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Grilled Chicken Recipes

Grilled Chicken Recipes

Looking for great ways to eat more grilled chicken? We have 5

Take chicken to the next level with these delicious grilled chicken recipes.

Grilled chicken is a great, healthy source of lean protein, but it’s often overcooked and flavorless. If you’re looking for a few delicious ways to eat more grilled chicken, we’ve got five recipes you have to try.

Make your nachos a little bit healthier by replacing the ground beef with lean grilled chicken. Then, top your nachos with heart-healthy avocado to help keep you full.

Grilling your pizza is one of the most delicious ways to cook it; the crust gets charred and the whole pizza is infused with a subtle smokiness. Top this pizza with grilled chicken and your favorite barbecue sauce.

Thai Marinated Grilled Chicken Skewers

Sweet, smoky, spicy, and salty; what’s not to love about these grilled chicken skewers? Serve them with a scratch-made peanut sauce for even more flavor.

Talk about the perfect balance of sweet and spicy; this delicious grilled chicken only uses a handful of ingredients to build lots of bold flavor.

These Mexican open-faced sandwiches make a great lunch, but you can also make them in a miniature size and serve them as an appetizer at your next barbecue!

Kristie Collado is The Daily Meal’s Cook Editor. Follow her on Twitter @KColladoCook.

The Best Grilled Chicken Recipe We've Ever Tried

If there is any more basic, reliable protein than a piece of grilled chicken breast, we're not sure what it is. A great grilled chicken breast can be sliced and used in salads or sandwiches, served as-is beside rice, potatoes, or pasta, or chopped and dropped into a soup, wrap, or just about any other food. And as long as you can make a great marinade, you can make a great grilled chicken breast.

As with most foods you grill, once you get your chicken onto the grill, there's not much you can do to improve its flavor other than avoiding overcooking it. So, take the time to prep the meat, not just the marinade, says Maren Epstein, chef and food writer behind Eating Works. "If your chicken breasts are very thick, you can sandwich them between two pieces of saran wrap and use a rolling pin or tenderizing hammer to bang the breasts into thinner pieces, making them about one and a half inches thick," she says. Any thicker than that, and you risk the exterior of the poultry starting to dry out before the interior is cooked. And, of course, make sure said interior gets cooked to 165 degrees Fahrenheit according to your trusty meat thermometer.

10 Grilled Chicken Recipes to Make This Summer

Google “grilled chicken recipes” and you’ll get A LOT of results. We’ve saved you some time by curating 10 terrific grilled chicken dishes you can make all summer long. Each recipe is also packed with pointers on mastering the grill when it comes to America’s most popular protein.

One of the biggest challenges with grilling chicken is cooking it just right, so it’s flavorful, tender, and juicy without being overcooked. There are a few techniques, tips, and tricks that can help you achieve a perfectly cooked bird.

  • If your recipe calls for boneless breasts, pounding the pieces using a mallet or cast iron skillet will tenderize your meat and this allows the chicken to be cooked evenly throughout.
  • Any cut of chicken you put on the grill will benefit from a marinade for a boost of flavor and to tenderize the bird.
  • Consider using an instant-read thermometer to test the internal temperature so you know exactly when to pull your chicken off the grill. Here is the perfect guide that will answer all of your chicken temperature questions.

Below you’ll find a line-up of recipes that travel the globe and run the gamut from whole-roasted, to skewered, to slathered in flavorful rubs and marinades. Make these recipes all summer long whether you're cooking up some chicken on the grill for a weeknight meal or throwing a backyard BBQ for a crowd.

50 Best Grilled Chicken Recipes to Make This Summer

Let's be clear: There are about a lot of ways to cook chicken, whether you fry it, roast it, or bake it. But some of the best chicken dinner ideas, however, are grilled recipes. While grilling is always great in the summertime, you can also make these grilled chicken meals (some in just 30 minutes!) inside with a handy pan. Or, if you have time to spare, you can make an easy grilled chicken marinade, let it sit, and then toss it on the barbecue. So simple!

Take the Drummond family, for example. In the summer, Ree and Ladd usually opt for meals that can be made on the grill, like Ree's grilled chicken strawberry salad wrap or her grilled tequila lime chicken tacos. For a new family meal of your own, we found tons of grilled chicken breast recipes that will fit the bill. Ree's grilled peanut chicken or the chimichurri grilled chicken sound like winners!

As if there weren't enough things to look forward to about barbecue season, these grilled chicken recipes will have you out the door and firing up the grill in no time.

Best Grilled Chicken Breast

Grilled chicken breasts can be the epitome of boring. Too often they're dried out or rubbery. But when soaked in a super-quick marinade &mdash with balsamic, brown sugar, and dried thyme &mdash you're guaranteed deliciousness. Not to mention, grilling the breasts will lock in all those amazing flavors while providing some serious char.

How long can I keep the chicken in the marinade?

We'd recommend no longer than 24 hours! Technically (according to the USDA) you can keep raw chicken refrigerated for up to 2 days, but we don't recommend marinating that long.

How do I keep the chicken from sticking on the grill?

As long as you give each side enough time, it shouldn't! When your chicken gets those nice charred lines, it naturally releases from your grill grates. If you try to flip and the chicken feels stuck, try giving it another minute or two! It'll release naturally, when it's ready.

What should the internal temperature of my chicken be?

According to the FDA, all chicken should be cooked to an internal temperature of 165°. We prefer our chicken breasts closer to 150° because we're rule breakers. 😉Jokes aside, the real reason we don't go all the way to 165° is because boneless skinless chicken breasts have basically no fat, so in order to maintain some juiciness we pull them a little early.

Can I adapt the marinade?

Absolutely! Swap in a different acid for balsamic like champagne vinegar or lemon juice. Try different dried or fresh herbs like cilantro or oregano. You could even sub out the brown sugar for honey or agave! We love the marinade on our cilantro-lime chicken, which you can sub in entirely for this one! Also feel free to add in your favorite spices or even hot sauce. Boneless, skinless chicken breasts are the perfect blank canvas to experiment with your favorite flavors.

How hot should my grill be for chicken breasts?

Depending on the size of your chicken breasts, a two-zone (that means two temperature) fire is the way to go. If you have really small chicken breasts, you can get away with a medium-high heat, because by the time you have nice grill marks on both sides the chicken will be cooked through as well. For larger chicken breasts, get your sear marks on both sides over high heat, then move them to a medium-low heat to finish cooking.

What should I serve with this?

Well, since you've already got the grill going, how about some grilled corn, grilled asparagus, and maybe a grilled pineapple sundae for dessert? (Can you tell we're excited for grilling season? 😅)

Made this recipe? Tell us how ya feel! Rate & comment below.

For 90+ other amazing chicken recipes, check out our latest cookbook Insanely Easy Chicken Dinners.

Foreman Grill Chicken Recipes

Making chicken recipes on your Foreman Grill is easy and provides healthy and delicious meals anytime. Chicken can be prepared any number of ways but the most popular method for cooking chicken on your Foreman Grill is using boneless skinless chicken breasts. They can be prepared using our basic Easy Grilled Chicken recipe or with any number of other flavorful combinations of herbs, spices, sauces, etc. Boneless skinless chicken breast is low in fat, high in protein, and provides an excellent main course for any meal. There are a few things to keep in mind when preparing chicken on your Foreman Grill:

Thinner is better. Purchasing boneless skinless chicken breast that are already cut thin will make the process even easier. The ideal thickness is 1/2″ to 3/4″ thick. If you have thicker chicken breasts, use a meat mallet and pound them thin. This will also help to tenderize the meat.

Marinate! There are many marinades available in your supermarket and they are often very affordable. Try placing the meat in the marinade in the morning and they’ll be nice and flavorful by the time you’re ready to grill for dinner. Use a glass baking dish, cover with plastic wrap and keep in the refrigerator. You can also make a simple marinade using equal parts olive oil and vinegar. White wine vinegar is ideal and brings out a wonderful flavor in the chicken.

Don’t over or undercook. It is important to make sure chicken is cooked thoroughly. If unsure, use a meat thermometer and cook to an internal temperature of 165 degrees. Cooking times for boneless skinless chicken breasts is usually 4-6 minutes, depending on how hot your grill gets.

Use the hottest setting and make sure to preheat your Foreman Grill. The hotter the grill, the better chance you have of getting nice grill marks. Always preheat the grill for at least 5 minutes with the lid closed.

Our Greatest Grilled Chicken Recipes

It's not a surprise that these chicken recipes are some of our most popular. After all, chicken is America's favorite protein&mdasheach of us eats their way through a whopping 93 pounds of chicken every year, according to the National Chicken Council. If you're one of those home cooks who cycle through chicken dinners every weeknight in the summertime, this collection of recipes is perfect for you. Our very best grilled chicken dishes are full of winners that come together in a few straightforward steps some can be prepped in advance.

Why do we love grilling? It's fast, flavorful, and it gets us outdoors at the end of a long day. Sometimes we marinate chicken, like in our classic grilled marinated chicken recipe. Creating a marinade for is easy: from vinaigrettes to something simple as buttermilk, a marinade will deepen the flavor of any chicken breast on the grill.

Sure, chicken breasts are delicious grilled, but so are other cuts of the bird. We're particular fans of the chicken thigh, which is an economical choice for a big crowd. And who doesn't love the chicken wing? Wings make for a delicious start to a barbecue feast. Also, don't be afraid to cook a whole chicken on the grill. One of our tried-and-tested recipes is our grilled whole chicken with barbecue sauce which cooks on a sheet pan in just an hour over low heat. It's a definite crowd pleaser. Finally, don't miss the chicken skewer and kebab recipes, an extra quick way to cook chicken and a wonderful way to mix up flavors, add vegetables to the mix, and just plain have fun with grilling.


In small bowl, combine Sazón, garlic, cilantro, olive oil, Adobo, oregano, cumin and hot pepper flakes until well combined.

Pat chicken dry with paper towels. Rub spice mixture all over chicken transfer to non-reactive container or large zip-top bag. Cover and refrigerate for at least 4 hours, or up to 48 hours. Bring chicken to room temperature 30 minutes before grilling.

Heat grill to medium-high heat. Place chicken skin-side down over direct heat. Cook until skin is dark golden brown and crisp, 15-17 minutes. Carefully flip chicken transfer to area of grill over indirect heat. Grill until chicken is cooked through (instant-read thermometer registers 165°F when inserted into thigh without touching bone), about 45 minutes more. Transfer chicken to platter. Let rest 15-30 minutes. Carve and serve.

Skinny on Barefoot Contessa Grilled Lemon Chicken Made Lighter

I’m kicking this collection of grilled chicken recipes off with one of my all time favorites: Ina Garten’s Grilled Lemon Chicken from her original The Barefoot Contessa Cookbook.

I’ve been making this recipe forever, only skinnier. I love Ina and olive oil, but it’s pricey in more ways than one. So, if you’re watching your pocketbook and/or your Weight Watchers points, do what I do, use a whole lot less.

All you need to do is marinate boneless, skinless chicken breasts in a bowl or zipper-lock plastic bag, let it sit in all that lemon-herb goodness and well, that’s pretty much it.

The longer you marinate the chicken in this simple combination of lemon, olive oil and herbs the more tender and flavorful it will be.

Now that boneless, skinless chicken breasts are zero points on WW Freestyle Program, according to my calculations this only now only has about 253 calories and:

2 *SmartPoints (Green plan)
1 *SmartPoints (Blue plan)
1 *SmartPoints (Purple plan)
2 *PointsPlus (Old plan)

Marinating chicken breasts

How to Grill Chicken on the Ninja Foodi Grill

How to make the BEST grilled chicken:

Marinate the Chicken

Flavorful, juicy grilled chicken starts with a good marinade. My marinade recipe starts with olive oil and lemon juice. The lemon juice adds bright, fresh flavor. You can add the zest of two lemons to your marinade for more lemon flavor. When you marinate chicken in lemon juice, you don’t want to marinate for more than 2 hours or the acid will start to make the chicken tough. I recommend marinating your chicken for at least 30 minutes and no more than 2 hours.

Olive oil is essential in a good marinade because it keeps the meat moist. The lemon juice is acidic, and without olive oil to balance the acid your chicken would turn out tough. You will also add garlic and seasonings to the marinade. You may season the chicken to your tastes by adding other herbs that you enjoy, fresh or dried, to your marinade. Or try some Dijon mustard for extra flavor. My honey Dijon grilled chicken recipe is another one of my favorites!

For food safety, be sure to always place chicken in the refrigerator while it marinates. Do not ever leave it sitting out at room temperature. You will also want to discard any leftover marinade after you remove the raw chicken.

I use a zip-top plastic bag set in a baking dish to hold my chicken and marinade. The dish will catch any spills, should your bag leak. You can flip the bag over halfway through the marinating time to evenly coat the chicken.

This bag holder is really handy for holding your zip-top bag while you fill it!

How to Pound Chicken Breast

Pounding your chicken is an essential step to making tender, evenly cooked chicken breasts. When you buy chicken breasts at the store, they are often thicker on one side and thinner on the other. You want to pound them to an even thickness so that they cook evenly. The pounding process also tenderizes the meat.

To pound your chicken, place it in a zip-top bag and seal the bag. Use a meat mallet, rolling pin, or any heavy, flat object to pound the chicken into an even 1/2-inch thickness. You can then add your marinade to the same zip-top bag with the chicken.

Tips for Grilling Chicken

You can cook your chicken on an outdoor gas or charcoal grill, or indoors on a grill pan. You want to start with clean, oiled grill grates for the best grill marks. Clean grill grates also minimize the amount of potentially harmful blackened bits on your food.

You want to grill over medium high heat (375-450 degrees F). Using moderate heat ensures that your chicken won’t burn or dry out. Start grilling your chicken over direct heat to get nice grill marks and browning and then move it to a low heat part of the grill to finish cooking. Using two heating zones keeps your chicken from burning on the outside or drying out while the inside cooks through.

Cover your grill while cooking to keep the heat even around your meat. An instant read thermometer is the best way to check if your chicken is done. Insert the thermometer into the center of the thickest part of the meat. You want your grilled chicken to reach a temperature of 165 degrees F.

Once your chicken is cooked through, let it rest on a clean plate for 5 minutes before slicing and serving. Slicing it right away when it comes off the grill will cause all of the juices to run out, which is definitely not what you want.

Troubleshooting: Why Would your Chicken be Tough?

If your chicken gets tough or blackened on the outside by the time the inside is cooked through, it may have cooked over too high heat. Next time, try cooking your chicken more slowly over lower heat.

If your chicken is tough and dry all the way through, it is most likely overcooked. This can happen with very large chicken breasts if you do not pound them to a thin, even thickness. Aim for 1/2 to 3/4 inch thickness for grilling.

If you do end up with overcooked chicken, a simple sauce is an easy way to add moisture. Shred the meat and toss it with some barbecue sauce. Or add salsa and use the chicken in a salad or tacos.

I recommend serving your grilled chicken with a side of red potato salad, grilled corn salad or no mayo broccoli salad.