Kitchen notes · a little help before you start
Perfect Grilled Chicken Breast
Perfect Grilled Chicken Breast is made with boneless, garlic, and lemon juice.
- Prep
- 5 min
- Cook
- 8 min
- Total
- 253 min
- Original yield
- Serves 6
- Ingredients
- 9 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Main course
- Primary protein
- Chicken
- Cuisine
- American
- Preparation & total time
- Prep: 15 minutes or less · Total: over 60 minutes
A few quick notes
1. Allow for chilling
Include the chilling step when deciding when to start.
2. Allow for marinating
Check the marinating step before planning the cooking.
3. Check when to cover
Follow the covered and uncovered stages in their stated order.
Get to know the ingredients
boneless, skinless chicken breast (about 6 breasts)
In the method: Prep: Place chicken in a large ziploc bag (4-6 quart).
garlic (minced)
In the method: Prep: Place chicken in a large ziploc bag (4-6 quart).
lemon juice
In the method: Grill chicken 2-4 minutes per side, covered, until juices run clear and internal temperature reaches 165°F.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 6. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
Ingredient note
Source: 2 pounds boneless, skinless chicken breast (about 6 breasts)Ingredient note
Source: 3 tablespoons olive oilIngredient note
Source: 3 cloves garlic (minced)Ingredient note
Source: 1 tablespoon lemon juiceIngredient note
Source: 2 teaspoons Italian seasoningIngredient note
Source: 1 teaspoon sugarIngredient note
Source: ½ teaspoon garlic powderIngredient note
Source: 1 ½ teaspoons saltIngredient note
Source seasoning: ground black pepper (to taste)
How to make it
0 of 3 steps completeMake room for Perfect Grilled Chicken Breast
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Finish as directed
Remove from grill, rest 5 minutes before serving.
A little more help as you go
Prepare the grill
Use the grill setup and heat described in the method.
A few questions you might have
What should I prepare first?
Set out the grill. Start with this step: Prep: Place chicken in a large ziploc bag (4-6 quart).
Which preparation step should I plan for?
Include the chilling step when deciding when to start.
What check should I look for as it cooks?
Grill chicken 2-4 minutes per side, covered, until juices run clear and internal temperature reaches 165°F.
Is there another preparation step to plan for?
Use the grill setup and heat described in the method.
Additional recipe notes
Garlic: Feel free to use only fresh garlic, or only dried garlic powder in place of both. Sugar: You can skip this if you want to leave things sugar-free. You could try honey, but it burns more easily/can leave a bitter aftertaste. If you prefer brown sugar, feel free to use that. Lemon juice: I recommend fresh lemon juice, but if ll you have is bottled, it’s fine to use. Marinade: Feel free to use your favorite grilled chicken marinade in place of the ingredients this recipe calls for, if you want to switch things up. Marinating time: If you’re in a hurry, just leave the chicken in the marinade in the bag on the counter for 20 minutes. The flavor will be less strong, but it’s enough to yield juicy and delicious chicken. Tabletop grill: A tabletop/indoor grill generally doesn’t get as hot as a charcoal or gas outdoor grill. It still works just fine (I use mine a LOT! and never have any trouble). You just need to plan for a longer grilling time because you can’t cover the chicken and you’re using less heat. It takes closer to 6-8 minutes per side to grill the chicken on a tabletop grill, but the exact timing will also depend on your exact model. Freezer tips: You can freeze the chicken breast in the marinade for up to 3 months. Defrost fully before grilling.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: savorynothings.com. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.
