18 Grilled Chicken Recipes to Make Again and Again
Grilled chicken is a staple summer dish, and there are so many ways you can mix up your usual routine when making it. From new marinades to sauces or skewers, all of these recipes will ensure that you have delicious and exciting grilled chicken every time.
At Cantinho do Aziz, a family-owned Mozambican restaurant in Lisbon, Portugal, chef Jeny Sulemange prepares a grilled coconut chicken that's crispy on the outside and tender on the inside, which she serves with a truly irresistible coconut rice. When making this crispy grilled chicken at home, it's …
The secret to this perfectly juicy grilled chicken recipe from chef Anthony Endy of The Alisal Guest Ranch and Resort is twofold: One, let the chicken sit in the aromatic citrus-and-herb flavored brine for 24 hours, and two, once your coals are hot, keep it moving on the grill. After the initial …
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. Huacatay, or Peruvian black mint, is a member of the marigold family. It’s hard to come by fresh in States, but the jarred paste is smooth …
2001 BNC alum Anita Lo’s 2018 cookbook SOLO celebrates the joy of cooking for one, just like this weeknight-friendly chicken recipe 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 …
The beauty of this grilled tamarind chicken is both its sharp and 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. The tamarind …
"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." …
Like rice paper rolls and banh mi sandwiches, rice-noodle salad bowls—often categorized at restaurants as rice vermicelli bowls or bun (“boon”, the name of the noodles in Vietnamese)—can feature many wonderful things, like grilled lemongrass chicken skewers. To make Vietnamese rice-noodle salad …
Starting over hot coals and finishing over low heat mimics the crispy-juicy results of shawarma, kebab, and al pastor shops around the world. The sight of sizzling, vertically spit-roasted meat, slowly turning and basting in its own juices, is enough to stop any hungry person in their tracks. Sold …
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. Huli …
Crushed juniper berries combine with garlic and herbs to perfume this smoky chicken that makes for 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 …
Low and slow grilling keeps these wings juicy and gives the skin time to render and and char. Jaew, a sweet and sour chile sauce, delivers a heat-packed punch in this Night + Market recipe by Kris Yenbamroong. .5 cup fish sauce 3 tablespoons fresh lime juice, plus more to taste 2 tablespoons …
3 tablespoons coconut oil 5 garlic cloves, smashed 2 tablespoons fresh makrut lime juice, calamansi juice, or Key lime juice 1 tablespoon chopped peeled fresh turmeric root 1 tablespoon chopped peeled fresh ginger 1 tablespoon kosher salt 1 teaspoon tamarind paste 1 teaspoon ground coriander 1 (5- to …
Light up a grill to cook this classic, flavorful Indian chicken dish. This Indian chicken dish is popular throughout the world for the big flavor that comes from cooking chicken in a tandoor, the deep, urn-shaped clay oven. Legendary cookbook author Madhur Jaffrey adapted the recipe for a charcoal …
Everyone loves the smoky taste of freshly-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 …
To help build deep layers of flavor in these tacos, 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 they cook quickly on the grill …
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 — just reserve a little bit of the sauce for adding effortless pizzazz to a quick …
