What temperature should grilled chicken breast be cooked to?

Pull the chicken off the grill at 160°F. The USDA recommends 165°F as the safe internal temperature, and carryover cooking during a 5-minute rest will bring it there. Pulling at 165°F on the grill means the chicken is already past that temperature by the time you slice it, which produces drier results. Use an instant-read thermometer and pull at 160°F every time.

How do I keep grilled chicken breast from drying out?

Two things: two-zone cooking and resting. Sear over direct heat to build the crust, finish on the indirect side to cook the center gently, and pull at 160°F. Then rest under loosely tented foil for 5 minutes before slicing. Skipping the rest is the most common reason grilled chicken comes out dry.

How long does it take to grill chicken breast?

About 20–25 minutes total for a standard boneless breast. Sear for 3–4 minutes per side over direct heat, then 15–20 minutes on the indirect side until the internal temperature hits 160°F. Thickness varies, so use a thermometer rather than relying on time alone.

Can I use a gas grill instead of charcoal?

Yes, with one adjustment. Set up a two-zone fire by turning one burner to high and leaving the other off. The technique is the same. One note: if you're using mayonnaise as a coating instead of oil, stick with oil on gas. The egg in mayo reacts with propane flames and produces an off flavor. On charcoal it's fine.

Can I grill chicken breast from frozen?

Technically yes, but it's not recommended for this method. Frozen chicken on a two-zone setup creates an uneven cook. The outside chars before the center thaws. If you're in a pinch, thaw the breast in cold water for 30–45 minutes first, then grill as written. A fully thawed breast gives you control over the sear and the indirect finish that a frozen one doesn't. For best results, thaw overnight in the refrigerator.

Grilled Chicken Breast (Foolproof Method)

Name: Grilled Chicken Breast (Foolproof Method)
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: American
Ingredients: 4 boneless chicken breasts (6–8 oz each); 1 teaspoon oil per breast; 2 tablespoons Sedona Sand Fiesta Seasoning or your rub of choice; Kosher salt to taste (for finishing, optional)

Ingredients

Scale

4 boneless chicken breasts (6–8 oz each)
1 teaspoon oil per breast
2 tablespoons Sedona Sand Fiesta Seasoning or your rub of choice
Kosher salt to taste (for finishing, optional)

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Instructions

(Optional) If your breasts are thick or uneven, place each one under plastic wrap on a sheet pan and flatten the thickest part with a cast iron skillet or heavy pan until the thickness is even. Skip if your breasts are already uniform.
Coat each breast with about a teaspoon of avocado oil, then apply your seasoning generously on all sides. Let sit for 10–15 minutes while the grill heats up.
Fill a charcoal chimney and light it. Once the coals are ashed over, bank them to one side of the grill for a two-zone setup. Target 400–425°F on the direct side. Let the grill stabilize for 10 minutes. Clean the grates before adding the chicken.
Place the chicken directly over the coals. Sear for 3–4 minutes per side until grill marks develop and the crust is set. Do not flip early. The chicken releases from the grates on its own when it’s ready.
Move the chicken to the cool side of the grill. Put the lid on and cook for 15–20 minutes until the internal temperature reaches 160°F at the thickest part. Use a thermometer, not time alone.
Pull the chicken off at 160°F. Tent loosely with foil and rest for 5 minutes. Carryover cooking brings the temperature to 165°F during the rest.
Slice against the grain into strips about 1/2 inch wide. Taste before adding more seasoning. A light pinch of kosher salt or a pat of salted butter on the slices is optional but worth trying.

Notes

Pull the chicken at 160°F. Carryover cooking during the rest brings it to 165°F.
Let it sit for 10–15 minutes after seasoning while the grill heats up.
Avoid high-sugar rubs. They burn over direct heat before the chicken is ready to flip.
Do not use mayo on a gas grill. The oil and egg react with propane flames and produce an off flavor. Charcoal only.
Store in an airtight container in the refrigerator for up to 4 days. Vacuum seal for up to 7 days in the fridge or 6 months in the freezer.

Author: Brad Prose
Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Chicken & Poultry
Method: Grilling
Cuisine: American
Diet: Gluten-Free

Nutrition

Serving Size:
Calories: 326
Sugar: 0.5 g
Sodium: 409.9 mg
Fat: 10.6 g
Carbohydrates: 2.5 g
Protein: 51.2 g
Cholesterol: 165.5 mg