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Texas Roadhouse Grilled Chicken Recipe

I’ve always loved the grilled chicken at Texas Roadhouse. It’s juicy, smoky, and full of flavor without being heavy. When I couldn’t always make it to the restaurant, I started working on a way to bring that same taste to my own kitchen.

This recipe is my copycat version. It keeps the chicken moist, simple, and close to what you’d get at the restaurant. The best part? You don’t need complicated tools or special skills. Just a good marinade, the right heat, and a little patience.

If you enjoy lean, protein-packed meals that don’t take hours to prepare, this one will fit right in. Whether you’re cooking on the grill, using a pan, or baking in the oven, you’ll still get that signature taste.

Texas Roadhouse Grilled Chicken Ingredients

Texas Roadhouse Grilled Chicken Recipe

To get that Texas Roadhouse flavor at home, the key is a simple but effective marinade. I don’t overload it with too many spices. Instead, I focus on a balance of garlic, citrus, and light seasoning that keeps the chicken juicy and flavorful.

  • 4 boneless, skinless chicken breasts

  • 3 tablespoons olive oil

  • 2 tablespoons lemon juice (fresh is best)

  • 3 garlic cloves, minced

  • 1 teaspoon paprika

  • 1 teaspoon black pepper

  • 1 teaspoon salt

  • 1 teaspoon onion powder

  • ½ teaspoon cayenne pepper (optional)

  • 1 teaspoon dried parsley

How to Make Texas Roadhouse Grilled Chicken (Step-by-Step Instructions)

Cooking this chicken is all about timing and heat control. I make sure the chicken stays juicy inside while still getting those golden grill marks on the outside. Here’s exactly how I do it:

  1. Prep the marinade – In a bowl, mix olive oil, lemon juice, garlic, and all the spices.

  2. Marinate the chicken – Place the chicken breasts in the mix. Cover and let it sit for at least 30 minutes. For best results, I leave it for 2–4 hours in the fridge.

  3. Heat the grill – Preheat your grill to medium-high heat. If using a pan, I heat it until it’s hot but not smoking.

  4. Cook the chicken – Place the chicken on the grill. Cook for about 5–6 minutes per side, depending on thickness. The goal is an internal temperature of 165°F (74°C).

  5. Rest before serving – Once done, I let the chicken sit for 5 minutes. This helps keep it moist when cutting.

Texas Roadhouse Grilled Chicken Recipe Tips & Tricks

Over time, I’ve learned a few small things that make a big difference with this recipe:

  • I always pound the chicken breasts to even thickness. This helps them cook evenly.

  • If I’m short on time, I marinate for at least 20 minutes. Even that quick soak adds flavor.

  • A meat thermometer takes out the guesswork. I pull the chicken off the grill once it hits 165°F.

  • For extra juiciness, I cover the chicken with foil while it rests.

  • If I want a smoky edge, I add smoked paprika or grill over charcoal.

Texas Roadhouse Grilled Chicken Nutritional Information

I like to keep track of what I’m eating, so I’ve estimated the nutrition based on one serving (one chicken breast). These numbers are approximate and may change slightly depending on the size of the chicken and marinade adjustments.

Per Serving (1 chicken breast):

  • Calories: ~260

  • Protein: 40g

  • Fat: 9g

  • Carbohydrates: 2g

  • Fiber: 0g

  • Sugar: 1g

This makes it a lean, high-protein option that fits well into most meal plans.

Storage & Reheating

I usually make extra so I can enjoy it later. Here’s how I keep it fresh:

  • In the fridge: I store cooked chicken in an airtight container. It stays good for up to 3 days.

  • In the freezer: If I want to save it longer, I wrap each piece in foil, then place them in a freezer bag. It lasts up to 2 months.

Reheating tips:

  • I reheat in a covered pan on low heat with a splash of water or broth. This keeps it from drying out.

  • The microwave works too, but I cover the chicken with a damp paper towel to hold in moisture.

  • If reheating from frozen, I thaw it in the fridge overnight before warming.

FAQs

Can I use chicken thighs instead of breasts?
Yes, I often swap in thighs when I want more flavor. They stay juicy and work with the same marinade.

Can I cook this without a grill?
Definitely. I use a cast iron pan on the stove or bake it in the oven at 400°F until it hits 165°F inside.

What’s the minimum marination time?
I try for at least 20–30 minutes. If I have more time, a few hours makes it better.

Is this recipe good for meal prep?
Yes, I pack it with rice or veggies, and it holds up well for 2–3 days in the fridge.

Can I make it spicier?
I add extra cayenne or even a splash of hot sauce to the marinade when I want more heat.

Conclusion

Texas Roadhouse grilled chicken has always been one of my go-to meals, and now I can enjoy it anytime at home. This recipe is simple, quick, and delivers that same juicy flavor I used to only get at the restaurant.

If you give it a try, let me know how it turned out for you. I’d love to hear if you made any changes or added your own twist. And if you enjoy copycat dishes, stick around—there are more recipes coming your way.

Also read - Texas Roadhouse Roadkill Recipe


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