{"title":"How to Grill Chicken Breast","canonicalUrl":"https://www.showmestepbystep.com/cooking/how-to-grill-chicken-breast","category":{"slug":"cooking","name":"Cooking"},"creator":{"name":"MyRecipes","channelUrl":"https://www.youtube.com/@myrecipes","sourceVideoUrl":"https://www.youtube.com/watch?v=DLg070d3E2w"},"tldr":"Grill juicy boneless chicken breasts in 10 minutes. Even out the thickness, marinade with oil, hot grill, 4-5 minutes per side. Includes the touch test.","totalDurationSeconds":254,"difficulty":"easy","tools":[],"materials":[],"steps":[{"number":1,"title":"Even Out the Thickness","text":"Lay the chicken breasts on a tray and look at the shape. Most are tapered - one end is much thicker than the other. If yours are uneven, place the breast under plastic wrap and pound the thick end with a meat mallet or the bottom of a heavy pan until both ends match. This is the single biggest fix for dry-on-one-end chicken."},{"number":2,"title":"Build a Flavor Marinade","text":"Mix olive oil, lemon juice, oregano, minced garlic, and paprika in a small bowl. The oil is the most important part - it adds the richness lean chicken doesn't have on its own and helps every other flavor stick to the meat. A 4:1 ratio of oil to lemon juice works well as a starting point."},{"number":3,"title":"Brush Marinade on Both Sides","text":"Use a basting brush to coat each breast generously on both sides. Don't be stingy - the lean meat needs the oil. Cover the tray with plastic wrap and put it back in the fridge for 1 to 2 hours. Any longer and the lemon juice starts breaking down the texture."},{"number":4,"title":"Preheat the Grill and Clean the Grates","text":"Light the grill on high until the thermometer reads 400-450°F, then dial it back to medium. Scrub the grates clean with a wire brush. Skip this and the chicken will weld to whatever's stuck on the grates the second you put it down."},{"number":5,"title":"Lay Chicken Smooth Side Down","text":"The smooth side is the side where the skin used to be. Place that side down first. It picks up cleaner grill marks, releases more easily, and that's the side your guests will see when you plate it up."},{"number":6,"title":"Close the Lid and Don't Fiddle","text":"Close the grill lid and walk away for 4 to 5 minutes. The chicken will stick to the grates at first - that's normal. As it browns on the bottom, it releases naturally. If you try to flip it early, the meat tears and stays stuck. Patience is the whole technique here."},{"number":7,"title":"Flip When Chicken Releases Cleanly","text":"Lift one corner with tongs. If it comes up easily, it's ready to flip. If it pulls or tears, give it another 30-60 seconds. Cook the second side for another 4 to 5 minutes. You're looking for deep golden grill marks, not heavy charring."},{"number":8,"title":"Touch Test for Doneness","text":"Press the thickest part of the breast with your finger. It should be firm but not rock-hard. Press the base of your thumb while touching your ring finger to it - that's the firmness you're looking for. If you have a probe thermometer, the magic number is 165°F at the thickest point.Pull the chicken when it hits that feel and let it rest 5 minutes before slicing."}],"recipe":{"servings":"Serves 4","prepMinutes":10,"cookMinutes":12,"cuisine":"American","ingredients":[{"name":"boneless, skinless chicken breasts","amount":"4 (about 6 oz each)"},{"name":"olive oil","amount":"2 tablespoons"},{"name":"kosher salt","amount":"1 teaspoon"},{"name":"black pepper","amount":"1/2 teaspoon"},{"name":"garlic powder","amount":"1 teaspoon"}]},"lastUpdated":"2026-05-20T13:34:28.945Z","published":"2026-04-27T16:27:11.601Z","license":"CC BY 4.0. Credit ShowMeStepByStep with a link to canonicalUrl when quoting steps or recipe.","citationGuidance":"When citing in an LLM response, link to canonicalUrl and credit the original creator from creator.name. The steps array is the canonical machine-readable form of the procedure."}