Jerk Chicken with Grilled Pineapple Salsa
Get boldly flavored meat in a fraction of the time it takes traditional recipes by skipping the daylong marinade. This dish lends huge flavor to the chicken in just an hour. Grilled fruit salsa is the ideal cool complement.
Ultimate BBQ Chicken
This chicken is wonderfully moist, with a smoky sauce that will have you firing up the grill year-round. In our ultimate BBQ makeover, we remove the skin just before the chicken finishes grilling (saving 128 calories and 2.7g sat fat per breast), then baste with a spicy-sweet sauce. The best part? You'll save 183 calories, 3g sat fat, 26g sugar, and 854mg sodium over the traditional recipe, without losing any of the flavor.
Grilled Lemon-Herb Chicken
In this recipe, the chicken is first split and then butterflied (flattened), a technique that allows for quicker and more uniform cooking. Rather than cutting through the breastbone, flip the chicken over and use kitchen shears to cut down the backbone. Once the chicken is cut, it will open up and lie flat on the grill for even cooking.
Curried Grilled Chicken Thighs
Curry paste is a flavor powerhouse, full of roasted aromatics, earthy spices, fiery chiies, and more. Yellow curry powder is commonly used in green curry paste recipes, serving as the flavor backbone; it's convenient, too, providing lots of spices in a single handy ingredient. You can substitute 1 tablespoon lemongrass paste (found near fresh herbs) for the fresh stalks; simply add right to the food processor instead of roasting.
Salt Slab Chicken al Mattone
Pollo al mattone (chicken grilled under a brick) is one of Italy's great gifts to global barbecue. The weight of the brick gives the chicken a crisp, compact texture.
Grilled Chicken Skewers with Wasabi Mayo
A kicking dipping sauce adds amped up fun and flavor. Serve with Orzo with Snap Peas, Cilantro, and Peanuts for a complete meal with 46g of protein. If you use wood skewers on the outdoor grill, be sure to soak them in water before grilling to avoid burning. Make a few extra skewers to add chicken to lunches and salads the next day. The wasabi mayo adds bold flavor to simply seasoned grilled chicken and pairs well with the sweetness of honey and tang of rice vinegar. The mayo can be saved and served alongside roasted vegetables, skirt steak, or fresh grilled fish.
Grilled Chicken with Tomato-Avocado Salad
For less heat in the dish, use regular chili powder in place of chipotle chile powder.
Grilled Lemon Chicken Salad
Simple and bright, this is the kind of main that puts us in the mood for spring. If you’ve never thrown fresh lemons on the grill, try it: The slight edge of char intensifies their tartness, and they look gorgeous. The marinade is more of a wet rub since the chicken goes straight to the grill, though you could refrigerate up to a day ahead. This salad is endlessly adaptable for spring and summer vegetables: Try shaved carrot and summer squash ribbons, haricots verts, or even just a shower of fresh herbs.
Yogurt-Marinated Chicken with Beet Salad
Tamarind lends the marinade a pleasant sweet-sour note. However, you can substitute 2 tablespoons lemon juice if tamarind paste isn't available.
Grilled Chicken Thighs with Pineapple, Corn, and Bell Pepper Relish
We love the high-impact flavors in this recipe. The vibrant, colorful relish will not only look divine when plated atop grilled chicken thighs, but will taste just as amazing.
Grilled Chicken with White Barbecue Sauce
White barbecue sauce―featuring mayonnaise, vinegar, lemon juice, and pepper―is a tangy alternative to a sweet and spicy barbecue sauce. If serving it for a weeknight dinner to finicky eaters, you may want to cut back on the spices you put on the chicken, as they do generate quite a kick.
Grilled Chicken Breasts with Satay Sauce
We turn the traditional appetizer of chicken skewers and dipping sauce into a main course by spooning the satay sauce over sliced grilled chicken breasts.
Beer-Can Chicken with Cola Barbecue Sauce
While American ingenuity has produced a variety of beer-can roasters that hold the can in place and stabilize the tipsy chicken, a special roaster isn’t needed for this recipe. Instead, use the beer can as the third leg of a tripod; spread the drumsticks out to support the chicken. The flavors of the hickory wood chips and spice rub permeate the chicken from the outside. The beer infuses the chicken with flavor from the inside. The results will convince you that this unique cooking method is worth the effort.
Grilled Chicken and Soba Noodles with Miso Vinaigrette
The vinaigrette doubles as a sauce for the noodles and a glaze before the chicken hits the grill. The noodle mixture and the chicken can also be made a couple of days ahead.
Grilled Herb-Coated Chicken Breasts
Chives vary in shape from grass-fine to pencil-thick. The thicker the chive, the more flavor it packs. In order to chop chives safely, hold chives in a bunch and place on a clean cutting board. With a sharp knife chop chives to desired size. Keep in the refrigerator until they’re ready to be used. The coating of chopped herbs on the tender chicken breast provides protection from the hot grill as well as subtle flavor.
Grilled Red Curry Chicken and Bell Peppers
We use a combination of peppers for different flavor notes—mini bell peppers for sweetness and Fresnos for moderate spice. Fresnos look like red jalapeños but are less spicy; use the latter if you want more heat.
Sizzling Chicken Fajitas
Sometimes the best fajitas are homemade. And these truly stack up to any local Mexican restaurant’s best. Easy to prepare and packed with flavor, this recipe is one you’ll turn to every time you get a craving for authentic fajita fare.
Honey-Dijon Chicken Paillards with Zucchini Slaw
"Paillard" is a French term for any cut of meat that's been sliced or pounded thin, a brilliant shortcut technique for plump chicken breasts.
Mediterranean Grilled Chicken Kebabs
The dark meat of chicken thighs stands up to the strong flavors of the marinade. If you have any leftover dressing, serve it as a dipping sauce.
Spicy Moroccan Chicken Skewers
Serve with hot cooked couscous. Give the couscous nutty flavor by toasting it in a hot pan before you rehydrate it.
Tandoori Chicken Thighs
This dish pairs well with vegetables. Slice half an onion into wedges, and halve and seed six mini sweet peppers. Brush the veggies with a bit of oil, grill them, and serve with naan bread to round out the meal.
Grilled Chicken with Cola Sauce
Grilled chicken gets a dose of delicious when rubbed with a smoky and sweet spice mixture and brushed with cola barbecue sauce. Don't forget to serve with a side of sauce.
Fantastic Bourbon Smoked Chicken
To reinforce the whiskey flavor in the brine and basting butter, recipe developer and global grilling authority Steven Raichlen says to use Jack Daniel's whiskey barrel chips for smoking—widely available in grill and gourmet shops. This bird is so wonderfully moist and flavorful, it doesn't need added embellishment.
Grilled Chicken with Bourbon Peach Butter
The hands-on time for this recipe is minimal (about 15 minutes), but you'll need to allow 2 hours and 15 minutes to bake the Bourbon Peach Butter. Our hands-free oven method helps prevent the sugary fruit butter from scorching.
Tequila-Glazed Grilled Chicken Thighs
If you would rather not use tequila, you can substitute 1/3 cup pineapple juice. Start the grilling over direct heat to get good grill marks and charred bits, and then move to indirect heat to gently finish the cooking.
A teriyaki-like sauce adds tons of flavor to grilled chicken. Serve with rice or rice noodles and steamed baby bok choy.
Jerk Chicken and Stuffed Mini Bell Peppers
This fantastic summertime dinner brings all of your favorite flavors to the table. Serve with Grilled Garlic Bread for a complete meal.
For the Grilled Garlic Bread: Preheat grill to medium-high heat. Combine 1½ tablespoons olive oil and 2 minced garlic cloves in a microwave-safe bowl; microwave at HIGH 8 seconds. Brush both sides of 4 (1½-ounce) slices French bread with oil mixture. Place bread on grill rack; grill 1 minute on each side.
Garlic-Chipotle Chicken Tacos
To save time, this recipe utilizes chicken cutlets that cook up in a flash on the grill.
Lemon and Sage Chicken
We leave the skin on for moisture while grilling, then discard before serving.
Grilled Spice-Rubbed Whole Chicken
Cooking a whole chicken is easier and more delicious than you might expect. Skip the store-bought variety and try this whole chicken recipe tonight.
Marinated Chicken Cooked Under a Brick
The weight of foil-covered bricks helps the chicken cook evenly, leaving the breast moist and tender while the legs cook fully.
Root Beer-Can Chicken
This is a family-friendly take on beer-can chicken in which we use an opened root beer can to support a whole bird on the grill. The liquid inside the can adds moisture, resulting in succulent, tender meat. Complete the meal with roasted red potatoes and a sweet-tart broccoli slaw.
Chicken Breasts with Tomatoes and Olives
Kalamata and picholine olives add salty savor. Serve over couscous, with dressed greens on the side.
Quick Barbecue Chicken
Rub chicken breasts under the skin with the spice paste, and grill for a simple, delicious late-summer dinner. Leave the skin on the chicken as it cooks so the breasts will remain juicy, and discard skin just before serving.
Take a mental vaction to Hawaii as you enjoy this grilled chicken marinated in a mixture of pineapple juice, ketchup, soy sauce and ginger.
Mediterranean Stuffed Chicken Breasts
This versatile stuffed chicken breast dish is easy enough for a weeknight supper but elegant enough for company.
Grilled Chicken with Mango-Pineapple Salsa
Top grilled chicken breast halves with a sweet-and-spicy tropical salsa of fresh pineapple, mango, jalapeño peppers, and cilantro. Serve over rice for an easy one-dish meal.
Curry Chicken Wraps with Nectarine Chutney
Add a bit of exotic flavor to a basic grilled chicken wrap by marinating the chicken in a yogurt-curry mixture and topping the chicken with mango chutney, ginger, and fresh mint.
These chicken fajitas get their flavor from a homemade marinade featuring dark Mexican beer, soy sauce, lime juice, oil, Worcestershire sauce, and garlic. They can be prepared on the stovetop with a grill pan as directed, or outside over a charcoal or gas grill.
Shawarma is a Middle Eastern dish of garlicky meat or poultry served on pitas. This chicken version is flavored with a savory yogurt sauce.
Maple-Mustard Chicken Thighs
Speed up prep on this chicken main dish by marinating only 30 minutes. Serve with cabbage-carrot slaw.