Chicken can often take a backseat to the other proteins you can grill up. And that’s understandable because let’s face it, sometimes grilled chicken can be bland and dry, which definitely doesn’t stand up to juicy brisket, ribs , kabobs, or even a fresh fish. But it’s all about how you prep and cook said chicken—and we’ve got some grilled chicken recipes below that will actually be standouts at your next barbecue .
1 of 40 © 2022 Quarto Publishing Group USA Inc. Text © Matt Horn. Photography © 2022
Burn Barrel Chicken
“Grilled chicken is an excellent humble family meal, although the marinade in this recipe adds an incredible glaze worthy of a restaurant meal,” Matt Horn says in his cookbook, Horn Barbecue . “The brown sugar speeds up caramelization and deepens the flavor of the finished poultry.”
2 of 40 Thomas J. Story
Burmese Chicken Wings
A simple garlic-ginger paste creates a flavorful crust on the wings as they grill, so don’t brush off the excess before cooking.
3 of 40 Alana Kysar
Hawaiian-Style Grilled Chicken
With a dead-simple marinade, this chicken comes out tangy and sweet, with just the right hint of bitterness. The only trick is: turn it frequently, to keep the sugars from burning.
4 of 40 Greg DuPree
Chicken with Green Olives, Capers, and Tomatoes
A briny, flavorful marinade tenderizes and moistens the chicken and also serves as a dressing for the olive-tomato topping. Serve with sliced grilled potatoes if you like.
5 of 40 Thomas J. Story
Grilled Wings with Agrodolce
Don’t underestimate the power of a good wing, especially this sticky-sweet version. For a crowd, double or triple the recipe.
6 of 40 Iain Bagwell
Grilled Chicken and Melon Salad with Crispy Shallots
A sweet-and-savory main-dish salad that’s totally worthy of dinner guests.
7 of 40 Iain Bagwell
Grilled Chicken with Avocado Three Ways
Why settle for one use of avocados when you can pickle, purée, and grill them, all in one satisfying dish?
8 of 40 Thomas J. Story
Chicken Tortas
People flock to Santa Fe’s Pollo Asado for its mesquite-grilled chicken. The secret is the citrus and achiote seasoning, which co-owner Olivia Arizmendi learned from her sister in Mexico. They tuck the meat into telera rolls and add pickled onions, hot sauce, and shredded iceberg lettuce. Mashed avocado makes it even better.
9 of 40 Thomas J. Story
Za’atar Lemon Grilled Chicken
Put the Mediterranean seasoning blend called za’atar to work to give camp chicken a complex flavor with minimal ingredients.
10 of 40 Jennifer Causey
Grilled Chicken Wings with Tamarind Chipotle Barbecue Sauce
Tangy, fruity tamarind, popular in Latino and Asian cuisines, is the secret ingredient in one of our favorite barbecue sauces for chicken wings.
11 of 40 Thomas J. Story
Grilled Chicken with Spicy Corn on the Cob and Grilled Lettuces
Russell Moore, chef and owner at Camino restaurant in Oakland, gave us this technique for grilling chicken breast—and it’s the juiciest version we’ve ever had, protected from overcooking by the bones and skin. “Don’t cook it too fast,” he adds. “You don’t want it burnt outside and raw inside.”
12 of 40 Erin Kunkel
Grilled Buttermilk Chicken
The perfect picnic chicken! Soak chicken in a buttermilk brine for extra moist and tender results, and add subtle Indian-inspired spices for a go-anywhere feast that’s miles from boring.
13 of 40 Thomas J. Story
Grilled Chicken Sandwiches with Jalapeño Sauce and Potato Chips
J. Kenji López-Alt, author of The Food Lab: Better Home Cooking Through Science , adapted this sandwich from recipes by his Serious Eats colleague Daniel Gritzer. It’s an excellent way to use grilled-chicken leftovers. López-Alt chooses a soft, mild bun that lets the fillings shine and adds crunch with potato straws—an ingredient borrowed from cooks in Colombia, who put them on hot dogs.
14 of 40 Thomas J. Story
Grilled Chicken Cutlets
Half of this intense, hearty vinaigrette goes on the chicken right before it’s cooked—less a marinade than a “pre-sauce”—and the other half gets drizzled onto the grilled chicken, creating layers of flavor without a long marinating time.
15 of 40 Thomas J. Story
Chicken Salad with Miso Dressing
After cooking chicken cutlets, throw corn on the still-hot grill to use in this unusual, delicious salad.
16 of 40 Iain Bagwell
Grilled Chicken, Corn, and Spinach Salad with Smoky Paprika Dressing
The paprika delivers great smoky flavor in this main-dish salad.
17 of 40 Annabelle Breakey
Grilled Chicken and Fennel with Orange Glaze
Quickly cooked chicken breasts get special treatment when served over fennel and onions charred on the grill.
18 of 40 Iain Bagwell
Grilled Chicken with Cilantro Coconut Chutney
Designed for cilantro fans, this Indian-style chutney gives chicken breasts loads of flavor and keeps them moist in their parchment-paper packets.
19 of 40 Peden & Munk
Grilled Cilantro Chicken with Pickled Tomato and Avocado Salsa
Marinate chicken breasts in lime, cilantro, and chicken, then grill and top with an absolutely addictive sweet and spicy tomato avocado salsa. This dish will knock your socks off.
20 of 40 Annabelle Breakey
Grilled Thai Chicken Thighs with Spicy Broccoli Slaw
If you can’t find packaged broccoli slaw, whirl broccoli stems in a food processor, using the grater attachment. Throw in a carrot and some red cabbage if you like.
21 of 40 Iain Bagwell
Cashew Romesco Chicken Thighs
Made with cashews, this romesco has a silkier texture and sweeter flavor than the classic sauce made with almonds.
22 of 40 Iain Bagwell
Yogurt-Marinated Chicken Kebabs with Israeli Couscous
These crowd-pleasing kebabs get an Indian kick from a marinade of curry, garam masala, and yogurt. Israeli couscous on the side is a nice change from typical pasta salad.
23 of 40 Annabelle Breakey
BLT Chicken Burgers
Poultry burgers have a reputation for being dry and bland. Not these: Jazzed up with sharp cheddar, parmesan, and garlic―then topped with crisp bacon, juicy tomatoes, and lettuce―they’re boldness in a bun.
24 of 40 Lara Hata
Grilled Chicken and Nectarine Salad
A taste of summer in a bowl: barbecued chicken, sweet nectarines, tangy goat cheese, crisp salad greens, and toasted pecans.
25 of 40 Leo Gong
Honey-Sesame Grilled Chicken Wings
Finger-lickin’ sweet replaces blazing buffalo as the flavorings for these tasty wings.
26 of 40 James Carrier
Tequila-Marinated Chicken Fajitas
Tequila, orange juice, lime juice, and chipotle peppers add kick to this Mexican outdoor dinner party favorite.
27 of 40 Annabelle Breakey
Yakitori
Your family will love these extra-tasty chicken skewers, our version of a popular Japanese street food.
28 of 40 Annabelle Breakey
Yakitori Chicken Paillard with Cucumber Avocado Salad
The Japanese dish chicken yakitori is traditionally made on skewers, but grilling thin chicken breasts instead is even more weeknight-friendly. Marinate a day ahead for extra flavor.
29 of 40 Dan Goldberg
Grilled Chipotle-Chicken Quesadillas
Stuff your quesadillas with sour cream, spicy chipotle peppers, and grilled chicken, and you’ll have a new family favorite. Grilling adds a mildly smoky note, the perfect complement to big flavors like lime, cilantro, and chile.
30 of 40 Karen Steffens
Cilantro Chicken
Fresh cilantro, lime juice, honey, and garlic add zip to this simple, healthy main dish.
31 of 40 Annabelle Breakey
Lime and Pepper Grilled Chicken Breasts
Simplicity on the grill: This super-easy recipe puts a tasty spin on grilled chicken breasts, flavored with a hint of lime and a punch of pepper.
32 of 40 Leo Gong
Grilled Chicken Kebabs with Romesco Sauce
A sweet and salty sauce of roasted red peppers, nuts, and garlic tops this luscious chicken dish.
33 of 40 James Carrier
Wine-Brined Grilled Chicken
Give your chicken a 24-hour bath in dry white wine―it’s the key to this simple recipe’s delicate flavor.
34 of 40 Iain Bagwell
Spatchcocked Chicken
“Spatchcocking” a chicken means splitting the bird down the back and flattening it out so it cooks more evenly and quickly (it’s also known as butterflying). This version is rubbed with flavorful Dijon mustard and a mixture of dried and fresh herbs.
35 of 40 Dan Goldberg
Juicy Grilled Chicken Breasts
Grill the perfect chicken breast―crunchy skin and tender meat―with a simple, foolproof method: Salt it beforehand to keep the meat moist, and give it a final toast over direct heat to crisp the skin up. Perfect results, with only two ingredients!
36 of 40 Annabelle Breakey
Grilled Chicken on Greens with Creamy Harissa Dressing
This chicken salad gets its wow factor from a dressing spiked with harissa, a Tunisian chile sauce. Cool yogurt balances the heat.
37 of 40 Lisa Romerein
Grilled Chicken Thighs with Sweet Onions and Peppers
Sweet, slow-cooked onions and red peppers, laced with Port, capers, and thyme, make grilled chicken thighs your summer blockbuster.
38 of 40 Aya Brackett
Grilled Chicken Thighs with Peas and Shallots
The Kitchen, in Boulder, CO has a wine and beer bar upstairs with 100 beers as well as dishes from a wood-fired oven; this is one of them.
39 of 40 Thomas J. Story
Spice-Rubbed Smoke-Roasted Chicken
The classic roast chicken moves onto the grill, and a spice rub gives it extra kick.
40 of 40 Thomas J. Story
Grilled Fusion Chicken
Spicy, garlicky cream sauce makes this chicken special enough for summer entertaining.
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