26+ Best Barbecue Chicken Recipe





BEST BARBECUE CHICKEN BREAST RECIPE – Need new ideas for how to serve chicken from the grill? We’ve got you covered. For more grilling recipes, check out our grilling headquarters and try some of these amazing burger recipes.

1. BBQ Grilled Chicken

This cookout classic is a serious crowd-pleaser.

INGREDIENTS

2 c. bbq sauce
2 tbsp. honey
Juice of 1 lime
1 tbsp. Hot sauce
1 lb. boneless skinless chicken breasts and drumsticks
extra-virgin olive oil
kosher salt
Freshly ground black pepper

DIRECTIONS

  1. Make Sauce: In a large bowl, whisk together BBQ sauce, honey, lime juice and hot sauce. Reserve 1/2 cup for serving.
  2. In a large bowl, toss chicken with olive oil and season with salt and pepper.
  3. When ready to grill, heat grill to high. Oil grates and add chicken, then baste with marinade and grill until charred, 8 minutes per side for breasts, and 10 to 12 minutes per side for legs.




2. Sticky Grilled Chicken

Addiction to this sauce is inevitable.

INGREDIENTS

1/2 c. low-sodium soy sauce
1/2 c. balsamic vinegar
3 tbsp. honey
2 cloves garlic, minced
2 green onions, chopped
1 lb. chicken drumsticks
2 tbsp. Sesame seeds, for garnish

DIRECTIONS

  1. Make Marinade: In a large bowl, whisk together soy sauce, balsamic vinegar, honey, garlic and green onions. Reserve 1/2 cup marinade for basting chicken after grilling.
  2. Add chicken to a large Ziploc bag or baking dish and pour over marinade. Let marinate in the refrigerator at least 3 hours, or up to overnight.
  3. When ready to grill, heat grill to high. Oil grates and add chicken, then periodically baste with marinade and grill until cooked through, 10 to 12 minutes per side.
  4. Garnish with sesame seeds and serve.

3. Sweet Chili-Lime Grilled Chicken

Grilled chicken gets a punch of flavor from sticky sweet-chili sauce.

INGREDIENTS

1 c. sweet chili sauce Juice of 2 limes 1/4 c. low-sodium soy sauce 1 lb. boneless skinless chicken breasts Green onions, for garnish Lime wedges, for serving

DIRECTIONS

Make Marinade: In a large bowl, whisk together sweet chili sauce, lime juice and soy sauce. Reserve 1/2 cup marinade for basting chicken after grilling. Add chicken to a large Ziploc bag or baking dish and pour over marinade. Let marinate in the refrigerator at least 3 hours, or up to overnight. When ready to grill, heat grill to high. Oil grates and add chicken, then baste with marinade and grill until charred, 8 minutes per side. Baste with reserved marinade and garnish with green onions. Serve with lime wedges.

4. Grilled Aloha Chicken

This tropical grilled chicken is your new go-to summer dinner.

INGREDIENTS

1 c. unsweetened pineapple juice
3/4 c. ketchup
1/2 c. low-sodium soy sauce
1/2 c. brown sugar
2 cloves garlic, minced
1 tbsp. freshly grated ginger
1 lb. boneless skinless chicken breasts
1 pineapple, sliced into rings and halved
1 tsp. canola oil
Green onions, for garnish

DIRECTIONS

  1. Make Marinade: In a large bowl, combine pineapple juice, ketchup, soy sauce, brown sugar, garlic and ginger and whisk until combined.
  2. Add chicken to a large Ziploc bag or baking dish and pour over marinade. Let marinate in the refrigerator at least 3 hours and up to overnight.
  3. When ready to grill, heat grill to high. Oil grates and add chicken. Baste with marinade and grill until charred, 8 minutes per side.
  4. Toss pineapple with oil and grill until charred, 2 minutes.
  5. Serve chicken with pineapple and garnish with green onions.

5. Chicken, Tomatoes, and Corn Foil Packs

Wrap up chicken and summer veggies for a fast and super-fresh meal.

INGREDIENTS

4 boneless skinless chicken breasts
2 c. grape tomatoes, halved
2 ears corn, shucked
2 cloves garlic, thinly sliced
1/4 c. extra-virgin olive oil, divided
2 tbsp. butter
kosher salt
Freshly ground black pepper
Fresh basil, for garnish

DIRECTIONS

  1. Heat grill to high. Cut 4 sheets of foil about 12″ long.
  2. Top each piece of foil with a chicken breast, tomatoes, corn, and garlic. Drizzle each with 1 tablespoon olive oil and top each with a pat of butter. Season with salt and pepper.
  3. Fold foil packets crosswise over chicken and vegetable mixture to completely cover the food. Roll top and bottom edges to seal closed.
  4. Grill until internal temperature of chicken reads 170ºF on an instant-read thermometer and vegetables tender.
  5. Garnish with basil and serve.




6. Grilled Honey-Lime Chicken with Pineapple Salsa

Fruity salsa brightens up this simple grilled chicken.

INGREDIENTS

Juice of 4 limes, divided
1/4 c. extra-virgin olive oil
1/4 c. plus 1 tbsp. chopped fresh cilantro
2 tsp. honey
kosher salt
1 lb. boneless skinless chicken breasts
2 c. chopped pineapple
1 avocado, diced
1/4 red onion, diced
Freshly ground black pepper

DIRECTIONS

  1. Make Marinade: In a large bowl, whisk together juice of 3 limes, olive oil, 1/4 cup cilantro and honey and season with salt.
  2. Add chicken to a large Ziploc bag or baking dish and pour over marinade. Let marinate in the refrigerator at least 3 hours, or up to overnight.
  3. When ready to grill, heat grill to high. Oil grates and add chicken, then grill until charred, 8 minutes per side.
  4. Meanwhile, in a medium bowl, stir together pineapple, avocado, red onion, remaining lime juice, and remaining tablespoon cilantro. Season with salt and pepper.
  5. Spoon salsa over chicken and serve.

7. 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 — with balsamic, brown sugar, and dried thyme — you’re guaranteed deliciousness.

INGREDIENTS

1/4 c. balsamic vinegar 3 tbsp. extra-virgin olive oil 2 tbsp. brown sugar 3 cloves garlic, minced 1 tsp. dried thyme 1 tsp. dried rosemary 4 chicken breasts Kosher salt Freshly ground black pepper Freshly chopped parsley, for garnish

DIRECTIONS

  1. In a medium bowl, whisk together balsamic vinegar, olive oil, brown sugar, garlic, and dried herbs, and season generously with salt and pepper. Reserve ¼ cup.
  2. Add chicken to the bowl and toss to combine. Let marinate at least 20 minutes and up to overnight.
  3. Preheat grill to medium high. Add chicken and grill, basting with reserved marinade, until cooked through, 6 minutes per side.
  4. Garnish with parsley before serving.

8. California Grilled Chicken

INGREDIENTS

3/4 c. balsamic vinegar 1 tsp. garlic powder 2 tbsp. honey 2 tbsp. extra-virgin olive oil 2 tsp. Italian seasoning kosher salt Freshly ground black pepper 4 boneless skinless chicken breasts 4 slices mozzarella 4 slices avocado 4 slices tomato 2 tbsp. sliced basil Balsamic glaze, for drizzling

DIRECTIONS

In a small bowl, whisk together balsamic vinegar, garlic powder, honey, oil, and Italian seasoning and season with salt and pepper. Pour over chicken breasts and marinate 20 minutes. Heat grill to medium high. Grill chicken until internal temperature reaches 170ºF on an instant-read thermometer. Top chicken with mozzarella, avocado, and tomato and cover grill to melt, 2 minutes. Garnish with basil and drizzle with balsamic glaze.

9. Chicken, Bacon, Ranch Skewers

The beloved flavor trio hits the grill for summer.

INGREDIENTS

1 c. ranch dressing, plus more for drizzling
Juice of 1/2 lemon
Pinch of cayenne pepper
kosher salt
Freshly ground black pepper
1 lb. chicken breasts, cut into 1″ chunks
16 slices bacon
1 c. cherry tomatoes
Chopped chives, for garnish

DIRECTIONS

  1. Heat grill to medium. In a medium bowl, stir together ranch, lemon juice, and cayenne. Season with salt and pepper. Add chicken and toss until coated.
  2. Assemble skewers: Start with a piece of bacon. Add a piece of chicken, then weave bacon back over the skewer. Add a cherry tomato and weave bacon back over skewer. Repeat, using two pieces of bacon per skewer. Season skewers with salt and pepper.
  3. Lay a piece of foil down on grill and add skewers. Grill, turning occasionally, until chicken is no longer pink and bacon is cooked through and crispy, 8 minutes per side.
  4. Drizzle skewers with ranch and garnish with chives.

10. Grilled Salsa Verde Chicken

This grilled chicken will have you saying “Olé!”

INGREDIENTS

1 jar salsa verde, divided 2 tbsp. extra-virgin olive oil Juice of 1/2 a lime 2 cloves garlic, minced 1/2 tsp. chili powder 1/2 tsp. ground cumin 1 lb. boneless skinless chicken breasts 4 slices Monterey jack 1 jalapeño, thinly sliced 1/2 red onion, finely chopped 2 tbsp. freshly chopped cilantro Lime wedges, for serving

DIRECTIONS

In a large bowl, whisk together ½ cup salsa verde, olive oil, lime juice, garlic, chili powder and cumin. (Reserve about ½ cup salsa verde for basting chicken and ½ cup for serving.) Add chicken and toss until fully coated in mixture. Let marinate for 20 minutes. Preheat grill to medium-high, then add chicken and cook for 6 minutes. Flip chicken, brushing each breast with more salsa verde, and cook for another 6 minutes. Top each piece of chicken with a slice of Monterey Jack, jalapeño and red onion, then cover grill and cook until the cheese has melted and the chicken is cooked through, about 4 minutes more.

11. Hawaiian Chicken Skewers

Say aloha to your new favorite BBQ skewers.

INGREDIENTS

1/2 c. barbecue sauce 1/3 c. soy sauce 1 tbsp. rice wine vinegar 2 tsp. sesame oil 2 cloves garlic, minced 1 tbsp. ginger, minced 1 tsp. honey kosher salt 1 tsp. crushed red pepper flakes 2 chicken breasts, cut into 1″ pieces 2 c. cubed pineapple 2 green bell peppers, diced 1 red onion, diced White rice, for serving 2 tsp. cilantro

DIRECTIONS

Preheat grill or grill pan on medium heat. In a large bowl, whisk together barbecue sauce, soy sauce, vinegar, oil, garlic, ginger and honey until completely combined. Season with salt and red pepper flakes. Build skewers by alternating chicken, pineapple, peppers, and red onion. Place on a baking sheet and pour over half your marinade. Place skewers on preheated grill, and brush with reserved marinade. Cook five minutes and flip, brushing the other side with marinade as well. Cook five more minutes, or until the chicken is cooked through. Serve with white rice and a sprinkle of cilantro.

12. BBQ Chicken with Sweet Chili–Peach Glaze

We’re keen on this homemade, peachy BBQ sauce.

INGREDIENTS

5 peaches, sliced in half and pitted, divided 1/2 c. sweet chili sauce Juice and zest of 1 lime 8 green onions bamboo skewers, soaked in water 2 red onions, sliced into 3/4″ rings Extra-virgin olive oil, for drizzling kosher salt Freshly ground black pepper 2 lb. bone-in skin-on chicken thighs

DIRECTIONS

In a blender add 1 peach (roughly chopped), sweet chili sauce, and lime juice and zest; pulse and blend until smooth, then transfer to a small bowl. On a rimmed sheet pan place remaining peaches cut side up with green onions. Skewer onions through center and place on sheet pan. Lightly drizzle with olive oil and toss until coated. Season with salt and pepper. Preheat grill on medium-high. Meanwhile, rinse chicken and pat dry throughly. On a separate rimmed sheet pan place chicken and drizzle with olive oil; season with salt and pepper. Place chicken on grill and cook covered for 10 minutes. Flip chicken and add peaches, green onions, and onions to grill. Cover for 5 minutes and flip peaches and vegetables. When chicken reaches an internal temperature of 150 to 155°, brush glaze on chicken. Flip chicken until glazed and browned on both sides and internal temperature is 165°; total cooking time for chicken is about 25 minutes. Peaches and vegetables should have dark grill marks and be slightly charred; cooking time is 8 to 10 minutes. Transfer to a large platter and serve with remaining glaze.

13. Grilled Chicken Tacos with Avocado Crema

Load up these tacos with fancy fixings to make your kitchen feel like a taqueria.

INGREDIENTS

kosher salt Freshly ground black pepper 1 tbsp. cumin 1 tsp. chili powder 1 1/2 lb. boneless skinless chicken breasts, cut in half vegetable oil 2 avocados, divided 1/2 c. mayonnaise 3 limes, divided 1/2 c. chopped cilantro, plus more for garnish 8 corn tortillas 2 c. shredded red cabbage 1 c. Pico de Gallo 1/2 c. pickled jalapeños, chopped

DIRECTIONS

In a small bowl mix together 1 teaspoon salt, 1/2 teaspoon black pepper, cumin and chili powder. Sprinkle cumin mixture over chicken and massage well. Preheat grill on medium-high and lightly brush grill with oil. Place chicken on grill and cook for 5 minutes, then flip chicken and cook for 5 minutes more. Continue to flip chicken in 5-minute increments until internal temperature reaches 165°, about 20 minutes. Transfer to a clean, medium-sized mixing bowl and cover loosely with foil. In a medium mixing bowl add 1 chopped avocado, mayonnaise, zest of 1 lime, 1 tablespoon lime juice and cilantro; mash together using a fork and whisk until smooth. Remove foil from chicken and shred into bite-size pieces using 2 forks. Warm tortillas in a dry skillet. Transfer to a clean kitchen towel and wrap to keep warm. Continue to warm remaining tortillas. Assemble tacos: In each tortilla layer cabbage, chicken, pico de gallo, remaining avocado cut into slices, jalapeños and cilantro. Serve with remaining limes cut into wedges and a dollop of avocado-cilantro crema.

14. Greek Chicken Kebabs

A dish that transports you to the Mediterranean? Opa!

INGREDIENTS

1 c. extra-virgin olive oil, divided
3 tbsp. red wine vinegar
1 tbsp. dried oregano
kosher salt
Freshly ground black pepper
1 lb. boneless skinless chicken breasts, cut into cubes
2 large zucchini, cut into half moons
1 c. chopped red onion (in 1″ pieces)
4 pitas
1/2 c. crumbled feta
1/4 c. torn fresh dill



DIRECTIONS

  1. Heat grill to medium. Make marinade: In a large bowl, whisk together 3/4 cup olive oil, vinegar and oregano and season with salt and pepper. Whisk together and reserve half to use later.
  2. Add chicken to marinade and toss until combined.
  3. Skewer chicken with zucchini and red onion. Drizzle skewers with remaining 1/4 cup olive oil and season with salt and pepper.
  4. Grill on medium until charred and cooked through, 5 minutes per side. Transfer to a serving platter.
  5. Grill pita 30 seconds.
  6. Serve skewers in pita and top with feta, dill and reserved marinade.

15. Balsamic Grilled Chicken and Zucchini

You’ll fall in love with the honey-balsamic glaze on this chicken.

INGREDIENTS

1/2 c. honey
1/2 c. balsamic vinegar
1 tbsp. orange zest
1 tsp. chopped fresh oregano
2 medium yellow zucchini (about 1 lb.)
2 medium green zucchini (about 1 lb.)
kosher salt
1 1/2 lb. Tyson Boneless Skinless Chicken Breasts, pounded to 1/2″ thickness
extra-virgin olive oil
Freshly ground black pepper
sea salt, such as Maldon



DIRECTIONS

  1. In a small sauce pan over medium heat add honey and balsamic vinegar. Bring to a boil and simmer until slightly thickened, 10 minutes. Turn off heat; stir in orange zest and oregano. Reserve 1/4 cup for serving.
  2. Meanwhile, trim off both ends of each zucchini. Using a mandoline or vegetable peeler, create long flat noodles by running the blade against the length of each zucchini. Season with salt and set aside.
  3. Preheat grill on medium-high. Drizzle Tyson Boneless Skinless Chicken Breastswith olive oil and season with salt and pepper. Place chicken on grill and cook for 4 minutes on each side. Brush glaze onto chicken and cook until lightly charred all over and internal temperature reaches 170°, 2 to 3 minutes. Transfer to a clean plate and cover loosely with foil.
  4. Bring an 8-quart stock pot of water to a boil and generously season with salt. Cook zucchini until al dente, 2 to 3 minutes, and drain. Slice chicken against the grain and serve over zucchini noodles with a drizzle of balsamic-honey glaze and a sprinkle of sea salt. Serve immediately.

16. Crack BBQ Chicken

We wish we knew how to quit you.

INGREDIENTS

1 lb. boneless skinless chicken breasts
2 c. water
2 tbsp. kosher salt
1/4 c. brown sugar
kosher salt
Freshly ground black pepper
1 c. barbecue sauce
Juice of 2 limes
2 cloves garlic, minced

DIRECTIONS

  1. Place chicken in a large Ziploc bag and pound until 1/4” thick. In a large mixing bowl, whisk together water, salt and sugar until combined. Pour brine into Ziploc and refrigerate at least 15 minutes, but preferably 2 hours.
  2. Remove chicken from brine and discard liquid.
  3. Heat grill to medium. Add chicken and season with salt and pepper, then grill 6 minutes per side.
  4. In a medium bowl, whisk together barbecue sauce, lime juice and garlic. Baste chicken, flipping occasionally, until caramelized and cooked through.

17. Grilled Fajita Stuffed Chicken

You can’t order this bad boy at Chili’s.

INGREDIENTS

1/4 c. extra-virgin olive oil
Juice of 1 lime
1 tsp. chili powder
1/2 tsp. garlic powder
1/2 tsp. ground cumin
Kosher salt
Freshly ground black pepper
2 lb. boneless skinless chicken breasts
1 bell peppers, sliced
1/2 small red onion, cut into half moons
1/2 c. shredded cheddar
1/2 c. shredded pepper jack
Lime wedges, for serving
Chopped cilantro, for garnish (optional)

DIRECTIONS

  1. In a medium bowl, whisk together olive oil, lime juice, chili powder, garlic powder, and cumin. Toss chicken breasts in mixture, cover with plastic wrap, and refrigerate for at least 20 minutes and up to 4 hours.
  2. Preheat grill to medium-high. Before grilling, shake off excess marinade from chicken transfer to a plate. Season both sides of chicken with salt and pepper. Use a paring knife to create slits in each chicken breast about ½” apart. (Be careful not to cut all the way through!) Stuff chicken with bell pepper and onion.
  3. Lay out four pieces of foil. Place a stuffed chicken breast onto each, then top with each with cheese. Fold foil around chicken to create a packet.
  4. Place on grill and cook until chicken is cooked through and cheese has melted, about 20 minutes.
  5. Squeeze lime juice over chicken and garnish with cilantro.

18. Hawaiian Chicken and Pineapple Skewers

Don’t grill this summer without this tangy crowd-pleasing recipe.




INGREDIENTS

1/4 c. pineapple juice
1/4 c. low-sodium soy sauce
3 tsp. SPLENDA® No Calorie Sweetener, Granulated
1 tsp. ketchup
2 garlic cloves, minced
1 1/2 c. Cubed fresh pineapple
2 Large bell peppers, cut into pieces
1 Medium red onion, cut into pieces
Olive oil, for brushing
salt
Freshly ground black pepper
Lime wedges, for serving

DIRECTIONS

  1. Whisk together pineapple juice, low-sodium soy sauce, SPLENDA® Sweetener, ketchup, garlic, and ginger. Pour into a large resealable bag and add chicken. Let marinate in the refrigerator at least 4 hours and up to overnight.
  2. Thread chicken, pineapple, peppers, and onion onto skewers. (Discard bag with marinade.)
  3. Heat a grill or grill pan over medium-high heat. Brush each skewer with olive oil and season with salt and pepper. Grill skewers, turning occasionally, until chicken is nicely charred and cooked through, about 12 minutes. Serve with lime wedges.

19. Barbecue Chicken with Chili-Lime Corn on the Cob

You’ll want to use the buttery chili-lime spread on all your vegetables from now on.

INGREDIENTS

2 bone-in, skin-on chicken breasts
2 bone-in, skin-on chicken legs and thighs (connected)
kosher salt
Freshly ground black pepper
2 c. barbecue sauce (store-bought or homemade)
1/2 c. Country Crock Original
1 tsp. grated lime zest
1 tbsp. lime juice
1 tsp. chili powder
1/2 tsp. cumin
4 ears corn, husks removed
Lime wedges, for serving

DIRECTIONS

  1. Preheat grill over high heat. Season chicken with salt and pepper and grill on a lightly oiled grate for 15 minutes, turning once, until nicely charred. Baste chicken with 1 cup barbecue sauce and reduce heat to medium. Cover and grill 15 minutes more, then baste with remaining 1 cup barbecue sauce. Cover and grill 15 minutes more, or until the internal temperature reaches 165°.
  2. Make spread: Meanwhile, in a small bowl, stir together Country Crock Original, lime zest and juice, chili powder, and cumin. Season generously with salt and pepper.
  3. About 15 minutes before chicken is done, rub corn with half the chili-lime spread and season with salt and pepper. Cover and grill, turning occasionally, until tender and slightly charred, 15 minutes.
  4. Dollop corn with more chili-lime spread and serve with barbecue chicken and lime.

20. Italian Chicken Skewers

Marinate the chicken in a quick savory mixture of tomato paste, olive oil, lots of garlic, and fresh parsley for the perfect accompaniment to grilled bread.

INGREDIENTS
1 lb. boneless skinless chicken breasts, cut into large cubes
kosher salt
Freshly ground black pepper
2 tbsp. tomato paste
1/4 c. extra-virgin olive oil, plus more for drizzling
3 garlic cloves, minced
1 tbsp. chopped fresh Italian parsley, plus more leaves for garnish
8 skewers, soaked in water for 20 minutes
1 baguette French bread, cut into cubes

DIRECTIONSSeason chicken with salt and pepper. Make marinade: combine tomato paste, olive oil, garlic cloves, and chopped parsley in large bowl. Add chicken and toss to fully coat. Refrigerate 30 minutes.
Preheat grill to medium-high. Skewer chicken and bread. Drizzle with olive oil and season with salt and pepper.
Grill, turning occasionally, until chicken is cooked through and bread slightly charred, about 10 minutes. Garnish with parsley.

21. Greek Salad Pita Pockets with Grilled Chicken

Get a little Greek this week with these zesty fully-loaded pita breads.

INGREDIENTS

1 lb. chicken breast cutlets
Juice of 1/2 lemon (2 tbsp.)
6 tbsp. extra-virgin olive oil, divided
1 tsp. dried oregano
3 small garlic cloves, minced, divided
kosher salt
Black pepper
1 cucumber, seeded, quartered, and thinly sliced
1/2 pt. yellow grape tomatoes, halved lengthwise (3/4 cup)
1/2 pt. red grape tomatoes, halved lengthwise (3/4 cup)
1/2 red onion, thinly sliced into half moons (3/4 cup)
1/2 c. crumbled feta
1/4 c. chopped fresh mint (or parsley_
1/4 c. pitted Kalamata olives, halved (optional)
2 tbsp. red wine vinegar
4 whole-wheat pitas, halved and lightly toasted



DIRECTIONS

Place chicken cutlets in a shallow baking dish. In a small bowl, whisk together lemon juice, 2 tablespoons olive oil, oregano, and 2 cloves garlic. Pour mixture over chicken cutlets and let marinate 10 minutes.
Heat grill pan over high heat. Remove cutlets from marinade and season on both sides with salt and pepper. Grill until cooked through, 3 minutes per side. Let rest 5 minutes, then thinly slice.
In a large bowl, toss together cucumber, tomatoes, red onion, feta, and mint (and olives, if using). In a small bowl, whisk together red wine vinegar and remaining garlic clove. Slowly add remaining 4 tablespoons olive oil in steady stream, whisking constantly. Season with salt and pepper. Drizzle vinaigrette over salad and toss gently to combine.
Stuff each pita pocket half with grilled chicken and top with Greek salad.

22. Grilled Chicken Banh-Mi with Pickled Vegetables and Sriracha Mayo

Colorful sandwiches make things way more interesting.

INGREDIENTS

1/4 c. Asian fish sauce
Juice of 3 limes, divided
2 garlic cloves, minced
2 8-oz. chicken breasts, halved lengthwise (4 cutlets)
1/2 c. rice vinegar
1 tsp. sugar
kosher salt
1/2 cucumber, halved lengthwise and very thinly sliced
1 medium carrot, peeled and julienned
1 small jalapeño, sliced
1/4 head of red cabbage, thinly sliced
Dash of sesame oil (optional)
1/3 c. mayonnaise
1/4 c. sriracha
Freshly ground black pepper
1 c. cilantro sprigs
1 fresh baguette, halved lengthwise and cut into 4 equal pieces (toasted, if desired)

DIRECTIONS

In medium-sized non-metallic baking dish, whisk together fish sauce, ¼ cup lime juice, and garlic, and add chicken, turning to coat. Let sit in marinade while you prep other ingredients.
In medium bowl, whisk together rice vinegar, sugar, and salt. Add in cucumber, carrot, and jalapeño, and toss to combine, then cover and refrigerate until ready to use.

In small bowl, toss cabbage with 1 tablespoon lime juice and dash of sesame oil (optional), and let sit until ready to use.

In small bowl, whisk together mayonnaise, Sriracha, and remaining 1 tablespoon lime juice; cover and place in refrigerator until ready to use.

Heat grill pan over high heat. Remove chicken from the marinade and season with salt and pepper to taste. Grill chicken for 3 to 3 ½ minutes per side (depending on thickness of the cutlets) or until cooked through, then cut chicken into thin slices on the diagonal.

Spread Sriracha mayonnaise on baguette halves, then layer bottom halves with chicken, pickled vegetables, red cabbage, and cilantro sprigs. Top with remaining baguette halves and serve immediately.

23. Kale Caesar Salad with Grilled Chicken

This Caesar gets a makeover with kale stepping in for romaine and a Greek yogurt dressing.

INGREDIENTS

1/4 c. freshly grated Parmesan, plus more for serving
1/4 c. 2% Greek yogurt
Juice of 2 lemons, divided
2 anchovy fillets
1/2 tsp. Worcestershire sauce
1 Garlic clove, minced
3 tbsp. extra-virgin olive oil, divided
kosher salt
Freshly ground black pepper
4 4-oz. chicken breasts
1 large bunch Tuscan kale, cleaned and thinly sliced
1/2 pt. red grape tomatoes

DIRECTIONS

In a mini food processor, combine Parmesan, Greek yogurt, ¼ cup lemon juice, anchovy paste (or anchovies), Worcestershire sauce, and garlic and pulse. With the motor running, add 2 tablespoons olive oil and puree until smooth. Season with salt and pepper.
Heat a grill or grill pan over high heat. Season chicken with salt and pepper and rub with olive oil. Grill until golden and cooked through, 7 to 8 minutes per side, then pour remaining lemon juice over chicken breasts and transfer to a cutting board. Let rest 5 minutes, then slice into thin strips.
In a large bowl, toss kale and tomatoes. Add half the Caesar dressing and taste, adding more if desired.
Divide salad among 4 plates and top with grilled chicken and more Parm.

24. Honey Sriracha Grilled Chicken Skewers

This Honey Sriracha Grilled Chicken Skewers is a recipe that is ‘sweet, mildly sour with a bit of a kick’ taste.

Image Source – myorganizedchaos.net

INGREDIENTS

4 boneless skinless chicken breasts cut into large cubes
¼ cup honey or agave
4 tbsp soy sauce
2 tsp extra virgin olive oil + extra for grill
2 garlic cloves minced
3 tbsp sriracha chile sauce
¼ tsp salt
6 skewers {if you use wood be sure to soak prior to using}

INSTRUCTIONS

Place chicken cubes into a large ziplock bag, set aside.
In a small bowl, combine honey, soy sauce, extra virgin olive oil, garlic, sriracha, and salt; whisk well.
Divide mixture, setting aside ¼ cup for later use.

Pour remaining mixture into bag with chicken, squeeze air out of bag and seal bag, coat chicken with sauce, place into fridge for at least 30 minutes to marinate.

Heat up grill over medium/high heat. Using soaked wood skewers or metal skewers, add 5-6 chicken pieces to each skewer; repeat until all chicken is skewered. Discard used marinade.

Using a grill brush, brush oil onto grill racks to prevent sticking {could also use grill spray}. Place the skewers onto the grill, close grill. Grill over medium high heat, and occasionally brush the chicken with the reserved sauce mixture. Close grill between brushing. Cook for 4-5 minutes on first side, flip and cook another 4-5 minutes on second side.
Serve immediately and enjoy!

25. Grilled Cilantro-Lime Chicken with Avocado Salsa

This juicy grilled chicken is marinated in a cilantro-lime mix and topped with a fresh avocado salsa.

Image Source – cookingclassy.com

INGREDIENTS

4 (6 oz) chicken boneless skinless chicken breast halves
1 Tbsp lime zest
1/3 cup fresh lime juice
1/4 cup olive oil , plus more for brushing grill
1 1/2 tsp honey
1/3 cup chopped cilantro , plus more for serving
3 cloves garlic , minced
Salt and freshly ground black pepper
1 1/2 medium avocados (ripe but semi-firm), diced
2 medium Roma tomatoes , chopped
1/2 cup chopped red onion , rinsed under cool water to remove harsh bite
1 clove garlic , minced
1 Tbsp fresh lime juice

DIRECTIONS

Place chicken on a cutting board, cover with a sheet of plastic wrap and pound thicker parts of chicken to an even thickness. Transfer chicken to a gallon size resealable plastic bag.

In a small mixing bowl whisk together lime zest, lime juice, olive oil, honey, cilantro, 3 cloves minced garlic and season with 1 tsp salt and 1/2 tsp pepper. Pour marinade mixture over chicken in bag.

Seal bag while pressing air out, then rub marinade over chicken. Allow to rest in refrigerator 2 – 4 hours (rotating bag to opposite side and moving chicken around halfway through if possible to ensure it’s evenly marinating).
Preheat a grill over medium-high heat (to about 425 – 450 degrees). Brush grill grates lightly with oil then grill chicken until center registers 160 – 165 degrees on an instant read thermometer, about 4 minutes per side. Remove and let rest 5 minutes.

Meanwhile, in a medium mixing bowl toss together avocado, tomato, onion, garlic and lime and season with salt and pepper to taste. Spoon a generous amount over chicken and sprinkle with chopped cilantro. Serve warm.

26. Grilled Chicken Stuffed with Cheese and Peppers

Fruits and vegetables gives off ethylene gas and when produce are exposed to this gas it speeds up the ripening process, which causes fruit to over ripen and contribute to food waste.

Image Source – Creole Contessa.

INGREDIENTS

4 chicken breast, boneless, skinless
8 sweet peppers, sliced
4 slices pepper jack cheese
4 slices colby jack cheese
1 tablespoon creole seasoning
1 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
extra virgin olive oil
toothpicks

DIRECTIONS

Rinse chicken and pat dry.
Mix seasoning blend together and set aside.
Cut a slit on the side of each chicken breast, do not cut all the way through the chicken.
Drizzle the inside and outside of chicken with olive oil, rub well.
Season chicken on both sides and inside the slit with seasoning blend.
Slice peppers into rings and slice cheese and half.
Place cheese on bottom of chicken, top with peppers and top with another slice of cheese.
Secure chicken with 3-4 toothpicks.
Prepare grill and grill chicken for 8 minutes per side. Or until chicken reaches a internal temperature of 165 F degrees.
Allow chicken to rest, remove toothpicks and serve.

27. Southwest Chicken Foil Packet

This is our favorite kind of package to unwrap.




Image Source – Everyday Dishes

INGREDIENTS

1 cup corn kernels, fresh or frozen or canned
1 cup salsa, fresh, hot or medium or mild, drained of excess moisture
1 14.5 oz can black beans, drained and rinsed
4 heavy-duty aluminum foil, 18″ x 12″ long sheets
4 sprigs cilantro
4 boneless, skinless chicken breasts
salt and pepper
4 tsp taco seasoning
1 cup Mexican cheese blend, shredded
4 lime wedges

DIRECTIONS

Preheat outdoor grill to medium-high heat or preheat oven to 350 degrees. In a large bowl, stir together corn, salsa and beans until evenly combined.

Place four 18″ x 12″ pieces of heavy foil on counter and spray each with cooking spray. Divide the veggie mixture evenly among the packets and place one cilantro sprig on top.

Season both sides of chicken breasts with salt and pepper and approximately 1 tsp taco seasoning per breast. Place seasoned chicken on top of veggies.

Fold long sides of foil up and over chicken and bring edges together. Roll the foil together, moving downward until 1″–2″ from top of chicken. Fold both short ends together to seal the packet, but make sure to leave enough space inside the packet for steam expansion.

Place packets directly on grill or on a baking sheet in the oven. Grill 15–20 minutes or bake 30–35 minutes in the oven, until the center is no longer pink. Cooking times may vary depending upon thickness of chicken breasts.

Remove from grill or oven and carefully open packets to allow steam to escape. Sprinkle an equal amount of cheese on top of each piece of chicken, close foil and allow it to sit 2 minutes or until cheese has melted. Serve with a lime wedge for squeezing and enjoy!

28. Teriyaki Grilled Chicken and Veggie Rice Bowls

Grilling season is going to totally up your dinner bowl game.

Image Source –  Cooking Classy

INGREDIENTS

1/2 cup low-sodium soy sauce
1/2 cup water
3 Tbsp packed light-brown sugar
3 Tbsp honey
3 cloves garlic , minced (1 Tbsp)
1 Tbsp minced ginger
1 Tbsp rice vinegar
1 1/2 Tbsp cornstarch
3 1/2 Tbsp olive oil , divided, plus more for brushing grill
1 1/2 lbs bonless skinless chicken breasts
1 medium zucchini , diced into half moons and quartered (1 1/2 cups)
1 1/2 cups matchstick carrots
2 1/2 cups small diced broccoli florets
1 1/2 – 2 cups white or brown rice , cooked according to directions on package (I prefer short grain brown rice)
Sesame seeds , optional

DIRECTIONS

For the teriyaki sauce:

In a small saucepan whisk together low-sodium soy sauce, 1/4 cup + 2 Tbsp of the water, the brown sugar, honey, garlic, ginger and rice vinegar. Bring mixture to a light boil over medium-high heat.

Whisk together cornstarch with remaining 2 Tbsp water, then add to sauce mixture in saucepan. Reduce heat slightly and allow to boil 1 minute, stirring constantly. Remove from heat, set aside.

For the chicken:
Brush both sides of chicken with 1 1/2 Tbsp of the olive oil and season pepper (you won’t need salt since the teriyaki sauce is plenty salty). Preheat a grill over medium-high heat (to about 425 – 450°F/220-230°C).

Brush grill grates lightly with oil then grill chicken until center registers 160 – 165°F/ 70-73°C degrees on an instant read thermometer, about 4 minutes per side. Remove and let rest 5 minutes then dice into cubes.

For the veggies:
Heat remaining 2 Tbsp olive oil in a saute pan over medium-high heat. Add zucchini, broccoli and carrots and saute 4 – 5 minutes until crisp tender.

To assemble bowls:
Layer rice into 4 bowls then top each with 1/4 of the chicken and 1/4 of the veggies. Drizzle desired amount of teriyaki sauce over tops (you’ll have extra left over – use it for chicken or salmon the next day), sprinkle with sesame seeds. Serve warm.

29. Sweet and Spicy Grilled Chicken

Chicken marinated in an easy dry rub and grilled. Ready for the grill in 30 minutes! Brown sugar, chili powder, garlic powder, seasoned salt and chicken.

Image Source – Plain Chicken

INGREDIENTS:

1/2 cup brown sugar, packed
2 Tbsp chili powder
1 tsp seasoned salt
1/2 tsp garlic powder
4 boneless, skinless chicken breasts

DIRECTIONS:

Combine brown sugar, chili powder, seasoned salt and garlic powder.
Place chicken in a gallon ziplock bag and add brown sugar mix.
Seal bag and rub brown sugar mixture into chicken. Refrigerate 30 minutes to overnight.
Remove chicken from ziplock bag and grill until done, approximately 6 minutes per side.

30. Grilled Honey Lime Cilantro Chicken

Perfectly grilled tender and juicy chicken marinated in a honey lime cilantro marinade.  The flavor of this chicken is incredible!

INGREDIENTS

2 pounds boneless, skinless chicken breasts, or thighs
¼ cup lime juice
½ cup honey
2 Tablespoons Soy Sauce
1 Tablespoon olive oil
2 garlic cloves, minced
½ cup cilantro, finely chopped
½ teaspoon salt
¼ teaspoon pepper



DIRECTIONS

Put chicken in a ziplock bag. In a small bowl combine lime juice, honey, soy sauce, olive oil, garlic, cilantro, salt and pepper. Pour the sauce over the chicken and seal the bag and let marinade for 3 hours or overnight.
Preheat your grill to medium high heat. Grill each side of the chicken for about 3-4 minutes or until cooked throughout and no longer pink.

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