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Narrow Results You've Selected: Grill/Barbecue Chicken Remove all Source Saveur (26) Chow (2) Andrea Meyers (1) Big Oven (1) Bitchincamero (1) Show all... Blisstree (1) Culinary Disasters (1) Epicurious (1) Flanboyant Eats (1) I Shot the Chef (1) Kalyn's Kitchen (1) Los Angeles Times (1) Martha Stewart (1) Mike's Table (1) Sassy Radish (1) Serious Eats (1) Simply Recipes (1) Smitten Kitchen (1) The British Larder (1) The Kitchn (1) Virginia Willis Culinary Productions (1) fronterakitchens.com (1) Difficulty Easy (32) Medium (5) Hard (1) Course Main Course (38) Appetizers (9) Sandwich (5) Salad (2) Condiments and Sauces (1) Cuisine American (15) Asian (10) Caribbean (5) Mexican (5) Gluten-Free (3) Show all... Indian (3) Italian (3) Southwestern (3) Greek (2) Middle Eastern (2) Moroccan (2) Southern/Soul Food (2) African (1) English/Scottish (1) French (1) Japanese (1) Mediterranean (1) Other (1) Spanish/Portuguese (1) Thai (1) Season Summer (26) Spring (10) Fall (3) Occasion Backyard BBQ (14) Easter (1) Topic Recipe (48) Advertisement	var omni_channel="search results"; var omni_prop4="search results"; var omni_prop16 = omni_channel+":"+""; var omni_prop11 = omni_channel+":"+""; var omni_prop12 = omni_channel+":"+""; var omni_prop18 = ""; var omni_prop20 = ""; var omni_prop5 = "Main Ingredient:Chicken"; var omni_prop8 = "Technique:Grill/Barbecue,Main Ingredient:Chicken"; var omni_pageName="saveur:"+omni_prop12; 11/07/2012 Couscous Royale (Couscous with Grilled Meats) A plate of fluffy couscous is lavished with meatballs, lamb chops, chicken skewers, merguez sausage, and a saffron-scented chickpea stew in this celebratory dish, a staple at Moroccan restaurants in Paris. Issue #151 07/16/2012 Pollo al Horno (Chile-Spiced Grilled Chicken) Stained deep orange with achiote paste, this spice-slathered grilled chicken pairs well with fresh, bracing salsa verde, which cuts through the dish's garlicky richness. Issue #149 06/12/2012 Tininon Mannok Yan Hineska' Agaga (Guam-Style Chicken with Red Rice) Marinated with the traditional Guam-style sauce finadene, a blend of cane vinegar, soy sauce, and aromatics, this succulent grilled chicken is served with annatto-tinged red rice at the food cart PDX 671 in Portland, Oregon. Issue #148 03/17/2012 Grilled Chicken with Red Onion Jam Saveur kitchen director Kellie Evans created this easy picnic dish for a family lunch at Red Rock Canyon. Issue #146 02/20/2012 Jujeh Kabab (Spiced Chicken and Tomato Kebabs) A marinade of orange, cumin, and saffron flavors these juicy chicken kebabs. Issue #145 01/31/2012 Jamaican Jerk Chicken Full of fiery chiles and warm spices, the all-purpose Jamaican seasoning for this dish can be used as a rub on pork, goat, fish, and vegetables, as well as chicken. Issue #144 01/23/2012 Negima Yakitori (Chicken and Scallion Skewers with Yakitori Sauce) These simple skewers gain loads of flavor from a basting of homemade yakitori sauce, a versatile marinade for most any meat or vegetable. Issue #144 08/01/2011 Pesto-Rubbed Chicken with Panzanella Pesto genovese adds herbal brightness to this grilled chicken served over a toasted bread salad, but any flavor pesto will work. Issue #140 06/07/2011 Alabama-Style Chicken Sandwiches with White Sauce This delicious Alabama sandwich is distinguished by a creamy sauce that bastes and dresses the chicken. Issue #139 05/20/2011 Smokestack's Chicken Wings These crisp-charred chicken wings are bathed in a spiced butter sauce. Issue #139 04/14/2011 Satay Ayam (Chicken Satay) These Malaysian chicken kebabs are marinated in a spice market's worth of seasonings, from ginger to fennel to coriander. Issue #138 04/14/2011 Reshmi Kebab These fragrant chicken kebabs hail from North India. Issue #138 06/11/2010 Jerk Chicken This spicy Caribbean dish is flavored with allspice, soy sauce, and sugar. Continue... Issue #130 01/28/2008 Grilled Chicken with Lemon Leaves Cooking with lemon leaves imparts a bright flavor and aroma to many dishes. Issue #93 08/30/2005 Grilled Chicken with Chile Sauce Piri-piri sauce usually gets its tang from lemon juice, vinegar, or whiskey. Issue #59 04/11/2007 Grilled-Chicken Curry The quick grilling of this dish adds another dimension to the curry. Issue #58 10/02/2001 Chicken 'Devil Style' The true "devil style" chicken is liberally seasoned with red pepper flakes, but for a milder version just omit the spice. Issue #45 03/06/2007 Chicken Saté with Spiced Peanut Sauce and a Chile and Sweet Soy Sauce Condiment An Indonesian favorite, this saté is served with two very distinct and delicious dipping sauces. Issue #44 03/01/2002 Chicken Satay with Spiced Peanut Sauce After testing many versions of this dish, we came back to this one, from one of our favorite books, Pacific and Southeast Asian Cooking. Issue #44 08/17/2007 Lobster Bake This recipe is a traditional East Hampton way to cook lobsters taken from Long Island Sound. Issue #29 « Previous 1 2 3 Next »