The Best Grilled Chicken You'll Ever Make (Restaurant-Quality)
The Best Grilled Chicken You'll Ever Make (Restaurant-Quality) is a medium American recipe that serves 2. 260 calories per serving. Recipe by Epicurious on YouTube.
Prep: 40 min | Cook: 37 min | Total: 1 hr 27 min
Cost: $4.95 total, $2.47 per serving
Ingredients
- 2 pieces Chicken Breast (about 8 oz each, skinless, boneless)
- 1 teaspoon Kosher Salt (for dry brine)
- 1/2 teaspoon Black Pepper (freshly ground)
- 1 tablespoon Olive Oil (extra‑virgin, for oiling grill and chicken)
- 1 wedge Lemon (for serving, optional)
- 2 cups Mixed Greens (simple salad to serve alongside)
Instructions
Trim and Pound
Trim any visible fat, cartilage, or blood lines from the chicken breasts. Place each breast between a Ziploc bag and a piece of plastic, then gently pound with the flat side of a meat mallet until the thickness is even (about ½‑inch thick).
Time: PT5M
Dry Brine
Sprinkle each side of the chicken with ½ teaspoon kosher salt and a pinch of black pepper. Flip and season the other side. Place the breasts on a rack, cover loosely, and refrigerate for at least 30 minutes (up to 12 hours).
Time: PT35M
Preheat and Clean Grill
Turn the grill (or grill pan) to high heat and preheat for 15 minutes. While heating, brush the grates with a paper towel dabbed in olive oil to prevent sticking.
Time: PT15M
Temperature: 450°F
Light Oil and Final Pepper
Pat the chicken dry, drizzle a little olive oil on each side, and add a light sprinkle of freshly ground black pepper.
Time: PT2M
First Side Grill
Place the chicken on the grill at the 11‑o’clock position. Grill for about 5 minutes, watching for dark grill marks.
Time: PT5M
Temperature: 450°F
Second Side Grill & Check Temp
Rotate the chicken to the 2‑o’clock position and grill the other side for another 5 minutes. Insert an instant‑read thermometer into the thickest part; remove when it reaches 150‑155°F.
Time: PT5M
Temperature: 450°F
Rest
Transfer the chicken to a wire rack placed near the warm grill and let rest for 5‑7 minutes.
Time: PT7M
Slice and Serve
Slice the chicken on a diagonal, arrange on a plate, and serve with a simple mixed‑green salad tossed with a drizzle of olive oil, lemon wedge, and a pinch of salt.
Time: PT3M
Nutrition Facts
- Calories
- 260
- Protein
- 35 g
- Carbohydrates
- 2 g
- Fat
- 6 g
- Fiber
- 0 g
Dietary info: Gluten-Free, High-Protein, Low-Carb
Allergens: None
Ingredient Substitutions
- Instead of Chicken Breast: Turkey Breast
- Instead of Kosher Salt: Sea Salt
- Instead of Black Pepper: White Pepper
- Instead of Olive Oil: Canola Oil, Avocado Oil
- Instead of Lemon: Lime
- Instead of Mixed Greens: Arugula, Spinach
Equipment Needed
- Meat Mallet
- Ziploc Bag
- Cutting Board
- Sharp Chef Knife
- Grill or Grill Pan
- Grill Brush
- Tongs
- Instant‑Read Thermometer
- Wire Rack
- Paper Towel
- Small Bowl (optional)
Critical Steps — Do Not Skip
- Evenly pounding the chicken breasts
- Dry‑brining with salt for at least 30 minutes
- Preheating the grill until very hot
- Using an instant‑read thermometer to pull at 150‑155°F
- Resting the chicken before slicing
Chef Tips from the Video
- Use a Ziploc bag as a reusable plastic barrier when pounding – it prevents tearing and keeps the workspace clean.
- Mark the grill with clock‑face positions (11 and 2) to track cooking progress visually.
- A light drizzle of lemon juice over the sliced chicken brightens the flavor without adding moisture.
Troubleshooting
Chicken is dry after cooking.
Make sure the chicken was dry‑brined and rested; pull from the grill at 150‑155°F and let rest before cutting.
Chicken sticks to the grill.
Preheat the grill fully, clean the grates, oil them with a paper towel, and lightly oil the chicken.
Uneven cooking – some parts are overcooked while others are undercooked.
Pound the breast to an even thickness and rotate the chicken to avoid hot spots on the grill.
Storage
Refrigerator: Store in an airtight container for up to 3 days.
Freezer: Wrap tightly and freeze for up to 2 months; reheat gently.
Room temperature: Do not leave at room temperature for more than 2 hours.
Make-Ahead Tips
- Dry‑brine the chicken up to 12 hours ahead for deeper flavor.
- Grilled chicken can be reheated gently in a low oven (250°F) for 10 minutes.
Frequently Asked Questions
What is the cultural significance and history of grilled chicken breast in American cuisine?
Grilled chicken breast became popular in post‑World War II America as a quick, lean protein for busy families. It reflects the country’s love of outdoor cooking and health‑focused meals, especially during the rise of backyard barbecues in the 1950s and 60s.
What regional variations of grilled chicken exist within United States cuisine?
In the South, grilled chicken is often marinated in buttermilk and hot sauce; in the Pacific Northwest, it may be seasoned with cedar plank smoke; while in the Midwest, simple salt‑and‑pepper brines like this recipe are common for a clean flavor.
How is grilled chicken breast traditionally served in American backyard barbecues?
It is typically sliced and served alongside classic sides such as coleslaw, corn on the cob, baked beans, or a fresh green salad, often with a squeeze of lemon or a light vinaigrette.
What occasions or celebrations feature grilled chicken breast in American culture?
Grilled chicken is a staple at summer picnics, Fourth of July cookouts, family reunions, and casual weeknight dinners because it cooks quickly and pleases a wide range of palates.
What authentic ingredients are essential for traditional American grilled chicken breast versus acceptable substitutes?
Traditional recipes use plain kosher salt, black pepper, and a neutral oil such as canola or olive oil. Substitutes like sea salt, white pepper, or avocado oil work fine without altering the classic flavor profile.
What other American dishes pair well with this grilled chicken breast?
It pairs beautifully with classic sides like creamy mac and cheese, roasted potatoes, grilled vegetables, corn on the cob, or a crisp Caesar salad.
How has the technique of dry‑brining chicken breast evolved in modern American cooking?
Dry‑brining started as a professional chef trick to improve moisture. Home cooks now widely adopt it after food‑media exposure, using simple salt‑only brines and refrigerating for 30 minutes to several hours, which dramatically reduces dryness.
What are the most common mistakes to avoid when making Frank Proto's grilled chicken breast?
Common errors include skipping the dry‑brine, pounding unevenly, grilling on a cold surface, moving the chicken too often, and pulling it from the grill at 165°F, which leads to overcooking.
Why does this recipe call for pulling the chicken at 150‑155°F instead of the USDA recommended 165°F?
The chicken continues to cook from residual heat during resting, reaching the safe 165°F without becoming dry. Pulling at 150‑155°F ensures a juicy, tender result.
Can I make Frank Proto's grilled chicken breast ahead of time and how should I store it?
Yes. After grilling, let the chicken rest, then refrigerate in an airtight container for up to 3 days. Reheat gently in a low oven or on the grill for a minute to serve.
What does the YouTube channel Epicurious specialize in?
The YouTube channel Epicurious specializes in accessible, well‑researched cooking tutorials that cover a wide range of cuisines, techniques, and seasonal recipes, often featuring professional chefs and food scientists.
How does the YouTube channel Epicurious's approach to American grilling differ from other cooking channels?
Epicurious emphasizes scientific explanations—like dry‑brining and temperature control—while keeping the instructions simple and equipment‑minimal, unlike some channels that focus on elaborate marinades or heavy smoke‑house setups.
Last updated: August 30, 2026
