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How to Grill Chicken Breast
with Tyler Florence

Grill chicken right each time with our grilling techniques.

by Tyler Florence & Kira Akerstorm

Whoever said boneless skinless chicken breast is boring, tasteless, and dry, just hasn’t cooked it right. But we get it, taking away flavor injecting bones, and skin that gives off a nice amount of fat and that great crisp, makes it hard to nail. But fear not, we’ve gathered some useful tips for you to get it right each time.

Tips for Grilling:

1. Always start off with a clean grill. This will prevent the chicken from sticking. After giving your grill a good scrub, be sure to oil (vegetable oil is the best) the grill grates to prevent further sticking. Giving the chicken a good oil rub will also help. Lastly, preheat your grill to medium-high before adding the chicken.

2. Even out chicken breasts. If the chicken breasts are uneven, you can make them a little thinner, by pounding them with a skillet or meat pounder. Just make sure to put them inside a strong plastic bag before doing so for cleanliness. Evening them will cut down the cooking time and help produce a consistent cook. Check out this video on how to pound chicken with a basic kitchen pan.

3. Sprinkle with salt before grilling. If possible, sprinkle chicken with a generous amount of salt for about 30 minutes before cooking. The salt will retain moisture, making the chicken breast juicier. Even better, marinate the chicken with your favorite recipe overnight to make it tender.

4. Add a sauce. Since chicken, especially boneless and skinless chicken breast, has a mild flavor, don’t be afraid to pair your grilled chicken with bold flavors, like this homemade BBQ sauce or this flavorful Thai green curry sauce.

Simple Grilled Chicken

15 min

total time

5 min

active time


serving size


  • 4 Boneless, Skinless Chicken Breasts
  • 2 Tbsp. Extra Virgin Olive Oil
  • 2 tsp. Kosher Salt
  • 1/4 tsp Ground Black Pepper

Optional For Serving

  • Lemon
  • Chives
  • Parsley


1. Prep Chicken

Preheat grill to medium-high.

Rinse 4 chicken breasts under cold running water, and pat dry with paper towels. This would be the time to pound them thinner with a skillet or meat pounder, if desired. Coat with 2 Tbsp. olive oil and season with 2 tsp. salt and ¼ tsp. ground black pepper.

Note: if you are salting the chicken on beforehand, salt first, let sit at room temperature for 30 minutes, then oil and pepper right before cooking.

2. Grill On Each Side

Grill chicken breasts for 7 minutes on each side or until cooked through (aim for an internal temperature 155-165F). Keep turning the chicken if you feel like one side is getting too little or too much color.

3. Plate & Serve

Place chicken on a plate or platter and let rest for 5 minutes. Garnish with olive oil, lemon, chopped chives, and parsley if desired. Serve with your favorite side and sauce!

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Thai Green Curry Chicken Breast

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Tomatillo Salsa Chicken Breast

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Mandarin Chicken Salad

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