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15 Great Grilled Chicken Recipes

15 Great Grilled Chicken Recipes

If you're gonna give them the bird, better do it right

These delicious Thai Marinated Grilled Chicken Skewers are served with a simple peanut dipping sauce.

Buckah! What's for dinner tonight? Why, chicken, of course, but since the weather's nice and warm out, we'll be hitting the grill. Two things, though, come to mind. The first is: boring! And the second is: dry. But, it doesn't have to be that way. If you want tender, juicy grilled chicken and interesting recipes, read on.

Click here to see the 15 Great Grilled Chicken Recipes (Slideshow)

So, first things first. How do you make grilled chicken that's moist, tender, and flavorful instead of dry, rubbery, and bland? Well, you can choose to use thighs, which have higher fat content and less of a tendency to dry out, but, if like many health-conscious people, you prefer boneless, skinless chicken breast, we have a few tips that ought to help.

  • Use a brine: A brine is a simple salt water solution that will help meat stay moist as it cooks on a grill; as a rule of thumb, dissolve a tablespoon of salt and a tablespoon of sugar, if using, per cup of water. Brine chicken breasts for only 2-3 hours for best results.
  • Use a marinade: A marinade consists of three basic things — an acid, aromatics, and oil. Acid helps tenderize the meat, aromatics impart flavor, and the oil binds together all of the ingredients. Click here to see Marinades Made Easy.
  • Use a brick: Wrap a brick in foil and place it on top of the breasts as they cook. Covering them helps keep them from drying out, makes them cook more evenly by flattening them, and also gets you nice grill marks.
  • Use your frustrations: Pound chicken breasts to an even thickness using a meat mallet or the back of a heavy pan to ensure even cooking and shorter cooking times. Shorter cooking times give chicken breasts less of a chance to dry out.
  • Use a meat thermometer: While some people may lament the loss of juices by essentially poking a hole in the chicken, when it comes to food safety, it's better to be safe than sorry. (Testing just one is usually enough, so if you're cooking multiple breasts, this isn't too much of an issue; just give the tester to someone who's been misbehaving.) The magic number you want to hit is 165 degrees. Some recipes, like these Flash-Grilled Chicken Breasts with Orange-Maple Syrup Sauce, will tell you to pull them off the grill at 160 and let carryover cooking do the rest. We like this idea, but if it makes you a little uncomfortable, by all means, wait for 165.

So that takes care of technique. What about recipes? In this roundup, there are recipes to satisfy cooks of all levels, some of which are interesting takes on old favorites like Grilled Chicken Pizza and a Grilled Chicken and Egg Potato Salad, while others are inspired by different cuisines from around the world — like Alice Currah's Thai Marinated Grilled Chicken Skewers and this Grilled Greek Chicken with Tzatziki Sauce. For more mouthwatering recipes, read on to the slideshow.

Will Budiaman is the Recipe editor at The Daily Meal. Follow him on Twitter @WillBudiaman.

This article was originally published August 8, 2013

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.

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 in the section below.

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

15 Chicken Recipes for High Blood Pressure

Cooking for high blood pressure can seem like a one-way road towards bland, unseasoned foods that may be healthy, but lack any sort of flavor or “tastiness.” Before you assume that a hypertension-friendly diet is flavor-free, take a beat with the right ingredients and cooking techniques, a diet to keep high blood pressure in check can not only be a great one, but will leave you looking forward to your heart-healthy dishes on a daily basis. Chicken is one of the most heart-healthy proteins you can have, and while you may think that your new diet to combat high blood pressure will include a lot of unseasoned boneless, skinless chicken breasts, think again. Cheesy stuffed chicken breasts, crispy chicken skin, and Cajun chicken pasta are just a few of the meals you can expect to enjoy on your new journey towards combating hypertension.

The first step towards preparing heart-healthy meals at home is lowering your sodium intake. Sodium most commonly comes in the form of salt that you add into your food by the pinch or by the tablespoon for added flavor, but it also comes from pantry staples, such as chicken broth and canned vegetables. Thankfully, chicken is an excellent canvas for all sorts of seasonings and spices, from garlic, curry powder, and lemon pepper, to paprika, cinnamon, and dried or fresh herbs like rosemary, thyme, and basil, none of which feature salt, but all of which provide delicious, savory notes. Additionally, roasting, stewing, grilling, or braising your chicken removes the fat but locks in the flavor, meaning your flavors will deliciously develop and taste great without the addition of salt. Get creative with fun, delicious flavors in your kitchen with 15 of our favorite chicken recipes to tackle high blood pressure that go light on the salt (because who needs it?), but heavy on amazing taste.

Honey Garlic Chicken Thighs

With just four steps and one pan, this easy honey garlic chicken recipe is guaranteed to impress the family and become a weekly favorite.

20 minutes 200 calories Easy

Visit the page to learn more: Honey Garlic Chicken Thighs.

Spinach Stuffed Chicken Breasts

These cheesy stuffed chicken breasts are loaded with spinach, making this a delicious dish that’s packed with protein and potassium.

35 minutes 400 calories Easy

One Pot Cajun Chicken Pasta

Cajun seasoning gives this creamy one pot dish exciting flavors without an unnecessary salt bomb.

35 minutes 480 calories Easy

Visit the page to learn more: One Pot Cajun Chicken Pasta.

Garlic Roasted Chicken Breast

High heat gives these chicken breasts incredibly crispy skin and moist, tender meat.

40 minutes 280 calories Easy

Smoky Paprika Chicken

Succulent grilled chicken breasts are flavored with a paprika garlic seasoning mix that you’ll want to use on everything.

25 minutes 190 calories Easy

Visit the page to learn more: Smoky Paprika Chicken.

Garlic Herb Oven Roasted Chicken

With garlic and fresh herbs, this heart-healthy chicken comes out crisp, juicy, and full of flavor.

50 minutes 500 calories Easy

One Skillet Chicken and Broccoli

Why order takeout when you can make this tasty dish at home? Keep sodium and calories low in this healthy chicken and broccoli dish that makes for great leftovers the next day.

20 minutes 130 calories Easy

Chicken, Barley, and Butternut Squash Skillet

One skillet creates a balanced meal with protein, healthy grains, and nutrient-dense squash.

40 minutes 400 calories Easy

Layered Chicken Enchilada Casserole

This heart-healthy casserole features lean ground meat, veggies, whole wheat tortillas and low-fat Greek yogurt for a healthy family dinner that’s ready in less than an hour.

40 minutes 420 calories Easy

Healthy Lemon Chicken and Sweet Potatoes

Roasted chicken and sweet potatoes in classic Greek flavors will make for a delicious weeknight dinner that’s also good for your health.

1h 00m 420 calories Easy

Juicy Baked Chicken Breasts

Serve these juicy, flavorful chicken breasts with brown rice and steamed veggies for a wholesome and well-rounded weeknight meal.

30 minutes 240 calories Easy

Visit the page to learn more: Juicy Baked Chicken Breasts.

Healthy Keto Chicken Salad

Punch up your work lunch game with this low carb and antioxidant-rich chicken salad.

30 minutes 580 calories Easy

Visit the page to learn more: Healthy Keto Chicken Salad.

Garlicky Spaghetti Squash with Chicken, Mushrooms, and Kale

Swap out regular pasta for garlicky spaghetti squash in this protein and nutrient-dense dish that you’ll want to make for dinner every week.

1h 10m 200 calories Easy

Zucchini Boats with Ground Chicken

These zucchini boats are great on their own for dinner, or can be made even heartier with a side of quinoa or brown rice on the side.

45 minutes 200 calories Easy

Chicken Parmesan Pasta

The Italian favorite gets a heart-healthy twist with whole wheat penne and no breading or frying.

6h 10m 150 calories Easy

Visit the page to learn more: Chicken Parmesan Pasta.

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Healthy Chicken Recipes

Rethink healthy eating with these flavorful and delicious chicken recipes. From better-for-you takes on lasagna and chicken Parmesan to healthier spins on chicken fingers and pizza, these are meals you’ll want to make again and again.

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Homemade Frozen Chicken Fingers

Store-bought chicken fingers are often loaded with all kinds of can't-pronounce ingredients. Stock your freezer with this homemade version instead &mdash your kids will love them, but don't be surprised if they're a grown-up favorite, too.

Chicken and Dumplings

Chicken Chasseur (Hunter-style Chicken)

This French-style classic is rich with Bobby&rsquos creamy, wine-tomato-and-mushroom sauce. Perfect for a night in.

Lemon Herb Chicken Pasta with Green Peas, Snap Peas and Spinach

Eddie's gorgeous lemony chicken pasta feels like spring with the addition of green peas, spinach and snap peas, plus fresh parsley and basil.

Chicken-Chickpea Curry

Don&rsquot know what to do with your canned chickpeas? They&rsquore the perfect ingredient for bulking up this chicken curry.

Buffalo Chicken Salad

Marinated Chicken Breasts

Baked Chicken Fajita Naan Pizza

Having an arsenal of foolproof recipes you can effortlessly whip up in minutes is key to eating healthfully even on the busiest days. Here, Tex-Mex flavors meet Indian in a chicken fajita naan pizza that's easy to make. Throw it in the oven and in less than 15 minutes you'll be sitting down to a tasty meal.

Our Best Grilled Chicken Recipes

Grilled chicken is one of our favorite things to eat during the summer. It’s got a great, lightly charred flavor and pairs perfectly with all our favorite seasonings. From sweet-and-smoky BBQ to bold jerk chicken (and everything in between), these are our favorite ways to spice it up.

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Marinated Chicken Thighs

Marc says, "This is a great basic marinade for grilling meats, and the pink peppercorns add a nice spicy kick".

Grilled Chicken with Cobb Salad

The classic Cobb salad gets a summertime makeover and we are here for it. Chicken breasts come out tender every time with a quick buttermilk marinade.

Grilled Chicken Wings with Spicy Chipotle Hot Sauce and Blue Cheese-Yogurt Dipping Sauce

Bobby whips up a smoky chipotle sauce for his grilled chicken wings using Dijon mustard, chipotle puree and ancho chile powder. The cool blue cheese-yogurt dip is perfect for cutting the intense smokiness.

Grilled Chicken Greek Salad

Toss together a simple Greek salad and top it with wedges of grilled pita and a skewer of grilled chicken for a dinner that's ready in 30 minutes.

Grilled Chicken

Ree marinates chicken breasts for roughly 24 hours in a simple yet fragrant mixture of olive oil, lemon juice, Dijon, honey and salt. Get great grill marks by letting the chicken cook uninterrupted.

Ultimate Barbecued Chicken

Tyler starts out with flavorful chicken legs and thighs, brines them to make them extra juicy and then takes it over the top with his homemade smoky-sweet Ultimate Barbecue Sauce.

Grilled Chicken Thighs with Israeli Couscous Salad

There's a whole lot of flavor in this simple meal. The chicken gets a Greek treatment with a marinade of lemon, garlic and oregano raisins, olives and feta make the couscous sweet and salty. Toasting the couscous first gives it a nutty flavor and keeps the grains separate and fluffy.

Beer Can Chicken

This Beer Can Chicken stands apart from the crowd thanks to the Neelys' out-of-this-world spice rub, a mixture of aromatic cumin, thyme and oregano, smoky paprika and a little kick of spicy cayenne pepper.

Grilled Mexican Chicken Salad

A quick tomatillo blender sauce does double duty as marinade for the chicken and a dressing for this Mexican-inspired salad.

Lemon-and-Herb-Marinated Grilled Chicken Thighs

Tequila Lime Chicken

Ultimate Jerk Chicken

The fresh herbs and spices in Tyler's jerk marinade evoke the Caribbean and will leave you wanting more of this juicy and irresistible chicken.

Honey Orange BBQ Chicken

This chicken is marinated overnight for maximum flavor &mdash before being grilled to sweet-and-smoky perfection.

Grilled Yucatan Chicken Skewers

One of Bobby's favorite things to cook on skewers is flavorful chicken thighs.

BBQ Chicken Burgers

Take a break from beef and try Rachael's easy chicken burgers, spiced up with great barbecue flavor.

Grilled Chicken Breast With Marinated Cherry Tomato Salad

"This is a great summertime dish as tomatoes are at their peak during the summer," says Marc. "Serve with some crusty bread to soak up any leftover cherry tomatoes."

Bacon-Wrapped Jalapeño Popper Chicken

This is just the dish for when you want jalapeño poppers, but you're supposed to be making dinner.

Honey Mustard Kiss Wings

Brush grilled chicken wings with a honey-mustard sauce during the last two minutes of grilling to create a sweet glaze.

Grilled Chicken With Spinach and Pine Nut Pesto

Simply grilled chicken is the perfect platform for all of the bright, fresh flavors in this dish: Giada covers each piece with a zesty spread of spinach and pine nut pesto before serving.

Grilled Chicken with Garlic-Herb Dressing

Tyler uses a bright garlic-herb dressing to balance the smoky aroma of the grilled chicken, radicchio and lemons in this Italian-inspired plate.

Spice-Rubbed Chicken Breast Tacos

Bobby layers charred poblanos, sweet barbecue onions, crisp coleslaw and grilled sweet-and-spicy chicken for amazingly flavorful tacos.

5-Star Glazed Chicken

Sunny&rsquos top-notch recipe is ideal for busy summer days. She makes a bold glaze of miso, honey and orange juice, then lets the chicken marinate for just an hour or two &mdash you don&rsquot need extra time when working with such strong (and delicious) flavors.

The Best Grilled Chicken

It may sound simple, but grilling chicken is challenging for many cooks. Too often, it ends up dry and bland or (inexplicably) both burnt and raw! With this recipe we simplified the cooking process, which leads to a smoky, super-juicy bird that is filled with the bright flavors of lemon and herbs. We spatchcocked a whole chicken to increase the surface area that makes contact with the grill and used a generous amount of herb butter to help it self-baste as it gently cooks over indirect heat.

Caribbean Chicken

Guy marinates chicken breasts in a sweet and spicy mixture before cooking. A squeeze of lime juice just before serving finishes it off.

Grilled Chicken Thighs and Romaine with Dijon Vinaigrette

Grill the chicken and the lettuce for this simple salad with a tangy Dijon dressing.

Beer Can Chicken

Grilled Chicken with Salsa Verde

Blend up a quick tomatillo sauce and serve it with chipotle-lime chicken and warm tortillas for a taco night that's ready to eat in just about 40 minutes.

Grilled Chicken With Basil Dressing

Giada marinates her chicken in lemon juice and fennel seeds before grilling and then serves with a zesty, garlicky basil sauce.

Beer-Brined Barbecue Chicken

Start this juicy barbecued chicken a day ahead for maximum flavor and hosting ease.

Grilled Chicken with Charred Lemon and Heirloom Tomatoes

Grilled Chicken with Roasted Garlic-Oregano Vinaigrette and Grilled Fingerling Potatoes

Foil-Pack Grilled Sweet-and-Spicy Chicken Wings

Toss chicken wings in an addicting sweet-and-spicy rub made with chili powder and light brown sugar, then grill them in foil packets to seal in flavor and ensure cleanup is a breeze.

Jerk Rubbed Chicken Thighs With Homemade Mango-Habanero Hot Sauce

Bobby's jerk rub is full of spices and gets a little heat from cayenne pepper. His sweet and spicy mango-habanero sauce adds a fresh zip.

Maple-Brined Grilled Chicken

Brining chicken in a mixture of maple syrup, garlic, thyme, pepper and salt keeps it moist and flavorful during grilling. A salad, cornbread and barbecue sauce round out this family-friendly meal.

Grilled Chicken with Alabama White Barbecue Sauce

Change up your grilled chicken routine with a tangy, vinegar-based white BBQ sauce. Brush it on the chicken while it's cooking and serve it on the side for dipping you'll see why it's a Southern favorite in no time.

Sunny's Citrus Can Chicken

Give roast chicken a summery upgrade by glazing the chicken with lemon, placing it over a can of lemon-lime beer and grilling it until juicy and flavorful.

Lemon and Garlic Grilled Chicken Thighs

Marinate chicken thighs in lemon, garlic and fresh oregano to make a great weeknight meal.

Grilled Chicken Thighs with Blackberry BBQ Sauce

Michael uses an overnight dry rub to infuse chicken thighs with tons of flavor and a charcoal grill ensures they come out with crispy skin and smoky flavor. Use the best of summer berries as the base for a tangy BBQ sauce for drizzling over the top.

Chicken Kebabs with No-Cook Peach Chutney

Chile-Rubbed Grilled Chicken With Salsa

This light dish highlights fresh tomatoes, tomatillos and red onion, plus chipotle chile powder and cumin for subtle heat.

Chipotle-Mango BBQ Chicken

Sit back and relax with a piece of Guy's crave-worthy barbecue chicken: Bright lemon and cilantro, smoky chipotle peppers and adobo sauce, and sweet, fresh mango hit all the right notes.

Grilled Chicken Caesar Salad

Jerk Chicken and Pineapple Skewers

With pineapple, chiles and jerk-marinated chicken, Kardea&rsquos skewers expertly balance sweet and spicy.

Yogurt-Marinated Grilled Chicken with Harissa

Hoisin Chicken With Cucumber Salad

Grilled Red Chile Buttermilk Chicken With Spicy Mango Honey Glaze

This dish has all of that fried chicken taste by way of the grill. Bobby uses buttermilk to ensure tenderness and moisture in the chicken, but doesn&rsquot stop there. Four types of chile powder, ground coriander, garlic, onion, smoked paprika and cinnamon come together in the marinade.

Dry Rub Fo Yo Chicken

Asian-Inspired Barbecued Chicken

Five spice powder gives these chicken halves an Asian-inspired flavor. Get crunch from a side of cucumbers coated in vinegar, honey and sesame oil.

Chipotle-Mango Barbecue Chicken with Cilantro Chimichurri

Beer Can Chicken with Cola Barbecue Sauce

Chicken Skewers With Grilled Romaine

Chicken Salad Pita With Baba Ghanoush

Sweet and Sour BBQ Chicken Sliders with Pickled Chinese Cabbage and Carrots

Smoky Grilled Chicken Wings With Pickled Red Chiles, Dates and Fresh Mint

Follow Guy's lead and make these unusual, party-perfect chicken wings on the grill.

Grilled Chicken Pizzas

Who says you need dough to make a pizza? Chicken breast stands in for crust in this family-friendly (and high-protein!) summer dinner.

Grilled Curry Chicken

Iron Chef Marc Forgione says, "A whole grilled chicken is a really impressive presentation for a barbecue and this curry spice rub is an exotic twist".

Grilled Honey Mustard Chicken

Chicken breasts have a reputation for being tough and dry, but basting the meat as it cooks ensures a juicy and flavorful main dish.

Brick Chicken

Quick Chili Molasses Chicken Skewers

Grilled Chicken Tacos

Rub chicken breasts with a chili powder paste and grill alongside corn tortillas.

Mediterranean Mixed Grill

Cherry BBQ Chicken Drumsticks

Cherries may seem like an unlikely ingredient to find paired with drumsticks, but homemade cherry barbecue sauce brings out all of the chicken's hidden sweet flavor in the most-perfect way.

Grilled Jerk Chicken with Sweet Plantains

Take your taste buds on a trip to the Caribbean in just about 30 minutes. A combination of ketchup, lime juice and jerk seasoning paste make for the perfect shortcut glaze, which makes classic jerk flavors possible on a weeknight.

Jerk Chicken Kebabs

Jerk Chicken

Fresh Focaccia With Marinated Chicken and Spinach and Artichoke Spread

Fresh focaccia is Jeff's secret to making this sandwich amazing, while grilled marinated chicken is the star.

Tangy Barbecue Chicken

Grilled Chicken With Redeye BBQ Sauce

You can&rsquot beat Michael&rsquos five-star recipes &mdash and you only need five ingredients to make it! His secret? He adds a touch of coffee to store-bought barbecue sauce for a thick glaze that&rsquos off-the-charts delicious.

Jerk Cornish Hens

Barbecue Chicken

You're going to love this barbecue chicken. Italian dressing adds some spice and barbecue seasoning (and sauce!) give it plenty of tangy sweetness.

Grilled Chicken Kebabs

An herby marinade and grilled lemon wedges pack these kebabs with tons of fresh flavor.

Grilled Maple Chicken with Smokey Greens

Michael relies on pantry ingredients like maple syrup, soy sauce and mustard to make his tasty chicken marinade. A bed of wilted greens cooks up in just minutes, making this an easy dinner you&rsquoll want again and again.

Yogurt-Marinated Grilled Chicken Shawarma

A classic Middle Eastern street food, chicken shawarma is made with large quantities of marinated chicken that are stacked in layers on a spit and slow roasted for hours. This scaled-back home version relies on skewers and a grill for a similar moist and flavorful effect. First, the chicken is marinated in generously spiced yogurt, which tenderizes the meat while infusing it with seasoning. Then the skewers are grilled quickly over direct heat to seal in the juices before being moved to indirect heat, where the meat is gently cooked through. Thinly sliced using a long sharp knife, chicken shawarma is usually served as a wrap with greens, tomatoes, garlicky creamy toum--and of course, fries!

Yakitori Negima

Yakitori negima is one of the more popular iterations of the made-to-order grilled chicken skewers commonly enjoyed with a cold beer at bars in Japan. Featuring chicken and scallion pieces, this version calls for brushing the skewers with a sweet soy glaze (tare or teriyaki) that turns nice and caramelized on the grill. Here we call for a grill or grill pan but you can also cook them under a heated broiler or over the low coals of a campfire, turning them frequently and watching carefully to avoid scorching. You'll want to use paddle-type skewers, which are flatter than the usual kind and easier to turn look for them at Japanese markets and online.


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.

Grilled Chicken Sandwiches

  • Yield: 4 Sandwiches
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Total Time: 20 minutes
  • Course: Sandwich
  • Cuisine: American
  • Author: Sabrina Snyder

Grilled Chicken Sandwiches are the perfect dish to serve at a Summer BBQ, made with tender, seasoned chicken, crispy bacon, lettuce, and tomato.


  • 2 chicken breasts , boneless and skinless
  • 2 tablespoons vegetable oil
  • 2 tablespoons cider vinegar
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon coarse ground black pepper
  • 1/2 teaspoon ground mustard
  • 8 slices thick-cut bacon
  • 8 slices thick sandwich bread
  • 1/2 cup mayonnaise
  • 4 tablespoons whole-grain mustard
  • 2 vine tomatoes , sliced
  • 8 leaves romaine lettuce
  • 1/2 red onion , thinly sliced


Note: click on times in the instructions to start a kitchen timer while cooking.

Cook bacon in batches in a large skillet on medium-high until chewy and crispy, about 4-5 minutes .

Add chicken to the pan and cook for 5-6 minutes on each side until cooked through to 165 degrees.

Layer with lettuce, chicken, sliced tomatoes, onion, and 2 slices of bacon.

Top with the second slice of toasted bread. Press down gently and serve.

Nutrition Information

Yield: 4 Sandwiches, Amount per serving: 728 calories, Calories: 728g, Carbohydrates: 35g, Protein: 40g, Fat: 47g, Saturated Fat: 17g, Cholesterol: 124mg, Sodium: 1531mg, Potassium: 943mg, Fiber: 4g, Sugar: 7g, Vitamin A: 5470g, Vitamin C: 13g, Calcium: 176g, Iron: 3g

All images and text © for Dinner, then Dessert.

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Step 1: Pound the Chicken

Place the chicken breasts in a 1-gallon freezer bag and pound to an even ½-inch thickness. This both tenderizes the meat and ensures even cooking. Left in their natural shape, the thin side of the fillet dries out while the thicker side finishes cooking. If you don’t have a meat mallet, a rolling pin or a saucepan will both work well.

Step 2: Make the Marinade

Lemon is a key ingredient in this marinade, but I only use the zest. Contrary to conventional wisdom, acidic ingredients (such as vinegar or lemon juice) do not tenderize lean boneless chicken breasts. Just the opposite: they “cook” the exterior of the meat and give it a leathery texture. The zest gives the chicken ample lemon flavor, without affecting the chicken’s succulent texture.

The best tool for zesting citrus is a fine or microplane grater. Simply rub the lemon in one direction against the blades, turning the lemon as you go. Be sure to remove only the yellow part the white pith underneath is bitter.

Once you’ve zested the lemon, mix all of the marinade ingredients except for the chicken together in a 1-gallon zip-lock bag (go ahead and use the same one you used for pounding if it is still in good shape).

Add the chicken breasts to the bag and massage the marinade into the meat until evenly coated.

Step 3: Marinate

Seal the bag and place in a bowl in the refrigerator (the bowl protects against leakage) let the chicken marinate for at least 4 hours or overnight.

Step 4: Grill

When you’re ready to eat, preheat your grill to high heat and oil the grates (clean, oiled grates will give you the best grill marks). Be sure your grill is very hot before cooking the chicken you want nice grill marks and char in the short amount of time it takes to cook these. When pounded thin, chicken breasts only need 2 to 3 minutes per side…no more! If you try to flip the chicken and it feels stuck, try giving it 30 seconds. It’ll release naturally when it’s ready.

You’ll notice that the recipe calls for the grill to be covered while the chicken is cooking. This creates convection heat which helps give the chicken a nicely charred exterior and a tender, moist interior.

After removing the chicken from the grill, let it rest for 3 to 4 minutes before cutting into it. This will help keep the juices in and retain the meat’s moisture. (The timing is perfect as it’s just enough to get it onto plates, add sides, and put on the table).

While this chicken is best right off the grill, it’s also the kind of thing you can make a double batch of and freeze for future use in salads, pastas, and sandwiches.

Easy Grilled Chicken

Yield: 4 servings

prep time: 10 minutes

cook time: 15 minutes

total time: 25 minutes

The best and easiest marinade ever – no-fuss and packed with so much flavor! You’ll never need another grilled chicken recipe again!


  • 1/4 cup balsamic vinegar
  • Juice of 1 lemon
  • 2 tablespoons olive oil
  • 2 tablespoons Dijon mustard
  • 2 tablespoons brown sugar, packed
  • 1 tablespoon Worcestershire sauce
  • 2 cloves garlic, minced
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon dried rosemary
  • Kosher salt and freshly ground black pepper, to taste
  • 4 boneless, skinless chicken breasts
  • 2 tablespoons chopped fresh parsley leaves


  1. In a medium bowl, whisk together balsamic vinegar, lemon juice, olive oil, Dijon, brown sugar, Worcestershire, garlic, thyme, oregano and rosemary season with salt and pepper, to taste. Reserve 1/4 cup and set aside.
  2. In a gallon size Ziploc bag or large bowl, combine balsamic vinegar mixture and chicken marinate for at least 1 hour to overnight, turning the bag occasionally. Drain the chicken from the marinade.
  3. Preheat grill to medium high heat. Add chicken to grill and cook, flipping once and basting with reserved 1/4 cup marinade until cooked through, about 5-6 minutes on each side.
  4. Serve immediately, garnished with parsley, if desired.

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Grilled Chicken BLT Burgers | 15 Amazing Recipes for the Grill

This burger.. it&rsquos incredible. Want to know my biggest pet peeve about burgers? When they taste like meatloaf. I hate a burger with added things like breadcrumbs, eggs, and milk.. Seriously.. meatloaf is good but if you&rsquore going to call it a burger.. don&rsquot. Whenever I make a ground beef burger or even a chicken burger I just lightly season them. For beef I do simple salt and pepper, but I get a little more spicy with the chicken. The chicken doesn&rsquot have all that fat to flavor so I love to add things like bacon and avocado to really make it a big flavor punch!

The fresh ingredients really shine through too &ndash like these beautiful local tomatoes I bought. Not to mention crispy and beautiful green leaf lettuce. There&rsquos never enough toppings on a burger for me and I just love making them at home. Now that it&rsquos summer, Chris and I really enjoy grilling too. I don&rsquot like to eat too much beef and thankfully we really enjoy chicken burgers too! The only downfall is Chicken is still one of Kay&rsquos triggers with her FPIES food allergy. We&rsquore hoping to trial Turkey by August!