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Grilled Chicken Breast
Juicy, not dry. Finally.
tested 2026-07 Specified salt type and doubled the amount - 1 tsp unspecified salt for 2 lb of chicken was underseasoned with kosher.
Ingredients
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- 4 boneless skinless chicken breasts
- 2 Tbsp olive oil
- 2 tsp Diamond Crystal kosher salt (1 tsp if table salt)
- 1/2 tsp black pepper
- 1 tsp garlic powder
- 1/2 tsp paprika
- 1/2 tsp dried oregano
Instructions
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- Pound chicken to even 3/4-inch thickness. This is the most important step for even cooking.
- Mix salt, pepper, garlic powder, paprika, and oregano. Coat chicken with oil, then season both sides.
- Let chicken sit at room temperature while grill heats.
- Preheat grill to medium-high (400-450°F). Clean and oil grates.
- Grill chicken per side. Don't move it - let it develop grill marks.
- Check internal temp - pull at 160°F (carryover will bring it to 165°F).
- Rest before slicing. This redistributes the juices.
Notes
- Pounding to even thickness is non-negotiable. Thick parts overcook while thin parts dry out.
- Use an instant-read thermometer. Guessing = dry chicken.
- Resting is not optional. Cut too early and all the juice runs out.
When it goes wrong
- Dry chicken → no thermometer, or skipped pounding; pull at 160°F and let carryover finish it.
- Burnt outside, raw inside → grill too hot or uneven thickness; 400-450°F and pound to 3/4 inch.
- Stuck to the grates → grates dirty, cold, or dry; clean, preheat, oil, and don't flip until it releases.
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