This grilled chicken recipe has simple ingredients but so much flavor. It’s easy to make for a crowd and makes great leftovers to feed you all week!
I had the BEST white BBQ grilled chicken the other night. One of my running friends, Kelly, had Tommy and me over for dinner with her family and served this chicken along with roasted carrots, a kale salad and rolls. And fun fact: Kelly is who connected me to my right-hand woman, Hannah — her daughter.
Hannah has worked for me for about a year after I mentioned to her mom mid-run that I was looking for a second employee. So I interviewed Hannah about a week later and we hit it off instantly. She works so hard, helping me with the blog and ALL that goes with it.
Hannah heads back to college this week and I’ll miss working with her in person – she’s an absolute JOY to be around. She feels like family and even helped house sit and take care of Maizey (tag-teaming with Ardmore Dog Walking & Pet Sitting) while we were out of town for a wedding last weekend.
It was such a blessing to know Maizey was in such good hands! And Maizey LOVES Hannah. As do I!!
Anyway, back to the grilled chicken recipe! I asked Kelly for the recipe the very next day so I could share it. And she saidit’s a keeper recipe because it’s something all three of her kids liked. 😉
Crowd-Pleasing Grilled Chicken Recipe
This grilled chicken recipe is perfect for kids of all ages and definitely a family favorite. Hannah shared that they have been eating this recipe for years and are still not sick of it.
Not only is this delicious and family friendly, it’s so EASY to make. I don’t have the time to spend hours prepping food (who does?!?!) so I’m happy to share a new foolproof grilled chicken recipe with you!
To make sure this chicken has lots of flavor, you’ll want to marinate for at least 4 hours, ideally 24 hours. I usually make the marinade and prep the chicken breasts when I’m prepping the previous night’s dinner so the breasts can marinate over night. Then all I have to do the next night is grill!
Before dropping the chicken in the marinade (I use a glass pyrex dish), I always clean up the chicken breasts a little, cutting away fat and any icky looking parts. and then jaccard each breast to tenderize them.
How long do you grill chicken?
I grill mine from 4-8 minutes, each side, depending on how thick the breast is. And I always always always use a meat thermometer when I grill chicken (or any meat for that matter). It may seem like an extra step but it simplifies the whole process.
I don’t have to worry about the chicken being undercooked (no one likes food poisoning) and I know they’re not going to be overcooked (no one likes dry chicken either). Once the thermometer hits 165 degrees when inserted in the thickest part of the breast, I remove the chicken from the grill.
Lots of people cut chicken while it’s grilling to see if it’s cooked through, but that lets the natural juice from the chicken run out — and that’s one major reason many people end up with super dry chicken.
But, before you even put your chicken breasts on the grill, make sure your grill is HOT. A common issue is that people don’t get that nice char with the crisp exterior and that’s because they don’t let their grill fully pre-heat. If your grill isn’t hot enough, you won’t that nice sear that helps hold all the juices in. I set the grill to medium-high and once it’s above 400-450 degrees, I place the chicken on the grate.
I always let grilled meat rest for 5-10 minutes before serving so the juice have time to settle into the breast before cutting into it. Again, you don’t want to loose all that juice since that’s what keeps it moist!
How can I make grilled chicken taste better?
Well, first – don’t overcook it! See above!
Second, marinade or season it! I love the white BBQ chicken marinade recipe below. This lime jalepeno marinade is another go-to. And this chipotle cinnamon rub is another favorite, especially if you don’t have time to marinate your chicken!
And lastly, your grilled chicken will reflect the quality of meat you buy. So, buy high quality meat that’s fresh and raised in good conditions. I personally love Butcherbox. It’s a subscription similar that to Blue Apron or Hello Fresh, except you only receive meat and/or fish.
You choose what type of meat you’d like to receive (chicken, beef, pork or a combo), how much, how often and they’ll send a box with that meat in different cuts. It’s all completely frozen when it arrives on your doorstep so no worries there. All of the meat from Butcher Box is GREAT quality, support small farms and is premium, grass-fed meat.
I just placed an order yesterday actually – and added on extra chicken breasts and wild salmon. Tommy and I have really loved our ButcherBox subscription for the last 8 months. (I loved it so much, I asked if they’d offer a special for my followers, which they were gracious enough to agree to! You can see the current ButcherBox promo here!)
I hope you love this recipe! If you try it, please let me know what you think! Tommy and I doubled it when we made it so we’d have lots of leftovers for the week ahead! I especially love it over a salad – see lots of salad recipes here or get 30 of my favorite recipes in my salad ebook– perfect for printing off and keeping in your kitchen!