Explore the many ways to prepare this dinnertime favorite on the grill, including moist, buttermilk-marinated chicken pieces, whole chickens basted in homemade barbecue sauce, chicken tostadas, jerk chicken, and many more recipes.
For a grilled chicken that's moist, tender, and full of flavor, marinate it in tangy buttermilk, garlic, and fresh rosemary or thyme. Imbue the chicken with more seductive aromas by grilling orange segments and rosemary sprigs at the same time.
Lime juice and olive oil make a quick and tangy marinade for red onions and boneless, skinless chicken breasts. The grilled chicken is then sliced into strips and served on crisped tortillas with the sweet grilled onions and sliced tomatoes, avocado, cilantro, and sour cream.
Make a big batch of spice rub -- a combination of salt, brown sugar, paprika, black pepper, cayenne pepper, and dried oregano and thyme -- to keep on hand any time you want to make a batch of grilled chicken that's spiced just right. You can sprinkle the rub on the chicken and grill it right away, or refrigerate it overnight to let the flavors intensify.
Savor the sunny flavors of the Mediterranean when you marinate halved chickens in chopped fresh oregano, lemon zest, and freshly squeezed lemon juice. To achieve perfectly grilled chicken, cook it over medium heat and move to a cooler part of the grill if the outside is browning too quickly.
To replicate Jamaica's most famous dish at home, first make the jerk chicken marinade by combining smoldering-hot Scotch bonnet or habanero chiles with onion, scallions, garlic, and fresh thyme in the food processer to form a paste. Mix with brown sugar, allspice, nutmeg, cinnamon, white vinegar, soy sauce, and lime juice, rub it on cut-up whole chickens, and marinate overnight before grilling.
Boneless, skinless chicken breasts are pounded thin with a meat tenderizer for quick cooking and then marinated in a piquant mix of orange and lemon juices, Dijon mustard, and sesame oil for an hour or two. They can be grilled at the same time as the asparagus and zucchini.
Minced garlic, olive oil, white-wine vinegar, and fresh thyme make a light and flavorful marinade for chicken cutlets. Wrap baby red potatoes in foil to roast on the grill while the chicken cooks.
A mixture of minced garlic, marjoram, and olive oil gives boneless, skinless chicken breasts an aromatic flavor. They can be marinated for as little as 15 minutes, or overnight for deeper flavor. Then grill them along with charred red bell peppers and boiled Yukon Gold potatoes.
These Indian-accented chicken burgers are made of chicken thighs marinated in tandoori spices including ginger, paprika, cumin, cardamom, and cayenne pepper. The mixture is then chopped in the food processor and formed into patties. Serve these aromatic burgers in pita bread with sliced cucumber, fresh cilantro sprigs, and an easy cumin-yogurt sauce.
A blend of plain yogurt, fresh basil, red onion, and curry powder serves as both marinade and dipping sauce for boneless, skinless chicken thighs. Skewer the chicken with cherry tomatoes and chunks of yellow bell pepper and zucchini, and grill over medium heat for a dinner that kids will love.
In Emeril Lagasse's version of jerk chicken, the marinade is made from Scotch bonnet or jalapeno chiles blended with scallions, garlic, ginger, lime juice, soy sauce, brown sugar, thyme, and pumpkin-pie spice. If you don't have the pie spice on hand, substitute equal parts ground cinnamon, nutmeg, ginger, and allspice.
Paillards are simply boneless, skinless chicken breasts that have been pounded to an even thinness so they cook quickly and evenly -- just three minutes per side on a hot grill. Orange marmalade, lemon juice, orange juice, and bay leaves make a tangy-sweet glaze for the chicken.
To make the irresistible glaze for these barbecued chicken drumsticks, simmer dry red wine, brown sugar, soy sauce, ginger, and garlic until the mixture takes on a honeylike consistency. Grill the chicken over medium-low heat, brushing it with the glaze as it cooks.
Liberate blueberries from the dessert menu by pairing them with grilled chicken. The berries are blended with basil, cilantro, red onion, and grilled jalapenos. Spoon the brilliant purple salsa over grilled chicken breasts for a light and healthy summer dinner.
Grilled boneless, skinless chicken breasts get a flavor boost kick with a cool, refreshing salad of English cucumber, radishes, red onion, and halved cherry tomatoes. The salad "pickles" while you grill the chicken.
Smoked paprika, sherry vinegar, and minced garlic give grilled chicken a seductively smoky flavor in this Spanish-inspired recipe. Cook a whole chicken more quickly by cutting out the backbone with kitchen shears and flattening the bird -- a process known as butterflying.
Boneless, skinless chicken thighs are a great choice for cookouts because they cook quickly and stay moist despite the heat of the grill. Serve the lemon-and-garlic seasoned bird with tabbouleh -- a summery Middle Eastern salad made from bulgur wheat, cucumber, tomato, and lots of chopped fresh parsley dressed with lemon juice and olive oil.
Brush grilled chicken pieces with a homemade tomato-based Memphis-style barbecue sauce during the last five to 10 minutes of cooking so they develop a deliciously caramelized glaze. Serve the chicken with creamy, celery and dill-flecked macaroni salad.
Blend onion, garlic, ginger, and lemon juice with Greek yogurt and garam masala -- an Indian spice mixture -- to make a richly flavored, Indian-style marinade for chicken legs. (If garam masala isn't available, use ground cumin in its place.) Serve the grilled chicken with a refreshing cucumber and cilantro salad.
Give poussins (young chickens) or Cornish game hens an exotic accent by marinating them in coriander, cracked peppercorns, cilantro, and orange and lemon juice and zest before grilling.
Lemon juice, crushed garlic, and olive oil make a fresh-tasting marinade for quick-cooking boneless, skinless chicken breasts. Halved tomatoes and yellow summer squash are seasoned with more garlic, then seared on a hot grill and garnished with fresh basil for a healthy and easy side dish.