When the days get long and the evenings are warm, the grill starts calling. There is nothing better than the simple, smoky perfection of grilled chicken on a hot summer night.
But if you find yourself stuck in a rut, making the same boring chicken every time, do not worry. We are here to help you break free from the bland.
This guide is packed with 30 inspirations to transform your grilled chicken from a simple staple into a show-stopping meal. From zesty marinades to smoky dry rubs, there is a flavor here for everyone. Get ready to fire up the grill and make this your most delicious summer yet.
Bright & Citrusy Marinades
When the weather is hot, your palate craves bright, zesty, and refreshing flavors. Marinades built on fresh citrus fruits like lemon, lime, and orange are perfect for summer.
The natural acids in citrus not only infuse the chicken with incredible flavor but also help to tenderize the meat, ensuring a juicy and delicious result every single time.
1. Lemon Herb Grilled Chicken
This is a timeless and elegant marinade that is incredibly simple yet packed with fresh flavor. The bright lemon, pungent garlic, and fresh herbs are a classic combination that never fails.
Recipe Method
- In a small bowl, combine the juice and zest of one large lemon with a quarter cup of olive oil.
- Finely mince two cloves of garlic and add them to the bowl.
- Chop a generous handful of fresh herbs like parsley, rosemary, and thyme, and mix them into the marinade.
- Season the mixture generously with salt and freshly ground black pepper and whisk to combine.
- Place four boneless, skinless chicken breasts in a resealable bag or a shallow dish.
- Pour the marinade over the chicken, ensuring each piece is fully coated.
- Allow the chicken to marinate in the refrigerator for at least 30 minutes or up to four hours.
- Preheat your grill to a medium-high heat, around 400°F (200°C).
- Grill the chicken for about 6 to 8 minutes per side, until golden brown and cooked through.
- Let the chicken rest for five minutes before slicing and serving.
2. Cilantro Lime Grilled Chicken
This marinade brings a vibrant, zesty, and slightly Southwestern flavor profile. It is perfect for slicing up for healthy chicken tacos, salads, or burrito bowls.
Recipe Method
- In a bowl, whisk together the juice of two fresh limes, a quarter cup of olive oil, and one minced garlic clove.
- Finely chop a large handful of fresh cilantro, including the tender stems, and add it to the bowl.
- Add one teaspoon of cumin and a half teaspoon of chili powder for a touch of smoky warmth.
- Season with salt and pepper to your taste.
- Pour the marinade over four boneless, skinless chicken thighs or breasts.
- Let the chicken marinate for at least 30 minutes to allow the flavors to penetrate the meat.
- Preheat your grill to medium-high heat and make sure the grates are clean.
- Grill the chicken for about 5 to 7 minutes per side, until cooked through with beautiful char marks.
- Let the chicken rest for a few minutes before slicing it against the grain.
- Serve with fresh pico de gallo, avocado, and a squeeze of extra lime juice.
3. Orange Ginger Grilled Chicken
This marinade has an Asian-inspired flair, with the sweetness of orange juice balancing the spicy warmth of fresh ginger. It creates a beautiful, subtle glaze on the chicken.
Recipe Method
- Combine the juice of one large orange, two tablespoons of low-sodium soy sauce, and one tablespoon of rice vinegar.
- Grate one tablespoon of fresh ginger and mince one clove of garlic; add both to the marinade.
- Add one teaspoon of sesame oil for a nutty aroma.
- Place your chicken in a dish and pour the marinade over it.
- Let it marinate for at least 30 minutes to absorb the flavors.
- Grill over medium heat, as the natural sugars in the orange juice can cause it to char quickly.
- Cook for about 6 to 8 minutes per side, until cooked through.
- Let the chicken rest before serving.
- Garnish with fresh orange slices and chopped green onions.
- This chicken is excellent served over a bed of quinoa or with steamed vegetables.
4. Grapefruit and Rosemary Chicken
A unique and sophisticated combination. The slightly bitter, sweet grapefruit pairs beautifully with the woodsy, aromatic rosemary for a truly memorable flavor.
Recipe Method
- In a bowl, mix the juice from one large grapefruit with two tablespoons of olive oil.
- Finely chop one tablespoon of fresh rosemary needles and add to the bowl.
- Add one teaspoon of honey to balance the bitterness of the grapefruit.
- Season with salt and pepper and whisk to combine.
- Marinate boneless, skinless chicken breasts in the mixture for 20 to 30 minutes.
- Do not marinate for too long, as the strong citrus can affect the texture of the chicken.
- Grill over medium-high heat until golden and cooked through.
- The chicken should have a subtle, fragrant aroma.
- Let it rest for five minutes to retain its juices.
- This pairs wonderfully with a simple arugula salad.
5. Lemon and Dill Chicken
This combination is bright, fresh, and has a slightly Scandinavian feel. The fresh dill brings a unique, herbaceous flavor that is perfect for a light summer meal.
Recipe Method
- Whisk together the juice of one lemon, a quarter cup of plain yogurt, and two tablespoons of olive oil.
- Finely chop a large handful of fresh dill and stir it into the yogurt mixture.
- Add one minced garlic clove, salt, and pepper.
- Coat your chicken pieces in the marinade. The yogurt will make the chicken incredibly tender.
- Let it marinate in the refrigerator for at least one hour.
- Preheat your grill to medium heat.
- Grill the chicken, turning occasionally, until cooked through.
- The yogurt will create a beautiful, slightly tangy crust.
- Serve with a squeeze of fresh lemon.
- This is delicious with a side of grilled new potatoes and a cucumber salad.
Mediterranean Magic
Transport your taste buds to the sunny shores of the Mediterranean. These recipes use simple, healthy ingredients like olive oil, lemon, garlic, and herbs to create incredibly flavorful chicken.
These dishes are light, aromatic, and perfect for serving with fresh salads, pita bread, and yogurt-based sauces.
6. Greek Yogurt Marinated Chicken Skewers
Using Greek yogurt as a marinade base is a brilliant technique. The lactic acid in the yogurt gently tenderizes the chicken, making it incredibly moist and juicy.
Recipe Method
- In a medium bowl, combine one cup of plain Greek yogurt with the juice of one lemon.
- Add two tablespoons of olive oil, two teaspoons of dried oregano, and two minced garlic cloves.
- Cut one pound of boneless, skinless chicken breast into uniform 1-inch cubes.
- Add the chicken cubes to the yogurt marinade and stir until every piece is completely coated.
- Cover the bowl and let the chicken marinate in the refrigerator for at least one hour, or up to eight hours.
- If you are using wooden skewers, soak them in water for at least 20 minutes to prevent them from burning.
- Thread the marinated chicken cubes onto the skewers, leaving a small space between each piece for even cooking.
- Grill the skewers over medium-high heat, turning them every 2 to 3 minutes.
- Cook for a total of about 8 to 12 minutes, until the chicken is cooked through and has a light char.
- Serve immediately with a fresh cucumber and tomato salad and some tzatziki sauce.
7. Rosemary Balsamic Grilled Chicken
This marinade offers a perfect balance of sweet, tangy, and herbaceous flavors. The balsamic vinegar creates a beautiful, dark glaze as it cooks on the grill.
Recipe Method
- In a bowl, whisk together a quarter cup of balsamic vinegar and two tablespoons of olive oil.
- Add one tablespoon of Dijon mustard to help emulsify the marinade.
- Finely chop one tablespoon of fresh rosemary and add it to the bowl, along with one minced clove of garlic.
- Season the marinade with a pinch of salt and freshly ground black pepper.
- Pour the marinade over your chicken pieces in a shallow dish.
- Let the chicken marinate for at least 20 minutes at room temperature.
- Preheat your grill to medium heat, around 375°F (190°C).
- Grill the chicken for 6 to 8 minutes per side, being careful not to let the balsamic vinegar burn.
- If the outside is charring too quickly, move the chicken to a cooler part of the grill to finish cooking.
- This chicken pairs wonderfully with grilled asparagus and roasted potatoes.
8. Classic Lemon, Garlic & Olive Oil Chicken
This is the heart of Mediterranean cooking. It is incredibly simple, allowing the quality of the ingredients and the smokiness of the grill to shine through.
Recipe Method
- Use a good quality extra virgin olive oil for the best flavor.
- Combine a half cup of olive oil with the juice of two lemons and four minced garlic cloves.
- Add a generous pinch of sea salt and black pepper.
- Pour this simple marinade over bone-in, skin-on chicken pieces for the most flavor.
- Let the chicken marinate for at least an hour.
- Grill over a medium heat, starting skin-side down.
- Turn the chicken occasionally until the skin is deeply golden and crispy, and the meat is cooked through.
- Let the chicken rest for 10 minutes before serving.
- Garnish with a sprinkle of fresh parsley and serve with lemon wedges.
- This is a perfect, rustic dish for a family gathering.
9. Za’atar Rubbed Chicken
Za’atar is a classic Middle Eastern spice blend containing thyme, sumac, and sesame seeds. It has a unique, tangy, and earthy flavor that is incredible on grilled chicken.
Recipe Method
- In a small bowl, combine a quarter cup of za’atar spice blend with one tablespoon of olive oil to form a thick paste.
- Pat your chicken pieces completely dry with a paper towel.
- Rub the za’atar paste all over the chicken, making sure to get it under the skin where possible.
- Let the chicken sit with the rub on it for at least 15 minutes.
- Preheat your grill to medium-high.
- Grill the chicken until cooked through and the sesame seeds in the rub are nicely toasted.
- The sumac in the za’atar will give the chicken a beautiful reddish-brown color and a tangy flavor.
- Let the chicken rest before serving.
- Serve with warm flatbread, hummus, and a simple yogurt sauce.
- A squeeze of fresh lemon at the end brightens all the flavors.
10. Chicken and Veggie Souvlaki Skewers
This is a complete meal on a stick. Cubing the chicken and alternating it with colorful vegetables ensures everything cooks quickly and evenly.
Recipe Method
- Cut boneless, skinless chicken into 1-inch cubes and marinate in a Greek-style marinade for 30 minutes.
- Chop colorful vegetables like red onion, bell peppers (red, yellow, green), and zucchini into similar 1-inch pieces.
- Toss the vegetables with a little olive oil, salt, and pepper.
- Thread the marinated chicken and the chopped vegetables alternately onto soaked wooden skewers.
- Create a colorful pattern for a beautiful presentation.
- Preheat your grill to medium-high.
- Grill the skewers, turning them every few minutes, until the chicken is cooked and the vegetables are tender-crisp.
- This should take about 10 to 12 minutes in total.
- Serve the skewers over a bed of rice or couscous.
- A side of tzatziki sauce is perfect for dipping.
Asian-Inspired Grilling
These recipes bring the amazing umami, sweet, and spicy flavors of Asia to your backyard grill. They are perfect for when you want something a little different and exciting.
From simple soy glazes to complex peanut sauces, these ideas will make your grilled chicken a flavor adventure.
11. Soy Ginger Grilled Chicken
This marinade is a perfect balance of salty, sweet, and zesty. It creates a beautiful, dark glaze on the chicken as it grills.
Recipe Method
- In a bowl, whisk together a half cup of low-sodium soy sauce, two tablespoons of honey or maple syrup, and two tablespoons of rice vinegar.
- Grate a 2-inch piece of fresh ginger and mince two cloves of garlic; add both to the marinade.
- A splash of toasted sesame oil will add a wonderful, nutty aroma.
- Marinate your chicken pieces (thighs work particularly well here) for at least 30 minutes.
- Preheat the grill to medium heat to prevent the sugars in the marinade from burning.
- Grill the chicken, turning occasionally, until cooked through and nicely glazed.
- You can brush on some of the reserved, unused marinade in the last few minutes of cooking.
- Let the chicken rest for a few minutes.
- Garnish with toasted sesame seeds and thinly sliced green onions.
- Serve with steamed rice and broccoli.
12. Spicy Thai Peanut Chicken Skewers
Inspired by satay, these chicken skewers are coated in a rich, creamy, and spicy peanut sauce. They are an absolute crowd-pleaser.
Recipe Method
- Cut boneless, skinless chicken into thin strips, about 1-inch wide.
- To make the marinade, whisk together a half cup of creamy peanut butter, a quarter cup of coconut milk, and two tablespoons of soy sauce.
- Add the juice of one lime, one tablespoon of honey, and one teaspoon of sriracha or red chili paste for heat.
- Thin the sauce with a little warm water if it is too thick.
- Marinate the chicken strips in about two-thirds of the peanut sauce for at least one hour. Reserve the rest of the sauce for dipping.
- Weave the marinated chicken strips onto soaked wooden skewers.
- Preheat the grill to medium-high.
- Grill the skewers for just 2 to 3 minutes per side. The thin strips will cook very quickly.
- Serve the skewers immediately with the reserved peanut sauce, chopped fresh cilantro, and crushed peanuts.
- A side of a crunchy cucumber salad is a perfect, refreshing accompaniment.
13. Korean Gochujang Glazed Chicken
Gochujang is a Korean fermented chili paste that has a complex spicy, sweet, and savory flavor. It makes an incredible, fiery glaze for grilled chicken.
Recipe Method
- To make the glaze, whisk together a quarter cup of gochujang, two tablespoons of soy sauce, and two tablespoons of honey.
- Add one tablespoon of rice vinegar and one tablespoon of sesame oil.
- Season your chicken pieces simply with salt and pepper.
- Grill the chicken over medium heat until it is almost cooked through.
- In the final 3 to 4 minutes of grilling, brush the gochujang glaze all over the chicken.
- The glaze is thick and will caramelize quickly, so watch it carefully to prevent burning.
- Flip the chicken and glaze the other side.
- Continue cooking for another minute or two until the glaze is bubbly and slightly charred.
- Let the chicken rest before serving.
- Garnish with sesame seeds and serve with kimchi and white rice.
14. Miso-Glazed Chicken
Miso paste is a fermented soybean paste that provides a huge boost of savory, umami flavor. It creates a delicious, salty-sweet crust on grilled chicken.
Recipe Method
- In a small bowl, whisk together a quarter cup of white or yellow miso paste with two tablespoons of mirin (sweet rice wine).
- Add one tablespoon of rice vinegar and one teaspoon of honey.
- The mixture should be a smooth, brushable paste.
- Pat your chicken pieces dry. You will apply this as a glaze, not a marinade.
- Grill your chicken with just salt and pepper until it is nearly cooked through.
- In the last 5 minutes of cooking, brush the miso glaze onto the chicken.
- The glaze will brown and caramelize nicely.
- Flip the chicken and glaze the other side, cooking for another couple of minutes.
- This glaze has a very rich and savory flavor.
- Serve with grilled baby bok choy and a sprinkle of togarashi seasoning.
15. Vietnamese Lemongrass Chicken
Lemongrass has a unique, citrusy, and floral aroma that infuses chicken with an incredible, fresh flavor. This is a classic Vietnamese grilling preparation.
Recipe Method
- To make the marinade, you will need to finely chop the tender, bottom part of two stalks of lemongrass.
- In a bowl, combine the chopped lemongrass with two tablespoons of fish sauce and one tablespoon of sugar.
- Add two minced garlic cloves and a finely chopped shallot.
- Add your chicken (thighs are traditional and work best) to the marinade.
- Let it marinate for at least two hours to allow the lemongrass flavor to penetrate deeply.
- Grill the chicken over medium-high heat until cooked through and beautifully caramelized.
- The aroma from the lemongrass on the grill is incredible.
- Let the chicken rest, then chop it into bite-sized pieces.
- Serve it over vermicelli noodles with fresh herbs like mint and cilantro, pickled carrots, and peanuts.
- A side of nuoc cham dipping sauce is essential.
Spicy & Smoky Dry Rubs
For those who like their food with a bit of a kick, these recipes deliver bold, smoky, and spicy flavors that are sure to wake up your taste buds.
Whether you prefer the heat of Cajun spices or the smoky warmth of chipotle peppers, these ideas are for the adventurous griller.
16. Smoky Chipotle Dry Rub Chicken
This rub delivers a wonderful, smoky heat from chipotle powder, balanced with other savory spices. It is a flavor profile inspired by the American Southwest.
Recipe Method
- In a small bowl, create your rub by combining two tablespoons of chipotle chili powder with one tablespoon of smoked paprika.
- Add one teaspoon each of ground cumin, garlic powder, and onion powder.
- Add one teaspoon of salt and a half teaspoon of black pepper. Mix everything together well.
- Pat your chicken pieces completely dry with paper towels. This is a crucial step for a crispy crust.
- Drizzle the chicken very lightly with a neutral oil, like avocado oil.
- Generously sprinkle the dry rub all over the chicken, pressing it into the meat to help it adhere.
- Make sure every surface of the chicken is coated with the spice mixture.
- Let the rubbed chicken sit for about 15 minutes to allow the salt to draw out some moisture.
- Grill over medium-high heat until cooked through.
- Serve with a cooling corn and black bean salsa.
17. Cajun Blackened Grilled Chicken
This technique creates an intensely flavorful, dark crust on the chicken. It is a classic flavor from Louisiana that is bold, spicy, and incredibly delicious.
Recipe Method
- To make the blackening spice, combine two tablespoons of paprika (not smoked), one tablespoon of garlic powder, and one tablespoon of onion powder.
- Add one teaspoon of cayenne pepper (or more, if you like it spicy), one teaspoon of dried oregano, and one teaspoon of dried thyme.
- Season the mix with salt and black pepper.
- Pat boneless, skinless chicken breasts completely dry with a paper towel.
- Melt two tablespoons of unsalted butter and brush it all over the chicken. The butter is key to the blackening process.
- Generously and completely coat the buttered chicken with your Cajun spice rub.
- Preheat your grill to a high heat. A cast iron griddle placed on the grill works best for this.
- Cook the chicken for just 2 to 4 minutes per side, until a dark, almost black crust forms.
- Do not be afraid of the dark color; it is the spices toasting, not the chicken burning.
- If the chicken is not cooked through, move it to a cooler part of the grill to finish with indirect heat.
18. Jerk Spice Rubbed Chicken
This rub brings the fiery, aromatic, and complex flavors of Jamaica to your grill. It is a perfect balance of heat, spice, and a touch of sweetness.
Recipe Method
- The key ingredients for a jerk rub are allspice and scotch bonnet pepper powder for authentic heat.
- In a bowl, combine two tablespoons of allspice, one tablespoon of brown sugar, and one teaspoon of scotch bonnet or habanero powder.
- Add one teaspoon each of dried thyme, cinnamon, nutmeg, garlic powder, and onion powder.
- Season with a generous amount of salt and pepper.
- Pat your chicken pieces dry. Bone-in, skin-on pieces are traditional.
- Rub a generous amount of the jerk spice mixture all over the chicken, making sure to get it under the skin.
- For the most authentic flavor, let the rubbed chicken sit in the refrigerator for at least 4 hours, or overnight.
- Grill the chicken over a medium, indirect heat, turning occasionally, until cooked through. This slow cooking method keeps it moist.
- Chop the finished chicken into pieces with a cleaver.
- Serve with traditional rice and peas and some grilled pineapple.
19. Ancho Chili & Coffee Rub
This is a deep, dark, and complex rub. The mild, fruity heat of the ancho chili powder pairs beautifully with the rich, slightly bitter notes of finely ground coffee.
Recipe Method
- In a small bowl, combine two tablespoons of ancho chili powder with one tablespoon of finely ground dark roast coffee.
- Add one tablespoon of brown sugar to balance the bitterness.
- Add one teaspoon each of smoked paprika, cumin, and onion powder.
- Season with salt and pepper and mix well.
- Pat your chicken dry and coat it with a thin layer of oil.
- Rub the coffee and chili mixture all over the chicken.
- Let the chicken rest for about 20 minutes before grilling.
- Grill over a medium heat to prevent the sugar and coffee from burning too quickly.
- The rub will create a very dark, almost black, and incredibly flavorful crust.
- This is fantastic on chicken thighs and pairs well with a sweet potato side dish.
20. Smoked Paprika & Cumin Rub
This is a simple, versatile, and smoky rub that brings a Spanish-inspired flavor to your chicken. It is not spicy, but it is packed with warm, aromatic flavor.
Recipe Method
- In a bowl, combine a quarter cup of smoked paprika (use a good quality Spanish one if you can).
- Add two tablespoons of ground cumin, one tablespoon of garlic powder, and one tablespoon of dried oregano.
- Mix all the spices together thoroughly.
- Pat your chicken pieces dry with a paper towel.
- Drizzle with olive oil.
- Generously coat the chicken on all sides with the smoky spice rub.
- Grill the chicken over medium-high heat until it is cooked through.
- The smoked paprika will give the chicken a beautiful, deep red color and a wonderful smoky flavor without any actual smoking.
- Let the chicken rest.
- Serve with some saffron rice and grilled red peppers and onions.
Herb-Focused Toppings & Sauces
Let the vibrant, fresh flavors of summer herbs be the star of the show. These recipes use fresh herbs to create sauces and toppings that are packed with flavor and nutrients.
These are perfect for anyone with a summer herb garden. There is nothing better than the taste of freshly picked basil, parsley, or mint.
21. Grilled Chicken with Fresh Pesto
Instead of a marinade, this recipe involves grilling simple, seasoned chicken and then topping it with a bright, fresh, and homemade pesto sauce.
Recipe Method
- To make the pesto, combine two cups of fresh basil leaves, a half cup of grated Parmesan cheese, and a third of a cup of pine nuts in a food processor.
- Add two cloves of garlic and a pinch of salt.
- Pulse the mixture a few times to chop everything up.
- With the food processor running, slowly stream in a half cup of extra virgin olive oil until the sauce is smooth.
- Take your boneless, skinless chicken breasts and season them simply with salt, pepper, and a little olive oil.
- Grill the chicken over medium-high heat until it is fully cooked.
- Let the chicken rest for five minutes after grilling.
- Slice the grilled chicken and serve it with a generous dollop of the fresh pesto on top.
- This dish is delicious served with fresh mozzarella and sliced tomatoes for a caprese-style meal.
- Store any leftover pesto in the fridge with a layer of olive oil on top to keep it from browning.
22. Chimichurri Chicken
Chimichurri is a classic, uncooked Argentinian sauce that is usually made with parsley. It is zesty, garlicky, and packed with fresh, green flavor.
Recipe Method
23. Gremolata Topped Chicken
- To make the chimichurri, finely chop one cup of fresh flat-leaf parsley and a quarter cup of fresh oregano.
- In a bowl, combine the chopped herbs with three minced garlic cloves and one teaspoon of red pepper flakes.
- Stir in a quarter cup of red wine vinegar and a good pinch of salt.
- Slowly whisk in three-quarters of a cup of good quality olive oil.
- For the best flavor, let the sauce sit at room temperature for at least 30 minutes.
- Season your chicken breasts or thighs simply with salt and pepper.
- Grill the chicken until it is cooked through.
- Let the chicken rest for a few minutes.
- Slice the chicken and serve it with a generous amount of the vibrant chimichurri sauce spooned over the top.
- This is a fantastic way to add a huge burst of fresh flavor to a simple piece of grilled chicken.
Gremolata is a classic Italian condiment made from chopped parsley, lemon zest, and garlic. It is incredibly simple but adds a powerful burst of fresh, zesty flavor.
Recipe Method
- To make the gremolata, finely chop a large handful of fresh flat-leaf parsley.
- Zest one entire lemon, being careful to only get the yellow part, not the white pith.
- Mince one or two cloves of garlic very finely.
- In a small bowl, combine the chopped parsley, lemon zest, and minced garlic.
- Mix everything together. That is it!
- Grill your chicken breasts simply with olive oil, salt, and pepper.
- Once the chicken is cooked and has rested, slice it.
- Sprinkle a generous amount of the fresh gremolata over the warm chicken just before serving.
- The heat from the chicken will release the incredible aromas of the lemon and garlic.
- This is a very light, healthy, and sophisticated topping.
24. Bruschetta Topped Grilled Chicken
This recipe takes the classic Italian appetizer and turns it into a fresh and delicious topping for grilled chicken. It is like summer on a plate.
Recipe Method
- To make the bruschetta topping, dice two ripe Roma tomatoes.
- In a bowl, combine the diced tomatoes with one minced garlic clove and a handful of finely chopped fresh basil.
- Drizzle with a tablespoon of good quality balsamic vinegar and a tablespoon of olive oil.
- Season with salt and pepper and gently toss everything together. Let it sit for the flavors to marry.
- Grill boneless, skinless chicken breasts that have been seasoned with salt, pepper, and a little Italian seasoning.
- Once the chicken is cooked, let it rest.
- You can serve the chicken whole or sliced.
- Top the grilled chicken with a generous spoonful of the fresh bruschetta mixture.
- For an extra touch, you can drizzle a little balsamic glaze over the top.
- This is a complete, healthy, and incredibly flavorful meal.
25. Caprese-Stuffed Grilled Chicken
This recipe stuffs the fresh flavors of a Caprese salad right inside the chicken breast, creating a juicy, cheesy, and delicious surprise.
Recipe Method
- Take a thick, boneless, skinless chicken breast and carefully cut a pocket into the side, being careful not to cut all the way through.
- Inside the pocket, place a slice of fresh mozzarella cheese, a thin slice of a ripe tomato, and a few fresh basil leaves.
- Secure the opening of the pocket with a few toothpicks so the filling does not leak out.
- Brush the outside of the chicken breast with olive oil.
- Season the outside generously with salt, pepper, and a little garlic powder.
- Preheat your grill to a medium heat.
- Grill the stuffed chicken breast over indirect heat first to let it cook through without burning.
- In the final few minutes, move it to the direct heat to get some nice grill marks.
- Cook until the chicken is cooked through and the cheese inside is melted and gooey.
- Remember to remove the toothpicks before serving.
Fruity & Sweet (But Healthy) Glazes
A glaze is a sauce that is brushed onto the chicken during the final few minutes of cooking. This allows it to thicken and caramelize without burning.
These healthy glaze recipes use natural sweeteners and bold flavors to add a final punch of deliciousness to your grilled chicken.
26. Apricot & Ginger Glazed Chicken
This glaze is fruity, sweet, and has a warm, zesty kick from the fresh ginger. It is a sophisticated flavor profile that feels special and unique.
Recipe Method
- In a small saucepan, gently heat a half cup of all-fruit apricot preserves until it is melted and smooth.
- Stir in one tablespoon of low-sodium soy sauce or coconut aminos.
- Add one tablespoon of freshly grated ginger and one minced garlic clove.
- Add a splash of rice vinegar to balance the sweetness. Simmer for a minute or two.
- Season your chicken with salt and pepper.
- Grill the chicken over medium heat until it is almost fully cooked.
- During the final 3 to 4 minutes of grilling, brush the apricot ginger glaze generously onto the chicken.
- Flip the chicken and glaze the other side, allowing the glaze to become thick and sticky.
- Watch carefully to ensure the fruit preserves do not scorch on the grill.
- This chicken is fantastic served with some simple grilled pineapple rings and brown rice.
27. Pineapple & Teriyaki Skewers
The classic combination of sweet and savory. The sweet pineapple gets beautifully caramelized on the grill and pairs perfectly with the salty teriyaki glaze.
Recipe Method
- Cut boneless, skinless chicken and fresh pineapple into uniform 1-inch cubes.
- In a bowl, toss the chicken cubes with your favorite healthy, low-sugar teriyaki sauce. Let it marinate for 15 minutes.
- Alternately thread the marinated chicken and the pineapple chunks onto soaked wooden skewers.
- You can also add pieces of red onion and bell pepper for more color and flavor.
- Preheat your grill to medium-high.
- Grill the skewers, turning them occasionally, for about 8 to 10 minutes.
- The chicken should be cooked through, and the pineapple should have nice grill marks and be slightly caramelized.
- Brush on a little extra teriyaki glaze in the last minute of cooking.
- Let the skewers rest for a minute.
- Serve over a bed of coconut rice for a delicious, tropical-themed meal.
28. Mango & Habanero Glaze
This glaze is a perfect balance of sweet, fruity, and spicy. The tropical sweetness of the mango is a perfect match for the fiery heat of the habanero pepper.
Recipe Method
- You can make this glaze with fresh mango or with a high-quality mango chutney or preserve.
- In a blender, combine one cup of fresh mango chunks with the juice of one lime and one very finely minced habanero pepper.
- Be very careful when handling habanero peppers; wear gloves and do not touch your eyes. Remove the seeds for less heat.
- Blend until the mixture is smooth.
- Season your chicken with salt and pepper and grill it until it is almost cooked.
- In the final few minutes, brush the mango habanero glaze onto the chicken.
- The glaze is full of sugar, so it will caramelize very quickly.
- Cook for just another minute or two per side until the glaze is bubbly.
- This glaze provides a wonderful, sweet heat.
- Serve with a cooling side dish, like a cilantro-lime rice or a simple avocado salad.
29. Peach & Basil Glaze
This is a sophisticated and unexpected flavor combination that is perfect for late summer when peaches are at their peak. The sweet, juicy peach pairs beautifully with the fresh, aromatic basil.
Recipe Method
- In a small saucepan, heat a half cup of all-fruit peach preserves with a splash of white wine vinegar.
- Once the preserves are melted, remove the pan from the heat.
- Stir in a handful of fresh, finely chopped basil leaves.
- Let the glaze cool slightly.
- Grill your chicken pieces, seasoned with salt and pepper, until they are almost cooked through.
- Brush the peach and basil glaze on the chicken during the last few minutes of cooking time.
- The glaze will become thick and fragrant on the grill.
- This is a delicate glaze, so use a medium heat.
- Let the chicken rest before serving.
- This pairs wonderfully with grilled peaches and a simple green salad.
30. Pomegranate Molasses Glaze
Pomegranate molasses is a thick, syrupy reduction of pomegranate juice. It has an incredible tangy, sweet, and deeply fruity flavor that makes a fantastic, healthy glaze.
Recipe Method
- In a small bowl, whisk together a quarter cup of pomegranate molasses with the juice of half a lemon.
- Add one tablespoon of olive oil and one minced garlic clove.
- Season with a little salt and pepper. The mixture should be a thick but brushable glaze.
- Grill your seasoned chicken until it is almost cooked through.
- Brush the pomegranate molasses glaze onto the chicken during the final few minutes of grilling.
- The glaze will create a beautiful, dark, and glossy coating on the chicken.
- It has a very intense, sweet-tart flavor, so a little goes a long way.
- Let the chicken rest.
- Garnish with fresh pomegranate seeds and chopped fresh parsley or mint.
- This is delicious served with a side of jeweled couscous or a quinoa salad.
Conclusion
As you can see, grilling chicken in the summer does not ever have to be boring. With these 30 core recipes and countless variations, you have a whole season’s worth of inspiration.
Do not be afraid to experiment. Mix and match these ideas, add your own favorite herbs and spices, and have fun with it. The grill is a canvas for your culinary creativity.
So go ahead, fire up the grill, and get ready to enjoy the simple, delicious pleasure of a perfectly cooked, healthy meal shared with family and friends under the warm summer sky. Happy, healthy grilling.