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.

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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.

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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.

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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.

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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.

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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.

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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.

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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.

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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.

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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.

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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.

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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.

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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.

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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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