Grilling Basics - Grilled Chicken Breasts

Grilling Basics - Grilled Chicken Breasts

For all you grilled chicken lovers out there who are just beginning to grill.  Here are some easy tips to get started on your journey to grilled chicken mastery!

What you need:
1-3 medium/large sized chicken breasts (depending on how many people you are grilling for).
Any sort of simple marinade—Italian dressing, barbeque sauce, olive oil & basil.

Let’s begin:

1. Preheat the grill on high for 10-15 minutes, then use your grill brush to scrape any previous remnants off your grates.

2.  Marinate the fully thawed chicken breasts.  A clean and easy way to marinate the chicken is to place it in a large plastic zip top bag, add your marinade and make sure your entire chicken breast is covered. In this particular instance I used olive oil and added a few fresh basil leaves.

3. Once you have preheated your grill for 10-15 minutes, prepare the grill for direct cooking over medium heat at 425- 450F.

4. Place marinated chicken breasts on grill over direct medium heat.


5. Grill for about 9-10 minutes.  Flip the chicken breasts at the halfway point. I normally like to grill my chicken for about 10 minutes, flipping them at the halfway point in order to have beautiful sear marks on each side of the chicken.

6.  Check the internal temperature of the chicken using a cooking thermometer.  Once the internal temp is 165F, remove from grill and let cool.

7.  Find the grilled chicken a buddy, like pasta or some veggies, and serve them up together for a delicious meal!


What are your thoughts? (2)


wilfred S

425 to 450 is more like medium high heat not medium. So what do you suggest cooking it at M or MH?


Katelyn Hammarlund

Hi! All of our grills are designed to max out at 500-550 degrees—450 degrees would be on the higher side of medium.


Peter B

Great tips! We oft times tend to complicate things and you are so right about minding the temperature.

I am the personal chef for the most difficult person on Earth to cook for. Failure is usually associated with spending the night in the garage. When my person, wants boneless, skinless chicken breasts they must be perfect and Weber Just Add Juice is the answer. Want a home run, try White Wine and Herb. Want a bases loaded home run...Citrus and Herb. (Try Walmart or Lowe's BBQ Section)

If you have large breast halves, cut off the small end and freeze it for another day with a bunch of other small end buddies. Pound the remaining part in an attempt to get everything level and even. An empty wine bottle works well. Be careful if you are the one who emptied it. I marinate overnight, in the fridge, at 37°F.
Can you marinate for a shorter period of time? Sure. You can also sleep in a garage.


Katelyn Hammarlund

That is too funny! Thanks for sharing those tips, I’ll have to try them for a World Series chicken breast!


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