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Chicken on the Grill

Everyone's favorite dinner gets even easier on the grill
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Whether you’re grilling for a crowd or just a family dinner, you can’t go wrong with grilled chicken. Grilled to perfection and enhanced by a smoky sauce, a flavor-boosting brine, or an inspired marinade or glaze, you’ve made a proven crowd-pleaser even more so.

  • Recipe

    Southeast Asian Chicken Wings

    Buffalo doesn't have a monopoly on wings. In Thailand, you’ll find them glazed with a sweet chili sauce; in Vietnam, they’re seasoned with lemongrass and fish sauce. Here, several ingredients, including coconut milk, fish sauce, lemongrass, and sweet chili sauce, recreate a bit of that Asian flavor.
  • Recipe

    Buttermilk-Brined Chicken Breasts

    Get ready for one of the moistest, most tender chicken breasts you've ever grilled. Brined overnight in buttermilk, this might just become your new go-to barbecue chicken recipe.
  • Recipe

    Korean Barbecued Chicken

    In traditional Korean barbecue fashion, these chicken thighs are doused in a spicy-sweet soy-sesame-chile marinade, then grilled and wrapped up in lettuce leaves.
  • Recipe

    Tuscan Grilled Chicken Under a Brick

    The weight of the brick presses the meat into the grill for faster, more even cooking, excellent crisping, and gorgeous grill marks. It also works as a cover for the meat, keeping it moist.
  • Recipe

    Grilled Chicken with Curried Couscous, Spinach & Mango

    It's amazing how just a teaspoon of curry powder can make this quick all-in-one dinner so aromatic.
  • Recipe

    Grill-Roasted Honey Barbecued Chicken

    This grill-roasted chicken is rubbed with an intense spice paste and then basted with a tangy honey glaze on the grill for a double dose of flavor. It's easy to double for a summer BBQ.
  • Recipe

    Beer-Brined Butterflied Chicken

    For your next cookout, skip the rub and marinade and brine your chicken for juicy results. Grab a couple of beers from the cooler and put them to work as a flavorful brine in this quick-cooking chicken dish.
  • Recipe

    Tandoori Chicken Legs

    These legs get a triple blast of flavor: first from a soak in lemon juice and salt, then from a pungent marinade of spices and yogurt (which also tenderizes the meat), and finally from a bit of butter brushed on at the end of cooking.
  • Recipe

    Grilled Chicken & Strawberries with Balsamic Syrup

    When chicken is in regular rotation, you need to add something unexpected every so often. Everyone knows grilled peaches make a great partner, but why not try strawberries?
  • Recipe

    Grilled Buffalo Wings

    These wings are grilled rather than fried, which makes them more tailgater-friendly, cookout friendly, and lighter than typical wings. The addition of a little chopped rosemary and lemon zest adds another dimension of flavor.
  • Recipe

    Smoked Chicken Halves with Lemon-Ginger BBQ Sauce

    This chicken gets its rich complexity from wood smoke and layers of flavors: a spice rub, a mustardy mop sauce, and a zesty-sweet barbecue sauce that’s seared onto the meat for a gorgeous lacquered finish.
  • Recipe

    Fastest Barbecue Chicken

    This is easy - but delicious - fare for informal outdoor gatherings. Make the rub and the sauce up to a day in advance to make the process go even faster on the day of your barbecue.
  • Recipe

    Spit-Roasted Chicken with Tarragon Butter

    As the bird slowly rotates above the grill, it bastes itself both inside and out, which produces incredibly moist meat and beautifully browned skin. Even the breast meat stays succulent.
  • Recipe

    Classic Barbecued Chicken

    You can't rush a classic. Most of the flavor here comes from a spice rub and from the smoke of the fire, both of which fully permeate the meat during the long, slow cooking.
  • Recipe

    Five-Spice Chicken with Hoisin-Maple Glaze

    Chinese cooks have used five-spice powder and hoisin to flavor barbecued meat for centuries, and they're really onto something: it gives this chicken a sweet, spicy, haunting flavor.
  • Recipe

    Grilled Thai Chicken Breasts with Herb-Lemongrass Crust

    Though these breasts are great served hot off the grill, you can also serve them cold on a hot day, either plain or sliced atop a salad.
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