Go-To Grilled Chicken: Juicy, Flavorful & Family-Approved (original) (raw)

grilled chicken pin.

During grilling season, I make this Grilled Chicken for my family at least once a week. It’s one of those simple recipes that works for even the pickiest eaters! I brine large chicken breasts, then coat them in a sweet and savory spice rub to create the juiciest grilled chicken you’ve ever tasted! Everyone at my house loves this chicken, and the delicious char from grilling takes the flavor to the next level.

Overhead view of a grilled chicken breast on a plate with another breast cut into slices.

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“I made this today on the grill. Absolutely delicious. Chicken can be so bland and this is great! I made a big batch up for meal prep.”

Kristin

Grilled Chicken Breasts That Stay Juicy

This juicy grilled chicken is a staple at my house this time of year. It’s hard to beat for an easy weeknight dinner because the quick brine helps prevent dry chicken, while the grill adds big flavor without a lot of extra steps. I never have to worry if my picky toddler will finish her dinner or if my husband will go back for seconds. It’s one of the magical recipes that’s always a winner whenever I make it. The best part is the leftovers are great to use in just about any chicken salad recipe, which makes lunches the rest of the week a no-brainer. To top it all off, using the grill means I’m not heating up the oven in the middle of summer! Need I say more?

  1. Don’t skip the prep steps. Pound the chicken so it cooks evenly, brine the chicken, preheat the grill, and use a meat thermometer so you’re not guessing. I’d say those are the grilling chicken basics that make a big difference in keeping chicken breast juicy, not dry! If the outside is browning too fast before the center is done, turn down the heat on an electric indoor grill, or move the chicken to a cooler part of the grill if you’re using charcoal.
  2. Make sure to use kosher salt for the brine. The flat, flaky crystals dissolve extremely well in water and create a crystal-clear brine. Just don’t forget to rinse the brine off before cooking. Skipping that step can leave the chicken overly salty.
  3. Don’t skip the brown sugar if you can help it. It helps the outside of the chicken caramelize, so you get better browning, more flavor, and those pretty charred grill marks. If you’re avoiding sugar, I’ve had great results using Swerve brown sugar substitute as an easy swap in the past!
  4. Putting the smooth part of the breast down on the grill first helps ensure you get those glorious grill marks on the top! So, start with the smooth side down to ensure you get some sexy grill marks on that bird!
  5. If your chicken is sticking to the grill, allow it to cook for another minute or two. It should lift off easily when you flip.
  6. Want to make this in the oven? I’d preheat the oven to 450°F and bake the chicken breasts for about 15-20 minutes. The internal temperature will register as 165°F on a meat thermometer once done. Alternatively, you could try our tried and true baked chicken breast recipe!

Our Favorite Cost Effective grill

When I was looking for a grill for us to use in the Budget Bytes kitchen, I wanted one that was easy to find, simple to set up, easy to clean, and didn’t make me miss my charcoal grill. I went with the Ninja Sizzle Smokeless Grill after contemplating a few different ones that would be widely available at Walmart, Target, and Amazon.

The cheapest grill option I found was a simple and small camping charcoal grill. That’s also a great option if you want to grill outside, get that smokier grill flavor, and don’t mind keeping charcoal on hand. The Ninja Sizzle Smokeless Grill we ended up getting comes with a grill top and a flat top, so it’s perfect as a quick, clean option for grilling at home or even in an RV/camper. (I have since bought one for my chef kit, and my in-laws bought one for their camper!) However, this recipe works with any type of grill!

grilled chicken pin.

Cost 5.13recipe/5.13 recipe / 5.13recipe/1.28 serving

I brine large chicken breasts, then coat them in a sweet and savory spice rub to create the juiciest grilled chicken you've ever tasted!

Step-by-step photos can be seen below the recipe card.

Overhead view of a grilled chicken breast on a plate with another breast cut into slices.

Brine Ingredients:

Rub ingredients:

See how we calculate recipe costs here.

*For this recipe, 1 serving = 6 ounces (170g) per person. 3-4 ounces (90-140g) is a typical serving size for chicken, but I was generous and went with 6 ounces (170g) per person for this recipe… so you could easily stretch it further if you needed to!

Note on chicken pricing: I bought chicken breasts in bulk at Walmart for 2.57/lb,sothe1.61lbsusedherecameto2.57/lb, so the 1.61 lbs used here came to 2.57/lb,sothe1.61lbsusedherecameto4.14. I froze the extra chicken in 2-breast portions so I could thaw only what I needed later. The smaller packs (3-4 chicken breast packs) cost more per pound, so your total may vary by package weight and store.

Grilled chicken marinade: This recipe uses a brine and dry spice rub instead of a marinade, which keeps the chicken juicy while giving the outside a smoky, lightly caramelized flavor. If you want a marinade instead, skip the brine and spice rub in this recipe and try the marinade in our grilled honey lime chicken for sweet, tangy citrus flavor or our chimichurri grilled chicken for a garlicky herb marinade. They’re different from the dry spice rub I use here, but both are great options when you want a marinated grilled chicken breast.

Sodium note: The nutrition calculator includes all of the salt in the brine, but most of the brine is discarded before cooking. The actual sodium absorbed by the chicken will be much lower.

Serving: 6ouncesCalories: 253kcal (13%)Carbohydrates: 15g (5%)Protein: 36g (72%)Fat: 5g (8%)Sodium: 7877mg (342%)Fiber: 1g (4%)

The nutrition data is automatically calculated using all ingredients listed on the recipe card, including any listed as optional. Percentages are of daily value.

how to make Grilled Chicken step-by-step photos

The ingredients to make grilled chicken.

Gather all of your ingredients.

Make the wet brine: Pour ¼ cup kosher salt and ¼ cup granulated sugar into 2 quarts of cold water in a large mixing bowl. Whisk until the salt and sugar are fully dissolved.

Pound the chicken: Use a fork to poke holes all over 2 large boneless skinless chicken breasts, then transfer them to a zip-top bag. Pound the chicken breasts to an even ½-inch to ¾-inch thickness with a tenderizing mallet or rolling pin while they’re still inside the bag. This helps the chicken cook more evenly, so the thinner edges don’t dry out before the center is done.

Brine the chicken: Pour the wet brine into the zip-top bag with the tenderized chicken breasts. Seal the bag, pressing out as much air as possible, then let the chicken brine at room temperature for 30 minutes. You can also brine it in the refrigerator for up to 24 hours. Don’t skip this step! The brine infuses the chicken with flavor, helps combat moisture loss, and makes the meat super tender and juicy.

Make the seasoning blend: Combine 1 tsp salt, ¼ tsp pepper, ¼ tsp cayenne, 1 tsp garlic powder, 2 tsp smoked paprika, ½ tsp onion powder, and 1 tsp brown sugar in a small bowl. Stir until the spices are evenly mixed, and no little clumps of brown sugar remain.

Season the chicken: Remove the chicken breasts from the brine, rinse well, and pat dry on both sides with paper towels. Make sure you rinse the brine off your chicken, or it may end up too salty! Patting it dry also helps the seasoning stick and helps the outside brown on the grill. Drizzle the chicken breasts with olive oil, then use your hands to rub the seasoning blend all over both sides until the surface is fully coated in that smoky red spice mixture.

Grill the chicken: Preheat your grill to 475°F (if using an electric grill). For a charcoal grill, let the coals burn until they’re hot and ashy. If your chicken has been in the refrigerator, let it sit at room temperature for at least 10 minutes before grilling so it cooks more evenly. Note: If you’re using an indoor grill, I found adding the chicken while the grill is still preheating helps the middle of the breast come up to temperature without the outside overcooking or burning.

Cook the chicken for 5-7 minutes on each side, or until the outside is deeply golden with nice grill marks and the seasoning smells smoky and fragrant. The chicken should release fairly easily from the grill when it’s ready to flip. Cook until the internal temperature reads between 155-160°F, then transfer it to a clean cutting board or plate.

Side view of a grilled chicken breast on a plate with another breast cut into slices.

Rest the chicken: The chicken will continue to cook while it’s resting (because it’s so hot and juicy!), so you can remove it a little early. Just make sure it reaches the internal temperature of 165°F while resting, or you may need to throw it back on the grill for a couple more minutes. Resting also helps the juices settle back into the meat, so every slice stays tender. Slice, then serve and enjoy!

Overhead view of a grilled chicken breast on a plate with another breast cut into slices.

Shown here with our classic pasta salad, easy grilled veggies, and fresh cucumber salad for the most delicious summer spread!

Serving Suggestions

I often serve this grilled chicken sliced over a fresh green salad for a really simple but satisfying meal for my family, especially for an easy weeknight dinner. Then a light drizzle of homemade balsamic glaze over the chicken and greens really takes things up a notch without adding much extra effort. But honestly, it’s one of those recipes that goes with just about anything. To make it a light but full meal that still feels easy and budget-friendly, serve the chicken over my zucchini corn and toasted almond salad. On warmer days, I’d also pair it with a ditalini pasta salad for an easy backyard dinner.

For something more cookout-style, serve it with cumin lime coleslaw on the side, or pile the sliced chicken and slaw onto burger buns to stretch the servings even further for a 4th of July party or summer cookout!

Storage Instructions

I recommend storing leftovers in an airtight container in the refrigerator for up to 3 days. To freeze, wrap individual chicken breasts in plastic wrap or aluminum foil and place them in a zip-top bag to store for up to 3 months. Let thaw overnight in the refrigerator before reheating in the microwave or on the stovetop over medium-low heat.

Try These Grilled Chicken Recipes Next:

Our Grilled Chicken recipe was originally published 6/17/24. It was retested, reworked, and republished to be better than ever 7_/8/25._

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Jess RiceJess Rice finds joy and purpose in instructing aspiring chefs and home cooks alike. Chef Jess was recently working as a Chef Professor at Niagara College in Canadian wine country, teaching international students from all over the world food theory and classic culinary techniques before moving back to Nashville. Her diverse experience also includes working (literally) every position in a restaurant to traveling all over the world as a private chef to celebrities and rock ‘n roll legends. As a successful restaurateur, she helped shape the local food scene in Nashville with the debut of her raw vegan restaurant AVO and its innovative and flavorful offerings. Jess’ passion for culinary excellence is evident in her diverse roles within the dynamic world of food. She’s excited to share her love for food with our readers at BudgetBytesMore About Jess