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Grilled Chicken Breast

Juicy grilled chicken breast with char marks on a white plate finished with fresh lime and cilantro
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Juicy, perfectly charred grilled chicken breast coated in a bold cumin and chili powder spice rub. High protein, low carb, and ready in 20 minutes total – a go-to recipe for weeknight dinners and meal prep.

Ingredients

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  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper
  • 1/2 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon garlic powder
  • 2 tablespoons olive oil
  • 2 pounds boneless, skinless chicken breasts (about 4 medium pieces)
  • Fresh lime juice (optional, for finishing)
  • Chopped fresh cilantro (optional, for garnish)

Instructions

  1. Heat grill or grill pan to medium-high heat (375-450 degrees F). Coat the grates or pan with oil to prevent sticking. Allow to fully preheat before adding chicken.
  2. In a small dish, combine kosher salt, black pepper, cumin, chili powder, onion powder, and garlic powder. Stir until evenly blended.
  3. Drizzle olive oil over the chicken breasts. Rub the spice mix all over each piece until completely coated on both sides. Let rest at room temperature while the grill finishes preheating.
  4. Place seasoned chicken on the hot grill. Cook for 6-8 minutes per side without moving. Do not press down on the chicken. Flip once and cook another 6-8 minutes for 12-15 minutes total grill time.
  5. Remove chicken from the grill at an internal temperature of 162 degrees F. Transfer to a clean plate, tent loosely with foil, and rest for 5 minutes off the heat. Internal temperature will climb to a safe 165 degrees F during resting.
  6. Finish with a squeeze of fresh lime juice and chopped cilantro if desired. Slice and serve immediately.

Notes

  • Pull chicken at 162 degrees F, not 165 degrees F. Carryover heat during the 5-minute rest brings it to the safe final temperature without overcooking.
  • If chicken breasts are uneven in thickness, pound them to even thickness before seasoning for consistent cooking.
  • Use medium-high heat only. Too high will burn the outside before the inside cooks through.
  • Never press down on the chicken while grilling – this forces out the juices and leads to dry results.
  • Bone-in chicken breasts require 25-30 minutes of total grill time rather than 12-15 minutes.
  • For best results, remove chicken from the fridge 15 minutes before grilling.

Nutrition

Find it online: https://www.benefitiany.com/grilled-chicken-breast/