Texas Roadhouse Grilled Chicken
Recreate the famous Texas Roadhouse Grilled Chicken at home with this easy copycat recipe! Tender, juicy chicken breasts are marinated in a savory blend of seasonings and grilled until perfectly charred for a healthy, restaurant-quality dinner.
- Prep Time: 10 MINUTES
- Marinate Time: 2 HOURS
- Cook Time: 12 MINUTES
- Total Time: 2 hours 22 minutes
- Yield: 4 SERVINGS 1x
- Category: Dinner
- Method: Grilling
- Cuisine: copycat recipe
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 2 tablespoons Worcestershire sauce
- 1 tablespoon fresh lemon juice
- 1 tablespoon brown sugar
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- ½ teaspoon chili powder
- ½ teaspoon dried parsley
Instructions
- Pound the chicken breasts to an even thickness using a meat mallet.
- In a large bowl, whisk together the olive oil, Worcestershire sauce, lemon juice, brown sugar, salt, pepper, garlic powder, onion powder, smoked paprika, chili powder, and parsley.
- Add the chicken and coat well in the marinade.
- Cover and refrigerate for at least 2 hours, or overnight for the best flavor.
- Preheat the grill to medium-high heat (about 400°F).
- Remove the chicken from the marinade and discard the remaining marinade.
- Grill for 5–7 minutes per side, depending on thickness, until the internal temperature reaches 165°F.
- Transfer to a plate and let the chicken rest for 5 minutes before serving.
- Serve with mashed potatoes, seasoned rice, baked potatoes, broccoli, green beans, or a side salad.
Notes
Make It Your Own
- Add ½ teaspoon cayenne pepper for a little heat.
- Swap smoked paprika for regular paprika if preferred.
- Use boneless chicken thighs for extra juicy results.
- Finish with a squeeze of fresh lemon before serving.
- Slice leftovers for salads, wraps, sandwiches, or grain bowls.
Storage
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Freezing
Freeze cooked chicken for up to 3 months. Thaw overnight in the refrigerator before reheating.
Reheating
Warm gently in a covered skillet with a splash of chicken broth or microwave in 30-second intervals until heated through.