Perfect Grilled Chicken

Perfect Grilled Chicken

4.3 of 5 (85)
member ratings
Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 137.3
  • Total Fat: 3.0 g
  • Cholesterol: 70.2 mg
  • Sodium: 60.7 mg
  • Total Carbs: 0.0 g
  • Dietary Fiber: 0.0 g
  • Protein: 25.7 g

View full nutritional breakdown of Perfect Grilled Chicken calories by ingredient


Get perfect grilled chicken every time with this foolproof basic recipe! Get perfect grilled chicken every time with this foolproof basic recipe!
Number of Servings: 4



If you use larger pieces of meat, they will take longer to cook. Always use a meat thermometer to test the internal temperature. Poultry should be cooked to 165 degrees--never less!

Generally chicken breasts are sold weighing 6-7 ounces. To achieve even cooking and perfect portions, you can butterfly them. Starting at the larger end, use short strokes to slice the breast in half and open it as you would a book. This is called "butterflying" the chicken.

Place the chicken between two sheets of plastic wrap or parchment paper; gently tap the thick end with a meat mallet or rolling pin to even out the thickness of the entire breast. Proceed with your recipe as desired.


Preheat the grill to 375 degrees. Scrape the grill grates to remove any burned-on food residue.

Cut the chicken breasts into 3-4-ounce portions. Pat the meat dry with a paper towel. Lightly coat them with cooking spray. Sprinkle both sides with the rub.

To achieve the traditional crosshatch markings, place each breast onto a preheated grill with the breast facing the "10:00" position. Close the lid, and cook for 3-4 minutes. Open the lid, rotate the breast to the "2:00" position, and cook an additional 3-4 minutes. Open the lid again, flip the breasts, and cook until the internal temperature reaches 165 degrees, about 4 more minutes.

Remove from the grill and allow to rest for 1-2 minutes before slicing. Serve with the criss-cross grill marks facing up.

Serves 4: 3-4 ounces chicken (weight after cooking)

Member Ratings For This Recipe

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    27 of 41 people found this review helpful
    Unsure why the pictures show whole breasts that are probably 8 oz and the recipe tells us to butterfly the breasts and pound them flat. - 4/29/13

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    19 of 20 people found this review helpful
    Put chicken in a brine for a few hours before grilling. That really makes the taste outstanding! You can find recipes for brine all over the internet. - 5/30/13

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    Very Good
    17 of 18 people found this review helpful
    This was really easy, and the chicken came out tender and tasty. I threw a bunch of my own sppices together to make the rub. - 7/23/12

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    Very Good
    13 of 17 people found this review helpful
    Happy to see how many minutes on each side! - 6/5/12

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    11 of 11 people found this review helpful
    Most excellent! I squeezed lime juice on it hot off the grill. Also gave the pieces a dash of "Slap ya Momma" seasoning..a cajun type rub...delish! - 4/29/13