21 Smart Grilled Chicken Recipes to Impress Guests

When guests are coming over, you want your grilled chicken to be more than just good – you want it to be memorable. These 21 smart recipes go beyond the basics, incorporating sophisticated flavors, clever techniques, and beautiful presentations that are sure to wow your company. Get ready to be the host with the most impressive grilled chicken on the block!

1. Herb-Crusted Chicken with Charred Lemon Vinaigrette

Chicken pieces are coated in a vibrant crust of fresh herbs and breadcrumbs, grilled to golden perfection, and served with a bright, smoky vinaigrette made from charred lemons. This dish offers a delightful textural contrast and a burst of fresh flavor.

Ingredients:

• 4 boneless, skinless chicken breasts, pounded to 1/2-inch thickness
• 1/2 cup panko breadcrumbs (or regular dried breadcrumbs)
• 1/4 cup mixed fresh herbs, finely chopped (e.g., parsley, thyme, rosemary)
• 2 tablespoons grated Parmesan-style cheese (ensure vegetarian rennet if preferred)
• 1 egg, lightly beaten
• 2 tablespoons olive oil, plus more for grilling
• Salt and freshly ground black pepper
  For the Charred Lemon Vinaigrette:
• 2 lemons, halved
• 1/4 cup extra virgin olive oil
• 1 teaspoon Dijon mustard
• 1 small shallot, finely minced
• Salt and pepper to taste

Instructions:

1. Prepare Vinaigrette: Preheat grill to high. Place lemon halves cut-side down on the grill and cook for 3-5 minutes, until nicely charred. Let cool slightly, then juice the lemons into a bowl. Whisk in olive oil, Dijon mustard, minced shallot, salt, and pepper. Set aside.
2. Prepare Chicken: On a plate, combine panko breadcrumbs, chopped fresh herbs, Parmesan-style cheese, salt, and pepper.
3. Place the beaten egg in a shallow dish.
4. Dip each chicken breast first into the egg, letting excess drip off, then press firmly into the breadcrumb mixture to coat all sides.
5. Preheat grill to medium heat. Brush grill grates with olive oil.
6. Grill the crusted chicken for 5-7 minutes per side, or until golden brown, crispy, and the internal temperature reaches 165°F (74°C). Be careful not to let the crust burn; adjust heat if necessary.
7. Let the chicken rest for 5 minutes, then slice and serve drizzled with the charred lemon vinaigrette.

2. Coconut Curry Grilled Chicken Skewers with Mango Salsa

Transport your guests to the tropics with these vibrant skewers. Chicken is marinated in a creamy coconut curry sauce, grilled, and served with a refreshing, sweet-savory mango salsa.

Ingredients:

• 1.5 lbs boneless, skinless chicken thighs or breasts, cut into 1-inch cubes
• Wooden or metal skewers (soak wooden ones)
  For the Coconut Curry Marinade:
• 1 can (13.5 oz) full-fat coconut milk
• 2 tablespoons red curry paste (adjust to spice preference)
• 1 tablespoon light soy sauce (or tamari)
• 1 tablespoon lime juice
• 1 teaspoon brown sugar
• 1 clove garlic, minced
  For the Mango Salsa:
• 1 ripe mango, diced
• 1/2 red bell pepper, finely diced
• 1/4 red onion, finely diced
• 2 tablespoons chopped fresh cilantro
• Juice of 1/2 lime
• Pinch of salt

Instructions:

1. In a bowl, whisk together coconut milk, red curry paste, soy sauce, lime juice, brown sugar, and garlic for the marinade. Reserve 1/4 cup for basting.
2. Add chicken cubes to the remaining marinade, toss to coat, and marinate for at least 1 hour (or up to 4 hours in the fridge).
3. Make Mango Salsa: Gently combine diced mango, red bell pepper, red onion, cilantro, lime juice, and salt in a bowl. Chill until ready to serve.
4. Thread marinated chicken onto skewers.
5. Preheat grill to medium-high. Oil the grates.
6. Grill skewers for 10-12 minutes, turning occasionally and basting with reserved marinade during the last few minutes, until chicken is cooked through (165°F/74°C).
7. Serve hot skewers with the fresh mango salsa.

3. Fig & Balsamic Glazed Chicken with Toasted Almonds

A sophisticated combination of sweet figs, tangy balsamic vinegar, and savory chicken, finished with the crunch of toasted almonds. This dish looks and tastes incredibly gourmet.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 tablespoon olive oil
• Salt and freshly ground black pepper
  For the Fig & Balsamic Glaze:
• 1/2 cup fig preserves or jam
• 1/4 cup balsamic vinegar
• 1 tablespoon soy sauce (low sodium)
• 1 clove garlic, minced
• 1/4 cup slivered almonds, toasted, for garnish
• Fresh thyme sprigs for garnish (optional)

Instructions:

1. Pat chicken breasts dry and season with salt and pepper.
2. Prepare Glaze: In a small saucepan, combine fig preserves, balsamic vinegar, soy sauce, and minced garlic. Bring to a simmer over medium-low heat, stirring until preserves are melted and the glaze has slightly thickened (about 5-7 minutes). Set aside half of the glaze for serving.
3. Preheat grill to medium-high. Brush chicken lightly with olive oil.
4. Grill chicken for 5-6 minutes per side, until almost cooked through.
5. During the last 5 minutes of grilling, generously brush the chicken with the fig and balsamic glaze on all sides. Continue to grill until chicken is cooked through (165°F/74°C) and the glaze is bubbly and caramelized.
6. Let rest for 5 minutes. Slice chicken, drizzle with reserved glaze, and sprinkle with toasted slivered almonds. Garnish with fresh thyme if desired.

4. Spiced Yogurt Marinated Chicken with Mint Chutney

Chicken pieces are marinated in a vibrant, spiced yogurt mixture, resulting in incredibly tender and flavorful meat. Served with a cooling homemade mint chutney, this dish offers a taste of Indian-inspired cuisine.

Ingredients:

• 1.5 lbs boneless, skinless chicken thighs, cut into large chunks
• 1 cup plain whole milk yogurt (or Greek yogurt)
• 1 tablespoon ginger-garlic paste (or 1 tbsp grated ginger + 3 cloves minced garlic)
• 1 teaspoon garam masala
• 1 teaspoon ground turmeric
• 1/2 teaspoon ground cumin
• 1/2 teaspoon chili powder (adjust to taste)
• Juice of 1/2 lemon
• 1 teaspoon salt
  For the Mint Chutney:
• 1 cup fresh mint leaves
• 1/2 cup fresh cilantro leaves
• 1 small green chili, chopped (optional)
• 1 tablespoon lemon juice
• 1/4 cup water (or as needed)
• Pinch of salt and sugar

Instructions:

1. In a large bowl, combine yogurt, ginger-garlic paste, garam masala, turmeric, cumin, chili powder, lemon juice, and salt. Add chicken chunks and toss to coat thoroughly. Marinate in the refrigerator for at least 2 hours, preferably 4-6 hours or overnight.
2. Make Mint Chutney: Combine all chutney ingredients in a blender and blend until smooth. Add a little more water if needed to reach desired consistency. Taste and adjust seasoning.
3. Preheat grill to medium-high. If using skewers, thread chicken onto them.
4. Remove chicken from marinade, letting excess drip off.
5. Grill chicken (or skewers) for 10-15 minutes, turning occasionally, until nicely charred and cooked through (internal temperature of 165-175°F/74-79°C for thighs).
6. Let rest for 5 minutes. Serve hot with the fresh mint chutney.

5. Grilled Chicken Paillards with Arugula & Shaved Parmesan-Style Cheese

Thinly pounded chicken breasts (paillards) cook incredibly quickly on the grill and stay wonderfully moist. They are served topped with a fresh, peppery arugula salad and delicate shavings of Parmesan-style cheese for an elegant, light meal.

Ingredients:

• 4 boneless, skinless chicken breasts
• 2 tablespoons olive oil, plus more for salad
• Salt and freshly ground black pepper
• 4 cups baby arugula
• Juice of 1/2 lemon
• Shaved Parmesan-style cheese (use vegetarian rennet if preferred) for topping

Instructions:

1. Place each chicken breast between two pieces of plastic wrap. Using a meat mallet or rolling pin, pound chicken to about 1/4-inch thickness.
2. Brush chicken paillards on both sides with olive oil and season generously with salt and pepper.
3. Preheat grill to high heat.
4. Grill chicken paillards for 2-3 minutes per side, until lightly charred and just cooked through (165°F/74°C). They cook very fast!
5. While chicken rests, toss arugula with a drizzle of olive oil, lemon juice, salt, and pepper.
6. Serve each grilled chicken paillard topped with a generous handful of the dressed arugula and finished with shavings of Parmesan-style cheese.

6. Smoked Paprika & Orange Glazed Chicken Quarters

Chicken leg quarters, with their rich flavor and inherent juiciness, are perfect for this smoky-sweet glaze. The combination of smoked paprika and bright orange creates a beautiful color and an enticing aroma.

Ingredients:

• 4 chicken leg quarters (thigh and drumstick attached)
• 1 tablespoon olive oil
• Salt and freshly ground black pepper
  For the Smoked Paprika & Orange Glaze:
• 1/2 cup orange juice (freshly squeezed preferred)
• 1/4 cup orange marmalade or apricot preserves
• 2 tablespoons apple cider vinegar
• 1 tablespoon smoked paprika (sweet or hot)
• 1 teaspoon Dijon mustard
• 1 clove garlic, minced

Instructions:

1. Pat chicken leg quarters dry. Brush with olive oil and season well with salt and pepper.
2. Prepare Glaze: In a small saucepan, combine orange juice, marmalade/preserves, apple cider vinegar, smoked paprika, Dijon mustard, and garlic. Bring to a simmer and cook for 5-7 minutes, until slightly thickened. Set aside half for serving.
3. Preheat grill for two-zone cooking (one side medium-high, one side medium-low/indirect).
4. Sear chicken skin-side down on the hotter side of the grill for 5-7 minutes, until skin is crispy and golden.
5. Move chicken to the cooler, indirect heat side. Brush generously with the glaze.
6. Cover grill and cook for 25-35 minutes, turning and basting with more glaze every 10 minutes, until chicken is cooked through (internal temperature of 170-175°F/77-79°C in the thickest part of the thigh).
7. Let rest for 10 minutes. Serve with reserved glaze.

7. Cherry Balsamic Glazed Chicken with Rosemary

Sweet cherries and rich balsamic vinegar reduce into a luscious glaze that perfectly complements grilled chicken. A touch of fresh rosemary adds an aromatic, earthy note.

Ingredients:

• 4 boneless, skinless chicken breasts or thighs
• 1 tablespoon olive oil
• Salt and freshly ground black pepper
  For the Cherry Balsamic Glaze:
• 1 cup fresh or frozen pitted cherries (if frozen, no need to thaw)
• 1/2 cup balsamic vinegar
• 1/4 cup light brown sugar (optional, if cherries are tart)
• 1 sprig fresh rosemary (plus more for garnish)
• Pinch of salt

Instructions:

1. Prepare Glaze: In a small saucepan, combine cherries, balsamic vinegar, brown sugar (if using), rosemary sprig, and salt. Bring to a simmer over medium heat. Reduce heat to low and cook for 15-20 minutes, stirring occasionally, until cherries have softened and the glaze has thickened. Remove rosemary sprig. If desired, blend half the glaze for a smoother consistency and keep the other half chunky.
2. Pat chicken dry, brush with olive oil, and season with salt and pepper.
3. Preheat grill to medium-high.
4. Grill chicken for 5-6 minutes per side.
5. During the last 5-7 minutes of grilling, generously brush the chicken with the cherry balsamic glaze. Continue to grill until chicken is cooked through (165°F/74°C) and glaze is sticky and caramelized.
6. Let rest for 5 minutes. Serve topped with extra glaze and a fresh rosemary sprig if desired.

8. Grilled Chicken with Peach & Basil Salsa

Celebrate summer with this vibrant salsa! Sweet grilled peaches, fresh basil, and a hint of spice create a stunning topping for simply grilled chicken.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 tablespoon olive oil, plus more for peaches
• Salt and freshly ground black pepper
  For the Peach & Basil Salsa:
• 2 ripe but firm peaches, pitted and diced (or grill peach halves first, then dice)
• 1/2 red onion, finely diced
• 1/4 cup fresh basil leaves, chiffonade (thinly sliced)
• 1 small jalapeño, seeded and minced (optional)
• Juice of 1 lime
• 1 tablespoon olive oil
• Pinch of salt

Instructions:

1. Prepare Chicken: Brush chicken breasts with olive oil and season with salt and pepper.
2. Preheat grill to medium-high.
3. Prepare Salsa (Option to grill peaches): If grilling peaches for salsa, lightly brush peach halves with olive oil and grill cut-side down for 2-3 minutes until grill marks appear. Let cool, then dice.
4. In a medium bowl, combine diced peaches (grilled or fresh), red onion, basil, jalapeño (if using), lime juice, olive oil, and salt. Toss gently.
5. Grill chicken for 6-8 minutes per side, or until cooked through (165°F/74°C).
6. Let chicken rest for 5 minutes. Slice or serve whole, generously topped with the peach and basil salsa.

9. Tandoori Spiced Chicken Skewers with Cucumber Raita

Chicken chunks are marinated in a yogurt base with aromatic tandoori spices, then threaded onto skewers and grilled until tender and lightly charred. Served with a cooling cucumber raita, it’s a flavor explosion.

Ingredients:

• 1.5 lbs boneless, skinless chicken breasts or thighs, cut into 1.5-inch cubes
• Wooden or metal skewers
  For the Tandoori Marinade:
• 1 cup plain yogurt (whole milk or Greek)
• 2 tbsp lemon juice
• 1 tbsp ginger-garlic paste
• 1.5 tbsp tandoori masala powder (good quality store-bought)
• 1 tsp ground turmeric
• 1/2 tsp salt
  For Cucumber Raita:
• 1 cup plain yogurt
• 1/2 cucumber, grated and squeezed of excess water
• 1 tbsp chopped fresh mint or cilantro
• Pinch of roasted cumin powder (optional)
• Salt to taste

Instructions:

1. In a bowl, combine all tandoori marinade ingredients. Add chicken cubes and toss to coat. Marinate for at least 2 hours or up to 6 hours in the refrigerator.
2. Make Raita: In a small bowl, combine yogurt, grated cucumber, mint/cilantro, cumin powder (if using), and salt. Chill.
3. Thread marinated chicken onto skewers.
4. Preheat grill to medium-high. Oil the grates.
5. Grill skewers for 10-15 minutes, turning occasionally, until chicken is cooked through (165°F/74°C) and lightly charred.
6. Serve hot skewers with the cool cucumber raita.

10. Lemon-Pepper & Garlic Butterflied Chicken

Butterflying (or spatchcocking) a whole chicken allows it to cook more evenly and quickly on the grill, resulting in exceptionally crispy skin and moist meat. A simple lemon-pepper and garlic rub enhances its natural flavor.

Ingredients:

• 1 whole chicken (3-4 lbs)
• 2 tablespoons olive oil
• 2 tablespoons lemon pepper seasoning
• 4 cloves garlic, minced
• 1 teaspoon dried thyme or oregano
• Salt to taste (lemon pepper often contains salt)

Instructions:

1. Butterfly the Chicken: Place chicken breast-side down. Using sturdy kitchen shears or a sharp knife, cut along both sides of the backbone and remove it. Flip the chicken over and press firmly on the breastbone to flatten it.
2. In a small bowl, combine olive oil, lemon pepper seasoning, minced garlic, and dried thyme/oregano. Add salt if your lemon pepper is low in sodium.
3. Rub the seasoning mixture all over the chicken, including under the skin of the breasts and thighs.
4. Preheat grill for two-zone cooking (one side medium-high, one side medium-low/indirect).
5. Place chicken skin-side down on the hotter side of the grill to sear for 5-7 minutes, until skin is golden and crisp.
6. Flip chicken and move to the cooler, indirect heat side. Cover grill and cook for 35-50 minutes, or until the internal temperature in the thickest part of the thigh reaches 165-175°F (74-79°C).
7. Let rest for 10-15 minutes before carving and serving.

11. Shawarma-Spiced Grilled Chicken with Tahini Drizzle

Capture the essence of Middle Eastern shawarma with this aromatic spice blend. Grilled chicken is served with a creamy tahini drizzle for an authentic and impressive dish.

Ingredients:

• 1.5 lbs boneless, skinless chicken thighs, cut into strips or chunks
• 2 tablespoons olive oil
  For the Shawarma Spice Blend:
• 1 tbsp ground cumin
• 1 tbsp ground coriander
• 1 tsp turmeric powder
• 1 tsp paprika (sweet or smoked)
• 1/2 tsp ground allspice or cinnamon
• 1/2 tsp garlic powder
• 1/4 tsp cayenne pepper (optional)
• 1 tsp salt
• 1/2 tsp black pepper
  For Tahini Drizzle:
• 1/4 cup tahini
• Juice of 1/2 lemon
• 1-2 tbsp cold water, to thin
• 1 small clove garlic, minced (optional)
• Pinch of salt

Instructions:

1. In a small bowl, combine all shawarma spice blend ingredients.
2. In a larger bowl, toss chicken pieces with olive oil, then add the spice blend and toss again to coat thoroughly. Marinate for at least 30 minutes, or up to 4 hours.
3. Make Tahini Drizzle: Whisk tahini, lemon juice, minced garlic (if using), and salt. Gradually whisk in cold water until smooth and pourable.
4. Preheat grill to medium-high. If using skewers, thread chicken onto them.
5. Grill chicken for 8-12 minutes, turning occasionally, until cooked through (165-175°F/74-79°C for thighs) and slightly charred.
6. Serve hot, drizzled generously with tahini sauce. Great in pita bread or over rice.

12. Apricot & Chipotle Glazed Chicken Wings

Sweet apricot preserves meet smoky, spicy chipotle peppers for an irresistible glaze on grilled chicken wings. These are messy, addictive, and perfect party food.

Ingredients:

• 2 lbs chicken wings, separated into drumettes and wingettes
• 1 tablespoon olive oil
• Salt and pepper
  For the Apricot-Chipotle Glaze:
• 1/2 cup apricot preserves
• 1-2 canned chipotle peppers in adobo sauce, minced, plus 1 tbsp adobo sauce (adjust to heat preference)
• 2 tablespoons apple cider vinegar
• 1 tablespoon soy sauce (low sodium)

Instructions:

1. Pat chicken wings dry. Toss with olive oil, salt, and pepper.
2. Prepare Glaze: In a small saucepan, combine apricot preserves, minced chipotle peppers, adobo sauce, apple cider vinegar, and soy sauce. Simmer over low heat for 5-7 minutes, until slightly thickened.
3. Preheat grill to medium heat, with an area for indirect cooking if possible.
4. Grill wings over direct heat for 10-15 minutes, turning frequently, until starting to crisp.
5. Move wings to indirect heat (or lower direct heat). Brush generously with the apricot-chipotle glaze.
6. Continue to cook for another 10-15 minutes, turning and basting with more glaze, until wings are cooked through (internal temp 170-175°F/77-79°C) and glaze is sticky and caramelized.
7. Serve immediately, with extra glaze for dipping if desired.

13. Grilled Chicken Caesar Skewers

All the beloved flavors of a Chicken Caesar salad, deconstructed and served on a skewer for a fun and impressive appetizer or light meal.

Ingredients:

• 1 lb boneless, skinless chicken breast, cut into 1-inch cubes
• 1 head romaine lettuce, cut into 2-inch chunks (use sturdy parts)
• 1 cup croutons (large, sturdy ones work best)
• Shaved Parmesan-style cheese for garnish
• Wooden or metal skewers
  For Caesar Marinade/Dressing:
• 1/2 cup good quality Caesar dressing (store-bought or homemade with pasteurized eggs if concerned)
• Juice of 1/2 lemon
• 1 tbsp olive oil

Instructions:

1. In a bowl, combine Caesar dressing, lemon juice, and olive oil. Reserve 1/4 cup for drizzling.
2. Add chicken cubes to the remaining dressing mixture and toss to coat. Marinate for at least 30 minutes.
3. Thread marinated chicken, romaine chunks, and croutons alternately onto skewers.
4. Preheat grill to medium-high. Oil the grates.
5. Grill skewers for 8-10 minutes, turning occasionally, until chicken is cooked through (165°F/74°C) and lettuce is slightly wilted and charred.
6. Arrange skewers on a platter, drizzle with reserved Caesar dressing, and sprinkle with shaved Parmesan-style cheese.

14. Vietnamese Lemongrass & Garlic Chicken

Aromatic lemongrass, pungent garlic, and savory fish sauce (or soy alternative) create an incredibly fragrant and flavorful marinade for this Southeast Asian-inspired grilled chicken./

Ingredients:

• 1.5 lbs boneless, skinless chicken thighs, trimmed
• 2-3 stalks lemongrass, tough outer layers removed, white and light green parts finely minced
• 4 cloves garlic, minced
• 2 tablespoons fish sauce (or light soy sauce as an alternative)
• 1 tablespoon sugar (brown or white)
• 1 tablespoon vegetable oil
• 1/2 teaspoon black pepper
• Optional: 1 small red chili, minced, for heat

Instructions:

1. In a mortar and pestle or small food processor, pound or process the minced lemongrass and garlic into a rough paste.
2. In a bowl, combine the lemongrass-garlic paste, fish sauce (or soy sauce), sugar, vegetable oil, black pepper, and optional chili. Mix well.
3. Add chicken thighs to the marinade, ensuring they are well coated. Marinate in the refrigerator for at least 1 hour, preferably 2-4 hours.
4. Preheat grill to medium-high.
5. Remove chicken from marinade, letting excess drip off.
6. Grill chicken thighs for 6-8 minutes per side, until cooked through (165-175°F/74-79°C) and nicely charred.
7. Let rest for 5 minutes. Slice and serve with rice, vermicelli noodles, or in banh mi-style sandwiches. Garnish with fresh herbs like cilantro or mint.

15. Honey-Sriracha Glazed Chicken Drumsticks

Sweet honey and fiery Sriracha combine for a perfectly balanced glaze that makes these drumsticks utterly irresistible. The skin gets wonderfully sticky and caramelized.

Ingredients:

• 8-10 chicken drumsticks
• 1 tablespoon olive oil
• Salt and pepper
  For the Honey-Sriracha Glaze:
• 1/3 cup honey
• 1/4 cup Sriracha (adjust to your heat preference)
• 2 tablespoons soy sauce (low sodium)
• 1 tablespoon rice vinegar
• 1 clove garlic, minced

Instructions:

1. Pat drumsticks dry. Toss with olive oil, salt, and pepper.
2. Prepare Glaze: In a small bowl, whisk together honey, Sriracha, soy sauce, rice vinegar, and garlic.
3. Preheat grill to medium heat, with an area for indirect cooking.
4. Grill drumsticks over direct heat for 10-15 minutes, turning often, to brown all sides.
5. Move drumsticks to indirect heat (or lower direct heat). Brush generously with the honey-Sriracha glaze.
6. Continue to cook for another 15-20 minutes, turning and basting with more glaze every 5-7 minutes, until drumsticks are cooked through (internal temp 170-175°F/77-79°C) and the glaze is sticky and slightly charred.
7. Let rest for 5 minutes. Serve with a sprinkle of sesame seeds or chopped green onions if desired.

16. Pomegranate Molasses & Walnut Crusted Chicken

Tangy pomegranate molasses forms the base of a unique marinade and glaze, while a crust of toasted walnuts adds fantastic texture and nutty flavor. This is an elegant and unexpected dish.

Ingredients:

• 4 boneless, skinless chicken breasts, pounded to 1/2-inch thickness
• Salt and pepper
  For Marinade & Glaze:
• 1/4 cup pomegranate molasses
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• 1 clove garlic, minced
• 1/2 teaspoon ground cumin
  For Walnut Crust:
• 1/2 cup walnuts, finely chopped or pulsed in a food processor
• 2 tablespoons breadcrumbs
• 1 tablespoon chopped fresh parsley

Instructions:

1. In a bowl, whisk together pomegranate molasses, olive oil, lemon juice, garlic, and cumin. Reserve 2 tablespoons for glazing.
2. Season chicken breasts with salt and pepper. Add to the remaining pomegranate mixture, toss to coat, and marinate for 30 minutes.
3. Prepare Walnut Crust: In a small bowl, combine chopped walnuts, breadcrumbs, and parsley.
4. Preheat grill to medium heat. Oil the grates.
5. Remove chicken from marinade, letting excess drip off. Press each side of the chicken into the walnut crust mixture, ensuring an even coating.
6. Grill chicken for 5-7 minutes per side, until crust is golden and chicken is cooked through (165°F/74°C). Be careful as nuts can burn.
7. During the last minute of grilling, brush with the reserved pomegranate molasses glaze.
8. Let rest for 5 minutes before serving.

17. Spatchcocked Chicken with Za’atar & Lemon

Butterflying (spatchcocking) a whole chicken ensures even cooking and crispy skin. A generous rub of earthy za’atar spice blend and fresh lemon creates a wonderfully aromatic and flavorful bird.

Ingredients:

• 1 whole chicken (3-4 lbs)
• 2 tablespoons olive oil
• 3 tablespoons za’atar spice blend
• Zest of 1 lemon
• Juice of 1/2 lemon
• 1 teaspoon salt
• 1/2 teaspoon black pepper

Instructions:

1. Spatchcock the Chicken: Place chicken breast-side down. Using sturdy kitchen shears, cut along both sides of the backbone and remove it. Flip the chicken over and press firmly on the breastbone to flatten it.
2. In a small bowl, combine olive oil, za’atar, lemon zest, lemon juice, salt, and pepper.
3. Rub the za’atar mixture all over the chicken, getting under the skin where possible.
4. Preheat grill for two-zone cooking (one side medium-high, one side medium-low/indirect).
5. Sear chicken skin-side down on the hotter side of the grill for 5-7 minutes until skin is crisp and golden.
6. Flip chicken and move to the cooler, indirect heat side. Cover grill and cook for 35-50 minutes, or until internal temperature in the thickest part of the thigh reaches 165-175°F (74-79°C).
7. Let rest for 10-15 minutes before carving.

18. Peach Bourbon BBQ Chicken

A Southern-inspired twist on BBQ chicken. Sweet peach preserves and a splash of bourbon (or apple juice/broth for a non-alcoholic version) create a rich, smoky, and slightly boozy glaze.

Ingredients:

• 2 lbs chicken pieces (bone-in, skin-on thighs and drumsticks are great)
• Salt and pepper
  For the Peach Bourbon BBQ Sauce:
• 1 cup ketchup
• 1/2 cup peach preserves
• 1/4 cup apple cider vinegar
• 2 tablespoons bourbon (or apple juice/chicken broth)
• 1 tablespoon Worcestershire sauce (check for simple ingredients)
• 1 tablespoon brown sugar
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder

Instructions:

1. Prepare Sauce: In a saucepan, combine all BBQ sauce ingredients. Bring to a simmer and cook for 10-15 minutes, stirring occasionally, until slightly thickened. Set aside half for serving.
2. Pat chicken dry and season with salt and pepper.
3. Preheat grill to medium heat, with an area for indirect cooking.
4. Grill chicken over direct heat for 10-15 minutes, turning, to brown the skin.
5. Move chicken to indirect heat. Brush generously with the peach bourbon BBQ sauce.
6. Cover grill and cook for 20-30 minutes, turning and basting with more sauce every 10 minutes, until chicken is cooked through (170-175°F/77-79°C for dark meat) and sauce is caramelized.
7. Let rest for 10 minutes. Serve with reserved sauce.

19. Chimichurri Grilled Chicken

Vibrant, herbaceous, and garlicky Argentine chimichurri sauce acts as both a marinade and a fresh topping for grilled chicken, delivering an explosion of bright flavors.

Ingredients:

• 4 boneless, skinless chicken breasts or thighs
• Salt and pepper
  For the Chimichurri Sauce:
• 1 cup fresh flat-leaf parsley, packed
• 1/2 cup fresh cilantro, packed (optional, can use more parsley)
• 1/4 cup fresh oregano leaves (or 1 tbsp dried)
• 3-4 cloves garlic, roughly chopped
• 1/2 cup extra virgin olive oil
• 1/4 cup red wine vinegar
• 1 teaspoon red pepper flakes (or to taste)
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions:

1. Make Chimichurri: Combine all chimichurri ingredients in a food processor and pulse until finely chopped but not completely puréed (you want some texture). Alternatively, finely chop all herbs and garlic by hand and whisk with liquids and seasonings.
2. Reserve about 1/2 cup of the chimichurri for serving.
3. Season chicken with salt and pepper. Place chicken in a bowl or bag and add about 1/4 – 1/2 cup of the remaining chimichurri, tossing to coat. Marinate for at least 30 minutes, or up to 4 hours.
4. Preheat grill to medium-high.
5. Remove chicken from marinade, letting excess drip off.
6. Grill chicken for 6-8 minutes per side (for breasts) or 7-10 minutes per side (for thighs), until cooked through (165°F/74°C).
7. Let rest for 5 minutes. Serve sliced or whole, topped generously with the reserved fresh chimichurri sauce.

20. Harissa Spiced Chicken with Grilled Lemon Slices

Fiery North African harissa paste (adjust amount to your heat preference) mixed with yogurt creates a flavorful marinade that tenderizes the chicken beautifully. Grilling lemon slices alongside adds a smoky citrus note.

Ingredients:

• 1.5 lbs boneless, skinless chicken thighs or breasts
• 1/2 cup plain yogurt
• 2-3 tablespoons harissa paste (more or less to taste)
• 1 tablespoon olive oil
• Juice of 1/2 lemon
• 1 teaspoon ground cumin
• Salt to taste
• 1 lemon, sliced into 1/4-inch rounds, for grilling

Instructions:

1. In a bowl, combine yogurt, harissa paste, olive oil, lemon juice, cumin, and salt. Add chicken and toss to coat thoroughly. Marinate for at least 1 hour, or up to 4 hours.
2. Preheat grill to medium-high.
3. Remove chicken from marinade. Lightly oil the grill grates.
4. Grill chicken for 6-10 minutes per side (depending on cut), until cooked through (165-175°F/74-79°C) and nicely charred.
5. During the last 5-7 minutes of cooking, place lemon slices directly on the grill. Cook for 2-3 minutes per side, until softened and lightly charred.
6. Serve grilled chicken topped with the grilled lemon slices (guests can squeeze the smoky juice over their chicken).

21. Maple-Glazed Chicken with Pecan-Herb Gremolata

A sophisticated yet comforting dish. Chicken is glazed with sweet maple syrup and a touch of Dijon, then topped with a vibrant gremolata made from toasted pecans, fresh parsley, and lemon zest for a burst of texture and flavor.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 tablespoon olive oil
• Salt and pepper
  For Maple Glaze:
• 1/4 cup pure maple syrup
• 1 tablespoon Dijon mustard
• 1 teaspoon apple cider vinegar
  For Pecan-Herb Gremolata:
• 1/2 cup pecans, toasted and roughly chopped
• 1/4 cup fresh flat-leaf parsley, finely chopped
• Zest of 1 lemon
• 1 small clove garlic, minced (optional)
• Pinch of salt

Instructions:

1. Prepare Gremolata: In a small bowl, combine toasted chopped pecans, chopped parsley, lemon zest, minced garlic (if using), and a pinch of salt. Set aside.
2. Pat chicken breasts dry, brush with olive oil, and season with salt and pepper.
3. Prepare Glaze: Whisk together maple syrup, Dijon mustard, and apple cider vinegar.
4. Preheat grill to medium-high.
5. Grill chicken for 5-6 minutes per side.
6. During the last 5 minutes of grilling, generously brush the chicken with the maple glaze. Continue to grill until chicken is cooked through (165°F/74°C) and glaze is bubbly and lightly caramelized.
7. Let chicken rest for 5 minutes. Slice or serve whole, then sprinkle generously with the pecan-herb gremolata before serving.

Enjoy these impressive grilled chicken recipes, guaranteed to make your guests feel truly special!