79 grilled chicken recipes

Wood-smoked chicken thighs sliced and served on grilled flour tortillas with bright tomato salsa and creamy avocado relish. A quick, smoky Mexican-inspired meal for 8.

Sun-dried tomato tapenade blends rehydrated tomatoes with black olives, capers, garlic, and lemon zest. A bright Provençal spread for bread, crackers, or grilled chicken.

Tropical fruit salsa with diced mango, papaya, and avocado, brightened with lime, cilantro, jalapeño, and ginger. No-cook side for grilled fish, chicken, or chips.

Tropical pineapple-papaya salsa with blanched tomatoes, jalapeno, cilantro, and scallions. A fresh, fruity topping for grilled fish, chicken, or chips.

House BBQ dry rub built on paprika, chili powder, cumin, coriander and curry, with a whisper of cayenne and thyme. Mix-and-rub spice blend for grilled meats, ribs and chicken. Pantry staples only.

Orange honey marinade with fresh OJ, honey, vinegar, and orange zest. Four ingredients, no cooking. A citrusy, sweet-tangy marinade built for grilled chicken and barbecue.

A Mexican Veracruz-style sauce of dry-roasted cascabel chilies, garlic, fresh grapefruit and orange juice, and warm allspice. A bright, mildly smoky marinade for grilled fish, chicken, or pork.

Orange barbecued chicken marinated overnight in orange juice concentrate and teriyaki sauce. Grilled over charcoal and basted for a sweet, glossy, caramelized finish.

Instead of making mashed potatoes, try this turnip and apple whip for a change. Serve it with pork dishes or grilled chicken.

Sweet apricot preserves meet tangy Worcestershire and white wine in this versatile basting sauce that transforms grilled chicken, pork, or game birds.

Grilled chicken fillet marinated in sherry, soy sauce, and crushed juniper berries, sliced thin and served with a glossy sherry pan sauce. Dutch-inspired with bold, aromatic flavor.

Fresh papaya relish with red onion, bell pepper, chile, lime juice, and mint. A bright, vegan condiment for grilled fish, tacos, or chicken.

Red wine and crushed peppercorn marinade with allspice berries and garlic. A bold five-ingredient soak for lamb, chicken, or grilled meats with warm spice and tannic depth.

Red Devil rub with whole-grain Dijon mustard, fresh basil, cayenne, and olive oil. A sharp, herby wet rub for grilled chicken, fish, or barbecue. Five ingredients, bold heat.

Fresh arugula and Roma tomato topping with lemon juice and olive oil. A peppery, bright salad topping for pizza, bruschetta, grilled chicken, or flatbreads.

Marinated chicken thighs grilled over wood or charcoal, served with papaya-tomatillo salsa and julienned jicama. Bold Yucatan flavors with a smoky, charred finish.