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Grill · 25 minutes · Serves 4

Grilled Chicken, Done Right

Juicy every time, never a guess. Cook to 165°F, rest five minutes, and stop cutting your chicken open to check. The thermometer is the whole recipe.

25 minutes 165°F internal Rest 5 min Serves 4
Grilled chicken over open flame

How to make it

  1. Preheat and oil the grill

    Medium-high heat, grates brushed clean and lightly oiled. A hot, clean grate is what keeps chicken from sticking.

  2. Season simply

    Olive oil, salt, pepper, lemon, and garlic. Marinate 15 minutes if you have it — overnight if you’re planning ahead.

  3. Grill 6–7 minutes a side

    Leave it alone. Flip once, when it releases easily. Moving it around is how you lose the crust.

  4. Thermometer, not guesswork

    Pull at 165°F in the thickest part. That number is the recipe — no cutting, no hoping, no dry chicken.

  5. Rest 5 minutes

    Rest on a plate, loosely tented. The juices settle back in. Slice against the grain and serve.

Why this works

Most grilled chicken is dry because it’s cooked by time, not temperature. A $15 thermometer turns a guess into a number — and 165°F, plus a five-minute rest, is juicy every single time.

What I used

The gear that made this easy

These are the exact tools from this recipe. Affiliate links are added here once the Amazon Associates account is approved — for now, the names so you can find them.

  • Instant-read meat thermometerLink coming soon
  • Grill tool set + cast iron grill panLink coming soon
A quick note: Once approved as an Amazon Associate, Salt And Supper will earn from qualifying purchases. When gear links appear in the “What I used” box above, they will be affiliate links — it costs you nothing extra, and it helps keep the recipes coming.

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