Chicken is wonderfully versatile, delicious whether it's roasted, fried, baked, or poached. In the summer, we often find ourselves grilling it weekly and needing new recipes. Here, we're celebrating some of our favorite ways to grill chicken. If you love grilled chicken thighs, go for these Anticuchos de Pollo (Peruvian Chicken Skewers), which are coated in a chile marinade, or these summery Grilled Chicken Thighs with Pickled Peaches. More of a chicken breast fan? This Grilled Chicken with Banana Pepper Dip and Fattoush is ideal and fast enough for a weeknight dinner. We've also got recipes for grilled chicken wings and whole grilled chicken — with so many variations, you're bound to find one you love. Here's how to make grilled chicken taste new each time.
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Grilled Chicken with Marinated Tomatoes and Onions
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In under an hour, heirloom tomatoes and slivers of red onion are transformed into a savory sauce that brings bright, summery flavor to this simple grilled chicken. Chicken cutlets quickly pick up the flavors of the tomatoes and onions; let them soak in the marinade after cooking for an extra kick.
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Grilled Chicken Thighs with Maple-Mustard Marinade
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A pinch of ground allspice adds interest to a not-too-sweet maple and mustard concoction inspired by chef Brendan Collins. The simple sauce does double duty as a dressing for salad and as a marinade for chicken thighs.
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Charred Chile–Marinated Grilled Chicken Tacos
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To build deep layers of flavor in these tacos, chef Fermín Núñez begins his marinade by toasting and charring aromatics: dried chiles, cinnamon, allspice, and onions all hit the heat before soaking with juicy chicken thighs for an hour, imparting smoky flavor before everything cooks quickly on the grill or in the oven.
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Grill-Roasted Chicken with Crushed Fingerling Potatoes and Shallot Vinaigrette
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Crushed juniper berries combine with garlic and herbs to perfume this smoky chicken, a stunning centerpiece for a leisurely lunch with good company. For a shortcut, substitute quality rotisserie or smoked chickens; simply cover with foil and reheat in a 200°F oven before carving and serving. Either way, smothering the chicken and crushed potatoes with a classic shallot vinaigrette means every plate will be wiped clean.
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Grilled Tandoori Chicken
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Flavored by a yogurt and spice paste boasting ginger, cumin, and coriander, this chicken is reminiscent of ones cooked in a tandoor oven. For this version, we remove the chicken skin and score the flesh so that the spice paste penetrates the meat.
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Grilled Chicken with Chimichurri
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The secret to this perfectly juicy grilled chicken recipe from chef Anthony Endy is twofold: One, let the chicken sit in the aromatic citrus and herb brine for 24 hours. Then, once your coals are hot, keep the chicken moving on the grill. After the initial sear, turn the chicken often and grill until a probe thermometer inserted in the thickest portion registers 155°F.
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Grilled Chicken with Coconut Rice and Chile-Lime Sauce
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Chef Jeny Sulemange's grilled coconut chicken is crispy on the outside and tender on the inside. When preparing this dish at home, it's all about the marinade. Use full-fat coconut milk; you'll skim the cream for the marinade and use the remaining milk to infuse the truly irresistible rice served alongside with rich coconut flavor. Basting the chicken with more marinade on the grill gets the skin doubly crisp.
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Shawarma-Style Chicken and Mushroom Kebabs
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Starting over hot coals and finishing over low heat mimics the crispy-juicy results of shawarma, kebab, and al pastor shops around the world. After they are marinated, some of the chicken pieces may break apart; simply tuck those loose pieces in the center of the skewered stack. Use three skewers to stack and stabilize the shawarma so it's easy to maneuver on the grill.
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Tamarind Chicken
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The beauty of this grilled tamarind chicken is both its sharp, piquant flavor and its simplicity. A potent tamarind and chipotle marinade renders a richly flavored, juicy, and tender chicken in mere minutes, making it equally suited for a weeknight meal or a dinner party.
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Anticuchos de Pollo (Peruvian Chicken Skewers)
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These Peruvian skewers are coated in a thick chile marinade that withstands the heat of the grill and clings to the chicken, yielding caramelized, charred bits.
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Huli Huli Chicken Wings
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Chef Sheldon Simeon uses fresh ginger and pineapple juice to add bright heat and tang to the sweet, teriyaki-like homemade huli huli sauce that coats the chicken wings and pineapple slices in this recipe. The marinade helps the wings get smoky-sweet on the grill and retain a delicious juicy bite.
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Jamaican Jerk Chicken
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There are as many takes on jerk chicken in Jamaica as there are cooks on the island, but most share the same method: Chicken is coated in a seasoning mixture dominated by spices and chiles, then grilled. This version comes from Paul Chung, a self-taught cook of Chinese-Jamaican descent who worked in the mail room at Food & Wine. It's wonderfully spicy, smoky, and fragrant — everything you want jerk chicken to be.
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Balinese Grilled Chicken
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Grated fresh turmeric gives this grilled chicken a golden glow, while plenty of garlic, ginger, and puckery tamarind add bright flavor. Coconut charcoal burns exceptionally clean, letting the marinade shine. In Bali, Ibu Djelantik serves this chicken with her version of sambal matah, a bright, slaw-like condiment with chiles, shallots, and makrut lime or Key lime juice that offers a refreshing counterpoint.
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Grilled Chicken Wings with Jaew
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Low and slow grilling keeps these wings juicy and gives the skin time to render and char. Jaew, a sweet and sour chile sauce, delivers a heat-packed punch in this recipe by Kris Yenbamroong, chef-owner of Los Angeles' Night + Market restaurants.
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Smoky Skillet-Grilled Chicken with Crispy Bread
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Everyone loves the smoky taste of grilled chicken, but is cooking the chicken directly on the grates really the best way to go? This hybrid skillet-on-the-grill method lets you capture all the delicious juices that the bird gives off as it cooks while still allowing the chicken to absorb plenty of barbecue flavor. Smoky charcoal, plus the rich, deep notes of smoked paprika and chipotle chile, add plenty of depth; achiote paste delivers a deep red color to the meat; and a bed of rosemary adds that irresistible flavor.
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Rice Noodle Salad Bowls with Grilled Lemongrass Chicken
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Like rice paper rolls and banh mi, rice noodle salad bowls — often categorized at restaurants as rice vermicelli bowls or bun (the name of the noodles in Vietnamese) — can feature many wonderful things, like grilled lemongrass chicken skewers. To serve, simply layer the ingredients in a bowl and let diners dress and mix up their own at the table.
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Grilled Chicken with Banana Pepper Dip and Fattoush
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2001 F&W Best New Chef Anita Lo's cookbook SOLO celebrates the joy of cooking for one, just like this weeknight-friendly chicken dish with a twist. "The banana pepper dip in this recipe is perhaps my favorite recipe that my partner's mother, Bonnie Attea, makes," Lo says. "It's a three-ingredient wonder that makes a weeknight chicken breast exciting."
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Honey-Butter Grilled Chicken Thighs with Parsley Sauce
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These chicken thighs are brushed with honey-horseradish butter while they grill, creating a wonderful glaze. Then they're served with a vibrant garlic-spiked parsley sauce.
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Kewpie-Marinated Chicken
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A simple combination of lime, cumin, hot paprika, and Kewpie mayonnaise is the key to this delicious grilled chicken from F&W culinary director at large Justin Chapple. Serve the chicken with grilled onions, such as spring onions, red onions, cipollini, and scallions.
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Big Bob Gibson's Chicken with White Barbecue Sauce
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In this iconic barbecued chicken from Alabama, chicken pieces are grilled until crispy and nicely charred, then paired with tangy white barbecue sauce. The sauce can be prepared ahead of time and refrigerated for up to one week.
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Grilled Chicken Thighs with Pickled Peaches
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Pickling fresh peaches and then charring them on the grill adds summery flavor to this arugula salad with crispy grilled chicken thighs. Pair the finished dish with a fruit-rich Gamay.
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Feta-Brined Chicken Sandwiches
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The secret to incredibly flavorful chicken cutlets is a quick marinade in feta brine in advance of grilling. Justin Chapple then whips the feta cheese with lemon juice and olive oil to use as a spread for the excellent sandwiches here.
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