Category: Chicken

Tandoori-style Indian Grilled Chicken allows you to taste the flavors of India in your own backyard.

The recipe begins with boneless skinless chicken breasts that are twice marinated – once in fresh lemon juice and then again in a sauce of yogurt, garlic, ginger and spices.

The result is moist and tender grilled chicken breasts with a highly aromatic aroma permeating the flesh as it grills over hot coals.

Serve this with traditional Indian accompaniments of steamed basmati rice, cucumber salad and naan bread.

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Tandoori Style Indian Grilled Chicken

Prep Time

11 hrs 55 mins

Cook Time

30 mins

Total Time

12 hrs 25 mins

 

A delicious tandoori style Indian dish that's twice marinated and cooked on the grill. Perfect for a backyard cookout! 

Course: Main Course

Cuisine: Indian

Servings: 4

Calories: 295 kcal

Ingredients

• 4 boneless skinless chicken breasts
• Kosher salt and ground black pepper
• 2 tablespoons fresh lemon juice
• 1 1/4 cups plain yogurt regular or reduced fat
• 1/4 cup yellow onion finely chopped
• 1 large clove garlic minced
• 1 teaspoon fresh ginger minced
• 2 teaspoons garam masala
• 1 teaspoon ground turmeric
• 1 teaspoon paprika
• 1/2 teaspoon cayenne pepper
• 2 teaspoons fresh cilantro chopped and lemon wedges for garnish

Instructions

1. Cut a shallow slit lengthwise down the center of each chicken breast. Place them in a shallow dish and season them with the kosher salt and black pepper. Sprinkle them with the fresh lemon juice.
2. Refrigerate the dish for about 30 minutes.
3. Whisk together the yogurt, chopped onion, garlic, ginger, garam masala, turmeric, paprika and cayenne until the mixture is smooth. Spread the yogurt mixture on both sides of the prepared chicken breasts, making sure they are evenly coated.
4. Cover the dish and marinate the chicken for at least 6 hours - overnight is best.
5. Light a charcoal barbeque or heat a gas grill for medium high heat. Lightly oil the grate.
6. Remove the chicken from the marinade and wipe off the excess.
7. Grill the chicken for 6 to 8 minutes per side, or until there is no pink in the center of the breast.

Good To Know – Garam masala is a spice mixture essential to Indian cuisine. If not available in your area, try various online websites featuring international ingredients.

If you’re willing to invest in a few exotic spices you can make your own Indian Grilled Chicken spice mixture. Here’s a representative recipe:

4 tablespoons coriander seeds
1 tablespoon cumin seeds
1 tablespoon whole black peppercorns
1 1/2 teaspoons cardamom seeds
1 1/2 teaspoons ground ginger
1/2 teaspoon powder cloves
1/2 teaspoon powdered cinnamon
1/2 teaspoons crushed bay leaves

Heat a heavy skillet over medium heat and pour in all the ingredients except the ginger, cloves and cinnamon.

Toast the spices until they are browned but not burnt, stirring frequently.

When they have finished coloring, take the skillet off the heat and stir in the ginger, cloves and cinnamon. When the spices have cooled completely, grind them finely in a coffee or spice grinder, or a small food processor, until they have become a fine powder.

Store the blended mixture in an airtight container.

If all else fails, use 2 teaspoons of ground curry powder in place of the garam masala.

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Healthy Grilled Chicken Recipes should be included in everybody’s backyard barbecue rotation. Heart healthy chicken is not only good for you it’s downright delicious!

We hear it all the time – simply grilled chicken and fish is the healthiest preparation for almost any daily diet, whether trying to loose weight or just maintain.

Having a gas or charcoal barbecue is becoming a necessity year round, not just for the occasional backyard party, but for everyday cooking.

This recipe represents the best of everything about a barbecue: tender, moist chicken, a tangy-savory sauce and ease of preparation.

And don’t worry if the weather is not favorable or you don’t have a grill – baking the chicken in the oven is the next best thing.

Healthy Grilled Chicken Recipes – Thousand Island Grilled Chicken

Ingredients

1 chicken, about 4 pounds, whole or cut up
1/2 cup Thousand Island dressing, regular or low fat
juice of 1 lemon
5 large cloves garlic, minced
5 tablespoons kosher salt
2 teaspoons ground black pepper
1 teaspoon paprika
1 cup water

Directions

Whisk together the 1000 Island dressing, lemon juice, minced garlic, salt, pepper, paprika and water.

Cut up the chicken if whole, and arrange the pieces so that they fit snugly in a glass or non-aluminum container. Pour the 1000 Island mixture over the pieces of chicken, cover the pan and let it marinate for at least 8 hours in the refrigerator.

Heat a gas grill or light a charcoal barbecue – if neither is available, heat the oven to 400F. Arrange the coals for indirect heat and place a drip pan under the grate.

Shake off the excess marinade from the chicken and grill the pieces until they are cooked through – no pink in the center, and the temperature near the bone should be 180F. Cook the chicken for about 50 minutes, turning once. Serve hot or cold.

Good To Know – If baking this chicken in the oven, time it for about 1 hour, although some pieces may cook faster than others.

On Your Own – A whole chicken is not necessary for this recipe to be successful – all thighs, drumsticks or breasts are just as flavorful. Marinate the chicken for the same amount of time.

Food For Thought – Although the flavor is not as distinctive, you can substitute 1/2 cup of your favorite barbecue sauce for the 1000 Island dressing.

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Add this Easy Grilled Lemon Chicken Recipe to your collection of best ever grilled chicken recipes. It deserves a place there.

You would be hard pressed to find a recipe for lemon chicken that’s any easier or that tastes any better.

It’s so good that it also qualifies as the best grilled chicken breast recipe.

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Easy Grilled Lemon Chicken Recipe

Prep Time

1 hr 10 mins

Cook Time

18 mins

Total Time

1 hr 28 mins

 

An easy grilled chicken recipe featuring chicken breasts marinated in a lemon juice/soy sauce based marinade and grilled. Prep time includes one hour marinating time. 

Course: Main Course

Cuisine: Grilling

Servings: 4

Calories: 260 kcal

Ingredients

• 4 boneless skinless chicken breasts
• 1/2 cup fresh lemon juice
• 1/2 cup soy sauce
• 1 teaspoon fresh ginger minced or 1/2 teaspoon ground ginger
• Kosher salt and ground black pepper

Instructions

1. Whisk together the fresh lemon juice, soy sauce and ginger.
2. Season the chicken breasts with the kosher salt and black pepper.
3. Pour the marinade into a resealable plastic bag and add the chicken. Massage the chicken in the bag and let it refrigerate for an hour or overnight.
4. Light a charcoal barbeque or heat a gas grill. Lightly oil the grate.
5. Remove the breasts from the marinade and shake off any excess. Discard the marinade.
6. Grill the breasts about 6 to 8 minutes per side, or until there is no pink at the center of the breast.

Food For Thought – You can cut some of the tang from the lemon juice by using 1/2 lemon juice and 1/2 orange or lime juice. Apple juice would also balance out the lemon juice.

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Grilled Honey Mustard Chicken Breasts are a favorite with the picnic and tailgating crowd. Now I’m not a tailgater but this is one of the best grilled chicken recipes I’ve ever tasted.

In my top ten of all delicious grilled chicken recipes it’s near the top.

How can something so simple be sooooo good?

This honey mustard chicken recipe uses boneless skinless chicken breasts. They are lightly dipped in a sauce combining honey, Dijon-style mustard, mayonnaise and, believe it or not, steak sauce.

Maybe the steak sauce is why I like it so much.

Properly grilled the breasts are moist and tender. The heat of the grill lightly chars the honey and gives the finished chicken a hint of caramelized smoke.

Absolutely delicious honey mustard chicken recipe!

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Grilled Honey Mustard Chicken Breasts - Honey Mustard Chicken Recipe

Prep Time

15 mins

Cook Time

20 mins

Total Time

35 mins

 

Chicken breasts dipped in a sauce made with honey, Dijon mustard, mayonnaise and steak sauce and then grilled. 

Course: Main Course

Cuisine: Grilling

Servings: 4

Calories: 195 kcal

Ingredients

• 4 boneless skinless chicken breasts
• 1/4 cup honey
• 1/3 cup Dijon mustard
• 2 tablespoons regular mayonnaise
• 1 teaspoon steak sauce
• Kosher salt and ground black pepper

Instructions

1. Light a charcoal barbeque or heat a gas grill and arrange it for indirect heat. Lightly oil the grate.
2. Whisk together the honey, Dijon mustard, mayonnaise and steak sauce. Season the chicken breasts with the kosher salt and black pepper. Set aside a few tablespoons of the sauce to baste the chicken with.
3. Dip each seasoned breast into the honey mustard sauce. Grill the chicken on the side of the grill away from the heat, about 18 to 20 minutes, or until there is no pink in the center of the breast. Baste the chicken occasionally with the reserved portion of the sauce during the last 10 minutes.

Good To Know – Even though we love the added flavor we get from the grill, you can bake these chicken breasts in the oven or broil them if you don’t have a grill available.

An indoor electric grill, such as a George Foreman is also a good option.

One way to keep the chicken moist is to bake them in the sauce in a baking dish covered with foil. The sauce should thicken up a bit if you remove the foil during the last few minutes of baking.

Food For Thought – Make double or triple the batch of sauce – it is perfect for a salad dressing, as a dip for chicken wings, and even lightly spread on toasted bread for sandwiches.

You can add a little zip by whisking in 1 tablespoon of lemon juice, 1/4 teaspoon of cayenne or 1 teaspoon of hot pepper sauce, such as as Tabasco.

Fire up the grill for Grilled Honey Mustard Chicken Breasts!

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These Grilled Chicken Wings get a Buffalo chicken style chicken wing marinade that gets reduced to serve as the chicken wing sauce.

Get your friends and family together and let them know they’re having Buffalo chicken wings for dinner – then tell them they’re grilled and not fried!

Anyone watching their calories will thank you, and those lucky enough not to worry about the pounds will love grilled chicken wings just as much as the traditional fried ones.

One of the secrets is the chicken wing sauce.

You will need a can of your favorite soda – Coke, Pepsi, Dr. Pepper are the usual favorites – to mix in with the traditional hot sauce, blue cheese and butter.

Have fun with this one.

You’ll be getting lots of requests for these wings, and it won’t bust your budget to give ’em what they want!

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Buffalo Style Grilled Chicken Wings

Prep Time

4 hrs 30 mins

Cook Time

20 mins

Total Time

4 hrs 50 mins

 

The secret to the great taste of these wings is the sauce. It contains cola! Prep time includes four hours for marinating. 

Course: Snack

Cuisine: American

Servings: 12

Calories: 180 kcal

Ingredients

• 3 pounds chicken wings separated at the joints
• 1 cup of hot sauce such as Tabasco or Louisiana style, such as Trappey's
• 1 can 12 ounces cola, regular or diet
• 1/2 cup blue cheese dressing
• 1/2 cup 1 stick unsalted butter, melted
• Kosher salt and ground black pepper

Instructions

1. Whisk together the hot sauce and cola for the chicken wing marinade. Combine the marinade mixture with the chicken wings and put in a large baggie or covered container.
2. Refrigerate the wings in the marinade at least 4 hours, or preferably overnight.
3. Remove the chicken wings from the chicken wing marinade and drain them on paper towels. Season the wings with the kosher salt and black pepper.
4. Create the chicken wing sauce by placing the marinade in a small saucepan and reducing the liquid by half. Set the chicken wing sauce aside.
5. Light a charcoal barbecue or gas grill. Grill the marinated chicken wings until they are cooked through, turning frequently so that all sides get a little charred.
6. Put the melted butter in a large bowl, and as the chicken wings get cooked, put them in the bowl. When all the wings are done, toss them in the melted butter until they are well coated.

Recipe Notes

Serve the grilled chicken wings with the chicken wing sauce made from the reduced marinade and the blue cheese dressing on the side.

On Your Own – You can make this recipe spicier by adding a dash or two of cayenne pepper to the melted butter.

Good to Know – If you don’t have a grill, or if it’s not barbecue weather, bake the marinated chicken wings on a large sheet pan in a 350F oven.

Turn them occasionally to keep from burning – all that cola will caramelize and they can get stuck to the sheet pan.

Food For Thought – You can marinate the chicken wings in the hot sauce and cola then freeze them. Let them thaw out in the refrigerator overnight.

The reduced sauce will keep for at least a week in the refrigerator but I don’t recommend freezing it.

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This Grilled Chicken Wing Recipe is first grilled and then bathed in a chicken wing dip that is hot and juicy, sweet and spicy. Everything you’ve always wanted in your chicken wings recipes.

It’s guaranteed to please just the family during a busy week night or a crowd gathering for the big game on weekends.

These are the easiest wings to make because they are grilled first, then soaked in the chicken wing sauce and served hot off the grill. The grilled wings soak in the flavors of hot pepper sauce, butter, honey and cayenne.

Make a double batch of the chicken wing sauce to keep on hand or to serve as a dip – it’s a fantastic addition to anything grilled.

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Sweet And Spicy Grilled Chicken Wing Recipe

Prep Time

15 mins

Cook Time

30 mins

Total Time

45 mins

 

The wings are grilled, either over charcoal or gas, and then bathed in the sweet and spicy sauce.

Course: Appetizer

Cuisine: Barbecue

Servings: 12

Calories: 210 kcal

Ingredients

• 6 pounds chicken wings separated at the joints and tips discarded
• Chicken Wing Dip Recipe Ingredients
• 1 1/2 cups hot pepper sauce such as Frank's Louisiana style
• 1 1/2 sticks 3/4 cup unsalted butter
• 1 cup honey
• 1 teaspoon cayenne pepper
• 1 teaspoon kosher salt
• 1 teaspoon ground black pepper
• 1 teaspoon granulated garlic or garlic powder

Instructions

1. Light a charcoal barbeque or heat a gas grill for high heat. Lightly oil the grate.
2. Heat a small saucepan and melt the butter over medium heat. Whisk in the hot pepper sauce, honey, cayenne kosher salt, black pepper and granulated garlic. Simmer the sauce for about 10 minutes and keep it warm while you grill the wings.
3. When the grill is ready, cook the chicken wings until they are cooked through, about 8 to 12 minutes per side, until there is no pink near the bones.
4. Remove the cooked wings to a large bowl and pour the butter pepper sauce over them. Stir or toss them until every piece is evenly coated. Serve hot.

Good To Know – The cooking of the wings can be done in a hot oven or even deep fried if you have an electric fryer.

However you choose to cook them, make sure they are cooked all the way through before you add them to the sauce. There’s no further cooking after they are mixed together.

Food For Thought – This sauce is definitely hot and sweet – for a milder style, try mixing a bottle of your favorite barbecue sauce with half the amount of honey and only 1/2 cup of hot pepper sauce.

The flavor will be a little richer and not so hot, but will still have plenty of spice.

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Enjoy this tandoori-inspired grilled chicken thighs recipe using skin on and bone in thighs.To marinate the chicken, it is immersed in a mixture of yogurt, cloves, ginger, garlic and spices.

The yogurt is a natural tenderizer, and the longer you let the chicken marinate the more tender it will be.

The chicken cooks first over high heat to get the skin crispy, then is moved away from the heat to cook gently on the other side of the grill.

All the moisture is preserved and the flavors are perfectly balanced. This is a wonderful representation of the cuisine of India.

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Tandoori-Inspired Grilled Chicken Thighs

Prep Time

8 hrs 10 mins

Cook Time

45 mins

Total Time

8 hrs 55 mins

 

Yogurt and spices gives this dish the flavors of India. Prep time includes 8 hours marinating time. 

Course: Main Course

Cuisine: Grilling

Servings: 8

Calories: 280 kcal

Ingredients

• 16 chicken thighs skin on and bone in
• Kosher salt and ground black pepper
• 2 containers 6 ounces each plain yogurt, regular or reduced fat
• 2 tablespoons fresh ginger grated or finely minced
• 3 large cloves garlic minced
• 4 teaspoons paprika
• 2 teaspoons ground cumin
• 2 teaspoons ground cinnamon
• 2 teaspoons ground coriander
• 1/2 teaspoon ground cloves
• Olive oil cooking spray

Instructions

1. Whisk together the plain yogurt, grated ginger, garlic, paprika, cumin, cinnamon, coriander and cloves.
2. Put the chicken thighs in a large dish and season them with the kosher salt and black pepper. Pour the yogurt mixture over them and turn to coat them evenly.
3. Cover the dish with plastic wrap and refrigerate the chicken for at least 8 hours - overnight is best.
4. Light a charcoal barbeque or heat a gas grill for medium heat. Arrange the grill for indirect heat and lightly oil the grate.
5. Remove the thighs from the marinade and lightly wipe off the excess yogurt mixture with paper towels.
6. Spray the skin side of the thighs with the cooking spray.
7. Working in batches, place the thighs, skin side down, over the high heat area of the grill. Grill for approximately 3 minutes. Turn them over and cook on the other side for about 2 minutes.
8. Move the thighs away from the direct heat, close the cover and grill the chicken for 35 to 40 minutes, or until they reach an internal temperature of 180F.

Good To Know – This recipe can also be oven baked with great success.

Line the thighs up on a sheet pan and bake at 400F for 35 to 45 minutes, or until the meat is no longer showing pink by the bones.

Food For Thought – You can grill this chicken without the skin – it’s best to remove it before marinating it.

The yogurt makes the chicken look rather unappetizing when you first remove it – make sure you wipe off as much of the yogurt as possible so that the chicken can be evenly coated with the cooking spray.

Enjoy This Grilled Chicken Thighs Recipe!

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A Grilled Chicken Sandwich hits the spot! Every once in a while, the mood strikes for something unusual but comforting, and this chicken sandwich may just fit the bill.

Boneless skinless chicken breasts are marinated in a Hawaiian-style marinade overnight and then grilled, along with pineapple rings and Provolone cheese.

The chicken is served on toasted onion rolls with Thousand Island dressing, lettuce and tomatoes.

If that isn’t a satisfying sandwich, probably nothing will make you happy!

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Pineapple Grilled Chicken Sandwich Hawaiian Style

Prep Time

8 hrs 10 mins

Cook Time

18 mins

Total Time

8 hrs 28 mins

 

Chicken breasts marinated with a store bought Hawaiian marinade and grilled is paired with pineapple slices and provolone cheese for a delicious grilled chicken sandwich.  

Course: Sandwiches

Cuisine: Grilling

Ingredients

• 6 boneless skinless chicken breasts
• 6 canned pineapple rings
• 6 slices provolone cheese
• 6 onion rolls split and toasted or grilled
• 2 large tomatoes sliced
• Romaine lettuce for sandwiches
• 1/2 cup 1000 island dressing
• 1 cup Hawaiian-style marinade such as Lawry's
• Kosher salt and ground black pepper

Instructions

1. Season the chicken breasts with the kosher salt and black pepper. Put them in a resealable plastic bag and pour in the Hawaiian-style marinade. Seal the bag and refrigerate for at least 4 hours or overnight.
2. Light a charcoal barbeque or heat a gas grill for medium-high heat. Lightly oil the grate.
3. Shake any excess marinade off the chicken and grill them, turning once or twice until they are cooked through and no longer pink in the center.
4. About 5 minutes before the chicken has finished cooking, put the pineapple rings on the grill. Cook them, turning once until they are heated through.
5. Put the grilled pineapple on the chicken breast, then put 1 slice of the provolone cheese on each ring. Close the cover to the grill and let the cheese just slightly start to melt.
6. Put the chicken with the pineapple and cheese on a toasted onion roll and add the lettuce and tomato. Spread the top of the buns with the 1000 island dressing and put it on top of the sandwich. You may need toothpicks to hold the top on.

Food For Thought – This type of sandwich is open to a lot of adaptations to suit your individual taste.

It is well suited to getting spiced up just a bit with pepper jack cheese in place of the provolone, chipotle mayo instead of the 1000 island and hot barbecue sauce, such as KC Masterpiece Hot’n Spicy replacing the Hawaiian-style marinade.

But don’t leave out the pineapple rings – it just wouldn’t be the same!

You really need to try this Grilled Chicken Sandwich

Good To Know – The longer that chicken is marinated, the more tender it will be.

This sandwich will still be good if you have only 1 hour for marinating time, but you should add 3 tablespoons of fresh lemon juice or apple cider vinegar to speed up the tenderizing processes.

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This recipe for grilled chicken salad is not the coffee-shop variety chicken salad. The boneless skinless chicken breasts are lightly seasoned then grilled until just done and still juicy.

Lay them on the salad that’s been tossed with Italian-style vinaigrette and enjoy one of life’s simple pleasures.

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Grilled Chicken Salad

Prep Time

15 mins

Cook Time

15 mins

Total Time

30 mins

 

Tender strips of moist, grilled chicken breast are served with dried cranberries, olives, walnuts and Italian dressing.

Course: Salad

Cuisine: American

Ingredients

• 2 boneless skinless chicken breasts about 6 ounces each
• kosher salt and ground black pepper
• 3 cups mixed greens
• 1 small tomato chopped
• 1/4 cup dried cranberries
• 1/4 cup sliced green or black olives
• 3 green onions chopped
• 2 tablespoons chopped walnuts
• Italian-style vinaigrette dressing

Instructions

1. Light a charcoal barbeque or heat a gas grill. Lightly oil the grate.
2. Season the chicken breast with the kosher salt and black pepper. Grill the chicken, turning once, until cooked through and no longer pink in the center. Set them aside.
3. Toss the mixed greens with the chopped tomato, cranberries, olives, green onions and walnuts. Toss again with the desired amount of salad dressing.
4. Slice the grilled chicken into thick pieces and arrange them on top of the salad.
5. Serve with additional Italian dressing.

Food For Thought – Add a little extra flavor to your salad – 1 ounce of blue cheese or gorgonzola, crumbled and mixed with the vinaigrette, adds a pungent balance for the walnuts and cranberries.

Good To Know – Although we feature fresh grilled chicken with this recipe, leftover roasted chicken meat, dressed with a little vinaigrette and lightly warmed up is equally as flavorful and is a good way to use up tasty extras.

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