This grilled chicken breast is ready in less than 30 minutes, making it ideal for a weeknight dinner.
When making it, I use a simple olive oil and soy sauce marinade that keeps the chicken juicy.
I often make chicken recipes, including Greek chicken, pizza chicken, Cajun chicken, and blackened chicken. But sometimes simple is best!
Grilled chicken breast is always an excellent choice. It’s substantial and filling, and my entire family enjoys it. This easy recipe’s simple marinade of olive oil, soy sauce, and garlic greatly enhances the chicken’s flavor.
Ingredients
Here’s an overview of the ingredients needed for this recipe. The exact measurements are included in the recipe card below.
- Chicken breasts: I use boneless skinless chicken breasts, just like in this baked chicken breast recipe.
- Olive oil: I love cooking with this delicious oil. However, you can use avocado oil instead if you prefer an oil with a higher smoke point.
- Soy sauce: I use reduced-sodium soy sauce in most of my recipes. You can use a gluten-free alternative.
- Seasonings: Black pepper and garlic powder. I prefer garlic powder to fresh minced garlic. It coats the chicken better and doesn’t burn as quickly.
Variations
- You can substitute avocado oil or melted ghee for olive oil. I especially like the nutty richness of ghee.
- Add more spices. Good options that I tried and liked include onion powder, smoked paprika, and dried cumin. You can use ½ teaspoon of each. I don’t recommend using dried herbs, which can quickly burn on the hot grill.
- I like to add a tablespoon of hot sauce to the marinade. If you go this route, be aware that this can create chili fumes and air out the kitchen if you’re grilling indoors.
Instructions
Scroll down to the recipe card for detailed instructions. Here are the basic steps for making this recipe:
Cut three shallow slits across the top of each chicken breast to help the marinade better penetrate the meat.
Whisk the olive oil, soy sauce, black pepper, and garlic powder in a small bowl. Brush the chicken pieces on both sides with half the marinade.
Heat your grill on medium-high heat and lightly grease it. Grill the chicken until it is cooked through and no longer pink, flipping it midway through cooking.
Coat the chicken with the unused portion of the marinade using a clean pastry brush. Let it rest for 5-10 minutes before slicing and serving.
Expert Tip
Note that this recipe does not include salt. This is not an omission. Salt is unnecessary because the soy sauce adds plenty of saltiness, even when using reduced-sodium soy sauce.
In many recipes that call for high-sodium ingredients such as soy sauce, canned anchovies, cooked ham, or dry-grated parmesan cheese, there’s no need for added salt, or you can use just a pinch.
Serving Suggestions
Grilled chicken breast is a versatile dish that goes with anything. If your grill is large enough, it’s easiest to serve the chicken with grilled vegetables such as:
- Vegetable kabobs
- Balsamic grilled zucchini
- Grilled broccolini
- Grilled okra
Salads are another excellent option:
- Cucumber tomato salad
- Broccoli salad
- Arugula salad
- Asparagus salad
In the photo below, originally taken in 2011 (I’ve been making this recipe for many years now), I served the chicken with the simplest side of mixed greens dressed with olive oil and lemon juice:
