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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.