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.
Honey-Grilled Chicken with Citrus Salad
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 »
A simple and fresh black bean salad with grilled corns pairs perfectly with a quick marinated and grilled chicken.
Get the recipe for Cilantro and Lime Chicken with Grilled Corn and Black Bean Salad »
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 »
Soak up the flavorful juices of these Mediterranean-spiced chicken skewers by resting them on grilled pita during the final stages of cooking in this dish from
Ana Sortun, who uses yogurt’s natural acidity to tenderize tough cuts of meat. Get the recipe for Yogurt-Marinated Chicken Shawarma »
For this vibrantly spiced Balinese dish, finely shredded grilled chicken is tossed in an aromatic sambal with lime juice and toasted coconut.
This fragrant spice-rubbed grilled chicken was a favorite of former SAVEUR Assistant Editor Felicia Campbell when she was deployed to Iraq.
Mint & Aleppo Pepper Marinated Chicken Kebabs (Tavuk Kebabi)
A zesty Cuban-inspired marinade infuses the chicken with flavor, and grilling it flat on a plancha results in delicious crispy skin.
The fiery chile-based rub on this chicken is balanced by a basting of sweet-sour duck sauce.
Get the recipe for Spice-Rubbed Chicken with Duck Sauce »
Char Siu Chicken
Thai Grilled Chicken with Sweet Chile Sauce (Gai Yahng)
These crisp-skinned, deeply flavorful wings get their tingly, mouth-numbing spice from Sichuan peppercorns and a finishing drizzle of hot sesame–chile oil.
These fragrant chicken skewers are infused with traditional Indonesian spices like lemongrass, garlic, and ginger.
Get the recipe for Chicken Satay (Satay Ayam) »
These crisp-charred chicken wings are bathed in a spiced butter sauce.
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.
Pesto genovese adds herbal brightness to this grilled chicken served over a toasted bread salad, but any flavor pesto will work.
Full of fiery chiles and warm spices, the all-purpose seasoning for this dish can be used as a rub on pork, goat, fish, and vegetables, as well as chicken.
A thick, sweet red onion jam makes for a great accompaniment to this herbaceous grilled chicken.
This classic Senegalese dish utilizes the marinade by cooking it down into a sweet-tart sauce for the grilled chicken.
Get the recipe »
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 cart PDX 671.
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.