My Go-To Grilled Chicken

Perfectly seasoned, juicy grilled chicken that pairs beautifully with any of your favorite sides. My personal favorite? My Grilled Peach & Burrata Salad recipe — it’s the perfect combo.

There’s nothing like summer grilling, and this chicken is my go-to when I want something simple, flavorful, and guaranteed to impress. The sweet-and-smoky spice blend caramelizes beautifully on the grill, making it an ideal match for creamy burrata and juicy grilled peaches. Trust me — it’s a pairing made for warm evenings on the patio.

Serves 4

Ingredients

For the Seasoning Mix:

• 1 tbsp brown sugar

• 1 tbsp white sugar

• 1 tbsp paprika

• 2 tsp dried oregano

• 1 tsp garlic powder

• 1 tsp kosher salt

• ½ tsp onion powder

• ½ tsp black pepper

• ¼ tsp cayenne pepper

For the Chicken:

• 1½ lbs boneless, skinless chicken breasts or thighs

• 1–2 tbsp olive oil, for coating

Directions

1. Make the Seasoning:
   In a small bowl, combine the brown sugar, white sugar, paprika, oregano, garlic powder, salt, onion powder, black pepper, and cayenne. Mix well to combine.

2. Prep the Chicken:
   Pat the chicken dry with paper towels. Sprinkle the seasoning blend generously over both sides of the chicken, pressing it in lightly so it sticks. Drizzle with olive oil and rub evenly to coat and spread the seasoning.

3. Grill:
   Preheat your grill to medium-high heat.
   Place the chicken on the grill and cook for 2–3 minutes, then rotate the pieces 45° and cook another 2–3 minutes to create crosshatch grill marks.
   Flip and repeat on the other side, grilling the chicken for a total of 6–8 minutes per side, depending on thickness.

4. Check Temperature:
   If you are unsure when the chicken is done, it reaches an internal temperature of 165°. Use a meat thermometer for accuracy.

5. Rest & Serve:
   Transfer the grilled chicken to a plate and let it rest for 5 minutes before slicing. Serve warm next to my Grilled Peach & Burrata Salad or alongside your favorite sides. Enjoy!!!