50 Grilled Chicken Recipes Worth Firing Up the Coals For

It’s maximum flavor and minimal effort. The secret technique? Basting with an irresistible, five-ingredient curry sauce.

The cinnamon and spicy cayenne flavors in jerk seasoning pair magically with juicy, zesty mango, and the whole thing is ready in 35 minutes.

Charring your chicken breasts for ten minutes on the grill adds a little je ne sais quoi to this classic French dish.

Everyone knows the real star of a salad isn’t the lettuce, it’s the toppings. This one has plenty.

By spatchcocking the chicken, you’ll reduce the cooking time to less than an hour. Since it’s all done on the grill, you don’t even have to worry about getting the kitchen dirty.

As much as we love a boneless, skinless breast, it’s nice to switch things up. These babies have a sticky spicy glaze we can’t refuse.

They’re just as crispy and satisfying as a bucket of fried chicken, but a whole lot healthier.

Once you put frizzled onions on a sandwich, you’ll never settle for lettuce and tomato again.

Each portion of this dish cooks inside a little foil packet that you place directly on the grill. Once everything’s cooked, just discard the foil.

We’ll eat pretty much any kind of pizza, but this savory-sweet combination might take the cake.

Any grain would work as the base for these bowls, but we like couscous since it cooks in about five minutes.

Close your eyes, take a bite and it’s almost like you’re eating dinner alfresco in Santorini.

Don’t skip the cherry tomatoes, dipping sauce and mint—they come together while the chicken is marinating and round out the dish.

Marinating the chicken in yogurt ensures it stays tender and juicy (which is important when grilling lean white-meat breasts).

Sure, you could set up a deep-fryer situation on your stove…or you could take things to the grill and eliminate the mess entirely.

The contrast between cool lettuce and charred chicken makes it worth lighting up the grill. Use iceberg for the crispiest crunch.

The spicy dipping sauce is as easy to make as tossing everything in a blender, and the skewers cook in all of ten minutes’ time.

While in-season strawberries and fresh corn are hard to beat, you could easily adapt the ingredients to make this in any season. (Fall apples, anyone?)

Harissa is a North African red pepper paste that adds depth to this otherwise simple dish. You can use store-bought, but it’s easy to make at home.

The charred lemons aren’t necessarily for eating, but don’t skip ’em. They steam up as they hit the grill, infusing everything with bright citrusy flavor.

When you simply can’t be bothered with turning on the oven, make this instead. Every element gets cooked on the grill (except the rice, of course).

We’ve yet to meet a sandwich we love more than a BLT, so it makes sense to turn it into a salad. Add chicken, corn and avocado and you’ve got yourself a gourmet meal.

The sweetness of the pineapple is just the thing to offset all that smoky, peppery chicken.

We can’t talk about grilled chicken without talking about a barbecue. The whiskey adds a hint of sweetness to the homemade sauce, and while it’s optional, it’s so worth it.

With flavor bombs like balsamic vinegar, mustard and olives, you don’t need anything else to dress up your dinner.

Why’s it so easy? Because you basically just toss everything in a bag to marinate, then transfer it to the grill.

Corn on a sandwich? Why didn’t we think of this earlier?

Set aside an hour to marinade the skewers for the most flavorful results. Everything else cooks in about 20 minutes.

News flash: Grilled chicken isn’t limited to breasts or thighs. These burgers are just as irresistible as any beef version.

Tandoori chicken is a popular Indian dish traditionally cooked in a clay tandoor oven. But you don’t need a tandoor to make this version, just your trusty grill.

You had us at panzanella, a bread salad that’s an excuse to make the croutons the star of the show.

The longer you let the chicken sit in the lime-cumin marinade, the better it will taste.

Chicken alfredo is great, but it could use a modern makeover. The smokiness of the chicken adds just the right amount of interest (without a ton of effort).

A sizzling pan of fajitas, while exciting, is probably better left to the pros. Take things to the grill for a quicker (and less hazardous) dinner.

No pizza stone? No problem. Even if you use store-bought dough, your pie will still rival the best wood-fired rendition.

How to update a classic? Cook your protein over coals.

If you have soy sauce, honey and a few cloves of garlic in your kitchen, you’re already halfway there.

Any leftovers of this cruciferous veggie salad will taste even better as they sit in the fridge…if you have leftovers, that is.

To make it ahead, marinate your chicken in store-bought barbecue sauce in the morning so it’s ready come dinnertime.

Inspired by Shish Tawook, Lebanese grilled chicken skewers, this is as tasty as street food but just a bit healthier.

We love a caprese salad as much as the next person, but we wish they were a little more filling. Enter these skewers, which have caprese vibes but won’t leave us wanting more.

While the chicken cooks, toss the tomatillos, onions and jalapeño on the grill to char and soften. All you have to do next is give them a whirl in the blender.

This is exactly what we picture when we think “dinner salad,” and also the easiest way to sneak in some extra kale.

Piri-piri is an ultra-spicy sauce that has roots in Africa and Portugal. It’s also what makes this whole grilled chicken so irresistible.

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Finally, a way to serve pasta salad as the main course.

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Skip the bagged chopped salad and make this simple version at home. You have a chef’s knife, right?

They go from grill to table in ten minutes and, in case you were wondering, they’re also gluten-free.

We’ll share a secret: Compound butter is the easiest way to make a meal feel fancy. This one has chives, but you could use garlic too.

Ah, the magic of honey and crushed red pepper flakes. Put this one in your back pocket to make on repeat.

You’re never too old for chicken tenders. Throw them on the grill and they’re officially “adult.”