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.

The secret to grilling a whole chicken perfectly is patience! Set up your grill for indirect heat and cook the chicken for an hour and a half, brushing with homemade or purchased barbecue sauce during the last 15 minutes of grilling.

Grilled zucchini, red onion, and chicken cutlets on a poppy-seed roll make a delightful alternative to the standard burger. Mix together mayonnaise and Dijon mustard to make a creamy, zesty condiment.

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.

Evoke sunny Tuscany with chicken marinated in lemon juice, rosemary, garlic, and olive oil. Blanch the fresh rosemary in boiling water before adding to the marinade in order to intensify its flavor.

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.

A spice rub of paprika, cayenne and black pepper, oregano, thyme, and garlic turns to a rich mahogany color as the chicken cooks on the grill. Serve this spicy chicken with a cool slaw or cucumber salad.

This ultra-easy 20-minute grilled chicken recipe will delight kids and adults alike. Simply brush chicken tenders with purchased barbecue sauce and grill over medium-high heat, basting every few minutes with more sauce to create a caramelized glaze.

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.

Make a quick homemade barbecue sauce with ketchup, hot sauce, cider vinegar, Dijon mustard, brown sugar, garlic, and molasses. Set aside half the sauce for dipping, and use the other half for basting the chicken as cooks on the grill.

Oregano and red-wine vinegar make an easy, zesty marinade for cubes of zucchini, chicken thighs, and red onion. A cool yogurt, feta, and mint dipping sauce is the perfect partner for these Greek kebabs.

This Vietnamese-style marinade of lemongrass, fish sauce, soy sauce, sugar, and garlic makes grilled chicken breast absolutely irresistible. Serve the chicken over cold rice vermicelli salad.

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.

Mix peach preserves with minced garlic, soy sauce, dry mustard, and cayenne pepper to make an addictive sweet-savory glaze for grilled chicken. Serve the glazed chicken with grilled peach halves for a beautiful summer meal.

A generous coating of coarse salt and freshly ground pepper is all you need to make excellent grilled chicken. Cook the chicken with the grill lid on in order to achieve perfectly done meat.

A spicy mixture of paprika, chili powder, salt, and pepper is rubbed on chicken pieces before grilling. The chicken is then basted with homemade or purchased barbecue sauce while it cooks to form a deliciously caramelized and sticky exterior.

This recipe gets its name from the devilish dose of crushed red-pepper flakes in the white wine, garlic, and oregano marinade. Grill the chicken over indirect heat and serve it with grilled new potatoes on the side.

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.

The buttermilk in this marinade makes boneless, skinless chicken breasts extra moist and tender. Chopped fresh rosemary adds fragrance and depth to the grilled chicken.

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.

Give chicken-thigh kebabs a Cajun kick by threading them on skewers along with chunks of andouille or kielbasa sausage and sprinkling them with oregano before grilling. Serve them with an easy Bayou-style black-eyed pea salad.

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.

This easy grilled dinner is ready in just 20 minutes, but doesn't skimp on flavor: Chicken cutlets are marinated in lemon juice, minced garlic, and olive oil, and grilled along with thick slices of garlic-rubbed country bread.

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.

Marinate chicken cutlets and slices of red onion in whole-grain mustard, dill, and olive oil for delicious summer sandwiches. Serve the grilled chicken and onions on crusty baguettes with cheddar cheese, creme fraiche, and pickles.

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.

Marinate poussins (young chickens) or Cornish hens in lemon juice, garlic, thyme, rosemary, and a healthy dose of red pepper flakes. Cook the chickens under foil-wrapped bricks to flatten them, ensuring that the birds will cook quickly and evenly.

Serve delicious almond-parsley pesto bruschetta on a platter with grilled chicken, zucchini, red onion, and fresh Romaine lettuce leaves, and let everyone assemble their own plates.

A savory-sweet sauce gives colorful skewers of pureed peaches, roasted yellow pepper, and chicken breast a delicious new twist.

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.

Give chicken wings a head start in the oven before brushing them with homemade barbecue sauce and finishing them on the grill. You can bake the wings a day ahead of time and heat them on the grill just as your guests arrive.

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.