This grilled chicken breast is ready in less than 30 minutes. I coat the chicken with a simple olive oil and soy sauce marinade that keeps it juicy.
Grilled chicken breast is substantial and filling, and my entire family enjoys it. This easy recipe's simple marinade of olive oil, soy sauce, and garlic greatly enhances the chicken's flavor. The freshly grilled chicken is delicious, and the cold leftovers are perfect in salads.
Ingredients and Substitutions
See the recipe card for exact measurements. Here are my comments on the ingredients.
- Chicken breasts: I use boneless, skinless chicken breasts, just like in this baked chicken breast recipe.
- Olive oil: You can substitute avocado oil or melted ghee for the olive oil.
- Soy sauce: I use reduced-sodium soy sauce. You can use a gluten-free alternative.
- Seasonings: Black pepper and garlic powder. I prefer garlic powder to fresh minced garlic. It coats the chicken better and doesn't burn as quickly.
Instructions
The detailed instructions and step-by-step photos are included in the recipe card. Here's a quick overview.
Cut shallow slits across the top of each chicken breast to help the marinade better penetrate the meat. Combine the olive oil, soy sauce, black pepper, and garlic powder. Brush the chicken pieces with half the marinade.
Heat your grill on medium-high heat and lightly grease it. Grill the chicken until it is cooked through and no longer pink, flipping it midway through cooking.
Coat the chicken with the unused portion of the marinade using a clean pastry brush. Let it rest for 5-10 minutes before slicing and serving.
Recipe Tips
- Salt is unnecessary because the soy sauce adds plenty of saltiness, even when using reduced-sodium soy sauce.
- I simply brush the marinade on the chicken and immediately cook it, but you can marinate the chicken in the fridge for a few hours in a resealable bag placed on a rimmed plate.
- The secret to juicy chicken is to avoid overcooking it and allow it to rest for 5-10 minutes before digging in.
- I wrote this recipe for 8-ounce chicken breasts. If yours are much larger, they will need more time on the grill, and you'll need to lower the grill's temperature to prevent them from burning.
Serving Suggestions
If your grill is large enough, it's easiest to serve the chicken with grilled vegetables such as:
Salads are another easy option:
In the photo below, taken in 2011 (I've been making this recipe for many years now), I served the chicken with the simplest side of mixed greens dressed with olive oil and lemon juice.
Storing and Using the Leftovers
You can keep the leftovers in an airtight container in the fridge for 3-4 days. Reheat them in the microwave, covered, at 50% power, or enjoy them cold with sriracha mayo. You can also freeze the leftovers in freezer bags for up to three months. Thaw them overnight in the fridge.
The leftovers are delicious in salads like this chicken cobb salad, wraps (moo shu chicken or lettuce wrap), stir-fry recipes, and casseroles like this enchilada casserole. In the photo below, I used them in a simple salad of baby spinach leaves, cherry tomatoes, pickled jalapenos, and homemade ranch dressing.
Recipe Card
Juicy Grilled Chicken Breast
Video
Ingredients
- 2 boneless skinless chicken breasts - 8 ounces each
- 2 tablespoons olive oil
- 2 tablespoons reduced-sodium soy sauce - or a gluten-free alternative
- 1 teaspoon garlic powder
- ¼ teaspoon black pepper
Instructions
- Cut three shallow slits across the top of each chicken breast to help the marinade better penetrate the meat.
- Combine the olive oil, soy sauce, garlic powder, and black pepper in a small bowl. Divide the mixture between two small bowls. Use one of them and a pastry brush to brush the chicken breasts on both sides with the marinade.
- Heat a dual-contact electric grill or a grill pan on medium-high heat and lightly grease the grill.
- Grill the chicken breasts until cooked through and no longer pink, flipping them midway through cooking. Medium (8-ounce) chicken breasts should take about 6 minutes on a dual-contact grill or 6 minutes per side in a grill pan.
- Transfer the chicken pieces to a sheet of foil and use a clean pastry brush to coat them with the unused portion of the marinade.
- Loosely cover the chicken breasts with foil and let them rest for 5-10 minutes before slicing and serving.
Notes
- If the grill gets too hot, lower the heat to medium. The best way to make sure the chicken is fully cooked is to use an instant-read thermometer. It should read 165°F.
- If your chicken breasts are larger than 8 ounces, they will need more time on the grill. Add one extra minute per side (on a dual-contact electric grill, flip them and cook for 2 more minutes), then check their temperature to see if they're fully cooked. Lower the grill to medium to prevent the chicken from burning.
- You can keep the leftovers in an airtight container in the fridge for 3-4 days. Reheat them in the microwave, covered, at 50% power, or enjoy them cold. You can also freeze the cooled leftovers in freezer bags for up to three months. Thaw them overnight in the fridge.
Nutrition per Serving
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Disclaimers
Most recipes are low-carb and gluten-free, but some are not. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate. Please verify it independently. The carb count excludes non-nutritive sweeteners. Please read these Terms of Use before using any of my recipes.
Sarah says
This recipe looks great. Can I grill the chicken breasts on a traditional outdoor grill?
Vered DeLeeuw says
You can. Follow the instructions for a grill pan (6 minutes per side on medium-high heat for 8-ounce chicken breasts) and check with an instant-read thermometer to ensure they are fully cooked. Add more time for larger chicken breasts, lowering the grill to medium.