20 Yummy Grilled Chicken Recipes to Die for


Yummy Grilled Chicken Recipes to Die for

Grilled chicken is not only tasty, but also the popularity of this dish has set a grilling standard. If cooked perfectly, this yummy and delicious grilled chicken recipes can be something to die for. But, there is always a possibility of this food getting overcooked. The key to a perfect grilled chicken is a quick sear that is followed by indirect grilling.

Following are some delicious grilled chicken recipes to die for. Hopefully, the recipes will help you in grilling a perfect grilled chicken for your family and friends.

1.Grilled Honey Lime Jalapeno Chicken

grilled chicken recipes / bbq chicken recipe / easy grilled chicken recipes

This is a little bit sweet and sour recipes with a perfect amount of heat for the right summer dinner.

Serves: 6

•1/3 cup of fresh lime juice
• Quarter cup honey
• 2 tbsp fresh cilantro leaves
• 2 tbsp soya sauce
• Quarter teaspoon salt
• Quarter teaspoon pepper
• 3 jalapeno peppers, cut into half and seeded
• 3 cloves garlic, chopped
• 6 bone-in skinless chicken breast halves of 6 oz each
• 1 cooking spray

Cooking Directions
Prep time: 10 minutes Cooking Time: 25 minutes Ready: 35 minutes
1.Put all the above ingredients except chicken into a blender and process until smooth
2.Mix lime juice and chicken in a large and heavy duty zip top plastic bag
3.Seal the bag and place the marinate chicken in a refrigerator for 1 to 8 hours. Overnight will be fine and produce best results
4.Preheat the grill
5.Remove the chicken from the bag along with the reserve marinade
6.Coat the grill rack with the cooking spray and then place the marinated chicken on the grill, cover and cook for 12 minutes on each side or until it is done. Keep basting the chicken with the marinade on a regular basis. Do not overcook and serve immediately.
7.Garnish with cilantro and it is ready to serve

2.Honey Chicken Skewers with Grilled Corn Salad

Grilled chicken with grilled corn salad a great mouth-watering combination. It is a complete grilled chicken recipe that celebrates the summer season.

• ½ cup ketchup
• 2 tbsp honey
• 1 tbsp unsalted butter cut into pieces
• 1 tbsp Worcestershire sauce
• 11/2 lb boneless chicken breast
• ½ tsp kosher salt divided
• 1 canola oil for the grill
• 6 ear corn shucked
• 2 scallion sliced
• ½ tsp black pepper divided

Prep time: 5 Min
Cooking Time: 15 Min
Ready: 20 Min

1.Place twenty 8-inch wooden skewers in water to soak.
2.Heat the grill on high
3.In a small glass bowl mix together ketchup, Worcestershire sauce and honey. Set this aside
4.Slice the chicken into lengthwise ½ inch thick strips. Thread each strip onto a wooden skewer. Season it with salt and pepper, both according to your taste and preferences
5.Slightly oil the grill and cook the chicken. Turn it occasionally until it is properly cooked through. This will take around 6 to 8 minutes. Baste with ketchup mixture during the last 2 minutes
6.In the meanwhile, grill the corn, turning occasionally until it is slightly charred. This will take 3 to 4 minutes
7.Cut the kernels off the cobs and place it in medium bowl. Toss it with butter, scallions and salt and pepper. Serve this hot with chicken

3.Grilled Chicken and Bacon Pizza with Grilled Cream Sauce

Tired of eating the same type of pizzas and are looking for something different for the dinner tonight? Then, this is a great recipe with ingredients that is the favorite of most people. You are sure to gorge on this pizza after you try them out once.

• 2 chicken breasts
• 6 slices bacon
• Pizza dough
• Salt and pepper or Creole seasoning
• 1 tbsp olive oil
• 2 tbsp butter
• 4 cloves chopped garlic
• 1 chopped shallot
• 2 tbsp flour
• Quarter cup beer, wine or chicken broth
• ¾ cup milk
• 1 cup Colby jack cheese
• ½ dried basil
• 7 slices mozzarella cheese

Cooking Instructions
1.Preheat the oven for 450 degrees
2.Line a small pan with parchment paper. Place the bacon slices on the parchment paper and cook for 10-15 minutes or until it is crispy
3.Season the grilled chicken and allow it to cool
4.For the sauce, melt butter in a pan along with oil. Add the shallots and garlic and cook for 2 minutes. Add flour and cook for 1 to 2 minutes stirring continuously.
5.Add wine, beer or chicken broth and stir
6.Add milk and stir
7.Season accordingly
8.Add basil
9.Stir and cook on medium flame for 2 minutes
10.Remove this from heat
11.Spread the pizza dough onto the pizza pan. Prick with a fork all over
12.Spread the sauce over the dough
13.Top it with chicken, bacon, shredded Colby jack and sliced Mozzarella cheese
14.Bake at 450 degree for 15 minutes
This yummy pizza is very versatile. You can change the toppings by adding different vegetables like spinach. You can even change the cheese variety to shredded parmesan or sliced provolone instead.

4.Grilled Lemon Yoghurt Chicken

This grilled chicken variety is one of the juiciest and flavorful varieties. The yoghurt keeps the chicken juicy and succulent throughout. Try this on top of pita, salad or veggies.

• ½ cup plain low-fat Greek yoghurt
• ½ lemon juice
• 1 tbsp lemon zest
• 4 clove garlic crushed
• 1 tbsp olive oil
• 1 tbsp paprika
• 1 tsp herbes de provence
• 1 tsp salt
• 1 tsp ground black pepper
• 1 5lb whole chicken cut into 8 pieces
• ½ cup plain low-fat Greek yoghurt
• 1 tbsp lemon juice
• 1 tsp harissa chili paste
• 1 pinch salt

Prep time: 15 mins
Cooking time: 35 min
Ready: 50 min

1.Mix together ½ cup yoghurt, lemon juice, lemon zest, garlic, olive oil, paprika, herbes de provence, 1 teaspoon salt and black pepper in a mixing bowl
2.Pour this mix into a resealable plastic bag. Add the chicken and coat with the marinade. Remove the excess air and then seal the bag. Marinate in the refrigerator for atleast three hours
3.Preheat the grill to high heat and lightly oil it
4.Mix ½ cup yoghurt, 1 tablespoon lemon juice and harissa chili paste in a bowl and set aside
5.Remove the chicken from the bag and transfer it to a baking sheet or a plate that is lined with paper towels. Season it with some salt. Grill the skin side down for few minutes. Turn each piece and move on the indirect heat. Turn the meat often while cooking with the lid down until it is well browned with the meat no longer looking pink in the center for atleast 30 to 35 minutes.
6.Insert a meat thermometer in the thickest part of the meat and the reading should show 165 degrees
7.Serve it hot with harissa sauce

You can even grill a few pieces of lemon with the chicken to add some flavor.

5.Grilled Caprese Chicken Salad with Asparagus, Avocado and Bacon

This Caprese chicken salad will have you craving for salads.

Prep time: 15 minutes
Cook time: 20 minutes


For Salad
• 1 pound chicken breasts, pounded to even thickness
• 1 5 oz. pkg earthbound farm spinach salads
• 1 cup basil leaves, roughly chopped
• 1 pint grape or cherry tomatoes halved
• 8 oz asparagus with the tough ends trimmed
• 6 oz mozzarella pearls
• 1-2 avocados chopped or sliced
• 4-6 strips bacon cooked and crumbled
• Salt and pepper according to taste

Balsamic Chicken Marinade
• 2 tablespoon olive oil
• 3 tablespoon balsamic vinegar
• 1 tablespoon Dijon mustard
• 1 tablespoon lemon juice
• 2 teaspoon brown sugar
• 1 tsp each dried basil, garlic powder and onion powder
• ½ teaspoon salt
• ¼ teaspoon pepper

Balsamic Reduction Dressing
• 2 tbsp mayonnaise
• ¾ cup balsamic vinegar
• 2 tbsp milk
• 1 tbsp lemon juice
• ½ teaspoon Dijon mustard

Cooking Instructions
1.Take a medium sized bowl and mix together all the ingredients under the balsamic marinade. Take 1 tbsp of this mix and add to a large bowl along with the tomatoes and asparagus. Toss evenly and refrigerate
2.Add the remaining marinade to into a large bag along with the chicken. Marinate for 30 minutes to 4 hours
3.Allow the chicken sit at room temperature for 15-20 minutes when it is ready to grill. Grease and preheat the grill on medium heat for 375-450 degree F. Grill the chicken for 5 to 7 minutes on one side or until the chicken is well cooked
4.Remove the chicken and allow it to rest for a few minutes before slicing
5.Grease the grill and turn it to high heat. Grill the asparagus on one side for 2 minutes and then turn. Once cooled cut them diagonally into 2 inch pieces
6.For balsamic reduction dressing, bring the balsamic vinegar to boil in a pan and then reduce the heat to sim stirring often
7.Cook until the volume is reduced to half. It will take approximately 8 minutes to reach the consistency. Mix in the remaining dressing ingredients adding additional milk in a teaspoon at a time if you need a thinner dressing
8.Toss basil, spinach, tomatoes, asparagus and mozzarella in a large bowl. Top it with chicken, avocado and bacon. Drizzle individual servings with balsamic reduction dressing


Spiedies are known to be the pride and something that gives immense joy to the residents of Greater Binghamton area of New York. The biggest party of this area is celebrated with this dish. It is known as the Spiedie festival and Balloon rally.

• 5 lb chicken cubed
• 2 cups of olive oil
• 1 cup white vinegar
• 2 tbsp lemon juice
• 5 cloves of garlic minced
• 2 tsp salt
• 2 tsp dried oregano
• 1 tbsp garlic salt
• 3 tbsp dried mint crushed
• 2 tbsp dried basil
• 1 tsp black pepper crushed
• 12 wooden skewers soaked in water for 30 minutes

Directions to make
Prep time: `15 minutes
Cook time: 15 minutes
Ready: 30 minutes

1.Place the cubed chicken into a large resealable plastic bag and add all the ingredients mentioned above and mix. Seal and shake until combined well. Refrigerate for 3-4 days with occasional shaking of the contents every 6 hours
2.Preheat the grill to medium high heat and lightly baste with oil. When ready to cook remove meat from the marinade and place it on the skewers
3.Place the skewers on the grill and cook turning them every three minutes until cooked through. The internal temperature of the meat should reach 170 degrees F, but be careful not to overcook or else the meat will turn dry. Serve it on hog dogs or Italian bread

7.Pesto Zucchini Noodles with Roasted Tomatoes and Grilled Chicken

20 Yummy Grilled Chicken Recipes to Die for

This is a light recipe ideal for the summers with zucchini noodle pasta that is tossed in fresh basil pesto with roasted tomatoes and the tasty grilled chicken.

• 1 pint cherry tomatoes cut into half
• 1 tbsp oil
• Salt and pepper according to taste
• 1 pound boneless chicken breast, skinless
• 4 medium zucchini sliced into noodles
• ½ cup basil pesto

1.Toss the tomatoes in oil. Mix in salt and pepper according to taste and place on a baking sheet in a single layer.
2.Roast it over a preheated 400 degree F oven until it starts to caramelize for about 10-15 minutes
3.Season the chicken with salt and pepper and grill it over medium to high heat for about 3-5 minutes per side. Once done, keep it aside and then slice
4.Add zucchini noodles to the pan and cook them until they are tender for about 1-2 minutes, stirring occasionally
5.Toss the zucchini noodles, chicken and tomatoes in the pesto and enjoy the meal


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