How to Grill Perfect Chicken Breasts

Chicken breasts are the most common thing people grill, but also the easiest to mess up. Because they are lean, they go from "juicy" to "dry and rubbery" in just a minute. Follow these three simple rules for better chicken.

Rule 1: Pound Them Even

A chicken breast is thick at one end and thin at the other. If you grill it as-is, the thin end will dry out before the thick end is cooked. Cover the chicken in plastic wrap and use a heavy pan or mallet to pound it until it is an even thickness (about 3/4 inch).

Rule 2: Don't Guess, Use a Thermometer

You cannot tell if chicken is safe by looking at it or poking it. Use a meat thermometer to pull the chicken off the grill exactly when it hits 160°F. It will rise to the safe 165°F while it rests.

If you don't have one, check our list of Best Meat Thermometers for Beginners.

Rule 3: Use Two-Zone Heat

Sear the chicken over direct heat for 3-4 minutes per side to get some color, then move it to the indirect zone to finish cooking slowly. This keeps the outside from becoming tough.

The Simple Plan

1. Preheat grill to medium-high heat.
2. Oil and season your chicken (salt, pepper, garlic powder).
3. Sear for 4 minutes per side.
4. Move to indirect heat and close the lid.
5. Check temperature every 2 minutes until it hits 160°F.
6. Rest for 5 minutes before eating.