Chicken is incredibly flexible and tasty, whether roasted, fried, baked, or poached. We grill on a weekly basis during the summer and are always looking for new recipes. We’re honoring some of our favorite ways to barbecue chicken. If you enjoy grilled chicken thighs, try these Anticuchos de Pollo (Peruvian Chicken Skewers) in a chile marinade or these summery Grilled Chicken Thighs with Pickled Peaches
Are you more into chicken breasts? Grilled chicken with banana pepper dip and fattoush is a quick and easy midweek meal option. We also have recipes for grilled chicken wings and whole grilled chicken; with so many options, you’re sure to find one you enjoy. Here’s how to make grilled chicken taste fresh every time:.
Grilled Chicken with Marinated Tomatoes and Onions
In less than an hour, heirloom tomatoes and slivers of red onion are converted into a savory sauce that adds a bright, summery flavor to this easy grilled chicken. Chicken cutlets quickly absorb the aromas of the tomatoes and onions; marinate in the marinade after cooking for an added spice.
Grilled Chicken Thighs with Maple-Mustard Marinade
Charred Chile–Marinated Grilled Chicken Tacos
In order to create distinct layers of flavor in these tacos, chef Fermín Núñez begins the process of marinating them by first toasting and charring aromatics. Dried chiles, cinnamon, allspice, and onions are all subjected to heat before being soaked with juicy chicken thighs for a duration of one hour. This process imparts a smoky flavor to the chicken, which is then cooked quickly on the grill or in the oven.
Grill-Roasted Chicken with Crushed Fingerling Potatoes and Shallot Vinaigrette
Crushed juniper berries, garlic, and herbs combine to perfume this smoky chicken, which makes a gorgeous centerpiece for a leisurely lunch with good company. For a quick fix, use excellent rotisserie or smoked chickens; simply cover with foil and reheat in a 200°F oven before carving and serving. In either case, drowning the chicken and crushed potatoes in a traditional shallot vinaigrette ensures that every plate is spotless.
Grilled Tandoori Chicken
This chicken, flavored with yogurt and a spice mixture with ginger, cumin, and coriander, is reminiscent of those cooked in a tandoor oven. In this variation, we remove the chicken skin and score the flesh so that the spice paste can penetrate the meat.
Grilled Chicken with Chimichurri
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.
Grilled Chicken with Coconut Rice and Chile-Lime Sauce
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.
Shawarma-Style Chicken and Mushroom Kebabs
Starting over hot coals and finishing over low heat replicates the crispy-juicy results of shawarma, kebab, and al pastor restaurants all over the world. After marinating, some of the chicken pieces may break apart; simply insert the loose parts into the center of the skewer stack. Use three skewers to stack and stabilize the shawarma, making it easier to move around on the grill.
Tamarind Chicken
This grilled tamarind chicken’s brilliance lies in its strong, spicy flavor as well as its simplicity. A intense tamarind and chipotle marinade produces a deeply flavored, juicy, and tender chicken in minutes, making it suitable for both a weekday supper and a dinner party.
Anticuchos de Pollo (Peruvian Chicken Skewers)
These Peruvian skewers are coated in a thick chile marinade that clings to the chicken and withstands the grill’s heat, resulting in caramelized, charred portions.
Huli Huli Chicken Wings
This recipe calls for a sweet, teriyaki-like homemade huli huli sauce that is used to coat the chicken wings and pineapple slices. Chef Sheldon Simeon utilizes fresh ginger and pineapple juice to provide vivid spice and tang to the sauce. Using the marinade, the wings are able to acquire a smoky-sweet flavor while being grilled and to keep their deliciously juicy bite.
Jamaican Jerk Chicken
In Jamaica, there are as many different ways to prepare jerk chicken as there are cooks on the island, although the majority of them use the same dish preparation method: First, the chicken is grilled after being coated in a seasoning combination that is primarily comprised of chilies and spices. Paul Chung, a self-taught cook of Chinese and Jamaican origin who worked in the mail department at Food & Wine, wrote this version of the recipe. In addition to being beautifully spicy and smokey, it is also aromatic, which is just what you want jerk chicken to be.
Balinese Grilled Chicken
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.
Grilled Chicken Wings with Jaew
Low and slow grilling preserves these wings moist while allowing the skin to render and sear. Kris Yenbamroong, chef-owner of Los Angeles’ Night + Market restaurants, uses jaew, a sweet and sour chile sauce, to pack a spicy punch in this recipe.
Certainly! Grilled chicken is a popular and versatile dish with many delicious recipes. Here are some great grilled chicken recipes followed by 10 frequently asked questions related to this topic:
Grilled Chicken Recipes:
1. **Classic Grilled Chicken:**
– Ingredients: Chicken breasts, olive oil, garlic, lemon juice, salt, pepper, herbs.
– Method: Marinate chicken, grill until cooked.
2. **Honey Mustard Grilled Chicken:**
– Ingredients: Chicken thighs, honey, Dijon mustard, soy sauce, garlic.
– Method: Mix marinade, coat chicken, grill.
3. **Lemon Herb Grilled Chicken:**
– Ingredients: Chicken drumsticks, lemon zest, rosemary, thyme, olive oil.
– Method: Combine ingredients, marinate, grill until golden.
4. **Teriyaki Grilled Chicken:**
– Ingredients: Chicken wings, soy sauce, ginger, garlic, brown sugar.
– Method: Make teriyaki sauce, marinate, grill until caramelized.
5. **Mediterranean Grilled Chicken:**
– Ingredients: Chicken thighs, oregano, garlic, lemon, olive oil.
– Method: Marinate, grill, serve with a side of Greek salad.
FAQ
1. **How long should I marinate chicken before grilling?**
– Marinating for at least 30 minutes to 24 hours is recommended. The longer, the more flavor is absorbed.
2. **What’s the best way to achieve juicy grilled chicken?**
– Avoid overcooking; use a meat thermometer to ensure the internal temperature reaches 165°F (74°C).
3. **Gas or charcoal grill – which is better for grilled chicken?**
– Both work well. Charcoal provides a smokier flavor, while gas offers easier temperature control.
4. **Can I use frozen chicken for grilling?**
– It’s best to thaw chicken before grilling to ensure even cooking. Thaw in the refrigerator for safety.
5. **How do I prevent chicken from sticking to the grill grates?**
– Preheat the grill, oil the grates, and ensure the chicken is at room temperature before grilling.
6. **Any tips for a flavorful dry rub for grilled chicken?**
– Mix paprika, garlic powder, onion powder, thyme, oregano, salt, and pepper for a tasty dry rub.
7. **How do I get those perfect grill marks on chicken?**
– Preheat the grill, oil the grates, and place the chicken diagonally across the grates without moving until marks form.
8. **What’s a good side dish for grilled chicken?**
– Grilled vegetables, quinoa salad, or a fresh coleslaw make excellent side dishes.
9. **Can I use boneless, skinless chicken for grilling?**
– Yes, boneless, skinless chicken breasts or thighs are commonly used for convenience.
10. **How do I know when grilled chicken is done?**
– Use a meat thermometer; the internal temperature should reach 165°F (74°C) for safe consumption.
Feel free to adjust the recipes and methods based on personal preferences and dietary restrictions. Enjoy your delicious grilled chicken!
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