grilled chicken recipes

How to make an amazing grilled chicken salad from Delish.com.

Mediterranean Grilled Chicken Salad

chicken breasts (about 1 1/4 pounds)

coriander

oregano

Kosher salt

black pepper

olive oil

tbsp. red wine vinegar

tbsp. parsley

romaine hearts, chopped

Persian cucumbers, thinly sliced

c. grape or cherry tomatoes, halved

avocados, sliced

feta,

c. pitted kalamata olives, halved

This dish is amazing and easy to make! Love it!🙂

Made this tonight for dinner. My kids said that it was BEST salad they ever tasted and asked to have it every night. After reading the other reviews, I tried to find red onions; however, my store was out of them. Instead, I used onion crisps. It was perfect as it added a little crunch to the salad. 
This recipe is not only healthy, it's cost effective and absolutely delicious!

This was simple, healthy and really damn good. I added some red onion. Yum.

Great tasting and easy to make. I also added a few red onions. Will absolutely make again. Highly reccomend.

Glazed with a harissa pepper sauce, these chicken kabob skewers are a cut above the rest.

Grilled Chicken Kabobs

harissa pepper paste

extra virgin olive oil

tbsp. honey

lb. skinless, boneless chicken breasts, thinly sliced

chickpeas,

c. quick-cooking bulgur, cooked

c. Finely chopped fresh parsley

This spicy salsa verde chicken from Delish.com was made for lazy summer nights around the grill.

Grilled Salsa Verde Chicken

jar salsa verde, divided

lime

garlic,

chili powder

cumin

chicken breasts

Monterey jack

jalapeño, thinly sliced

red onion, finely chopped

tbsp. cilantro

Lime wedges,

This was sooo good. I omitted the red onion (personal preference) and used Trader Joes Hatch Chile verde and pepper jack cheese as that is what i had on hand. Will definitely be making this again!

This was such a hit, I'm making it again tonight!

Made this recipe last night and it was very good. I used medium salsa verde and marinated the chicken great for about 8 hours. I also cut the breasts horizontally before marinating. The only thing I would do differently is remove the seeds from the jalapeño as it has plenty of flavor without the seeds.

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Fact: Salsa verde makes everything taste better.

You'll Be Making This Grilled Salsa Verde Chicken All Summer Long

A simple marinade and easy tips for grilling makes this easy grilled chicken recipe the BEST. Make these flavorful, juicy chicken breasts for dinner tonight!

Easy Grilled Chicken Recipe

lemon juice

garlic (minced)

salt

pepper

boneless, skinless chicken breasts (about 2 pounds)

Combine the olive oil, lemon juice, garlic, oregano, chili powder, salt and pepper in a small bowl. Whisk until well combined.

Place the chicken breasts in a zip-top plastic bag and pound them using a meat mallet or rolling pin until they are an even thickness, about ½-inch thick.

Pour the marinade into the bag with the chicken, seal the bag, and place it in a baking dish (in case of leaks). Turn the bag to coat all parts of the chicken. Place chicken in the refrigerator for 30 minutes to 2 hours.

Clean the grates of a gas or charcoal grill (or use an indoor grill pan). Oil the grill grates and heat the grill to medium high (375-450 degrees F).

Remove the chicken from the marinade and discard extra marinade. Grill chicken for 5-8 minutes per side, until cooked through. The internal temperature of the chicken should reach 165 degrees F. For the best grill marks and juicy chicken, begin cooking the chicken on a hotter part of the grill for a few minutes and then move it to lower heat to finish cooking through.

Let chicken rest for 5 minutes before serving.

Upgrade dinner tonight with this easy Greek Salad Pita Pockets with Grilled Chicken recipe from Delish.com

Greek Salad Pita Pockets with Grilled Chicken

chicken breast cutlets

lemon (2 tbsp.)

extra-virgin olive oil, divided

garlic cloves, minced, divided

kosher salt

Black pepper

cucumber, seeded, quartered, and thinly sliced

pt. yellow grape tomatoes, halved lengthwise (3/4 cup)

pt. red grape tomatoes, halved lengthwise (3/4 cup)

red onion, thinly sliced into half moons (3/4 cup)

c. crumbled feta

c. chopped fresh mint (or parsley_

c. pitted Kalamata olives, halved (optional)

pitas,

This is my go to when I'm craving a greek salad. Whole family loves it! Thank you.

Chicken on the Grill is on our menu all summer long! This herby, sweet balsamic marinade works with turkey and pork too! Make sure to make a lot of chicken here, the leftovers are amazing!

Chicken On The Grill

chicken (breasts, thighs, chicken legs)

balsamic vinegar

garlic

thyme

rosemary

Add all the ingredients for the marinade into a bowl and whisk together to combine.

Add the chicken to a resealable bag or a dish. Pour the marinade into the bag (or dish) making sure the the chicken is completely covered in the marinade. Place in the refrigerator for at least 4 hours or up to overnight. The more time the chicken is in the marinade the better the flavor will be!

Preheat the grill to a medium heat, about 375-400 degrees. Remove the chicken from the marinade, discarding the marinade, and place onto a plate. Once the grill is preheated, add the chicken and let cook for 4-5 minutes on each side until the temperature is about 150-155 degrees. If you try and turn the chicken and it&#8217;s sticking, give it a minute or two more for the chicken to release from the grill.

Remove the chicken to a plate and cover with foil for 5-10 minutes. Serve the chicken breasts whole or slice and serve on a platter with the juices from the plate poured on top.

Juicy and flavorful, these 4-ingredient grilled chicken tenders are going to be your favorite thing to cook up this summer! They have a delicious honey lime glaze you&#039;ll be licking off your fingers!

Grilled Chicken Tenders

Italian dressing

honey

lime juice

chicken tenders

In a medium-sized bowl whisk the Italian dressing, honey and lime juice.  Add the chicken tenders and marinate for 30 minutes.

Preheat grill to medium high heat.  Add the chicken tenders.  Cook for 3-4 minutes and then flip and cook until 165 degrees and no longer pink.

Grilled Peruvian Chicken is simply made with a tasty marinade and a bit of grilling. You do like grilling, don't you?

Grilled Peruvian Chicken

chicken

T white vinegar

T lime juice

T chopped garlic

T spice mixture (below)

Hickory Chips

Chile Spice Rub

t cumin

t salt

t cayenne

T mild Mexican red chile

t coriander

turmeric

t oregano

onion powder

t black pepper

Begin by mixing together the chile rub. Now combine with rubbing mixture ingredients.  If you have any chile rub left, it is great on everything!

Now if you are like me, you will have a pair of kitchen shears. If you aren’t like me, you need to get some. Trust me on this. They are one of my favorite tools in the kitchen. Once you get used to having them around, you will wonder why you had never owned them before.

Now wash that bird and throw away the insides. Unless you want to keep the insides. Sometimes I do, but then I never end up using them! Dry the bird well.

Now turn it over so the backbone is up. Take your shears and starting at either end, cut alongside the backbone to remove it. Now cut up the other side of the backbone. You should now have a spatchcocked chicken in front of you, which means your chicken can be laid flat. Press on the breast bone to flatten it more.

Spatchcocked chickens  work really well on the grill. Tuck the wings of the chicken around to the back and now you have a very open chicken.  Run skewers from the bottom to the top if you want extra stability.

Smear the rub all over the chicken. Under the skin. Over the skin. Let it sit as long as you can to soak up all that spice. But no worries. The rub imparts a lot of spice so a long marinating period is not necessary, though it will give it more flavor.

When you are ready to cook this bird, preheat both sides of your grill to high.

While it is preheating, prepare a foil packet of smoke chips. I used hickory, but if I had had mesquite I would have used those. Take a double thickness of foil and put a large handful of chips on one side. Now fold the other side over and fold up all the edges twice to make a foil packet. Take a fork and poke some holes in the top. Of course, you could skip this step and not smoke this bird, but you are missing out on adding a bit of richness and flavor. Once you start grilling this way you will want to add a touch of smoke to everything!

Once the grill is preheated, turn one side off. Leave the other side on high. Oil the grill grates on both sides and please make sure they are clean. Put your foil packet of chips on the side that will remain hot.

Put the bird, meat side down and sideways on the grill with the dark meat towards the hot part of the grill. Keep the lid down. Let cook for about 35 minutes or until the white meat reaches 110 degrees. (Yes, the meat thermometer is also one of my favorite kitchen tools. It prevents a dried up bird or an overcooked piece of meat.)

Now flip the bird over so the skin side is down and place it on the hot side of the grill,  keeping the white meat to the cool side of the grill. Cook 10 to 15 minutes more and use your thermometer to check for doneness or until the bird reaches about 145 degrees. Don’t let it burn!

Remove from grill when temperature is reached. Cover with foil and let rest about 10 minutes. Serve with green sauce or not.

Abbe, this looks mouthwatering! We have the oddest grill ever and it naturally has cold spots and how spots so will have to give this recipe a try. with a couple of rock Cornish hens we have in the freezer. That green sauce sounds amazing. Could eat that just by the spoonful.

Caribbean Chicken with a Spicy Honey Rum Glaze

6 oz boneless skinless chicken breasts

Marinade:

Tbsp brown sugar

Tbsp vegetable oil

orange juice

Tbsp lime juice

tsp minced ginger [or 1/2 tsp ginger powder]

tsp rum extract

tsp allspice

cayenne pepper

bay leaves

For the Spicy Honey-Rum Glaze:

Tbsp orange juice

orange

allspice

ginger

Marinade: In a small bowl whisk together brown sugar, vegetable oil, fresh orange juice, lime juice, garlic, dried thyme, minced ginger, rum extract, allspice, cayenne, black pepper and bay leaves.

Pour over the chicken breasts. Place into a one gallon size plastic storage bag or shallow dish and chill. Marinate for 4 hours or overnight.

Grill: Remove chicken from the marinade and discard the marinade.

Oil the grates of a gas grill and preheat to medium high heat. Grill the chicken breasts over medium-high heat for around 5 minutes on each side or until the juices run clear.

Top 9 grilled chicken recipes recipes from across the web

The most viewed grilled chicken recipes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Mediterranean Grilled Chicken Salad

Grilled Chicken Kabobs

Grilled Salsa Verde Chicken

Easy Grilled Chicken Recipe

Greek Salad Pita Pockets with Grill...

Chicken On The Grill

Grilled Chicken Tenders

Grilled Peruvian Chicken

Caribbean Chicken with a Spicy Hone...

Top 9 grilled chicken recipes recipes from across the web

The most viewed grilled chicken recipes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Mediterranean Grilled Chicken Salad

Grilled Chicken Kabobs

Grilled Salsa Verde Chicken

Easy Grilled Chicken Recipe

Greek Salad Pita Pockets with Grill...

Chicken On The Grill

Grilled Chicken Tenders

Grilled Peruvian Chicken

Caribbean Chicken with a Spicy Hone...

The most viewed grilled chicken recipes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine