Grilled Chicken Breast Recipe

What You'll Need

Before starting, make sure you have everything on this list. We recommend Kingsford™ Original Charcoal Briquets. And don’t skip the digital meat thermometer — it’s the best way to get your chicken breasts done right.

Tools

Kingsford™ Original Charcoal Briquets

FUELS AND TOOLS

Large, Resealable Glad® Plastic Bag
Digital Meat Thermometer
Long-Handled Tongs or Long-Handled Metal Spatula
Paper Towels

INGREDIENTS

Boneless, Skinless Chicken Breasts
Water
Kosher Salt
Pepper
Sugar-Based Glaze or Sauce, or Marinade (Optional )
Herbs (Optional)
Cooking Oil

How to Prep

Preparing the Chicken Breast:

Remove chicken from packaging and pat dry to remove excess moisture to achieve the best results.
Allow chicken breast to come to room temperature (never longer than 2 hours) before grilling to ensure even cooking and flavor.

Trimming Chicken Breast:

If your chicken breasts have tenderloins attached, use a knife to remove them, and save them for another dish.

Seasoning Your Chicken Breast:

Boneless, skinless chicken breasts dry out easily, so we highly recommend brining or marinating before cooking.
For the brine, combine ¼ cup of salt with 4 cups of water in a large, resealable plastic bag. Or use your favorite homemade or store-bought marinade.
Pour the liquid over the chicken breasts, seal the bag, and refrigerate for 30 minutes to an hour.
After the chicken breasts are finished brining or marinating, discard the used brine or marinade.
If you choose not to brine or marinate, simply season the chicken breast to your liking.

Add Extra Flavor:

Suggested rubs: Lemon herb, garlic parmesan, smoky BBQ, Cajun spice, chipotle lime
Suggested marinades: Lemon herb, teriyaki, Italian dressing, honey mustard, citrus chili
Suggested injections: Chicken broth, citrus juice, garlic herb, teriyaki, beer

How to Build Your Fire

Suggested Kingsford™ Charcoal: Looking for a smoky wood flavor? Try Hickory or Mesquite. For a sweeter smoky wood flavor, use Applewood.
Give your top grill grate a good brushing and set it aside. Pour Kingsford™ Original Charcoal Briquets into a chimney — or pour them in a mound and light. Wait for coals to light fully.
Once the charcoal turns gray with ash, arrange coals in a Two-Zone Method: coals on one side of the grill and a void on the other.
Coals should be at Medium Heat — around 350 to 450°F. How to control the heat when grilling with charcoal.
Add the grate and let it heat up.
When you’re at temp, put cooking oil on a folded paper towel. Grab the oiled paper towel with tongs and oil the grate thoroughly. This will prevent the skinless chicken breasts from sticking to the grate.

How Long to Grill & Temperature

Place the chicken breasts on the hottest part of the grate, directly above the coals and sear for 3 to 4 minutes per side, flipping only once, until golden brown.
When the chicken breasts are browned, move them to the cooler side of the grate.
Bring the temperature up to 350°F and replace the lid. How to control the heat when grilling with charcoal.
After about 9 minutes on the grill, insert the digital meat thermometer into the thickest part of the chicken to check the internal temperature. Grill until the chicken breasts reach an internal temp of 165°F.

The Finish

How to Serve Grilled Chicken:

Place the chicken breasts on a cutting board or platter, loosely cover with aluminum foil and rest for 5 minutes before serving. Don’t skip this step! It makes a world of difference in tenderness and tasty juices.
Now, it’s time to serve and enjoy!

Suggested Pairings:

- Grilled vegetables
- Corn on the cob
- Coleslaw
- Quinoa salad

How to Store Grilled Chicken:

The U.S. Department of Health and Human Services recommends storing leftovers for no more than 3-4 days.

For more information on food storage, consult the links below:
Cold Food Storage Chart
4 Steps to Food Safety
Foodsafety.gov

How to Reheat Grilled Chicken:

Leftover chicken should be reheated low and slow to avoid drying. Use low oven heat (250°F) or stovetop with a lid, adding a splash of liquid (water, broth, salsa) and heat until it reaches a 165°F internal temp. Be careful not to overheat it! Finally, let it rest for a few minutes before digging in.
For safe meat and other food preparation, reference the USDA website.

Frequently Asked Questions

Fruity woods like applewood and cherrywood add a sweeter smoky wood flavor, perfect for golden brown skin.

Here's your rub guide: Classic - herbs & spices like paprika. Smoky - smoked paprika or chipotle pepper for that BBQ kick. Herb-infused - rosemary, thyme, oregano for fresh flavors. Spicy - chili powder or cayenne pepper for heat.

Marinate thin chicken (breasts) for added surface flavor during grilling. Soak it in a flavorful liquid for a few hours. Injections are best for thicker cuts (thighs, whole chicken) to deliver juicy goodness throughout. Want both? Marinate then inject! Experiment to see what you prefer.

Brining your chicken is optional for grilling. Benefits: juicier meat (great for breasts) and extra flavor. Downside: extra prep time and subtler difference for chicken compared to other meats. Brine if you want the juiciest chicken possible, especially for lean cuts. Skip it if you're short on time or prefer pure chicken flavor. Experiment to see what you like best!

Grilled veggies add smoky char and refreshing sweetness, while corn on the cob brings classic summer sweetness. Potato salad offers creamy richness, coleslaw cuts through with tangy crunch, and quinoa salad adds a healthy protein punch with interesting textures.

First, let it chill in the fridge for 3-4 days, wrapping it tightly in foil or sealing it in a container. If possible, keep it whole, then slice later for moisture. You can freeze your chicken for up to 3 months, just make sure to double wrap it tightly, first in plastic wrap then in a bag. Don’t forget to label the date!

Grilling 101