12 Easy Grilled Chicken Recipes

You're about to discover a collection of grilled chicken recipes that'll transform your outdoor cooking game. From the bright, citrusy notes of Classic Lemon-Herb to the sweet-and-savory blend of Honey Garlic BBQ, these 12 foolproof recipes deliver consistently juicy results. Whether you're firing up the grill for a quick weeknight dinner or planning a weekend cookout, you'll find options that range from Mediterranean-inspired to Asian-fusion flavors. Let's explore how you can master these tried-and-true techniques.

Classic Lemon-Herb Grilled Chicken

Classic lemon-herb grilled chicken combines bright citrus flavors with aromatic herbs to create a versatile and delicious main dish. The marriage of lemon's acidity with herbs like rosemary, thyme, and parsley creates a Mediterranean-inspired flavor profile that's both refreshing and satisfying.

This recipe features a simple yet effective marinade that helps tenderize the chicken while infusing it with flavor. The result is juicy, perfectly cooked chicken with a golden-brown exterior and a bright, herbaceous taste that pairs well with almost any side dish.

Ingredients:

• 4 boneless, skinless chicken breasts
• 3 lemons
• 4 garlic cloves, minced
• 2 tablespoons fresh rosemary, chopped
• 2 tablespoons fresh thyme leaves
• 2 tablespoons fresh parsley, chopped
• 1/4 cup olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon dried oregano

Combine the juice of two lemons, olive oil, minced garlic, and all herbs in a large bowl or zip-top bag. Add the chicken breasts and ensure they're evenly coated with the marinade. Refrigerate for at least 2 hours or up to 8 hours for maximum flavor.

When ready to cook, preheat the grill to medium-high heat (around 375-400°F). Remove chicken from marinade and discard the remaining liquid. Grill the chicken for 6-8 minutes per side, or until the internal temperature reaches 165°F.

For extra flavor, slice the remaining lemon and grill the slices alongside the chicken during the last few minutes of cooking. These grilled lemon slices can be squeezed over the chicken just before serving, adding a fresh burst of citrus and an appealing garnish.

For best results, allow the grilled chicken to rest for 5-10 minutes before slicing. This helps retain the juices within the meat. If cooking for a crowd, consider pounding the chicken breasts to an even thickness before marinating to ensure consistent cooking. Always clean and oil your grill grates before cooking to prevent sticking and achieve those desirable grill marks.

Honey Garlic BBQ Chicken

Honey Garlic BBQ Chicken combines the sweet and sticky goodness of honey with the savory punch of garlic and the smoky flavors of barbecue. This crowd-pleasing dish delivers tender, juicy chicken with a caramelized exterior that's impossible to resist.

The secret to this recipe lies in the perfect balance of flavors and a two-step cooking process that ensures the chicken stays moist while developing a beautiful glaze. The marinade doubles as a basting sauce, intensifying the taste as the chicken cooks on the grill.

• 4 chicken breasts, boneless and skinless
• 1/2 cup honey
• 1/4 cup soy sauce
• 6 cloves garlic, minced
• 1/4 cup BBQ sauce
• 2 tablespoons olive oil
• 1 tablespoon apple cider vinegar
• 1 teaspoon black pepper
• 1 teaspoon paprika
• 1/2 teaspoon red pepper flakes

Mix honey, soy sauce, minced garlic, BBQ sauce, olive oil, apple cider vinegar, and seasonings in a bowl. Reserve half of the mixture for basting. Place chicken in a ziplock bag with the remaining marinade and refrigerate for 2-4 hours. Preheat grill to medium-high heat (around 375°F).

Remove chicken from marinade and discard the used marinade. Grill chicken for 6-7 minutes per side, basting with the reserved sauce mixture every few minutes. The chicken is done when it reaches an internal temperature of 165°F and has a nicely caramelized exterior.

For best results, let the chicken rest for 5-10 minutes before cutting to keep the juices from running out. Watch the chicken carefully during the last few minutes of grilling, as the honey in the sauce can burn quickly. If the exterior is browning too fast, move the chicken to indirect heat to finish cooking through.

Mediterranean Grilled Chicken Skewers

Mediterranean Grilled Chicken Skewers bring the vibrant flavors of the Mediterranean coast to your backyard grill. The combination of lemon, olive oil, garlic, and classic Mediterranean herbs creates tender, juicy chicken with a perfect char and robust flavor profile that transports you straight to a seaside taverna.

This recipe takes minimal prep time but delivers maximum impact, making it perfect for both casual weeknight dinners and weekend entertaining. The key to its success lies in the marinade, which not only flavors the meat but also helps keep it moist during grilling.

Ingredients:

• 2 lbs boneless, skinless chicken breasts, cut into 1.5-inch cubes
• 1/4 cup extra virgin olive oil
• 3 tablespoons lemon juice
• 4 garlic cloves, minced
• 2 teaspoons dried oregano
• 1 teaspoon dried thyme
• 1 teaspoon paprika
• 1 teaspoon ground cumin
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1 red onion, cut into 1.5-inch pieces
• 2 bell peppers, cut into 1.5-inch pieces
• Wooden or metal skewers

Combine all marinade ingredients in a large bowl or zip-top bag. Add the chicken pieces and toss to coat evenly. Marinate in the refrigerator for 2-4 hours, or up to overnight for more intense flavor. When ready to cook, thread the marinated chicken pieces onto skewers, alternating with pieces of red onion and bell pepper. Preheat your grill to medium-high heat (around 375-400°F).

Grill the skewers for 12-15 minutes total, rotating every 3-4 minutes to ensure even cooking and proper charring on all sides. The chicken is done when it reaches an internal temperature of 165°F and shows nice grill marks on the surface.

For best results, soak wooden skewers in water for at least 30 minutes before use to prevent burning. Allow the chicken to rest at room temperature for 15-20 minutes before grilling to ensure even cooking. If cooking indoors, these skewers can be prepared under the broiler, monitoring closely to prevent burning.

Spicy Cajun Grilled Chicken

Spicy Cajun grilled chicken brings the vibrant flavors of Louisiana straight to your backyard grill. The combination of paprika, cayenne, garlic, and herbs creates a bold and zesty coating that transforms ordinary chicken into a mouth-watering feast with a perfect balance of heat and savory notes.

This recipe features a signature Cajun spice blend that forms a delicious crust on the outside while keeping the meat juicy on the inside. The preparation is straightforward, making it an excellent choice for both weeknight dinners and weekend gatherings, especially when you want to add some Southern flair to your grilling routine.

Ingredients:

• 4 chicken breasts, boneless and skinless
• 2 tablespoons paprika
• 1 tablespoon cayenne pepper
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 tablespoon dried oregano
• 1 tablespoon dried thyme
• 1 teaspoon black pepper
• 1 teaspoon salt
• 2 tablespoons olive oil
• 1 lemon, cut into wedges

Mix all the dry spices in a bowl to create your Cajun seasoning blend. Pat the chicken breasts dry with paper towels, then brush them with olive oil. Coat each piece generously with the Cajun seasoning mixture, ensuring even coverage on all sides. Let the seasoned chicken rest at room temperature for 15-20 minutes to allow the flavors to penetrate the meat.

Preheat your grill to medium-high heat (around 375-400°F). Place the chicken on the grill and cook for 6-7 minutes per side, or until the internal temperature reaches 165°F at the thickest part. Let the chicken rest for 5 minutes before serving with lemon wedges.

For best results, ensure your grill grates are clean and well-oiled to prevent sticking. If the chicken pieces are uneven in thickness, consider pounding them to an even thickness before seasoning. This promotes uniform cooking and helps prevent the thinner parts from drying out before the thicker sections are fully cooked. Adjust the amount of cayenne pepper according to your heat preference, as the current recipe provides a medium-hot spice level.

Asian-Style Sesame Ginger Chicken

Asian-Style Sesame Ginger Chicken combines the rich, aromatic flavors of Eastern cuisine with the beloved simplicity of grilled chicken. The marinade features a perfect balance of soy sauce, sesame oil, fresh ginger, and garlic, creating a dish that's both savory and slightly sweet.

This recipe transforms ordinary chicken breasts into a restaurant-quality meal that pairs wonderfully with steamed rice or Asian-style vegetables. The marinade not only adds depth of flavor but also helps keep the chicken moist and tender during grilling.

• 4 boneless, skinless chicken breasts
• 1/4 cup soy sauce
• 2 tablespoons sesame oil
• 2 tablespoons rice vinegar
• 2 tablespoons honey
• 3 cloves garlic, minced
• 2 tablespoons fresh ginger, grated
• 2 tablespoons sesame seeds
• 2 green onions, chopped
• 1/2 teaspoon black pepper

Mix soy sauce, sesame oil, rice vinegar, honey, minced garlic, and grated ginger in a bowl. Place chicken breasts in a large ziplock bag and pour the marinade over them. Seal the bag and massage the marinade into the chicken. Refrigerate for at least 2 hours or overnight for best results.

Preheat the grill to medium-high heat (around 375°F). Remove chicken from marinade and discard the remaining liquid. Grill the chicken for 6-7 minutes per side, or until the internal temperature reaches 165°F. During the last few minutes of cooking, sprinkle sesame seeds over the chicken. Once done, let the chicken rest for 5 minutes before slicing. Garnish with chopped green onions.

For optimal results, bring the chicken to room temperature 30 minutes before grilling, and ensure the grill grates are well-oiled to prevent sticking. If cooking indoors, this recipe can be adapted for a grill pan or broiler, though cooking times may need to be adjusted accordingly. The leftover chicken stays fresh in the refrigerator for up to 3 days and makes excellent cold leftovers for salads or sandwiches.

Tangy Greek Yogurt Marinated Chicken

Tangy Greek yogurt marinated chicken combines the tenderizing power of yogurt with bright Mediterranean flavors to create juicy, flavorful grilled chicken. The lactic acid in Greek yogurt helps break down proteins, resulting in meat that's incredibly tender while maintaining its moisture during grilling.

This marinade draws inspiration from traditional Mediterranean cuisine, incorporating lemon, garlic, and herbs that complement the tangy yogurt base. The result is chicken that's not only tender but also infused with a perfect balance of bright, zesty flavors that make it ideal for summer grilling.

Ingredients:

• 4 chicken breasts, boneless and skinless
• 1 cup Greek yogurt
• 3 cloves garlic, minced
• 2 tablespoons olive oil
• 1 lemon, juiced and zested
• 1 tablespoon dried oregano
• 1 teaspoon dried thyme
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon paprika

In a large bowl, combine Greek yogurt, minced garlic, olive oil, lemon juice, lemon zest, and all seasonings, stirring until well mixed. Add chicken breasts to the marinade, ensuring each piece is well-coated. Cover and refrigerate for 2-8 hours (avoid marinating longer than 8 hours as the meat can become too soft).

Preheat your grill to medium-high heat (around 375-400°F). Remove chicken from marinade, letting excess drip off, and discard remaining marinade. Grill chicken for 6-7 minutes per side, or until internal temperature reaches 165°F. Let rest for 5-10 minutes before serving to allow juices to redistribute.

For best results, bring the marinated chicken to room temperature for 20-30 minutes before grilling. If cooking indoors, you can use a grill pan or cast-iron skillet, but be sure to thoroughly pat the chicken dry before cooking to prevent excess moisture from steaming rather than searing the meat. The yogurt marinade can also be customized with different herbs and spices to match your taste preferences.

Mexican Chili-Lime Grilled Chicken

Mexican Chili-Lime Grilled Chicken brings together the vibrant flavors of authentic Mexican cuisine with the smoky char of outdoor grilling. The combination of zesty lime, earthy chili powder, and aromatic spices creates a mouthwatering dish that's both bold and refreshing.

This recipe transforms ordinary chicken into a flavorful feast that's perfect for summer barbecues, family dinners, or casual entertaining. The marinade not only enhances the taste but also helps keep the chicken moist and tender during grilling.

Ingredients:

• 4 chicken breasts, boneless and skinless
• 3 limes, juiced
• 2 tablespoons olive oil
• 2 tablespoons chili powder
• 1 tablespoon ground cumin
• 2 teaspoons garlic powder
• 1 teaspoon dried oregano
• 1 teaspoon paprika
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon cayenne pepper (optional)

In a large bowl or zip-top bag, combine lime juice, olive oil, and all dry seasonings to create the marinade. Add the chicken breasts and ensure they're well-coated. Refrigerate for at least 2 hours or up to 8 hours for maximum flavor absorption. When ready to cook, preheat your grill to medium-high heat (around 375-400°F).

Remove the chicken from the marinade and discard the remaining liquid. Place the chicken on the preheated grill and cook for 6-7 minutes per side, or until the internal temperature reaches 165°F. Let the chicken rest for 5-10 minutes before slicing to allow the juices to redistribute.

For best results, pound the chicken breasts to an even thickness before marinating to ensure uniform cooking. Consider making diagonal cuts on thicker parts of the breast to help the marinade penetrate deeper and promote even cooking. If grilling indoors, a well-seasoned grill pan can be used as an alternative to an outdoor grill.

Maple Dijon Glazed Chicken

Maple Dijon glazed chicken combines the sweet richness of pure maple syrup with the tangy bite of Dijon mustard to create a perfectly balanced glaze that caramelizes beautifully on the grill. This classic flavor combination transforms ordinary grilled chicken into an elegant yet easy weeknight meal that's sure to impress family and guests alike.

The key to this recipe's success lies in allowing the chicken to marinate briefly in the glaze before grilling, then basting it during cooking to build up layers of flavor. The natural sugars in the maple syrup help create a golden-brown crust while keeping the meat tender and juicy inside.

• 4 chicken breasts, boneless and skinless
• 1/3 cup pure maple syrup
• 1/4 cup Dijon mustard
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 tablespoon soy sauce
• 1/2 teaspoon black pepper
• 1/2 teaspoon salt
• 1 teaspoon fresh thyme leaves

Mix maple syrup, Dijon mustard, olive oil, garlic, soy sauce, pepper, salt, and thyme in a bowl. Reserve half the mixture for basting. Place chicken breasts in a shallow dish and pour the remaining marinade over them, coating evenly. Let marinate for 30 minutes at room temperature.

Preheat the grill to medium-high heat (around 375-400°F). Oil the grates well to prevent sticking. Grill the chicken for 5-7 minutes per side, basting with the reserved marinade every few minutes, until the internal temperature reaches 165°F. Let the chicken rest for 5 minutes before serving to allow the juices to redistribute.

When working with maple syrup-based glazes, watch the chicken carefully as it cooks since the sugar content can cause flare-ups on the grill. If the chicken starts to brown too quickly, move it to a cooler part of the grill to prevent burning. For best results, use pure maple syrup rather than artificial pancake syrup, as the real thing provides better flavor and creates a superior glaze.

Teriyaki Pineapple Chicken

Teriyaki pineapple chicken combines the sweet and savory flavors of traditional Japanese teriyaki sauce with the tropical brightness of fresh pineapple. The combination creates a perfect balance that transforms ordinary grilled chicken into an exciting dish bursting with Asian-inspired flavors.

This recipe takes about 45 minutes to prepare and cook, making it an ideal choice for both weeknight dinners and weekend gatherings. The marinade can be prepared in advance, allowing the chicken to absorb more flavor while saving time during meal preparation.

• 4 chicken breasts, boneless and skinless
• 1 cup teriyaki sauce
• 1 cup fresh pineapple, cut into rings
• 4 tablespoons brown sugar
• 2 tablespoons soy sauce
• 2 cloves garlic, minced
• 1 tablespoon ginger, grated
• 1 tablespoon vegetable oil
• 1/2 teaspoon black pepper
• Green onions for garnish

Mix teriyaki sauce, brown sugar, soy sauce, minced garlic, and grated ginger in a bowl to create the marinade. Place chicken breasts in a large ziplock bag and pour the marinade over them, ensuring each piece is well-coated. Refrigerate for at least 2 hours or overnight for best results. When ready to cook, preheat the grill to medium-high heat.

Remove chicken from marinade and discard the remaining liquid. Brush the grill grates with vegetable oil to prevent sticking. Grill chicken for 6-7 minutes per side or until internal temperature reaches 165°F (74°C). During the last 2-3 minutes of cooking, add pineapple rings to the grill and cook until lightly caramelized on both sides. Serve the grilled chicken topped with grilled pineapple rings and garnish with chopped green onions.

For optimal results, bring the chicken to room temperature 30 minutes before grilling, and always use fresh pineapple instead of canned, as fresh pineapple holds up better on the grill and provides better flavor. If using a meat thermometer, insert it into the thickest part of the chicken breast to ensure accurate temperature reading. Let the chicken rest for 5 minutes before serving to retain juices.

Herb-Crusted Italian Grilled Chicken

Herb-crusted Italian grilled chicken combines the smoky flavors of outdoor grilling with the aromatic blend of Mediterranean herbs and seasonings. This classic preparation method creates a flavorful crust on the outside while keeping the chicken moist and tender on the inside.

This recipe serves 4-6 people and takes approximately 45 minutes from preparation to serving. The key to success lies in allowing the herbs and seasonings to properly coat the chicken and letting the meat marinate briefly before grilling to enhance the flavors.

• 4 boneless, skinless chicken breasts
• 3 tablespoons olive oil
• 2 tablespoons dried oregano
• 2 tablespoons dried basil
• 1 tablespoon dried rosemary
• 1 tablespoon dried thyme
• 4 cloves garlic, minced
• 1 tablespoon kosher salt
• 1 teaspoon black pepper
• 1 lemon, zested and juiced
• 1 teaspoon red pepper flakes (optional)

Mix all herbs and seasonings in a bowl with olive oil to create a paste. Pat the chicken breasts dry with paper towels and coat them evenly with the herb mixture, making sure to press the herbs into the meat. Let the chicken marinate at room temperature for 15-20 minutes while preheating the grill to medium-high heat (around 375-400°F).

Oil the grill grates and place the chicken on the hot grill. Cook for 6-7 minutes on each side, or until the internal temperature reaches 165°F at the thickest part. Let the chicken rest for 5-10 minutes before serving to allow the juices to redistribute throughout the meat.

For best results, avoid moving the chicken too frequently while grilling to ensure proper sear marks and to prevent the herb crust from falling off. If using chicken breasts of different thicknesses, consider pounding them to an even thickness before seasoning to ensure uniform cooking. Store any leftover cooked chicken in an airtight container in the refrigerator for up to 3 days.

Smoky BBQ Ranch Chicken

Smoky BBQ Ranch Chicken combines two beloved flavors – tangy barbecue sauce and creamy ranch dressing – into one mouthwatering grilled dish. The marriage of these distinct tastes creates a unique flavor profile that transforms ordinary chicken into a memorable meal.

This recipe works best with chicken breasts, though thighs can be substituted for a juicier alternative. The key to success lies in the marinade time and maintaining proper grill temperature to achieve that perfect char while keeping the meat tender and juicy.

• 4 boneless, skinless chicken breasts
• 1 cup BBQ sauce
• 1 cup ranch dressing
• 2 tablespoons olive oil
• 1 tablespoon smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon black pepper
• 1/2 teaspoon salt

Mix BBQ sauce and ranch dressing in a bowl. Add smoked paprika, garlic powder, onion powder, black pepper, and salt. Place chicken breasts in a large zip-top bag and pour in half the marinade mixture, reserving the other half for basting. Refrigerate for 2-4 hours.

Preheat grill to medium-high heat (around 375°F). Remove chicken from marinade and discard used marinade. Brush chicken with olive oil and place on the grill. Cook for 6-7 minutes per side, basting with reserved sauce mixture during the last few minutes of cooking. Chicken is done when internal temperature reaches 165°F.

For best results, let the chicken rest for 5-10 minutes before serving. During grilling, avoid pressing down on the chicken with tongs or spatula as this will release valuable juices. If using thicker chicken breasts, consider butterflying them or pounding them to an even thickness to ensure uniform cooking.

Garlic Butter Grilled Chicken Breasts

Garlic butter grilled chicken breasts are a mouthwatering combination of tender meat and rich, savory flavors that make for a perfect main course any time of the year. The marriage of garlic and butter creates a luxurious coating that keeps the chicken moist while adding deep, aromatic notes to every bite.

This recipe transforms ordinary chicken breasts into a restaurant-quality dish that's surprisingly simple to prepare. The key lies in the garlic butter mixture, which is generously applied both before and during grilling to ensure maximum flavor penetration and juiciness.

• 4 boneless, skinless chicken breasts
• 6 tablespoons unsalted butter, softened
• 4 cloves garlic, minced
• 1 teaspoon dried parsley
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon dried thyme
• 2 tablespoons olive oil

Mix the softened butter with minced garlic, parsley, and thyme in a small bowl until well combined. Pat the chicken breasts dry with paper towels and brush them with olive oil. Season both sides with salt and pepper. Preheat the grill to medium-high heat (around 375-400°F).

Place the chicken breasts on the preheated grill and cook for 6-7 minutes on each side. During the last 2 minutes of cooking on each side, spread the garlic butter mixture generously over the chicken. The chicken is done when it reaches an internal temperature of 165°F at the thickest part.

Allow the grilled chicken to rest for 5-10 minutes before serving, during which time the residual heat will continue cooking the meat while the juices redistribute throughout the breast. For the best results, let the butter mixture come to room temperature before using it, and avoid putting cold chicken directly on the grill as it can lead to uneven cooking. Also, ensure the grill grates are clean and well-oiled to prevent sticking.