285 barbecue chicken recipes

Mesquite-grilled chicken breast marinated in coriander, thyme, and garlic, topped with a fresh citrus sauce of lemon, lime, orange, and Grand Marnier.

Grilled chicken breasts marinated in olive oil, garlic, lemon, and herbs, then sliced thin over pasta with herbed tomato sauce. A Mediterranean-style summer pasta dinner.

Grilled sesame chicken breast marinated in reduced-sodium soy sauce, brown sugar, garlic, and toasted sesame seeds. Diabetic-friendly with a sweet-savory glaze.

Vinaigrette marinade with garlic mashed into coarse salt, Dijon mustard, lemon juice, olive oil, and red wine vinegar. Works on beef, chicken, pork, fish, or vegetables.

All-purpose marinade with soy sauce, brown sugar, tomato juice, safflower oil, and garlic. A sweet-savory blend that works on beef, chicken, pork, fish, and vegetables.

White wine marinade with shallots, Dijon mustard, crushed peppercorns, and lemon juice. A refined, all-purpose marinade for chicken, fish, or grilled meats.

Grilled whole fish wrapped in banana leaf with a garlic, ginger, coriander root, and peppercorn paste. Served with a fresh chile lime sauce for a traditional Asian grilled seafood dish.

Grilled Polynesian chicken with boneless breasts brushed in a soy-ginger-brown sugar glaze, then crowned with a pineapple slice and toasted coconut. A quick island-style dinner ready in 40 minutes.

Pasta with grilled turkey or chicken sausages, fresh tomatoes, roasted peppers, and saffron vinegar. A light, Mediterranean-style pasta toss ready in 30 minutes.

No-cook barbecue sauce shaken together in a jar from ketchup, brown sugar, Worcestershire, vinegar, dry mustard, chili powder, and paprika. A five-minute basting sauce for grilled chicken, beef, or pork.

Grilled chicken adobo marinated in Yucatecan achiote paste, orange juice, cinnamon, and basil. Stains the chicken deep red-orange and delivers smoky, citrusy flavor straight from the Mexican Caribbean coast.

Tangy beer-based BBQ sauce with molasses and lemon for grilled chicken. Marinate overnight and baste while grilling for sticky, caramelized results.

Rosemary and allspice rub with crushed allspice berries, garlic, and olive oil. A fragrant wet rub for lamb, chicken, or grilled meats made in minutes.

Green chile paste with roasted green chiles, ground chile, and oil. Three ingredients blended smooth for a bold rub or marinade. Works on beef, chicken, pork, and lamb.

Grilled chicken with oregano poaches in garlicky broth, then gets coated in a rustic oregano paste and finished over live fire. A two-step Mexican-style technique for juicy, deeply flavored chicken.

Tandoori murgh marinates chicken in yogurt, ginger, garlic and warm spices like garam masala, cumin and coriander, then grills to a smoky charred finish. Classic North Indian home cooking.