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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RecipeSoutheast 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. -
RecipeButtermilk-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. -
RecipeKorean 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. -
RecipeTuscan 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. -
RecipeGrilled 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. -
RecipeGrill-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. -
RecipeBeer-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. -
RecipeTandoori 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. -
RecipeGrilled 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? -
RecipeGrilled 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. -
RecipeSmoked 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. -
RecipeFastest 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. -
RecipeSpit-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. -
RecipeClassic 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. -
RecipeFive-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. -
RecipeGrilled 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.
