Burgers and hot dogs are cookout favorites, but chicken deserves a place on your grill as well. Cooking chicken over an open flame renders it irresistibly charred and smoky, and chicken tastes great with any of your summer produce. Easy to grill, kebabs are a great choice for a cookout. Chicken satay is a Thai takeout classic infused with traditional Indonesian spices like lemongrass, garlic, and ginger. Or try tavuk kebabi, marinated in a thick, flavorful mixture of mint, Aleppo pepper, and Turkish sweet red pepper paste that caramelizes on the grill.
Find all of these dishes and more in our collection of our favorite grilled chicken recipes.
Similar to a shrub—a fruit syrup punctuated by vinegar—my Blue Q sauce makes a bracing drink when mixed with club soda or booze. It’s also the first step in a fruity vinaigrette. And as much as it loves smoke, this sauce sees my oven more than my grill. Keep in mind this is not a marinade. Brush it on toward the end of cooking and let the chicken soak up more of the sauce before serving. The final soak is key. Get the recipe for Blueberry Barbecue Chicken »
Spicy ‘nduja, a fresh pork sausage made with Calabrian chili peppers, heats up the brick red marinade—teeming with tart lime juice, ginger, and garlic—for these char-grilled chicken wings from celebrity chef and cookbook author Scott Conant. Get the recipe for Calabrian Chicken Wings »
This recipe for hickory-smoked chicken sandwiches served with tangy, mayonnaise-based white sauce originated in 1925, when railway worker Big Bob Gibson dug a pit in his backyard in Decatur, Alabama, nailed a plank-oak serving table to a sycamore tree, and started smoking barbecue for friends, co-workers, and passersby.