 24 hours in advance, which makes it easy to prep ahead for busy days. For longer storage, place the chicken directly in the marinade and freeze it for future meals. When ready to use, thaw it overnight in the refrigerator, then cook as directed.
Serving Suggestions
This grilled marinated chicken is one of my go-to options because it works in so many different meals. I’ll serve it as a simple weeknight dinner with mashed potatoes or roasted vegetables. For meal prep, I love adding it to rice bowls with garlic rice and veggies. It’s also great sliced over a kale salad for something fresh and easy. I’ll sometimes toss it into a chickpea salad for a quick, high-protein lunch. You can even use it in wraps, sandwiches, or grain bowls when you want something simple and filling. It’s versatile, reliable, and easy to work into whatever you have on hand.
More Easy Chicken Breast Recipes to Try
- Baked Chicken Breast: A simple, oven-baked version that uses a flavorful seasoning blend to keep the chicken juicy and tender. Great when you want the same reliable results without using the grill.
- Creamy Basil Chicken Skillet: This recipe uses a similar sear-first method but finishes with a rich, creamy basil sauce. It’s a great option when you want something a little more comforting and elevated.
- Tuscan Chicken: A one-pan chicken breast recipe with a creamy, savory sauce made with sun-dried tomatoes and spinach. It’s perfect when you want a more indulgent, dinner-party-style version.
- Coconut Chicken: A quick, one-pan chicken dish where tender pieces simmer in a rich coconut milk sauce with garlic, ginger, lime, and a touch of heat. It’s creamy, slightly sweet, and perfect served over rice for an easy, flavor-packed weeknight dinner.
