How Long Do You Grill Chicken Breast?

You may be wondering, “How long do you grill chicken breast?” It can be a challenging question to answer, so we’ve gathered some tips and tricks to help you cook a juicy, moist piece of chicken. These tips can make all the difference in the taste of your next dinner! One way to improve the quality of your grilled chicken is to marinate it beforehand. Using a high-smoke-point oil, you should rub the grease onto the grate. This will allow the meat to release naturally, so you won’t worry about burning it.


Whether you use a gas grill or charcoal grill, you can use a good thermometer to check the internal temperature of your chicken. A digital thermometer will give you the best results, but you can gauge the temperature of the chicken using the palm of your hand. If you don’t have one, you can place your hand over the cooking grate for about four to six seconds and then lift it to check the temperature. Ideally, the chicken breast will be cooked to 165 degrees, depending on your particular barbecue and ingredients.

Chicken Breast Nutrition Facts

chicken breast nutrition facts

How Long Do You Grill Chicken Breast?

When grilling chicken breasts, take in mind that the time required for each variety of chicken varies. A thermometer should be used to determine the thickness and size of your breasts. The best approach to make sure your chicken breasts are appropriately cooked is to use a thermometer. Before you eat your chicken, make sure it’s at room temperature.

Alternatively, you can take the chicken from the grill pan and flip it over.
Chicken breasts should be grilled for approximately 5 minutes per side before serving. The size of the chicken determines the length of time it takes to complete the operation. You can also use a thermometer to check the meat’s interior temperature. When grilling, a thermometer might help you prevent overcooking and scorching your chicken. When roasting a chicken, a decent thermometer is a must-have equipment.

Here Are Some Essential Points That Should Be Remembered While Grilling The Chicken Breast:

  • Preheat the grill on high for 10-15 minutes, then use your grill brush to scrape any last remnants off your grates.
  • Marinate the chicken breasts after they have fully thawed. Place the chicken breasts in a large plastic zip-top bag, pour the marinade, and seal the bag. I used olive oil and a few fresh basil leaves in this particular case.
  • Here’s how long chicken should be grilled on a gas grill. Prepare the grill for direct cooking over medium heat at 425-450°F once it has been warmed for 10-15 minutes, then place your iGrill probes into the chicken.
  • Using a cooking thermometer or an iGrill, check the internal temperature of the chicken. Remove off the grill when the internal temperature reaches 165°F and set aside to cool.
  • Serve the grilled chicken with a companion, such as spaghetti or vegetables, and a cold beer for an excellent supper!

How Do I Know When My Chicken Is Done?

Chicken is excellent whether you’re preparing at home, eating at a fine restaurant, or receiving spicy chicken delivery. Americans are fully aware of this; in 2016, we consumed 90.1 pounds of it per capita! Unfortunately, chicken can also be deadly, as it is one of the most common sources of salmonella contamination. You can make sure your cherished chicken wings and zesty rotisserie dinners are safe to consume by following appropriate safety measures, keeping a sharp eye, and using common sense. Here are three easy steps to follow.


Chicken is pink or peachy in hue before it is cooked. When done, the chicken meat should be completely white. When cooking at home, be aware of white or browned skin; the chicken may appear to be cooked outside, but the inside may still be raw (and full of bacteria). Also, observe the color of the liquids released by a cooking piece of chicken. They may appear pink or bloody, but wait until the liquid runs clear for the tastiest chicken.


The liquid in the muscle and fat tissues is released or evaporates during cooking, affecting the texture of the meat and reducing its overall size. If chicken breasts and thighs do not appear to be shrinking in the pan, fryer, or oven, they will most likely require more time and attention.


Chicken that hasn’t been thoroughly cooked is jiggly and thick, and it appears slightly rubbery and even gleaming. Practice identifying perfectly cooked chicken from the chicken you eat out so you can identify it every time. Chicken that has been overcooked will be dense and even hard, with a stringy, unpleasant texture. Finding that juicy, melty, in-between texture might be intricate, but once you do, you’ll be making that recipe or ordering from that one good chicken delivery restaurant repeatedly!


When in doubt, put it to the test. Insert a meat thermometer into the thickest portion of the chicken, taking care not to push too deep; you don’t want to take the temperature of the heat source, which would result in a higher and erroneous reading. The internal temperature of cooked chicken should be at least 165 degrees Fahrenheit.

Because you’re unlikely to bring a meat thermometer to a restaurant, request a substitute meal if you have any chicken suspicions. Keep an eye on restaurant reviews– a place with a lot of favorable feedback is safe to try, while negative feedback about food poisoning should be avoided. When chicken may be so delicious, endangering your health or your time by eating even marginally unhealthy chicken is not worth it.

What Are The Most Common Mistakes While Cooking Chicken Breast At Home?

Here are five of the most common mistakes home cooks make, including tips on avoiding them.

Cooking Whole Chicken Breasts

Chicken breasts are big these days. When purchased at the meat department, it’s not uncommon for a primary, boneless, skinless chicken breast to weigh three-quarters of a pound or 12 ounces. It’s challenging to cook a monster like that; by the middle is done, the outside is usually dry (if not downright burnt).
One way to make two flatter chicken cutlets is to slice them lengthwise (i.e., with your knife blade parallel to the cutting board). It’s a lot easier than pounding a chicken breast flat with a meat mallet, which will turn it into a pulp.


Seasoning is essential whether you’re cooking the chicken breast on the grill, in a skillet, or the oven. The bare minimum is kosher salt and freshly ground black pepper. You’ll want to brush the chicken breast with olive oil before seasoning it in most circumstances. Open your mind to a plethora of alternative flavor options. Garlic powder, onion powder, lemon pepper, paprika, and dried herbs like basil or oregano are good options. But don’t go overboard. In addition to salt and pepper, try one or two.


Because chicken breasts are naturally lean, there’s little room for error in overcooking. When you combine that with a healthy but exaggerated concern of presenting undercooked chicken, the outcome is often dry chicken. Cooking chicken breasts all the way through is crucial. They do not, however, need to be burned. The ideal internal temperature for chicken breasts is 165 degrees Fahrenheit, but keep in mind that carryover cooking will likely raise the temperature to at least 170 degrees Fahrenheit by the time you cut into it. And if the middle of the oven is 170 degrees Fahrenheit, the outer areas are considerably hotter. Although an instant-read thermometer can help, it’s a primitive tool because it entails poking holes in the bird. Check to see if the liquids are clear rather than pink. It’s finished when they’re both clear.

Starting With Cold Chicken Breasts

Chicken breasts, like steak, do not taste good when overcooked. While it may seem self-evident, the most straightforward approach to avoid overcooking a chicken breast is to cook it for the shortest time possible. It will take longer for the center of a cold chicken breast to heat through if you start with a cold chicken breast straight from the fridge. Instead, let 30 minutes for your chicken breasts to come to room temperature before putting them in the pan.

Cooking In A Cold Pan

Another big no-no is cooking chicken breasts in a chilly pan. You don’t want the chicken to be chilly when you start cooking for the same reason. Worse, starting with a chilly pan means the chicken will cook up slowly, and the juices will begin to seep out as the pan heats up. You’re effectively steaming it instead of searing or sautéing it. Instead of a tasty brown crisp surface, your chicken breast will be pallid, white, and overdone. You allow your pan (or grill) to heat up before adding the chicken.

Is Chicken Breast Healthy?

The leanest cut of chicken is a skinless chicken breast. According to Jackie Sharp Womble, MS, RDN, LD, EP-C, “it is fewer in calories than other cuts of chicken while still giving a high-protein option.” Drumsticks, on the other hand, are a terrific low-cost cut.

It’s not harmful to eat chicken every day, but you must carefully select the perfect one and cook it properly. Salmonella, a bacterium found in poultry hens that can cause food-borne diseases, may cause food poisoning. So proceed with caution! Chicken breasts are lean and have the most significant protein per pound, making them ideal for anyone looking to reduce weight, maintain muscle mass, and boost recovery. Fattier cuts, such as the thigh, drumstick, and wings, provide more calories, making them preferable for those looking to bulk up.


Before cooking chicken breast, it is essential to check the grill’s temperature. When using a charcoal grill, you can gauge the temperature by holding your hand over the grate. This should last for about four or five seconds. After that, cover the chicken and let it cook for 5 minutes. After this, you can check the temperature of the chicken by using a thermometer. For a fully cooked chicken breast, the temperature should reach 165deg.

When cooking chicken breasts, it’s essential to follow the instructions provided by the manufacturer. A good rule of thumb is to wait for the meat to reach 165 degrees before carving it. Once the chicken is cooked, let it rest for about five to ten minutes before cutting it. After that, you’ll need to remove the skin and bones, and you can then use the rest of the meat as part of your next meal.