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Grilled Chicken Breast

Course Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 2
Author Justin McChesney-Wachs


  • 2 chicken breasts skin on
  • fresh thyme and rosemary springs
  • 4 garlic cloves pealed and smashed
  • olive oil
  • Kosher Salt and freshly ground black pepper


  • Marinate the chicken breasts by first seasoning with kosher salt, add olive oil, lemon slices, smashed garlic cloves and herbs for at least a 1 hour and preferably overnight in the refrigerator.
  • Remove from the refrigerator and let it come to room temperature prior to cooking. Discard the marinade ingredients.
  • Pre-heat your grill to medium-high with clean and oiled grill grates.
  • Season the chicken liberally on all sides with kosher salt and freshly ground pepper. Grill skin side down first for about 5 to 7 minutes, then lower the heat to medium and flip the breasts to continue cooking for another 5 to 7 minutes, or until the internal temperature reaches 165° Fahrenheit / 75° Celsius.
  • Transfer to a plate or cutting board and rest uncovered for 5 minutes before serving.


  • These chicken breasts are great served warm but can also be chilled and sliced or diced for salads.
  • Referigerate covered for up to 1 week or freeze to last for months.
  • A two zone fire is optimal if using a charcoal or gas grill with a lid. Move the chicken to the indriect heat after the second side is seared to finish cooking.
  • Cooking time will vary depending on the type of grill you are using and if you close the lid or not.