Marinated Grilled Chicken Breast

A plate with sliced chicken breast and a full chicken breast to show the juicy inside and deliciously grilled outside.

Print Recipe

5 from 2 votes

This is the best grilled chicken recipe! A simple marinade creates juicy, flavorful chicken breast every single time.

Prep Time8

Cook Time12

Marinade Time, Rest Time40

Total Time1

Course: Mains

Cuisine: American

Servings: Servings

Calories: 272kcal

Author: Meredith

Equipment

Measuring Spoons
Whisk
Meat Tenderizer
Container, Shallow Dish, or Zip-Top Bag (for marinating in)
Grill (gas or charcoal)
Tongs
Instant Read Thermometer

Ingredients

Marinade Ingredients

⅓ Cup water
3 Tablespoons fish sauce
2 Tablespoons brown sugar (light or dark)
1 teaspoon salt
⅛ teaspoon black pepper
½ Tablespoon OPTIONAL: gochugaru (Korean red pepper flakes)

Other Ingredients

2 pounds boneless, skinless chicken breast
seasoning of choice (try your favorite grilling seasonings for poultry)

Instructions

Prepare the chicken. Remove any large pieces of fat, then use a meat tenderizer to pound to even thickness (goal to be less than 1" thick).
2 pounds boneless, skinless chicken breast
Make the marinade. Whisk together all marinade ingredients in a bowl (or in the container you plan to place the chicken into) until the sugar and salt dissolve.
⅓ Cup water, 3 Tablespoons fish sauce, 2 Tablespoons brown sugar, 1 teaspoon salt, ⅛ teaspoon black pepper, ½ Tablespoon OPTIONAL: gochugaru (Korean red pepper flakes)
Marinate the chicken. Place chicken breasts in a zip-top bag or shallow dish, pour marinade over, and coat well. Seal and refrigerate for 30 minutes (turning the chicken halfway if in a dish or container).
Preheat and prep the grill. Heat your grill to medium-high (400°F to 450°F). Clean and oil the grates.
Grill the chicken. Remove chicken from marinade and place on grill. Cook for 4-5 minutes, with the lid closed, without moving the chicken. Then rotate each piece of chicken 90°, continuing to cook them on the same side for another 2-3 minutes.
Flip and repeat on the second side until the internal temperature in the thickest part of the chicken breast reads 160°F (carry over cooking will get it to it's final 165°F in the next step), remove the chicken from the grill.
Rest and serve. Transfer chicken to a plate or cutting board and let rest 5 to 10 minutes before slicing. Enjoy!

Video

Notes

Marinade Variation Ideas:

Make it spicier. Increase the amount of gochugaru or add a pinch of cayenne pepper for more heat. If you don't have gochugaru, roasted red pepper flakes work too.
Add fresh herbs. Stir in some minced fresh garlic, ginger, green onions, or cilantro to the marinade for extra aromatics.
Use honey instead of brown sugar. We've done this many times, and it's delicious too. Just swap it 1-for-1.
Make it citrusy. Add a tablespoon of lime juice or lemon juice to the marinade for brightness (but don't marinate longer than 30 minutes, as the acid can start to break down the chicken).
Skip the gochugaru. If you don't have gochugaru or prefer no heat at all, simply leave it out. The chicken will still be incredibly flavorful!

Storage & Reheating: Store fully cooled grilled chicken in an airtight container in the refrigerator for up to 4 days. You can enjoy it cold or reheat in the microwave for 30 to 60 seconds until your desired temperature is reached.

Serving Suggestions: see blog post above for lots of ideas on how to serve and enjoy this grilled chicken breast recipe!

Nutrition