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Grilled chicken breasts

Grilled Chicken Breasts

We eat chicken cooked many ways in our house and I’d have to say grilled chicken breasts are probably at the top of that list.  However, since I moved to Texas I’ve been primarily grilling on a gas grill.  Now, I’ll be the first to admit that I like the convenience of using a gas grill. Particularly because I can control the cook temperature more easily.  But the downside with cooking on a gas grill is, I don’t get that smoke flavor that comes with cooking on a charcoal grill.

Since I’m new to the gas grill game, I’ve been experimenting with ways to impart that smoke flavor into my food.  In fact, an old stand by is I add 1 teaspoon of liquid smoke to my marinade.  Of course, liquid smoke is not for those with discerning taste buds.  Mainly because to some it can have a chemical taste.  So, with this recipe I tried my hand at using some smoky dry rub seasoning I picked up at Aldi’s.  

In short, using the dry rub rendered a subtle smoke flavor.  Specifically,  I would categorize the marinade as a simple recipe.  While the chicken is resting to reach room temperature before grilling is when the dry rub gets lightly sprinkled on top.  

It should be noted that if you over cook your chicken breasts they will become dry.  Consequently, your chicken should reach an internal cook temperature of 165°F/74°C which is about 5 minutes per side.  Lastly, let your chicken rest for 10-15 minutes before cutting to lock in those juices so your chicken is served moist.  

Additionally if you need another grill recipe then check out my blog post for garlic butter grilled shrimp


Grilled Chicken Breasts

  • Author: Andie Cumber
  • Prep Time: 3 hours 30 minutes
  • Cook Time: 10 minutes
  • Total Time: 3 hours 40 minutes
  • Yield: 4-8 1x



34 Chicken breasts
1/2 cup Virgin Olive Oil
¼ cup soy sauce
2 Tbsp worcestershire sauce
2 Tbsp apple cider vinegar
1 Tbsp garlic powder
1 tsp chili powder
1 tsp black ground pepper
2 Tbsp Smoky Dry Rub


  • Butterfly cut the chicken breasts (or flatten with a meat mallet) then place in a gallon ziplock bag or tupperware container with a lid.
  • Pour all the liquid ingredients in with the chicken.
  • Next add the garlic powder, chili powder, and black pepper into the marinade.
  • Place the marinated chicken in the refrigerator and let sit for a minimum of 30 minutes.  I typically let it marinate for 3 hours or overnight.
  • Remove the chicken from the marinade and pat dry.
  • Apply the dry rub all over and let sit at room temp for 15-20 minutes.
  • Heat your gas grill to a Med – High temp of 425°F/218°C and cook on each side for 5-7 minutes.
  • Finally let the chicken rest for 10 – 15 minutes to lock in the juices so your chicken is nice and moist.


  • Serving Size: 1 half or full breasts
  • Calories: 299
  • Sugar: 0.627 g
  • Sodium: 416.9 mg
  • Fat: 19.8 g
  • Saturated Fat: 3 g
  • Unsaturated Fat: 15.8 g
  • Carbohydrates: 2 Net Carbs
  • Fiber: 0.154 g
  • Protein: 514 g
  • Cholesterol: 60 mg