Texas Roadhouse Grilled Chicken Recipe: Tender, Juicy & Delicious

This Texas Roadhouse grilled chicken that makes a simple chicken breast feel like a full Texas Roadhouse restaurant meal. The chicken has a browned, seasoned outside, a juicy center, and a fresh lemon finish that keeps the flavor from feeling too heavy. I wanted this copycat version to keep those simple parts without making the recipe hard to follow.

This Texas Roadhouse Grilled Chicken Recipe is made with boneless chicken breasts, olive oil, lemon juice, Worcestershire sauce, garlic, dried herbs, paprika, and a few basic seasonings. The chicken is marinated, grilled over medium-high heat, and finished with grilled lemon. It is easy to make on an outdoor grill, but a grill pan works too.

Texas Roadhouse has its own proprietary recipes, so this is not claimed to be the restaurant’s exact formula. It is a homemade copycat recipe inspired by the herb-crusted grilled chicken style.

What Is Texas Roadhouse Grilled Chicken?

Texas Roadhouse has more than one grilled chicken option, which can make the recipe name a little confusing.

The restaurant describes its Herb Crusted Chicken as a boneless, marinated chicken breast seasoned with herbs and spices, flame-grilled, and served with caramelized lemon. Its Grilled BBQ Chicken is a different dish that uses BBQ sauce.

This recipe follows the herb-crusted grilled chicken style. It uses a simple herb and garlic seasoning instead of a BBQ glaze. The grilled lemon is also an important part of the finished dish.

The chicken is tender and juicy inside, while the outside gets a nice browned crust from the hot grill. The lemon adds a fresh finish that works well with the herbs and garlic.

Why I Like This Texas Roadhouse Grilled Chicken Recipe

The ingredient list is simple, but each ingredient has a purpose.

The olive oil helps coat the chicken and carries the herbs and spices across the surface. Lemon juice adds acidity, while Worcestershire sauce gives the marinade a deeper flavor.

Garlic powder, onion powder, parsley, oregano, and thyme create the herb flavor. Paprika adds color and a mild peppery taste. Black pepper gives the chicken a little more bite without making it spicy.

The grilled lemon is the finishing touch. Heating the lemon on the grill softens its flavor and gives the cut side a little browning. When you squeeze it over the cooked chicken, the warm lemon juice blends nicely with the herbs.

Another thing I like is that the recipe does not depend on a heavy sauce. You can serve the chicken with mashed potatoes, green beans, salad, rice, or almost any simple side.

Ingredients You Need

Chicken

4 boneless, skinless chicken breasts are the main part of the recipe. Try to choose chicken breasts that are similar in size so they cook at about the same rate.

Marinade

2 tablespoons olive oil help coat the chicken and keep the marinade spread evenly over the surface.

1 tablespoon fresh lemon juice adds a little acidity and fresh lemon flavor.

1 tablespoon Worcestershire sauce adds depth to the marinade.

1 teaspoon garlic powder gives the chicken a steady garlic flavor without pieces of fresh garlic burning on the grill.

1 teaspoon dried parsley adds a mild herb flavor and works well with the other seasonings.

½ teaspoon dried oregano gives the chicken a slightly earthy herb note.

½ teaspoon dried thyme adds another layer of herb flavor.

1 teaspoon paprika gives the chicken a warm color and mild pepper flavor.

½ teaspoon onion powder adds a little sweetness and savory flavor.

1 teaspoon salt seasons the chicken throughout the marinade.

½ teaspoon black pepper adds a mild peppery bite.

For Grilling

1 tablespoon olive oil is useful for lightly oiling the grill grates.

1 fresh lemon, halved is grilled and squeezed over the chicken before serving.

How to Prepare Texas Roadhouse Grilled Chicken

1. Prepare the Chicken

Place the chicken breasts between two pieces of plastic wrap or put them inside a large zip-top bag.

Use the flat side of a meat mallet to gently pound the thickest parts of the chicken. The goal is to make the breasts close to an even thickness, around ¾ inch.

You do not need to make the chicken very thin. Just even out the thick areas so the outside does not finish cooking long before the center.

Pat the chicken dry with paper towels before adding the marinade.

2. Make the Marinade

Add the olive oil, lemon juice, Worcestershire sauce, garlic powder, dried parsley, oregano, thyme, paprika, onion powder, salt, and black pepper to a bowl.

Whisk the mixture until the oil and seasonings are well combined.

The marinade should be loose enough to coat the chicken easily. You will see the dried herbs and spices spread through the oil and lemon mixture.

3. Marinate the Chicken

Place the prepared chicken breasts in a shallow dish or large zip-top bag.

Pour the marinade over the chicken and turn each piece until it is well coated. Make sure the seasoning reaches the sides of the chicken as well.

Cover the dish or seal the bag and place it in the refrigerator.

Let the chicken marinate for at least 30 minutes. If you have more time, about 1 to 2 hours gives the chicken more time to take on the herb and garlic flavor.

I would not leave this lemon-based marinade on the chicken overnight. A shorter marinating time is enough for this recipe.

4. Prepare the Grill

Preheat an outdoor grill to about 400°F over medium-high heat.

Clean the grill grates and lightly brush them with olive oil. A clean, lightly oiled grill helps reduce sticking.

Let the grill heat properly before adding the chicken. Starting with a hot grill helps the chicken develop a browned surface instead of slowly cooking over low heat.

5. Grill the Chicken

Remove the chicken from the marinade and allow any excess marinade to drip off.

Place the chicken breasts on the hot grill. Close the lid and let them cook for about 5 to 7 minutes on the first side.

Turn the chicken and continue grilling for another 5 to 7 minutes.

The exact cooking time can change depending on the thickness and size of the chicken breasts. A thinner breast may finish sooner, while a large breast can take longer.

The safest way to check the chicken is with an instant-read thermometer. Insert it into the thickest part of the breast. The chicken should reach 165°F.

Once it reaches the proper temperature, remove it from the grill.

6. Grill the Lemon

Cut the fresh lemon in half and place the halves cut-side down on the grill.

Let them cook for a few minutes while the chicken finishes. You want the cut surface to develop a few brown grill marks.

There is no need to completely char the lemon. A little browning is enough.

7. Let the Chicken Rest

Transfer the cooked chicken to a clean plate or cutting board.

Let it rest for about 5 minutes before slicing.

This short rest gives the juices time to settle. Cutting the chicken immediately can cause more of the juices to run onto the plate instead of staying in the meat.

8. Finish With Grilled Lemon

Squeeze the grilled lemon over the warm chicken. You can serve the breasts whole or slice them against the grain. The grilled lemon adds a fresh finish without needing another sauce.

Tips for Juicy Grilled Chicken

Pound the Chicken Evenly

This is one of the most useful steps in the recipe.

Chicken breasts often have a thick end and a thin end. If you grill them as they are, the thin section can become dry while you wait for the thick section to cook.

Making the chicken more even helps it cook at a similar rate.

Do Not Skip the Thermometer

Cooking time is only a guide.

The size, thickness, starting temperature, and grill heat can all change how long the chicken takes to cook.

Checking the thickest part with a thermometer gives you a much better idea of when it is ready.

Do Not Overcook the Chicken

Once chicken breast goes past the temperature you need, it can quickly lose moisture.

Take it off the grill when the thickest part reaches 165°F.

Keep the Grill Hot

A properly heated grill helps brown the chicken and creates those familiar grill marks.

If the grill is too cool, the chicken may take longer to cook and can develop less color on the outside.

Give It a Short Rest

Five minutes is enough for these chicken breasts.

You do not need to leave them sitting for a long time. Just give the chicken a few minutes before slicing.

Make This Recipe on a Grill Pan

A grill pan is a good option when you do not have an outdoor grill. Heat the grill pan over medium-high heat until it is hot. Lightly brush it with oil and place the marinated chicken on the pan.

Cook the chicken until the surface is browned and the thickest part reaches 165°F. A grill pan will give you grill marks, although the flavor will not be exactly the same as cooking over an outdoor flame.

Avoid pressing down on the chicken while it cooks. Pressing can push moisture out of the meat.

What to Serve With Texas Roadhouse Grilled Chicken

This chicken works with many classic side dishes.

Creamy mashed potatoes make the meal feel like a steakhouse dinner. Green beans, corn, baked potatoes, or a simple salad also work well.

Mac and cheese is another easy pairing when you want something creamy beside the grilled chicken. You can also try the Romano’s Macaroni Grill Mac and Cheese Recipe for another restaurant-style side.

If you want more restaurant-inspired recipes for the same type of meal, take a look at the Restaurant Inspired Recipes section on the site.

You can also serve the chicken with rice and vegetables for a simple weeknight dinner.

How to Use Leftover Grilled Chicken

Leftover chicken can be used in more than one way.

Slice it and add it to a green salad with tomatoes, cucumbers, onions, and your favorite dressing. You can also place sliced chicken inside a tortilla with lettuce, tomato, cheese, and dressing for an easy chicken wrap.

For a sandwich, add the chicken to a toasted bun with lettuce and tomato. If you want to experiment with different homemade sauces, you can also look through the site’s copycat sauce recipes for ideas.

Another easy option is a chicken rice bowl. Add sliced grilled chicken to warm rice and serve it with vegetables. The herb flavor is mild enough to work in all of these meals.

Common Mistakes to Avoid

Using Chicken Breasts That Are Too Thick

Very thick chicken breasts can take a long time to cook through. The outside may become heavily browned before the middle is ready. Pounding the chicken to an even thickness helps solve this problem.

Guessing When the Chicken Is Done

Color is not a reliable way to tell whether chicken is fully cooked. Use an instant-read thermometer and check the thickest part. The chicken should reach 165°F.

Leaving the Chicken in the Marinade Too Long

This recipe uses lemon juice in the marinade. A short marinating time is enough. Leaving chicken in an acidic marinade for too long can affect its texture. Keep the marinating time around 30 minutes to 2 hours.

Grilling Over Low Heat

Low heat can make chicken take longer to cook. Preheat the grill before adding the chicken and aim for medium-high heat around 400°F.

Cutting the Chicken Right Away

Cutting into the chicken immediately after grilling can release a lot of juice. Give it about 5 minutes to rest before slicing.

How to Store Leftovers

Place leftover grilled chicken in an airtight container and refrigerate it. Use refrigerated leftovers within 3 to 4 days.

For longer storage, place the chicken in a freezer-safe container or freezer bag. Sliced chicken is convenient for freezing because you can portion it before storing. Thaw frozen chicken in the refrigerator before reheating.

Freeze Texas Roadhouse Grilled Chicken

Yes. Let the cooked chicken cool completely before freezing it. Wrap individual portions or place them in freezer-safe bags or containers. Remove as much excess air as practical before sealing.

When you are ready to eat, thaw the chicken in the refrigerator and reheat it gently. Adding a small splash of water or chicken broth while reheating can help keep the meat from becoming too dry.

Frequently Asked Questions

Is this the official Texas Roadhouse Grilled Chicken Recipe?

No. This is a homemade copycat recipe inspired by the restaurant’s herb-crusted grilled chicken. Texas Roadhouse does not publish the complete proprietary formula used in its restaurants.

What type of chicken is used?

This recipe uses boneless, skinless chicken breasts. Chicken breasts that are similar in size and thickness are easier to grill evenly.

How long should chicken marinate?

Marinate the chicken for at least 30 minutes. About 1 to 2 hours works well when you have extra time.

What temperature should grilled chicken reach?

The thickest part of the chicken should reach 165°F. An instant-read thermometer is the easiest way to check.

Can I use chicken thighs?

Yes. Chicken thighs can be used, but they have more fat and a different texture than chicken breasts.

For this particular recipe, chicken breast is the better match.

Can I make it without a grill?

Yes. A grill pan or heavy skillet can be used on the stovetop.

Heat the pan over medium-high heat and cook the chicken until the thickest part reaches 165°F.

Does this recipe use BBQ sauce?

No. This recipe follows the herb-crusted grilled chicken style.

BBQ sauce would create a different flavor and is more closely related to the restaurant’s separate Grilled BBQ Chicken dish.

Why did my chicken become dry?

The most common reason is overcooking.

Chicken breast contains less fat than chicken thighs, so it can become dry when cooked too long.

Use an even thickness and check the internal temperature while grilling.

Do I need fresh herbs?

No. Dried parsley, oregano, and thyme work well here. They are easy to measure and spread evenly through the marinade.

Why grill the lemon?

Grilling the lemon warms the juice and lightly browns the cut surface. The juice adds a fresh finish to the chicken and works especially well with the garlic and herbs.