How to Grill Chicken
How to Grill Chicken is a medium American recipe that serves 4. 250 calories per serving. Recipe by Allrecipes on YouTube.
Prep: 4 hrs 12 min | Cook: 12 min | Total: 4 hrs 39 min
Cost: $15.44 total, $3.86 per serving
Ingredients
- 4 pieces Boneless Skinless Chicken Breast (organic, about 6‑8 oz each, trimmed and pounded to uniform thickness)
- 2 tablespoons Soy Sauce (low‑sodium)
- 2 tablespoons Worcestershire Sauce
- 2 tablespoons Honey
- 2 tablespoons Lemon Juice (freshly squeezed (juice of 1 lemon))
- 1 tablespoon Dijon Mustard
- 2 tablespoons Olive Oil (extra‑virgin)
- 3 cloves Garlic (minced or pressed)
- to taste Salt (added just before grilling)
- to taste Black Pepper (freshly ground)
- 2 stalks Green Onions (thinly sliced)
- 2 tablespoons Capers (rinsed)
- 1 teaspoon Anchovy Paste (or 2 anchovy fillets, minced)
- ½ teaspoon Crushed Red Pepper Flakes
- 1 teaspoon Lemon Zest (fresh)
- 2 tablespoons Lemon Juice (for sauce) (fresh)
- 1 teaspoon Red Wine Vinegar
- 2 tablespoons Olive Oil (for sauce) (extra‑virgin)
Instructions
Trim and Pound Chicken
Pat chicken breasts dry, trim any fat tail ends, then place between two pieces of plastic wrap and pound with a meat mallet until both halves are an even ½‑inch thickness.
Time: PT5M
Prepare Marinade
In a mixing bowl combine soy sauce, Worcestershire sauce, honey, lemon juice, Dijon mustard, olive oil, and minced garlic. Mix well.
Time: PT5M
Marinate Chicken
Place the chicken breasts in a zip‑top bag, pour the marinade over them, squeeze out all air, seal, and massage to coat. Refrigerate for at least 4 hours, preferably overnight.
Time: PT4H0M
Temperature: 4°C
Pre‑heat Grill
For a gas grill, turn one burner to high (≈450‑500°F) and leave the other off to create a direct‑heat zone. For charcoal, pile coals on one side. Allow grill to heat 10 minutes.
Time: PT10M
Temperature: 450‑500°F
Sear Chicken (Direct Heat)
Place chicken skin‑side down (presentation side) on the hot zone at a diagonal. Grill 2‑3 minutes without moving, then rotate 90° to create cross‑hatch marks and grill another 2‑3 minutes.
Time: PT6M
Temperature: 450‑500°F
Add Salt and Finish Indirectly
Sprinkle a light pinch of salt over the breasts, then move them to the indirect‑heat side (or lower the gas burner to medium, ~325‑350°F). Close the lid and cook until internal temperature reaches 162‑165°F, about 4‑5 minutes.
Time: PT5M
Temperature: 325‑350°F
Rest Chicken
Transfer the cooked breasts to a cutting board, tent loosely with foil, and let rest 5 minutes before slicing.
Time: PT5M
Make Salsa Verde (Optional)
In a food processor pulse green onions, capers, garlic, anchovy paste, and crushed red pepper until fine. Transfer to a bowl, stir in lemon zest, lemon juice, red wine vinegar, and olive oil until combined.
Time: PT5M
Serve
Slice the rested chicken against the grain, drizzle with salsa verde or serve on the side. Pair with salad, grilled veggies, or rice.
Time: PT2M
Nutrition Facts
- Calories
- 250
- Protein
- 30 g
- Carbohydrates
- 10 g
- Fat
- 8 g
- Fiber
- 0 g
Dietary info: Gluten‑Free (if Worcestershire sauce is gluten‑free), Low‑Carb, High‑Protein
Allergens: Soy, Fish (anchovy)
Ingredient Substitutions
- Instead of Boneless Skinless Chicken Breast: Bone‑in chicken breast (adds ~5 min cooking time)
- Instead of Soy Sauce: Tamari
- Instead of Worcestershire Sauce: Liquid aminos
- Instead of Honey: Maple syrup, Brown sugar (½ tbsp)
- Instead of Lemon Juice: Rice vinegar, Red wine vinegar
- Instead of Dijon Mustard: Whole‑grain mustard
- Instead of Olive Oil: Canola oil
- Instead of Garlic: Garlic powder (½ tsp)
- Instead of Green Onions: Chives
- Instead of Capers: Olives (chopped)
- Instead of Anchovy Paste: Fish sauce (½ tsp)
- Instead of Red Wine Vinegar: Apple cider vinegar
- Instead of Olive Oil (for sauce): Vegetable oil
Equipment Needed
- Chef's Knife
- Cutting Board
- Meat Mallet or Rolling Pin
- Zip‑Top Plastic Bag
- Mixing Bowl
- Whisk or Fork
- Tongs
- Gas Grill (or Charcoal Grill)
- Grill Brush or Oil‑Soaked Towel
- Meat Thermometer
- Small Bowl (for sauce)
- Food Processor or Mortar & Pestle (optional)
Critical Steps — Do Not Skip
- Trim and pound chicken to uniform thickness
- Marinate for at least 4 hours
- Sear on high heat then finish on indirect heat
- Use a meat thermometer to reach 162‑165°F
- Rest the chicken before slicing
Chef Tips from the Video
- Choose organic, hormone‑free chicken for better texture and flavor.
- Press the chicken gently with a meat mallet; this also tenderizes the meat.
- Add a splash of the leftover marinade to the grill during the indirect phase for extra glaze (do not reuse raw marinade).
- For extra smoky flavor, add a few wood chips to a gas grill.
Troubleshooting
Chicken is dry after grilling
Make sure the breasts were pounded to uniform thickness and never overcook; keep internal temp at 162‑165°F and always rest.
Charred exterior but undercooked interior
Start with a high‑heat sear then move to indirect heat; reduce direct‑heat time and use a thermometer to monitor doneness.
Marinade tastes too salty
Use low‑sodium soy sauce and omit additional salt; you can rinse briefly if overly salty.
Sticking to grill grates
Oil the grates with a paper towel dipped in oil before placing the chicken, and ensure the grill is hot before adding the meat.
Storage
Refrigerator: Store sliced chicken in an airtight container for up to 3 days.
Freezer: Wrap tightly and freeze for up to 2 months.
Room temperature: Do not leave at room temperature more than 2 hours.
Make-Ahead Tips
- Marinate chicken the night before and keep refrigerated.
- Salsa verde can be prepared 24 hours ahead; store in the fridge.
Frequently Asked Questions
What is the cultural significance and history of grilled chicken breast in American cuisine?
Grilled chicken breast became popular in the United States with the rise of backyard barbecuing post‑World War II, offering a lean, quick‑cooking protein that fits the health‑conscious American palate.
What are traditional regional variations of grilled chicken breast in the United States?
In the South, chicken is often brined and smoked; in the Southwest, it’s marinated with lime, chili, and cumin; the Pacific Northwest favors herb‑and‑citrus marinades similar to this recipe.
How is juicy grilled chicken breast traditionally served in American backyard gatherings?
It is typically sliced and served hot alongside corn on the cob, potato salad, and a variety of sauces such as BBQ, ranch, or fresh salsa verde like the one in this recipe.
What occasions or celebrations is grilled chicken breast commonly associated with in American culture?
Grilled chicken is a staple at summer picnics, Fourth of July barbecues, family reunions, and casual weeknight meals because it cooks quickly and pleases a wide range of guests.
What authentic ingredients are essential for this Allrecipes grilled chicken breast recipe versus acceptable substitutes?
The core ingredients are soy sauce, Worcestershire sauce, honey, lemon juice, Dijon mustard, olive oil, and garlic. You can substitute low‑sodium soy with tamari, honey with maple syrup, and lemon juice with rice vinegar if needed.
What other American dishes pair well with this juicy grilled chicken breast?
Pair it with classic sides like coleslaw, baked beans, grilled corn, quinoa salad, or serve it sliced in a chicken Caesar wrap for a complete meal.
What makes this grilled chicken breast recipe special in American grilling cuisine?
It combines a balanced five‑component marinade (salty, sweet, acid, fat, flavor) with a two‑stage grilling method—high‑heat sear then indirect finish—ensuring maximum juiciness and flavor without drying the lean meat.
What are the most common mistakes to avoid when making juicy grilled chicken breast from the Allrecipes video?
Common errors include not pounding the breasts to even thickness, skipping the minimum 4‑hour marinate, cooking over too high heat for too long, and forgetting to let the chicken rest before slicing.
Why does this Allrecipes grilled chicken breast recipe use a high‑heat sear followed by indirect heat instead of cooking entirely on medium heat?
The initial high heat creates a flavorful crust and caramelization from the honey, while the subsequent lower heat gently brings the interior to the safe temperature without over‑cooking the lean meat.
Can I make the Allrecipes grilled chicken breast ahead of time and how should I store it?
Yes. Marinate the chicken up to 24 hours ahead, refrigerate. After grilling, let it cool, then store in an airtight container in the fridge for up to 3 days or freeze for up to 2 months. Reheat gently to retain moisture.
What texture and appearance should I look for when the Allrecipes grilled chicken breast is done?
The exterior should have dark cross‑hatch grill marks with a glossy caramelized glaze, while the interior should be uniformly pink and juicy, reaching an internal temperature of 162‑165°F.
What does the YouTube channel Allrecipes specialize in?
The YouTube channel Allrecipes focuses on approachable, home‑cooked recipes across all cuisines, offering step‑by‑step video guides that emphasize practical tips for everyday cooks.
How does the YouTube channel Allrecipes' approach to American grilling differ from other cooking channels?
Allrecipes emphasizes simple ingredient lists, clear timing, and science‑backed techniques like the high‑heat‑then‑indirect method, whereas many channels rely on more complex rubs or smoke‑heavy methods.
Last updated: September 6, 2026
