40 Summer-Ready Grilled Chicken Recipes for Juicy Meat and Bright Marinades Find a grilled chicken recipe you love and put it on repeat — or try them all. By Jodie Kautzmann Jodie Kautzmann Jodie Kautzmann is an editor, baker, and confectioner with more than 15 years of experience in content creation, recipe development, and pastry production. She's obsessed with the fine details and ingredients that take dishes from tasty to outright otherworldly. Food & Wine's Editorial Guidelines Published on May 24, 2026 Add Us On SAVE ALL RECIPES NEW! Save as a collection on MyRecipes Close Credit: Julia Hartbeck Chicken is wonderfully versatile — equally at home roasted, fried, braised, or poached — but in the warmer months, it’s the outdoor grill that keeps calling. This collection celebrates our favorite ways to grill chicken, from juicy thighs to lean, flavor-packed breasts. Start with our Yogurt-Marinated Grilled Chicken, a reliable, all-purpose staple that pairs with just about any side. Prefer chicken breasts? The za’atar-seasoned Grilled Chicken Salad with Herby Tahini Dressing is a standout main. You’ll also find recipes for wings and whole birds — more than enough fresh takes on grilled chicken to keep it the mix all season long. Keep all of your recipes at your fingertips. With the MyRecipes app you can easily save and organize your favorites from anywhere, including Instagram and TikTok, in one convenient place. Get the free app. 01 of 40 Jamaican Jerk Chicken Greg DuPree / Food Styling by Mariana Velasquez / Prop Styling by Thom Driver Fragrant, smoky, and hot, this jerk chicken recipe was named one of Food & Wine's 40 best-ever recipes in 2018. What makes this version special is the addition of five-spice powder to the classic jerk spice blend. "This spark of cinnamon enhances the rich clove flavor imparted by the allspice berries," says former F&W editor Marcia Kiesel. Get the Recipe Save 02 of 40 Yogurt-Marinated Grilled Chicken Julia Hartbeck Butcher Tom Mylan likes to marinate meat in yogurt, which tenderizes more slowly and gently than citrus juice or vinegar — meaning you can start this dish a day ahead without risk of the chicken becoming tough or rubbery. The best part: It stays juicy even if you leave it on the grill a touch too long. Get the Recipe Save 03 of 40 Pollo Yucateco Asado (Yucatán-Style Grilled Chicken) Eva Kolenko / Food Styling by Carrie Purcell / Prop Styling by Nidia Cueva Chef Bricia Lopez shares a version of this juicy grilled chicken in her 2023 cookbook, Asada: The Art of Mexican-Style Grilling, co-authored with L.A. TACO founder Javier Cabral. The flavors are straight from the Maya cuisine of the Yucatán Peninsula, where it's common to marinate meats in sour orange juice and season dishes with peppery, deep red achiote. Get the Recipe Save 04 of 40 Grilled Chicken with Honey Mustard Barbecue Sauce Food & Wine / Photo by Brie Goldman / Food Styling by Lauren McAnelly / Prop Styling by Alexandria Juhl Chef John Currence marinates bone-in chicken pieces in a combination of soy sauce, molasses, and Dijon mustard, then bastes them with tangy honey-mustard barbecue sauce on the grill or under the broiler. Get the Recipe Save 05 of 40 Saffron Chicken Kebabs Victor Protasio / Food Styling by Margaret Monroe Dickey / Prop Styling by Julia Bayless Called joojeh kebabs in Farsi, these moist, fragrant skewers from cookbook author Louisa Shafia are soaked in a simple yogurt marinade flavored with saffron, lemon juice, garlic, and grated onion. Get the Recipe Save 06 of 40 Charcoal-Grilled Chicken Wings Victor Protasio / Food Styling by Margaret Monroe Dickey / Prop Styling by Julia Bayless F&W editor in chief Hunter Lewis grills chicken wings over charcoal briquettes for a slightly smoky flavor and to slowly render the fat for ultra-crispy skin. Enjoy them as they are or toss them in your favorite wing sauce. Get the Recipe Save 07 of 40 Soy-Lime Grilled Chicken Thighs with Corn and Cucumber Salad Food & Wine / Photo by Fred Hardy / Food Styling by Julian Hensarling / Prop Styling by Hannah Greenwood In this knockout summer meal, grilled corn and scallions team up with crisp cucumber slices in a sesame-lime dressing for a refreshing salad that perfectly complements juicy grilled chicken thighs. Get the Recipe Save 08 of 40 Charred Chile–Marinated Grilled Chicken Tacos Victor Protasio / Food Styling by Margaret Monroe Dickey / Prop Styling by Nidia Cueva Paired with homemade tortillas and fresh tomatillo salsa cruda, these tacos make for a next-level taco night. 2021 F&W Best New Chef Fermín Núñez builds layers of deep flavor by toasting and charring dried chiles, cinnamon, allspice, and onions for his smoky marinade. Get the Recipe Save 09 of 40 Lemony Grilled Chicken Kebabs Food & Wine / Photo by Kelsey Hansen / Food Styling by Lauren McAnelly / Prop Styling by Joseph Wanek Chef Michael Solomonov soaks skinless, boneless chicken thighs in a no-fuss lemon marinade before threading them onto skewers and grilling them until lightly charred. Serve the chicken with tahini for dipping. Get the Recipe Save 10 of 40 Chicken Inasal (Filipino Grilled Chicken) Greg DuPree / Food Styling by Chelsea Zimmer / Prop Styling by Claire Spollen Food historian Von Diaz imbues juicy grilled chicken legs with enormous flavor by cutting slits under the skin and marinating the meat in a tangy, aromatic mix of coconut vinegar and calamansi juice with lemongrass, shallots, and garlic. A brushing of annatto oil gives the crispy skin a peppery-red sheen. Get the Recipe Save 11 of 40 Grilled Chicken Salad with Herby Tahini Dressing Robby Lozano / Food Styling by Emily Nabors Hall / Prop Styling by Josh Hoggle This main-course salad with make-ahead components uses za’atar seasoning and Dijon mustard to infuse both the marinade and tahini dressing. Crunchy lettuce, sweet snap peas, peppery radishes, and cooling cucumber bring in lots of extra flavor and texture. Get the Recipe Save 12 of 40 Grilled Chicken Thighs with Maple-Mustard Marinade Christopher Testani / Food Styling by Margaret Monroe Dickey / Prop Styling by Claire Spollen Give grilled chicken thighs a lacquered shine and deep flavor with this recipe inspired by chef Brendan Collins. Two mustards — Dijon and whole-grain — are whisked together with pure maple syrup and a pinch of ground allspice along with olive oil and salt for a not-too-sweet marinade that doubles as a salad dressing. Get the Recipe Save 13 of 40 Pepper Jelly–Glazed Chicken Thighs with Grilled Peppers Greg DuPree / Food Styling by Chelsea Zimmer / Prop Styling by Claire Spollen For a one-two punch of heat, we pair sweet, spicy, and sticky pepper jelly–glazed chicken thighs with grilled shishito peppers, Anaheim chiles, and scallions. A squeeze of grilled limes over the cooked chicken adds smoky acidity to the dish. Serve the chicken and vegetables with rice for a simple dinner in 35 minutes. Get the Recipe Save 14 of 40 Chicken Shawarma Bowl Food & Wine / Photo by Jen Causey / Food Styling by Christina Daley / Prop Styling by Torie Cox For shawarma flavor without the fuss of replicating the vertical rotisserie, try this vibrant bowl. It layers spiced, simply grilled chicken atop fragrant yellow rice, then adds tangy pickled onions, bright tomatoes, cucumbers, and salty feta. Green olives, fresh herbs, and a drizzle of honey-tinged tahini give it a Mediterranean feel. Get the Recipe Save 15 of 40 Al Pastor–Style Chicken Skewers Greg DuPree / Food Styling by Chelsea Zimmer / Prop Styling by Thom Driver Fragrant, juicy, and gloriously spicy, these easy-to-make chicken skewers deliver big time on the flavor front. The al pastor marinade, or adobado, has a ton of depth and a pleasant amount of heat. Get the Recipe Save 16 of 40 Feta-Brined Grilled Chicken Matt Taylor-Gross / Food Styling by Barrett Washburne Put your punchy feta brine into action with these grilled chicken thighs from F&W editor in chief Hunter Lewis. You'll need to allow at least 4 hours for the chicken to marinate in all that salty goodness, but the dish requires only about half an hour of active work time. Get the Recipe Save 17 of 40 Grilled Chicken Caprese Salad with Basil Oil Victor Protasio / Food Styling by Margaret Monroe Dickey / Prop Styling by Shell Royster Typically made with tomatoes, fresh mozzarella, basil, and olive oil, classic Caprese is super easy to prepare. While the tomatoes marinate, grill up some chicken breasts to incorporate into the mix and voilà! You've got a sensational, seasonal main course with minimal extra effort. Get the Recipe Save 18 of 40 Tandoori Chicken Greg DuPree / Food Styling by Kelsey Moylan / Prop Styling by Josh Hoggle Tandoori chicken is one of the world's most popular Indian dishes, thanks to the big flavor that comes from cooking the meat in the deep, urn-shaped clay oven that is the tandoor. Legendary cookbook author Madhur Jaffrey adapted the recipe for a charcoal grill to make it accessible to home cooks. Get the Recipe Save 19 of 40 Smoky Skillet-Grilled Chicken with Crispy Bread Antonis Achilleos Use a skillet on the grill to capture all the bird's juices as it cooks, while also allowing the chicken to absorb plenty of barbecue flavor. The smoky flavor of charcoal, plus smoked paprika and chipotle chile, add plenty of depth. Get the Recipe Save 20 of 40 Grilled Chicken with Marinated Tomatoes and Onions Jennifer Causey / Food Styling by Rishon Hanners / Prop Styling by Audrey Davis "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," says F&W's Justin Chapple. "Chicken cutlets quickly pick up the flavors of the tomatoes and onions; let them soak in the marinade after cooking for an extra kick." Get the Recipe Save 21 of 40 Balinese Grilled Chicken Eva Kolenko / Food Styling by Marian Cooper Cairns / Prop Styling by Natasha Kolenko On a surfing trip to Indonesia, chef Pete Evans tried a version of this chicken roasted over an open fire. The fresh turmeric root, chiles, tamarind, and ginger in the marinade are popular flavors in Indonesian cooking, imparting the chicken with a golden glow and bright flavor. Get the Recipe Save 22 of 40 Piri Piri Chicken Cara Cormack For these zippy chicken and shishito skewers, African bird's eye chiles — aka piri piri peppers — are the star ingredient in the meat's marinade, which also doubles as a sauce for serving. Get the Recipe Save 23 of 40 Tamarind Chicken Greg DuPree / Food Styling by Melissa Gray Streett / Prop Styling by Lydia Pursell Combine tangy tamarind and smoky chipotle paste with garlic, cilantro, and paprika to marinate a whole chicken for as few as 5 minutes, or up to 12 hours. Then, grill the bird for a caramelized char. Get the Recipe Save 24 of 40 Rice Noodle Salad Bowls with Grilled Lemongrass Chicken Greg DuPree Vermicelli bowls (aka bun, the name of the noodles in Vietnamese) are a build-it-yourself dream: Layer noodles, herbs, veggies, and skewered lemongrass chicken, then drizzle with nước chấm. It makes for an endlessly customizable (and delicious) main. Get the Recipe Save 25 of 40 Five-Herb Grilled Chicken with Green Aioli Food & Wine / Photo by Brie Goldman / Food Styling by Holly Dreesman / Prop Styling by Gabriel Greco What are the five herbs that flavor this grilled chicken, you ask? Basil, parsley, chives, thyme, and rosemary are blended with jalapeño, garlic, and olive oil — half is used as a marinade, while the rest is mixed with mayonnaise and lemon juice to make the green aioli for serving. Get the Recipe Save 26 of 40 Grilled Chicken with Banana Pepper Dip and Fattoush Tara Donne / Food Styling by Chris Lanier / Prop Styling by Raina Kattelson In this single-serving grilled chicken recipe from 2001 F&W Best New Chef Anita Lo, the three-ingredient banana pepper dip is the star of the dish. She first browns the peppers, then purees them with feta and lemon juice. Happily, there's leftover dip that can be scooped up with pita or veggies. Get the Recipe Save 27 of 40 Gingery Chicken Satay with Peanut Sauce Food & Wine / Photo by Brie Goldman / Food Styling by Lauren McAnelly / Prop Styling by Natalie Ghazali Blend up a fragrant seasoning paste in the food processor, then use half of it to coat the chicken and the rest as the base for a creamy peanut butter dipping sauce. The recipe comes together in about 30 minutes. Get the Recipe Save 28 of 40 Grilled Chicken with Spicy Brazilian Tomato and Coconut Sauce Food & Wine / Photo by Carson Downing / Food Styling by Lauren McAnelly / Prop Styling by Joseph Wanek Combine canned tomatoes and coconut milk on the stovetop with onion, garlic, ginger, jalapeño, and cilantro to make a fiery, creamy sauce while the chicken cooks on the grill. Once you have the ingredients ready to go, the dish is ready in about half an hour. Get the Recipe Save 29 of 40 Pollo al Pastor with Charred Tomato Salsa Victor Protasio / Food Styling by Chelsea Zimmer and John Somerall / Prop Styling by Audrey Davis Flavor-packed pollo al pastor is typically slow-cooked vertically over a bed of coals; in this home adaptation, a horizontal grill basket is set over two stacks of bricks on the grate, positioning the chicken up and away from the direct heat. Serve the chopped meat with warm tortillas, pickled onions, and charred tomato salsa. Get the Recipe Save 30 of 40 Huli Huli Chicken Wings Greg DuPree A marinade of fresh ginger and pineapple juice makes these wings from Top Chef alum and cookbook author Sheldon Simeon sweet, tangy, and just a little smoky. Turn the wings often on the grill so they crisp evenly. Get the Recipe Save 31 of 40 Grilled Chicken with Coconut Rice and Chile-Lime Sauce Greg DuPree You'll need a can of full-fat coconut milk to make this recipe from chef Jeny Sulemange. The coconut cream skimmed off the top adds richness to the coconut-chile sauce; some gets brushed on the chicken as it grills, while the rest is served with the finished meat. The remaining coconut milk perfumes the accompanying rice. Get the Recipe Save 32 of 40 Shawarma-Style Chicken and Mushroom Kebabs Victor Protasio / Food Styling by Margaret Monroe Dickey / Prop Styling Heather Chadduck “Shawarma” comes from the Turkish word çevirme, meaning “turning,” a nod to the vertical rotisserie style of cooking. For the home cook, these juicy kebabs mimic the flavor of shawarma by starting over high heat and finishing over low heat, ensuring a crisp exterior and a flavorful interior. Get the Recipe Save 33 of 40 Anticuchos de Pollo (Peruvian Chicken Skewers) Greg DuPree Perfect for an outdoor meal, these chicken skewers are coated in a thick chile marinade that becomes deliciously chewy and caramelized on the grill. The dipping sauce is made from herbal, tea-scented huacatay, or Peruvian black mint, which can be found as jarred paste online or in Latin markets. Get the Recipe Save 34 of 40 Grilled Chicken with Chimichurri Victor Protasio This recipe from chef Anthony Endy makes two whole chickens. A 24-hour stint in a citrus-herb brine keeps the meat juicy on the grill, while a smoky spice blend and bright chimichurri sauce add layers of flavor. Get the Recipe Save 35 of 40 Grill-Roasted Chicken with Crushed Fingerling Potatoes and Shallot Vinaigrette Caitlin Bensel / Food Styling by Margaret Monroe Dickey / Prop Styling by Claire Spollen This recipe from former F&W editor Mary-Frances Heck delivers a complete meal: grill-roasted chicken infused with crushed juniper berries, garlic, and herbs; smashed baby potatoes; and a simple romaine-radish salad — all tied together with a bright shallot vinaigrette. Get the Recipe Save 36 of 40 Chicken Grilled Under a Brick Coral Von Zumwalt This recipe makes two chickens, so you'll need two bricks wrapped in foil — they'll weigh down the spatchcocked birds as they cook, creating extra-crisp skin. The chicken owes its flavor to an overnight marinade and the herbaceous chimichurri served alongside. Get the Recipe Save 37 of 40 Big Bob Gibson's Chicken with White Barbecue Sauce Marcus Nilsson Use hickory wood chips to impart your chicken with smoky flavor in a fraction of the time needed for traditional smoking techniques. Once it's crispy and nicely charred, serve with Chris Lilly's mayonnaise-based Alabama white barbecue sauce, made with distilled white vinegar, apple juice, horseradish, fresh lemon juice, and cayenne pepper. Get the Recipe Save 38 of 40 Kewpie-Marinated Chicken John Kernick Spatchcocked and marinated in a simple combination of lime, cumin, hot paprika, and Kewpie mayo, this flavorful grill-roasted chicken from F&W's Justin Chapple is terrific served alongside an assortment of grilled onions. Get the Recipe Save 39 of 40 Honey-Butter Grilled Chicken Thighs with Parsley Sauce Christina Holmes Two sauces give these grilled chicken thighs their incredible flavor: Honey-horseradish butter glazes the meat as it grills, while a vibrant garlic-spiked parsley sauce brings a bright, herbaceous pop to the table. Get the Recipe Save 40 of 40 Grilled Chicken Thighs with Pickled Peaches John Kernick Chicken might be what's for dinner, but it's the peaches in this dish that will steal the show. They're pickled overnight with ginger, lemongrass, and warm spices, then charred on the grill and served alongside the crispy grilled thighs. A bit of the brine goes into the arugula salad's dressing. 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