How Long to Grill Boneless Chicken Breast: The Quick Answer
Grill boneless, skinless chicken breasts (1/2 inch thick) for 4-5 minutes per side over direct medium-high heat (≈ 400-425 °F). Flip once, close the lid, and pull the meat when an instant-read thermometer hits 160 °F; tent 5 minutes to coast up to 165 °F for safe, juicy results.
I’ve tested countless rounds of grilled boneless chicken breasts on a gas grill and timed each one to learn general times and temps depending on thickness and grill temperature. But for best results, always use a meat thermometer to cook the chicken to 165°F.
Want to learn how long it takes to make more of your favorite proteins? Learn how long to grill pork tenderloin, how long to cook burgers on the grill, how long to grill pork chops, and how long to bake chicken wings.
And if you’re turning on the oven, I’ve got details on how long to bake chicken breast at 425!
Table of Contents
- How Long to Grill Boneless Chicken Breast: The Quick Answer
- Time and Temperature Cheat Sheet
- Why Grill Temperature Beats Time
- Juicy Every Time Prep Tips
- How to Grill Boneless Chicken Breast
- Common Questions
- Juicy Grilled Boneless Chicken Breasts Recipe
- Master More Grilled Recipes
- Best Sides for Grilled Chicken
Time and Temperature Cheat Sheet
| Breast Thickness | Grill Temp | Timer Per Side | Total Grill Time | Pull Temp |
| 1/2-inch pounded thin (my preference) | 400-425°F (medium-high) | 4-5 min | 8-10 min | 160°F |
| 3/4-inch (average grocery cut) | 400-425°F (medium-high) | 6-8 min | 12-16 min | 160°F |
| 1inch+ (thicker grocery cut) | 400-425°F (medium-high) | 8-9 min | 16-18 min | 160°F |
| Butterflied halves (or cutlets) | 400-425°F (medium-high) | 3-4 min | 6-8 min | 160°F |
Why Grill Temperature Beats Time
- USDA safe temp: chicken = 165 °F (74 °C).
- Carryover cooking: pulling at 160 °F and resting 5 minutes lets juices redistribute and temp coast to 165 °F without drying out.
- Thermometer > guessing: even a $15 probe prevents rubbery chicken. But this is my favorite meat thermometer!
Juicy Every Time Prep Tips
- Start with boneless, skinless breasts – they cook quickly and stay moister than bone-in cuts.
- Pound or butterfly: even thickness = even cooking.
- Give them a flavor bath (optional but magic) 2 Tbsp kosher salt + 2 cups water, 30 minutes. Here are the 6 best chicken marinades or follow the marinade in the recipe card!
- Preheat to 400–425°F and oil the grates for an instant sear and no sticking.
- Grill, flip once: lid closed keeps heat steady.
- Watch the temp, not the clock – pull at 160°F, then rest 5 minutes to coast to 165°F.
- Let it rest before slicing; those five minutes keep the juices where they belong—inside the meat.
Looking for more grilled chicken? Try honey mustard chicken thighs, grilled harissa chicken, or cilantro lime chicken next.
How to Grill Boneless Chicken Breast
- Pound + marinate: Pound breasts to 1/2-inch thickness. Marinate for at least 30 min.
- Grill: Clean and oil grill grates. Preheat grill to 400-425°F. Grill until internal temp reaches 160°F (4-5 min per side).
- Rest: Transfer to plate, tent loosely with foil for 5 min.
Common Questions
Probably overcooked—use a thermometer and pull at 160 °F, not 170 °F.
I don’t recommend it—Thaw overnight for best texture.
Yes. Grill time is driven by thickness, not ounces. Pound thicker breasts or finish thicker cuts over indirect heat.
Charcoal’s radiant heat can sear faster; drop grill temps by ~25 °F or raise the grate 1 notch if burning.
Brush with oil and warm in a 350 °F oven for ~15 min until hot, or slice it cold over salads.
Juicy Grilled Boneless Chicken Breasts
Save this Recipe!
Ingredients
- 1 1/2 lbs boneless skinless chicken breast (4-6 pieces)
- ¼ cup olive oil
- ⅓ cup balsamic vinegar
- 1 Tablespoon dijon mustard
- 2 Tablespoons maple syrup
- 2 teaspoons Italian seasoning
- 3 cloves minced garlic
- 1 teaspoon kosher salt
- ¼ teaspoon black pepper
Instructions
- Pound and trim (5 min): Pound breasts to 1/2-inch thickness; or slice large pieces in half to create cutlets.1 1/2 lbs boneless skinless chicken breast
- Marinate (30 min): Whisk remaining ingredients in a bowl or zip bag then add chicken and turn to coat. Chill for 30 min (up to 24 hours).¼ cup olive oil, ⅓ cup balsamic vinegar, 1 Tablespoon dijon mustard, 2 Tablespoons maple syrup, 2 teaspoons Italian seasoning, 3 cloves minced garlic, 1 teaspoon kosher salt, ¼ teaspoon black pepper
- Grill (4-5 min per side): Clean and oil the grates well. Preheat the grill to 400–425°F (medium-high). Shake excess marinade off chicken and place the chicken smooth side down. Grill with the lid closed until and instant-read thermometer reads 160°F, 4–5 minutes per side (9–10 min total).
- Rest (5 min): Transfer to plate, tent loosely with foil. Temperature will rise to 165 °F for safe, juicy meat. Slice & serve.
Notes
Equipment
- Gas Grill (See notes for other grills)
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Master More Grilled Recipes
Do you love beef or pork? Here’s how long to grill pork tenderloin and how long to grill pork chops. Then learn how to grill ribeye at the best temperature to grill steaks. And let’s not forget our tips on how long to grill a hamburger for a juicy burger every time.
Best Sides for Grilled Chicken
- Pasta salad: chicken Caesar pasta salad, Mexican street corn pasta salad.
- No greens salads: peach burrata salad, burrata Caprese, and grilled zucchini salad.
- Leafy greens: grilled peach salad or strawberry spinach salad.
- Classics: Italian pasta salad, sweet potato salad, or garlic-roasted mini peppers.
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