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Garlic & Herb Grilled Chicken on a white plate with metal tongs.
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5 from 5 votes

Grilled White Meat Chicken

The weather is warming up and grilling is officially the way to cook! Are you looking for some tips on grilling your white meat chicken? Today, we are sharing our favorite seasonings, and techniques
Prep Time5 mins
Cook Time14 mins
Total Time19 mins
Course: Dinner, Lunch
Cuisine: American
Keyword: grilled chicken, white meat chicken
Servings: 6
Calories: 295cal
Cost: $5


  • Gas or Charcoal Grill


  • 1 1/2 lbs. white meat chicken
  • 2 tbsps. extra virgin olive oil
  • 1 tbsp. McCormick Grill Mates Roasted Garlic and Herb Seasoning


  • Preheat grill to medium heat for gas grilling & medium-low heat for charcoal grilling.
  • Slice chicken cutlets length wise to desired thickness. We prefer them thinner, but you could always leave your meat intact.
  • Brush chicken with olive oil, and then season evenly with McCormick Grill Mates Roasted Garlic and Herb Seasoning.
  • Grill each side for 5-7 minutes for thicker chicken cutlets, and 2-3 minutes for thinner chicken cutlets. Internal temperature of the chicken should be 165°F.
  • Allow chicken to rest for 5 minutes before slicing.
  • Add to a salad or enjoy with desired sides.


Grilling white meat chicken
The first tip we have for grilling chicken is to have your supplies and grill prepared beforehand.
Slice chicken
These days, white meat chicken cutlets can be very large and thick. We like to slice our portions into halves length wise. Sometimes, if they are really thick, we do this 3 times per portion. This allows for a faster cook time as well.
Oil the chicken
A thin coating of olive oil brushed over the cutlets is all you need to keep the chicken moist.
Spice the chicken
McCormick® Grill Mates® Roasted Garlic and Herb Seasoning provides bold seasoning which awakens the taste buds. I love how the little bits of garlic toast up on the grill. It really an ideal flavor for our family because we love all things garlic. 
Grill over medium heat
If you are using a gas grill, you will want to set the temperature to medium. If you are using a charcoal grill you will want it medium-low. I suggest putting the chicken not over direct flames unless it is a skin-on chicken with a bone.
Cook to temperature
Bone-in chicken requires an internal temperature of 165 degrees Fahrenheit for safe consumption. For white meat chicken it is a temperature of 160 degrees Fahrenheit. Our chicken cutlets took about 5-7 minutes per side to cook.
Allow meat to rest
Once your chicken is done being grilled, allow the meat to rest. This will help it retain its juices and finish cooking. You never want to cut into chicken before it rest or it will be very dry!
Slice chicken for a salad
We love eating salads in the summer so we often mass-batch cook our chicken and keep it in airtight containers in the fridge. We slice each piece vertically and place it over fresh greens and veggies.
Nutritional values may vary and are meant to be a guide.  


Serving: 1g | Calories: 295cal | Carbohydrates: 2g | Protein: 21g | Fat: 22g | Saturated Fat: 6g | Cholesterol: 85mg | Sodium: 80mg | Potassium: 231mg | Fiber: 1g | Sugar: 1g | Vitamin A: 224IU | Vitamin C: 2mg | Calcium: 37mg | Iron: 2mg