The 12 Best grilled chicken recipes
1. Grilled Lemon Herb Chicken
When you’re in the mood for a quick and flavorful meal, why not try grilled lemon herb chicken? This is one of my go-to dishes to make since it’s so easy and so good!
To me, the best ingredients for this dish are fresh lemon juice and garlic that are mixed in with a nice combination of herbs, like thyme or rosemary. The olive oil really brings it together and makes it special, as does the salt and pepper.
Ingredients
- 4 boneless, skinless chicken breasts
- 2 lemons (zested and juiced)
- 3 tablespoons olive oil
- 3 cloves garlic (minced)
- 1 tablespoon fresh thyme (chopped)
- 1 tablespoon fresh rosemary (chopped)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
1. With a microplane, remove the lemon zest from the lemons and put it in a large mixing bowl. Juice the lemons and add the juice to the bowl as well as the olive oil, minced garlic, minced thyme, minced rosemary, and one teaspoon of salt and several cracks of black pepper. Mix together to create the marinade.
2. Put the chicken breasts in a sealable plastic bag or shallow dish and pour the marinade over them. Coat the chicken evenly.
3. Seal the bag or cover the dish and refrigerate the chicken for at least 30 minutes to 2 hours to maximise flavour.
4. Heat grill to medium-high. Oil grill grates lightly with oil, using a paper towel to apply it so it doesn’t drip.
5. Cook the chicken breasts on the grill, about 6 to 7 minutes per side or until the internal temperature reaches 165°F (75°C) and the chicken is no longer pink in the centre.
6. Take the chicken off the grill, rest for a couple minutes and serve with your favourite sides – enjoy!
2. Spicy Grilled Chicken
When it comes to grilling, spicy chicken is my all-time pleasure. I prefer bold and fiery flavors, something to remember.
My stock chili combo is chicken breast peppered with chili powder, smoked paprika, garlic and hints of lime juice, all of it doused in olive oil to make it juicy.
Ingredients
- 4 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 tablespoon smoked paprika
- 1 teaspoon cayenne pepper
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Juice of 1 lime
- Fresh cilantro, chopped (for garnish)
Instructions
1. In a large bowl, whisk together the olive oil, minced garlic, smoked paprika, cayenne pepper, ground cumin, chili powder, salt, black pepper and lime juice to marinate.
2. Place the chicken breasts in the bowl while still at room temperature and toss them around with the marinade so that they’re thoroughly coated. Cover and refrigerate for at least half an hour (or up to 4 hours for maximum flavour).
3. Preheat a grill to medium-high heat. Grease the grill grates to prevent sticking.
4. Grill the chicken breasts for 6-7 minutes per side or until an internal temperature of 165°F (75°C) on a meat thermometer, lightly charred, and cooked through.
5. Remove the chicken from the grill and set aside to rest 30 seconds to 1 minute. Serve garnished with chopped cilantro.
6. Serve with some sides, for example, grilled vegetables, rice, fresh salad, etc. Enjoy eating Spicy Grilled Chicken!
3. Teriyaki Grilled Chicken
I was ecstatic when I turned on the grill to cook this dish … Full of savoury, sweet and sour flavours, this fantastic chicken recipe is surely a keeper. It can be used for any outdoor entertainment or a quiet home dinner.
Simple chicken turns into a delightful meal with soy sauce, honey, garlic and fresh ginger among the main ingredients.
Ingredients
- 1 lb boneless, skinless chicken breasts or thighs
- 1/4 cup soy sauce
- 1/4 cup mirin (Japanese sweet rice wine)
- 1/4 cup sake
- 2 tablespoons sugar
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 2 tablespoons vegetable oil
- Sesame seeds (for garnish)
- Sliced green onions (for garnish)
Instructions
1. In a bowl, stir together soy sauce, mirin, sake, sugar, garlic and ginger, then heat in microwave until sugar dissolves.
2. Put the chicken in a bag sealed with a quick-release clip, or in a shallow dish, and pour in the marinade. Seal or cover, and refrigerate for at least half an hour, or up to 2-3 hours.
3. Heat your grill to medium-high. Lightly grease your grates before the shishitos hit them.
4. Remove the bird from the marinade; strain the liquid, reserving it, and discard the chicken pieces. Pat the bird dry with paper towels. Toss away the marinade.
5. Grill the chicken until well browned on both sides, or until cooked through and internal temperature reaches 165°F (74°C), about 5-7 minutes per side.
6. Put the grilled chicken on a platter and sprinkle with sesame seeds and sliced green onions before serving.
4. BBQ Grilled Chicken
Barbecue sauce is the base of my go-to grilled chicken recipe, along with garlic powder, and a touch of parsley. I like to toss in some paprika and sometimes a little honey to create a delicious glaze.
I love heating the ingredients together and watching that beautiful char form on the grill.
Ingredients
- 4 boneless, skinless chicken breasts
- 1 cup BBQ sauce
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
Instructions
1. Preheat your grill to medium-high heat.
2. In a small bowl whisk the olive oil, garlic powder, onion powder, smoked paprika, salt and pepper.
3. Rub the oil and spice mixture all over the chicken breasts. Sprinkle liberally.
4. Put the chicken breasts on the grill and cook, turning over every 6-7 minutes, or until the internal temperature has reached 165°F (75°C).
5. In the last minutes of cooking, baste the chicken halves on both sides with BBQ sauce.
6. Remove the chicken from the grill, rest for a couple of minutes, and serve garnished with parsley, if you like.
5. Grilled Mediterranean Chicken
I like a break from routine with a dish that is simple to prepare but has complex flavors, where fresh lemon juice and its zest adds a bit of zing, fresh rosemary and garlic a herbal taste, and the olive oil and oregano a savory touch.
Ingredients
- 4 boneless, skinless chicken breasts
- 1/4 cup olive oil
- 2 tablespoons fresh lemon juice
- 2 tablespoons red wine vinegar
- 3 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
Instructions
1. Whisk the olive oil, lemon juice, red wine vinegar, minced garlic, oregano, basil, thyme, salt, black pepper and paprika together in a medium bowl.
2. Put the chicken breasts in a large plastic bag or shallow dish and pour the marinade over them, making sure each breast is coated. Seal the bag or cover the dish and refrigerate for at least 30 minutes and up to 2 hours.
3. Preheat your grill to medium-high heat.
4. Once marinated, remove the chicken from the marinade and discard any remaining marinade. Grill the chicken for 6-7 minutes per side. Check the internal temperature with an instant-read thermometer. The internal temperature should reach 165°F (75°C) and the chicken will be golden brown. If your grill is not very hot, it may take a little longer.
5. Let the chicken rest for 5 minutes off of the grill and then serve with a side bowl of salad or grilled vegetables. Grilled Mediterranean Chicken 4 chicken breasts 1 lemon, quartered Green relish (see recipe below) Green relish: ½ red pepper, finely diced 1 green pepper, finely diced 1 shallot, minced, plus 1 more for garnish 1 cup chopped fresh parsley 1 cup chopped fresh cilantro 1 green apple, cored and diced 2 cups Greek-style yogurt Salt and pepper, to taste
6. Honey Mustard Grilled Chicken
When I fire up my grill, I look forward to grilling one of my favorite go-to summer recipes: honey mustard grilled chicken. Its easy and has so many flavors going on at once.
For this recipe I like to use clover honey, Dijon mustard, with a splash of apple cider vinegar. Then I add some garlic powder and smoked paprika.
Mixing these ingredients leads to a dish I just can’t get enough of every summer!
Ingredients
- 4 chicken breasts, boneless and skinless
- 1/3 cup dijon mustard
- 1/4 cup honey
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 2 cloves garlic, minced
- Salt and pepper to taste
- Chopped fresh parsley (optional, for garnish)
Instructions
1. Whisk dijon mustard, honey, olive oil, lemon juice, minced garlic, salt and pepper in a medium bowl.
2. Place the chicken breasts in a large resealable plastic bag or a shallow dish. Pour the honey mustard marinade over the chicken, then turn chicken to coat. Seal the bag or cover the dish and refrigerate for at least 2 hours, or overnight for best results.
3. Preheat your grill to medium-high heat and lightly brush the grill grates with oil to prevent sticking.
4. Remove the chicken from the marinade allowing any excess to drip off. Discard marinade.
5. Grill the chicken breasts for 6-8 minutes on each side, or until the internal temperature reaches 165°F (74°C) and they are no longer pink in the middle. Cooking time will vary slightly depending on the thickness of the breasts.
6. Remove the chicken from the grill and leave it to rest for a few minutes before serving. Optionally, you can garnish with chopped fresh parsley. That’s it! Now, kick back and enjoy!
7. Grilled Buffalo Chicken
My Grilled Buffalo Chicken – the dish that balances heat with zest is my recipe. The well-detailed blend of ingredients such as buffalo sauce, paprika, garlic powder, salt and pepper, marinated and grilled followed by the crumbling of blue cheese on top, gives rise to a burst of flavour in a meal.
# Ingredients
- 8 chicken drumsticks
- 1/2 cup hot sauce (preferably Frank’s RedHot)
- 1/4 cup melted unsalted butter
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- Vegetable oil for the grill
- Optional: Blue cheese dressing and celery sticks for serving
Instructions
1. Make the Marinade: In a bowl, whisk together the hot sauce, melted butter, garlic powder, onion powder, smoked paprika, salt, and black pepper.
2. Marinate the Chicken: Place the drumsticks in a big, sealable plastic bag or a shallow dish, pour the marinade over the chicken, squishing the bag or jar to get it in between each piece, then seal the bag or cover the bowl and place in the fridge for at least a couple of hours (but ideally overnight).
3. Fire Up The Grill: Get your charcoal grill ready for cooking by lighting it and heating to medium-high. If you’re using a gas grill, preheat to medium-high heat and brush the grates with a little vegetable oil to prevent sticking.
4. Grill The Chicken: Remove the chicken from the marinade, letting any excess drain back into the bowl. Place the chicken on the grill and cook for 6-7 minutes per side; or until a meat thermometer inserted into the centre reads 165°F (75°C) when removed, and the chicken has some charring.
5. Reverse Sear: Cook over indirect medium-high heat, covered, until the drumsticks meat registers 150°F (continuing to the next step) or the thigh meat registers 175°F, before moving to the direct heat.
6. Sear (optional): Increase the grill temperature to high. Cook the chicken over direct heat, covered, turning once for about a minute per side, until the chicken is well-coloured all over. Remove the chicken from the grill and let rest for about 5 minutes.
7. Serve and enjoy
8. Cilantro Lime Grilled Chicken
There’s something about chicken grilled with a bit of a spicy kick that I find deeply gratifying. To make mine, I like fresh cilantro, tart lime juice, and some garlic.
A tiny bit of cumin brings the flavor to a new level, while some olive oil holds the whole shebang together. It always makes chicken that is moist and tasty.
Ingredients
- 4 boneless, skinless chicken breasts
- 1/4 cup fresh lime juice
- 1/4 cup olive oil
- 1/4 cup chopped fresh cilantro
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
1. In a mixing bowl, pour in the lime juice, followed by the olive oil, chopped cilantro, minced garlic, ground cumin and paprika, and season with salt and pepper. Stir until combined.
2. Put the chicken breasts in a resealable plastic bag or shallow dish and pour the marinade over them, turning them in the marinade so all over the chicken is coated. Seal the bag or cover the dish and chill for at least 30 minutes and up to 1-2 hours.
3. Heat your grill until medium-high temperature. Oil the grates a little to prevent sticking.
5. Grill the chicken skin side down for 6-7 minutes, turn and continue to grill for 6-7 minutes more, or until the chicken is cooked through; an instant read thermometer should read about 165°F (74°C). It should be nicely charred.
6. Turn off the grill, transfer the chicken to a platter, and let rest for 5 minutes before serving. Garnish with more chopped cilantro and lime wedges, if desired.
9. Grilled Garlic Parmesan Chicken
This is a recipe I often turn to on a weeknight when I’m craving a quick easy, tasty dinner. It is delicious, and there is nothing better than catching the aroma of fresh garlic and Parmesan cheese and the slight tang of lemon juice.
I am always tempted to drizzle a generous amount of olive oil and some Italian seasonings, but that is my preference.
Ingredients
- 4 boneless, skinless chicken breasts
- 1/4 cup olive oil
- 3 cloves garlic, minced
- 1/2 cup grated Parmesan cheese
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon lemon juice
Instructions
1. In a small bowl, whisk together olive oil, crushed garlic, Parmesan, oregano, basil, salt, pepper and lemon juice.
2. Put the chicken breasts in a large resealable plastic bag or in a shallow dish and pour the marinade over the chicken so that each piece is covered. Marinate in the refrigerator for at least 1 hour but ideally overnight.
3. Preheat your grill to medium-high heat.
4. Remove the chicken from the marinade and allow any excess to drip off.
5. Grill the chicken for 6-7 minutes per side until it registers 165°F (75°C) and is no longer pink in the center.
6. Take the chicken off the grill and set aside to rest for a few minutes before serving.
10. Grilled Balsamic Chicken
There’s a real catharsis to cooking some grilled balsamic chicken because the marinade I use in this particular recipe is one I love. It’s made of balsamic vinegar, garlic, and a bit of honey, but I like to add a splash of olive oil, and some freshly cracked black pepper to round out the flavor.
The kitchen wafts with wonderful smells as this meat cooks, and it really makes me appreciate the process of cooking.
Ingredients
- 4 boneless, skinless chicken breasts
- 1/4 cup balsamic vinegar
- 2 tablespoons olive oil
- 3 garlic cloves, minced
- 1 tablespoon brown sugar
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- MARINADE: In a medium bowl, combine the balsamic vinegar, olive oil, minced garlic, brown sugar, dried basil, dried oregano, salt and black pepper. Mix.
2. Place chicken breasts in a large zip-lock bag or shallow dish, pour marinade over them, seal bag or cover dish, and refrigerate for at least 30 minutes; preferably 2 to 4 hours.
3.Preheat your grill to medium-high. Take the chicken out of the marinade, letting any extra just fall off.
4. Cook chicken breasts, skin side down, for 5-7 minutes on each side, or until the meat thermometer reaches 165°F (74°C), and the chicken is no longer pink in the middle.
5. Let the chicken rest for 5 minutes before slicing in order for the juices to redistribute. Enjoy your grilled balsamic chicken!
11. Grilled Pineapple Chicken
Picture yourself eating a comforting combination of sweet and savory, and I am almost certain that your mind is drawn towards grilled pineapple chicken. This masterpiece is a match made in top-notch heaven; the juicy meat finds a perfect compliment in the rich burst of caramelized pineapple.
Ingredients
- 4 boneless, skinless chicken breasts
- 1 cup pineapple juice
- 1/2 cup soy sauce
- 1/4 cup brown sugar
- 2 cloves garlic, minced
- 1 teaspoon grated fresh ginger
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optional)
- 4 pineapple rings (fresh or canned)
- 1 tablespoon olive oil
Instructions
1. In a bowl, whisk together the pineapple juice, soy sauce, brown sugar, garlic, ginger, black pepper and red pepper flakes.
2. Brush the chicken pieces with the marinade and leave in the fridge for at least 30 minutes.
2. Arrange the chicken breasts in a large resealable plastic bag or a shallow dish. Pour the marinade over them and turn to coat. Seal the bag or cover the dish and refrigerate for at least 2 hours and up to overnight.
3. Prepare the grill to medium-high heat. When hot, lightly brush grill grates with oil so that food doesn’t stick.
4. Shake off excess marinade, and grill the chicken. Discard remaining marinade.
5. Grill chicken breasts 5-7 minutes on each side, or until internal temperature reads 165°F (74°C) and no longer pink inside.
6. In the last 2-3 minutes of grilling, brush the pineapple rings with olive oil and add them to the grill too; grill until char marks form and they are cooked through, then serve with the chicken.