Grilled chicken is one of those things that never gets old. It works in every season, fits almost any budget, and takes on whatever flavors you bring to it.
These twenty-five recipes cover everything from quick weeknight marinades to bold international flavors, all built around the grill and all straightforward enough for any level of cook.
Whether you are feeding a family on a Tuesday night or hosting a backyard cookout, there is something here for every occasion.
1. Classic Lemon Garlic Grilled Chicken
Ingredients
- 4 boneless, skinless chicken breasts
- 4 cloves garlic, minced
- Juice and zest of 2 lemons
- 3 tablespoons olive oil
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- Salt and black pepper to taste
- Fresh parsley for serving
- Lemon wedges for serving
Instructions
Combine the garlic, lemon juice, lemon zest, olive oil, oregano, thyme, salt, and pepper in a bowl and whisk together.
Place the chicken breasts in a zip-lock bag or shallow dish and pour the marinade over them.
Turn to coat evenly, seal, and refrigerate for at least 30 minutes or up to 4 hours.
The longer they sit the more flavor they absorb.
Preheat your grill to medium-high heat and oil the grates lightly to prevent sticking.
Remove the chicken from the marinade and let any excess drip off.
Grill for 6 to 7 minutes on the first side without moving them.
Flip and grill for another 5 to 6 minutes on the second side until the internal temperature reaches 165 degrees at the thickest point.
Let the chicken rest for 5 minutes before slicing.
Serve with fresh parsley and lemon wedges.
2. Honey Sriracha Grilled Chicken
Ingredients
- 4 boneless skinless chicken thighs
- 3 tablespoons honey
- 2 tablespoons sriracha
- 2 tablespoons soy sauce
- 2 cloves garlic, minced
- 1 tablespoon lime juice
- 1 teaspoon sesame oil
- Salt and black pepper to taste
- Sliced green onions and sesame seeds for garnish
Instructions
Whisk together the honey, sriracha, soy sauce, garlic, lime juice, and sesame oil in a bowl.
Season with salt and pepper.
Reserve about two tablespoons of the marinade in a separate small bowl to use as a glaze at the end.
Place the chicken thighs in a zip-lock bag or shallow dish, pour the remaining marinade over them, and refrigerate for at least 30 minutes.
Preheat the grill to medium-high heat and oil the grates.
Grill the chicken thighs for 5 to 6 minutes per side until cooked through and nicely charred at the edges.
During the last minute of cooking, brush the reserved glaze over the top of each piece and let it caramelize briefly on the grill.
Remove from the grill and let rest for a few minutes.
Serve with sliced green onions and sesame seeds scattered over the top.
Recipe 3: Greek Marinated Grilled Chicken
Ingredients
- 4 boneless skinless chicken breasts or thighs
- 4 tablespoons olive oil
- Juice of 1 large lemon
- 4 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon smoked paprika
- Salt and black pepper to taste
- Tzatziki sauce for serving
- Warm pita bread for serving
- Sliced cucumber and tomato for serving
Instructions
Whisk together the olive oil, lemon juice, garlic, oregano, thyme, rosemary, smoked paprika, salt, and pepper in a bowl.
Add the chicken and toss to coat every piece thoroughly.
Cover and refrigerate for at least 1 hour or overnight for the best flavor.
Preheat the grill to medium-high heat and oil the grates.
Grill the chicken for 6 to 7 minutes per side until cooked through with clear grill marks and an internal temperature of 165 degrees.
Let it rest for 5 minutes before slicing.
Serve over warm pita with tzatziki, sliced cucumber, and fresh tomato alongside.
4. BBQ Grilled Chicken Thighs
Ingredients
- 6 bone-in skin-on chicken thighs
- 1 cup your favorite BBQ sauce, divided
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1 teaspoon onion powder
- 1/2 teaspoon cayenne pepper, optional
- Salt and black pepper to taste
- Fresh parsley for garnish
Instructions
Mix the garlic powder, smoked paprika, onion powder, cayenne, salt, and pepper in a small bowl.
Rub the spice mixture all over the chicken thighs on both sides, getting under the skin where possible for maximum flavor.
Preheat the grill to medium heat.
Bone-in chicken thighs need lower heat than boneless pieces to cook through without burning the outside.
Grill skin-side down first for about 8 to 10 minutes until the skin is golden and releases easily from the grates.
Flip and grill for another 8 to 10 minutes. During the last 5 minutes of cooking,
Brush BBQ sauce generously over the skin side and flip once more to let it caramelize directly on the heat.
Brush more sauce on the other side.
The chicken is done when the juices run clear, and the internal temperature reaches 165 degrees.
Serve with extra BBQ sauce on the side.
5. Teriyaki Grilled Chicken
Ingredients
- 4 boneless skinless chicken thighs
- 1/3 cup soy sauce
- 3 tablespoons honey
- 2 tablespoons mirin or dry sherry
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1 teaspoon sesame oil
- 1 tablespoon of cornstarch mixed with
- 2 tablespoons cold water
- Cooked jasmine rice for serving
- Steamed broccoli for serving
- Toasted sesame seeds and sliced green onions for garnish
Instructions
Whisk together the soy sauce, honey, mirin, garlic, ginger, and sesame oil in a small bowl.
Pour half the mixture over the chicken in a zip-lock bag or shallow dish and let it marinate for at least 30 minutes in the refrigerator.
Pour the other half of the sauce into a small saucepan over medium heat.
Add the cornstarch mixture and stir continuously for 2 to 3 minutes until the sauce thickens into a glossy glaze.
Set aside.
Preheat the grill to medium-high heat and oil the grates.
Remove the chicken from the marinade and grill for 5 to 6 minutes per side until cooked through.
Brush the thickened teriyaki glaze over the chicken generously during the last 2 minutes on each side.
Serve over jasmine rice with steamed broccoli and finish with sesame seeds and green onions.
6. Spicy Cajun Grilled Chicken
Ingredients
- 4 boneless skinless chicken breasts
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- Lemon wedges for serving
- Hot sauce for serving
Instructions
Mix all the spices together in a small bowl to form the Cajun rub.
Brush the chicken breasts with olive oil on both sides and then press the spice rub evenly all over each piece.
Let the chicken sit with the rub on for at least 15 minutes at room temperature before grilling.
Preheat the grill to medium-high heat and oil the grates.
Grill the chicken for 6 to 7 minutes per side until the outside is deeply charred and fragrant and the internal temperature reaches 165 degrees at the thickest point.
Let rest for 5 minutes before slicing.
Serve with lemon wedges squeezed over the top and hot sauce on the side.
7. Balsamic Glazed Grilled Chicken
Ingredients
- 4 boneless skinless chicken breasts
- 1/3 cup balsamic vinegar
- 2 tablespoons olive oil
- 2 tablespoons honey
- 3 cloves garlic, minced
- 1 teaspoon Dijon mustard
- 1 teaspoon dried rosemary
- Salt and black pepper to taste
- Fresh basil for serving
Instructions
Whisk together the balsamic vinegar, olive oil, honey, garlic, Dijon mustard, rosemary, salt, and pepper in a bowl.
Reserve about 3 tablespoons of the mixture in a small bowl to use as a finishing glaze.
Pour the rest over the chicken in a shallow dish or zip-lock bag and marinate in the refrigerator for at least 30 minutes.
Preheat the grill to medium-high heat and oil the grates.
Grill the chicken for 6 to 7 minutes per side.
During the last 2 minutes of cooking, brush the reserved balsamic glaze over each piece and let it caramelize on the grill.
The glaze will turn deep, sticky, and shiny. Remove from the grill and rest for 5 minutes.
Scatter fresh basil over the top before serving.
8. Coconut Lime Grilled Chicken
Ingredients
- 4 boneless skinless chicken thighs
- 1/2 cup full-fat coconut milk
- Juice and zest of 2 limes
- 3 cloves garlic, minced
- 1 tablespoon fish sauce
- 1 tablespoon honey
- 1 tablespoon fresh ginger, grated
- 1/2 teaspoon turmeric
- Salt and black pepper to taste
- Fresh cilantro and lime wedges for serving
- Cooked jasmine rice for serving
Instructions
Whisk together the coconut milk, lime juice, lime zest, garlic, fish sauce, honey, ginger, and turmeric in a bowl until smooth.
Season with salt and pepper.
Add the chicken thighs and toss to coat completely.
Cover and refrigerate for at least 1 hour or up to overnight.
The coconut milk tenderizes the chicken beautifully over a longer marinating time.
Preheat the grill to medium-high heat and oil the grates well because coconut milk marinades can stick.
Grill the thighs for 5 to 6 minutes per side until cooked through with golden charred edges.
Let rest for a few minutes before serving.
Serve over jasmine rice with fresh cilantro and a squeeze of lime.
9. Chimichurri Grilled Chicken
Ingredients
- 4 boneless skinless chicken breasts
- 3 tablespoons olive oil
- Salt and black pepper to taste
- For the chimichurri:
- 1 cup fresh flat-leaf parsley, tightly packed
- 1/4 cup fresh cilantro, tightly packed
- 4 cloves of garlic
- 3 tablespoons red wine vinegar
- 1/2 cup olive oil
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon dried oregano
- Salt and black pepper to taste
Instructions
Make the chimichurri first. Combine the parsley, cilantro, garlic, red wine vinegar, olive oil, red pepper flakes, oregano, salt, and pepper in a food processor or blender and pulse until finely chopped but not completely smooth.
You want some texture remaining.
Taste and adjust seasoning.
Set aside and let the flavors develop while you grill the chicken.
Brush the chicken breasts with olive oil and season generously with salt and pepper on both sides.
Preheat the grill to medium-high heat and oil the grates.
Grill for 6 to 7 minutes per side until cooked through with an internal temperature of 165 degrees.
Let rest for 5 minutes, then slice and spoon the chimichurri generously over the top.
Serve with extra chimichurri on the side.
10. Buffalo Grilled Chicken
Ingredients
- 4 boneless skinless chicken breasts
- 3 tablespoons olive oil
- Salt and black pepper to taste
For the buffalo sauce:
- 1/2 cup hot sauce such as Frank’s RedHot
- 3 tablespoons unsalted butter, melted
- 1 tablespoon white vinegar
- 1/2 teaspoon garlic powder
- 1/2 teaspoon Worcestershire sauce
- Blue cheese or ranch dressing for serving
- Celery sticks for serving
Instructions
Brush the chicken with olive oil and season with salt and pepper.
Whisk together the hot sauce, melted butter, white vinegar, garlic powder, and Worcestershire sauce in a bowl to make the buffalo sauce.
Set aside half the sauce for serving.
Preheat the grill to medium-high heat and oil the grates.
Grill the chicken for 6 to 7 minutes on the first side.
Flip and grill for another 5 minutes. During the last 2 minutes of cooking,
Brush the buffalo sauce over both sides of the chicken and let it set on the grill briefly.
Remove and let rest for 5 minutes.
Serve with the reserved buffalo sauce drizzled over the top, blue cheese or ranch dressing alongside, and celery sticks.
11. Mango Habanero Grilled Chicken
Ingredients
- 4 boneless skinless chicken thighs
- 1 ripe mango, peeled and diced
- 1 habanero pepper, seeded and finely minced, use half for less heat
- 3 cloves garlic, minced
- Juice of 1 lime
- 2 tablespoons honey
- 2 tablespoons olive oil
- 1 tablespoon apple cider vinegar
- Salt and black pepper to taste
- Fresh cilantro and lime wedges for serving
Instructions
Blend the mango, habanero, garlic, lime juice, honey, olive oil, and apple cider vinegar together in a blender or food processor until completely smooth.
Season with salt and pepper.
Pour half the sauce over the chicken in a shallow dish or zip-lock bag and marinate in the refrigerator for at least 30 minutes.
Reserve the other half for serving.
Preheat the grill to medium-high heat and oil the grates.
Grill the chicken thighs for 5 to 6 minutes per side until cooked through and caramelized at the edges.
Let rest for a few minutes before serving.
Drizzle the reserved mango habanero sauce over the top and finish with fresh cilantro and lime wedges.
12. Mediterranean Grilled Chicken with Olives and Feta
Ingredients
- 4 boneless skinless chicken breasts
- 4 tablespoons olive oil, divided
- Juice of 1 lemon
- 3 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and black pepper to taste
- 1/2 cup kalamata olives, pitted and roughly chopped
- 1/2 cup crumbled feta cheese
- 1 cup cherry tomatoes, halved
- 2 tablespoons fresh parsley, chopped
Instructions
Mix two tablespoons of the olive oil with the lemon juice, garlic, oregano, basil, salt, and pepper.
Pour over the chicken and marinate for at least 30 minutes in the refrigerator.
While the chicken marinates, combine the kalamata olives, cherry tomatoes, and parsley in a bowl.
Drizzle with the remaining two tablespoons of olive oil and toss lightly.
Set aside.
Preheat the grill to medium-high heat and oil the grates.
Grill the chicken for 6 to 7 minutes per side until cooked through.
Let rest for 5 minutes.
Serve topped with the olive and tomato mixture and scatter crumbled feta generously over everything.
13. Smoky Paprika Grilled Chicken Skewers
Ingredients
- 1 and 1/2 lbs boneless skinless chicken thighs, cut into 1 and 1/2 inch cubes
- 3 tablespoons olive oil
- 2 teaspoons smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon cumin
- 1/2 teaspoon cayenne pepper
- Salt and black pepper to taste
- 1 red bell pepper, cut into chunks
- 1 yellow bell pepper, cut into chunks
- 1 red onion, cut into chunks
Wooden or metal skewers - Lemon wedges and fresh parsley for serving
Instructions
If using wooden skewers, soak them in water for at least 30 minutes before grilling to prevent burning.
Mix the olive oil, smoked paprika, garlic powder, onion powder, cumin, cayenne, salt, and pepper in a large bowl.
Add the chicken pieces and toss to coat every piece thoroughly.
Let them sit for at least 15 minutes.
Thread the chicken alternately with the bell pepper and red onion chunks onto each skewer, leaving a small gap between each piece so the heat can circulate evenly.
Preheat the grill to medium-high heat and oil the grates.
Grill the skewers for about 4 to 5 minutes per side, turning once or twice, until the chicken is cooked through and charred at the edges and the vegetables are tender.
Serve with lemon wedges and fresh parsley.
14. Peri-Peri Grilled Chicken
Ingredients
- 4 bone-in skin-on chicken pieces such as thighs or drumsticks
For the peri-peri marinade:
- 4 red fresno chilies or red bird’s eye chilies, roughly chopped
- 4 cloves garlic
- Juice of 1 lemon
- 3 tablespoons olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1/2 teaspoon cayenne pepper
- Salt and black pepper to taste
- Lemon wedges and fresh parsley for serving
Instructions
Blend all the peri-peri marinade ingredients in a blender or food processor until completely smooth.
Taste and adjust salt and heat level.
Score the chicken pieces with a sharp knife, making two or three deep cuts into the thickest part of each piece.
This helps the marinade penetrate deeply into the meat.
Rub the marinade generously all over the chicken, getting it into the cuts.
Cover and refrigerate for at least 2 hours or overnight for the most flavor.
Preheat the grill to medium heat.
Grill the chicken pieces for 10 to 12 minutes per side until cooked through with an internal temperature of 165 degrees.
The skin should be deeply charred and blistered in spots.
Let rest for 5 minutes and serve with lemon wedges and fresh parsley.
15. Garlic Herb Grilled Chicken Thighs
Ingredients
- 6 boneless skinless chicken thighs
- 5 cloves garlic, minced
- 3 tablespoons olive oil
- 2 tablespoons fresh rosemary, finely chopped
- 2 tablespoons fresh thyme leaves
- 1 tablespoon fresh parsley, finely chopped
- Juice of 1 lemon
- Salt and black pepper to taste
- Lemon wedges for serving
Instructions
Mix the garlic, olive oil, rosemary, thyme, parsley, lemon juice, salt, and pepper together in a bowl.
Add the chicken thighs and massage the herb mixture into every piece thoroughly.
Cover and refrigerate for at least 30 minutes or up to 4 hours.
Preheat the grill to medium-high heat and oil the grates.
Grill the thighs for 5 to 6 minutes per side until cooked through and deeply golden with visible herb crusting on the surface.
The fresh herbs will char slightly on the grill which adds a wonderful smoky depth to the flavor.
Let rest for a few minutes before serving with lemon wedges.
16. Sweet Chili Grilled Chicken
Ingredients
- 4 boneless skinless chicken breasts
- 1/3 cup sweet chili sauce
- 2 tablespoons soy sauce
- 2 tablespoons lime juice
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1 tablespoon olive oil
- Salt and black pepper to taste
- Fresh cilantro and lime wedges for serving
- Cooked jasmine rice for serving
Instructions
Whisk together the sweet chili sauce, soy sauce, lime juice, garlic, ginger, and olive oil in a bowl.
Reserve about two tablespoons of the sauce in a separate small bowl for basting at the end.
Pour the rest over the chicken and marinate in the refrigerator for at least 30 minutes.
Preheat the grill to medium-high heat and oil the grates.
Grill the chicken for 6 to 7 minutes per side until cooked through.
Brush the reserved sweet chili sauce over both sides during the last minute of cooking and let it caramelize on the grill.
Rest for 5 minutes before serving over jasmine rice with fresh cilantro and lime wedges.
17. Mustard and Herb Grilled Chicken
Ingredients
- 4 boneless skinless chicken breasts
- 3 tablespoons Dijon mustard
- 2 tablespoons whole grain mustard
- 3 tablespoons olive oil
- 2 tablespoons honey
- 3 cloves garlic, minced
- 1 tablespoon fresh thyme leaves
- 1 tablespoon fresh rosemary, finely chopped
- Juice of half a lemon
- Salt and black pepper to taste
- Fresh parsley for serving
Instructions
Whisk together both mustards, olive oil, honey, garlic, thyme, rosemary, lemon juice, salt, and pepper in a bowl until smooth.
The combination of Dijon and whole grain mustard gives the coating both sharpness and texture that holds up beautifully on the grill.
Coat the chicken breasts thoroughly in the mustard mixture and let them marinate for at least 30 minutes in the refrigerator.
Preheat the grill to medium-high heat and oil the grates.
Grill for 6 to 7 minutes per side until cooked through and golden with a slightly caramelized crust from the honey and mustard.
Let rest for 5 minutes and serve with fresh parsley.
18. Jerk Grilled Chicken
Ingredients
- 4 bone-in skin-on chicken thighs or drumsticks
For the jerk marinade:
- 3 green onions, roughly chopped
- 3 cloves garlic
- 1 scotch bonnet or habanero pepper, seeded for less heat
- 2 tablespoons soy sauce
- 2 tablespoons olive oil
- 2 tablespoons brown sugar
- Juice of 1 lime
- 1 teaspoon allspice
- 1 teaspoon dried thyme
- 1/2 teaspoon cinnamon
- 1/2 teaspoon black pepper
- 1/2 teaspoon cayenne pepper
- Salt to taste
- Lime wedges and fresh thyme for serving
- Cooked rice and peas for serving
Instructions
Blend all the jerk marinade ingredients in a blender or food processor until smooth.
Score the chicken deeply with a sharp knife in two or three places per piece.
Rub the jerk marinade all over the chicken and into the cuts.
Cover and refrigerate for at least 2 hours but overnight is significantly better and gives you a deeply flavorful result.
Preheat the grill to medium heat.
Grill for 10 to 12 minutes per side until the skin is deeply charred and the chicken is cooked through to 165 degrees at the thickest point without touching the bone.
The char on jerk chicken is intentional and part of what makes it taste authentic.
Let rest for 5 minutes and serve with lime wedges, fresh thyme, and rice and peas.
19. Tandoori Grilled Chicken
Ingredients
- 4 bone-in skinless chicken thighs, skin removed
- 1 cup plain full-fat yogurt
- 4 cloves garlic, grated
- 1 tablespoon fresh ginger, grated
- 2 tablespoons lemon juice
- 2 teaspoons garam masala
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon turmeric
- 1/2 teaspoon cayenne pepper
- Salt to taste
- Fresh cilantro, sliced red onion, and lemon wedges for serving
- Warm naan or basmati rice for serving
Instructions
Score the chicken deeply with a sharp knife in two to three places per piece so the marinade can penetrate all the way through.
Mix the yogurt, garlic, ginger, lemon juice, garam masala, cumin, smoked paprika, turmeric, cayenne, and salt until smooth.
Coat the chicken pieces thoroughly in the yogurt marinade, making sure it gets into all the cuts.
Cover and refrigerate for at least 4 hours or overnight for the most authentic depth of flavor.
Preheat the grill to medium-high heat and oil the grates well since the yogurt marinade can stick.
Grill for 8 to 10 minutes per side until the outside is deeply charred in spots and the chicken is fully cooked through.
Let rest for 5 minutes and serve with fresh cilantro, sliced red onion, lemon wedges, and warm naan or basmati rice.
20. Garlic Parmesan Grilled Chicken
Ingredients
- 4 boneless skinless chicken breasts
- 4 cloves garlic, minced
- 3 tablespoons olive oil
- 2 tablespoons unsalted butter, melted
- 1/2 cup freshly grated Parmesan cheese
- 1 teaspoon dried Italian seasoning
- 1 teaspoon garlic powder
- Juice of half a lemon
- Salt and black pepper to taste
- Fresh parsley for serving
- Lemon wedges for serving
Instructions
Mix the minced garlic, olive oil, melted butter, Italian seasoning, garlic powder, lemon juice, salt, and pepper in a bowl.
Coat the chicken breasts in this mixture and let them marinate for at least 30 minutes in the refrigerator.
Preheat the grill to medium-high heat and oil the grates.
Grill the chicken for 6 to 7 minutes on the first side.
Flip and grill for another 5 minutes.
During the last 2 minutes of cooking, press a generous amount of freshly grated Parmesan onto the top of each chicken breast and close the grill lid briefly to let the heat melt the cheese slightly into the surface.
Remove from the grill and let rest for 5 minutes.
Serve with fresh parsley and lemon wedges.
21. Korean Gochujang Grilled Chicken
Ingredients
- 4 boneless skinless chicken thighs
- 3 tablespoons gochujang paste
- 2 tablespoons soy sauce
- 2 tablespoons honey
- 2 tablespoons sesame oil
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon rice vinegar
- Toasted sesame seeds and sliced green onions for garnish
- Cooked steamed rice for serving
- Kimchi for serving, optional
Instructions
Whisk together the gochujang, soy sauce, honey, sesame oil, garlic, ginger, and rice vinegar in a bowl until smooth.
Set aside two tablespoons of the sauce for brushing at the end.
Add the chicken thighs to the remaining marinade, toss to coat, and refrigerate for at least 1 hour or up to overnight.
Preheat the grill to medium-high heat and oil the grates.
Grill the thighs for 5 to 6 minutes per side until cooked through with sticky, caramelized edges.
Brush the reserved sauce over both sides during the final minute of grilling.
Rest for a few minutes before serving over steamed rice.
Garnish with sesame seeds and green onions, and serve with kimchi if you have it.
22. Lemon Pepper Grilled Chicken
Ingredients
- 4 boneless skinless chicken breasts
- 3 tablespoons olive oil
- Zest and juice of 2 lemons
- 2 teaspoons coarsely ground black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- Fresh parsley for serving
- Extra lemon wedges for serving
Instructions
Mix the olive oil, lemon zest, lemon juice, black pepper, garlic powder, onion powder, and salt in a bowl.
The coarsely ground black pepper is important here because it gives the coating real texture and bite that finely ground pepper cannot replicate.
Coat the chicken breasts thoroughly in the mixture and let them sit for at least 20 minutes before grilling.
Preheat the grill to medium-high heat and oil the grates.
Grill for 6 to 7 minutes per side until cooked through and golden with a well-seasoned crust visible on the surface.
Rest for 5 minutes before slicing. Serve with fresh parsley and extra lemon wedges squeezed over the top right before eating.
23. Harissa Grilled Chicken
Ingredients
- 4 boneless skinless chicken thighs
- 3 tablespoons harissa paste
- 2 tablespoons olive oil
- 2 tablespoons plain yogurt
- 2 cloves garlic, minced
- Juice of half a lemon
- 1 teaspoon ground cumin
- Salt and black pepper to taste
- Fresh cilantro and lemon wedges for serving
- Couscous or flatbread for serving
Instructions
Mix the harissa paste, olive oil, yogurt, garlic, lemon juice, cumin, salt, and pepper in a bowl until smooth.
The yogurt helps tenderize the chicken and keeps the harissa from burning too quickly on the grill.
Coat the chicken thighs thoroughly in the marinade and refrigerate for at least 1 hour or up to overnight.
Preheat the grill to medium heat rather than high since harissa can scorch quickly on intense heat.
Grill for 5 to 6 minutes per side until the chicken is cooked through and the outside is deeply charred and fragrant with a rust-colored crust.
Rest for a few minutes before serving with fresh cilantro, lemon wedges, and couscous or warm flatbread.
24. Honey Mustard Grilled Chicken
Ingredients
- 4 boneless skinless chicken breasts
- 3 tablespoons Dijon mustard
- 3 tablespoons honey
- 2 tablespoons olive oil
- 1 tablespoon apple cider vinegar
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- Salt and black pepper to taste
- Fresh thyme and lemon wedges for serving
Instructions
Whisk together the Dijon mustard, honey, olive oil, apple cider vinegar, garlic, thyme, salt, and pepper in a bowl until smooth and well combined.
Reserve two tablespoons of the mixture separately for brushing at the end.
Pour the rest over the chicken in a zip-lock bag or shallow dish and marinate for at least 30 minutes in the refrigerator.
Preheat the grill to medium-high heat and oil the grates.
Grill the chicken for 6 to 7 minutes per side until cooked through.
During the last minute of cooking, brush the reserved honey mustard glaze over each piece and let it set on the grill.
Remove and rest for 5 minutes.
Serve with fresh thyme sprigs and lemon wedges.
25. Smoky Beer Can Grilled Whole Chicken
Ingredients
- 1 whole chicken, approximately 4 lbs, giblets removed
- 1 can of beer, any lager or pale ale works well
- 3 tablespoons olive oil
- 2 teaspoons smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1/2 teaspoon cayenne pepper
- Salt and black pepper to taste
- Fresh parsley and lemon wedges for serving
Instructions
Mix the smoked paprika, garlic powder, onion powder, thyme, oregano, cayenne, salt, and pepper in a small bowl to make the dry rub.
Pat the chicken completely dry inside and out with paper towels.
Rub the olive oil all over the chicken and then press the dry rub generously over every surface, including the cavity and under the breast skin where you can reach.
Open the beer can and pour out or drink about a third of it.
If you have fresh herbs available, drop a sprig of thyme or rosemary into the can.
Lower the cavity of the chicken down onto the upright beer can so the can sits inside the cavity
And the chicken stands upright, supported by the can and its two legs like a tripod.
Preheat the grill to medium heat, around 350 to 375 degrees, and set it up for indirect cooking by turning off the burners directly under where the chicken will sit.
Place the chicken and beer can setup on the indirect heat zone.
Close the lid and cook for 1 hour to 1 hour and 15 minutes until the skin is deeply golden
And crispy all over, and the internal temperature of the thickest part of the thigh reads 165 degrees.
Carefully remove the chicken from the grill, let it rest for 10 minutes before lifting it off the can, and serve with fresh parsley and lemon wedges.
Tips for Grilling Chicken the Right Way Every Time
The single most important habit you can develop for grilling chicken is letting it come to room temperature before it goes on the grill.
Cold chicken straight from the refrigerator cooks unevenly, leaving you with a burnt outside and an undercooked center.
Take it out about 20 to 30 minutes before grilling, and you will notice an immediate improvement in how evenly it cooks.
Always pat chicken dry before grilling. Moisture on the surface creates steam, which prevents proper browning and good char.
A dry surface hits the hot grates and sears immediately, giving you those clean grill marks and a properly charred exterior.
Oil the grates, not just the chicken. Brush the grill grates with a folded paper towel dipped in neutral oil using tongs right before the chicken goes on.
This prevents sticking and helps the chicken release cleanly when it is ready to flip.
Do not force the chicken to turn before it is ready.
When it releases on its own with gentle pressure, it is ready to flip.
Use a meat thermometer every time until you are completely confident reading doneness visually.
Chicken is safe to eat at 165 degrees internal temperature at the thickest part.
Cutting into the chicken on the grill to check doneness releases the juices and dries it out.
A thermometer solves this entirely.
Let grilled chicken rest for at least 5 minutes after it comes off the grill before slicing into it.
This allows the juices to redistribute throughout the meat rather than running out onto the cutting board the moment you slice it.
A rested piece of chicken is noticeably juicier than one cut immediately off the grill.
Ingredient Swaps Worth Knowing
Chicken breasts and chicken thighs are interchangeable in almost every recipe on this list.
Thighs are more forgiving on the grill, stay juicier over higher heat, and are generally cheaper per pound.
Breasts work well but require a little more attention to avoid drying out.
Bone-in pieces take longer to cook than boneless but stay significantly more flavorful and moist throughout the process.
Fresh herbs and dried herbs can be swapped for each other in most marinades using the standard ratio of one tablespoon of fresh herbs to one teaspoon of dried.
Sriracha can replace chili garlic sauce and vice versa in any recipe that calls for either.
Mirin in the teriyaki recipe can be replaced with dry sherry or a small amount of rice vinegar with an extra teaspoon of sugar.
Harissa paste can be replaced with a combination of tomato paste and red pepper flakes if it is not available at your local store.
Storage Tips
Grilled chicken stores well in airtight containers in the refrigerator for up to four days.
It reheats best in a skillet over medium heat with a small splash of water or broth to prevent it from drying out.
Avoid microwaving grilled chicken uncovered as this draws moisture out quickly and leaves it tough and dry.
Cover it loosely with a damp paper towel if using a microwave and heat in short intervals.
Marinated raw chicken can be prepared and stored in the refrigerator in its marinade for up to 24 hours before grilling.
Which makes it an excellent option for meal prepping at the start of the week.
Grilled chicken also freezes well for up to three months.
Let it cool completely, wrap individual pieces tightly in plastic wrap and then foil, and thaw overnight in the refrigerator before reheating.