Grilled Chicken Breast with Paprika Garlic Rub

My juicy grilled chicken breast is made with a thick paste of paprika, garlic, and apple cider vinegar that coats every inch and toasts on the grill. It goes on while the grill heats up, so you don’t have to pound, brine, or plan ahead. Every bite is smoky, garlicky, and just tangy enough to make you reach for the next slice.

My grilled chicken breast is all about the crust. I make a thick paste of paprika, garlic, onion, and oregano, which toasts on the grill until it turns deep red and savory, while apple cider vinegar keeps it bright enough to cut through the char. It clings instead of dripping off, so the flavor stays on the chicken where you can taste it.

I put the paste on before firing up the grill. In my recipe testing, I found I didn’t need to marinate the chicken for long. By the time the BBQ is hot, the chicken is tender and flavorful. If you want to get a jump start on dinner, coat the chicken in the marinade paste and refrigerate for up to 8 hours; no longer, or the vinegar in the paste will start breaking down the meat.

What keeps the chicken truly juicy is taking it off the grill at the right moment. I grill it for 9 minutes, flip it, and start checking with a thermometer after 6 more. Grilling longer on one side means darker, charred grill marks.

If you’d like a BBQ sauce-forward recipe, try my grilled BBQ chicken!

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4.98 stars (40 ratings)

Grilled Chicken Breast with Paprika Garlic Rub

Prep: 10 minutes mins

Cook: 16 minutes mins

Total: 26 minutes mins

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Tender chicken breasts, a simple pantry spice paste, and a grill are all you need to make this recipe. Cooking them this way keeps the grilled chicken breasts juicy, whether they're for dinner tonight or sliced over salads through the week.

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Ingredients

• ▢ 5 tablespoons olive oil
• ▢ 3 tablespoons apple cider vinegar
• ▢ 2 tablespoons sweet paprika
• ▢ 1 tablespoon EACH: onion granules and garlic granules
• ▢ 1 teaspoon EACH: oregano, sea salt, and pepper
• ▢ 4 6-ounce boneless, skinless chicken breasts

Instructions 

• In a large bowl, mix together the olive oil, apple cider vinegar, paprika, onion powder, garlic powder, oregano, salt, and pepper. It will be a thick paste.
  5 tablespoons olive oil, 3 tablespoons apple cider vinegar, 2 tablespoons sweet paprika, 1 tablespoon EACH: onion granules and garlic granules, 1 teaspoon EACH: oregano, sea salt, and pepper
  
• Add the boneless chicken breasts to the bowl and mix well so they are completely coated in the marinade. Let them marinate while your BBQ heats up, or up to 8 hours.
  4 6-ounce boneless, skinless chicken breasts
  
• Preheat your BBQ to medium-high heat and oil the grates well. (Or use a grill mat for easy cleanup.) Grill the chicken breasts for 9 minutes, flip, and grill for another 6-9 minutes, until they reach an internal temperature of 165 degrees Fahrenheit. 
  
• Remove them from the grill and let them rest for 5 minutes before serving.
  

Video

Notes

How long to grill chicken breast:

The key to juicy grilled chicken breasts is simple: don’t overcook them. Chicken breast is very lean, and if it stays on the grill too long, it quickly dries out and turns tough.

The most reliable way to know when your chicken is done is to use an instant-read meat thermometer. Chicken is perfectly cooked at an internal temperature of 165 degrees Fahrenheit, and checking the temperature helps you avoid overcooking.

Nutrition

Serving: 1chicken breast, Calories: 174kcal (9%), Carbohydrates: 3g (1%), Protein: 1g (2%), Fat: 18g (28%), Saturated Fat: 3g (19%), Polyunsaturated Fat: 2g, Monounsaturated Fat: 13g, Cholesterol: 1mg, Sodium: 587mg (26%), Potassium: 109mg (3%), Fiber: 1g (4%), Sugar: 1g (1%), Vitamin A: 1724IU (34%), Vitamin C: 0.5mg (1%), Calcium: 16mg (2%), Iron: 1mg (6%)

© Author Kristen Stevens

We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.