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25 Juicy Ways to Grill Chicken for Summer Dinners

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By Marcy Hoover

Summer’s here, and that means long evenings, good company, and the irresistible sizzle of the grill. Chicken is a go-to for a reason: it’s versatile, relatively quick-cooking, and a canvas for incredible flavors. But the ultimate goal? JUICY. Every. Single. Time. Forget dry, boring chicken – these 25 methods, from simple rubs to vibrant marinades and sticky glazes, will ensure your grilled chicken is the star of every summer dinner, keeping everyone coming back for more.

1. The Classic Lemon Herb Kiss

This timeless preparation bathes chicken in the bright, zesty notes of fresh lemon and a medley of aromatic herbs like rosemary, thyme, and oregano. It’s a light, refreshing, and practically foolproof way to achieve perfectly grilled chicken that sings with simple, clean flavors.

Ingredients:

  • 4 bone-in, skin-on chicken pieces (thighs or breasts)
  • 1/4 cup olive oil
  • Juice and zest of 2 lemons
  • 2 cloves garlic, minced
  • 1 tablespoon fresh rosemary, chopped
  • 1 tablespoon fresh thyme leaves
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions:

  1. In a bowl or a large resealable plastic bag, whisk together the olive oil, lemon juice, lemon zest, minced garlic, chopped rosemary, thyme leaves, oregano, salt, and pepper.
  2. Add the chicken pieces to the marinade, ensuring they are well coated.
  3. Marinate in the refrigerator for at least 30 minutes, or up to 4 hours for more intense flavor.
  4. Preheat your grill to medium-high heat. Lightly oil the grates.
  5. Remove chicken from marinade, allowing excess to drip off. Discard leftover marinade.
  6. Grill chicken skin-side down first for 5-7 minutes until golden and crispy. Flip and continue grilling for another 15-25 minutes (depending on thickness and cut), or until the internal temperature reaches 165°F (74°C).
  7. Let the chicken rest for 5-10 minutes before serving.

2. Smoky Paprika & Garlic Rub

This robust rub transports your taste buds with its deep, savory, and slightly smoky profile, creating a beautifully colored and intensely flavorful crust on the chicken. It’s simple to mix and adds a fantastic depth.

Ingredients:

  • 4 chicken pieces (breasts or thighs, skin-on or skinless)
  • 2 tablespoons smoked paprika (sweet or hot, to your preference)
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 teaspoon cayenne pepper (optional, for heat)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon olive oil

Instructions:

  1. Pat the chicken pieces thoroughly dry with paper towels.
  2. In a small bowl, combine the smoked paprika, garlic powder, onion powder, cayenne pepper (if using), salt, and black pepper.
  3. Drizzle the chicken pieces with olive oil, then generously rub the spice mixture all over each piece, ensuring even coverage.
  4. Preheat your grill to medium-high heat.
  5. Place the chicken on the grill. If using skin-on pieces, start skin-side down.
  6. Grill for 6-8 minutes per side for boneless, skinless pieces, or 10-15 minutes per side for bone-in pieces, until the internal temperature reaches 165°F (74°C) and the juices run clear.
  7. Let rest for 5 minutes before serving.

3. Honey Mustard Glazed Perfection

Achieve that irresistible sweet-savory balance with a sticky honey mustard glaze that caramelizes beautifully on the grill. This glaze adds a tangy, slightly spicy, and wonderfully glossy finish to your chicken.

Ingredients:

  • 4 chicken pieces (thighs or wings work exceptionally well)
  • Salt and black pepper to taste
    For the Glaze:
  • 1/4 cup Dijon mustard
  • 1/4 cup honey
  • 1 tablespoon apple cider vinegar
  • 1/2 teaspoon hot sauce or a pinch of cayenne pepper (optional)
  • 1 clove garlic, minced (optional)

Instructions:

  1. Pat chicken pieces dry and season lightly with salt and pepper.
  2. Preheat your grill to medium heat.
  3. In a small bowl, whisk together the Dijon mustard, honey, apple cider vinegar, hot sauce (if using), and minced garlic (if using) to create the glaze. Set aside half of the glaze for serving, if desired.
  4. Place chicken on the grill. Cook for about 10-15 minutes, turning occasionally, until almost cooked through.
  5. During the last 5-10 minutes of grilling, generously brush the chicken with the honey mustard glaze on all sides. Continue to grill, turning and basting, until the glaze is caramelized and sticky, and the chicken reaches an internal temperature of 165°F (74°C). Be careful not to burn the glaze.
  6. Let rest for a few minutes before serving, with extra glaze on the side if you reserved some.

4. Cilantro Lime Fiesta Chicken

Bursting with fresh, zesty flavors, this marinade is perfect for chicken destined for tacos, salads, or simply enjoyed on its own. It’s a true flavor party that brightens up any meal.

Ingredients:

  • 1.5 lbs boneless, skinless chicken thighs or breasts, cut into pieces if desired for skewers
  • 1/2 cup fresh cilantro, chopped (stems and leaves)
  • Juice and zest of 2 limes
  • 3 cloves garlic, minced
  • 1 small jalapeño, seeded and minced (optional, for spice)
  • 1 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons olive oil

Instructions:

  1. In a medium bowl or resealable plastic bag, combine the chopped cilantro, lime juice, lime zest, minced garlic, minced jalapeño (if using), cumin, salt, pepper, and olive oil.
  2. Add the chicken pieces to the marinade, ensuring they are well coated.
  3. Marinate in the refrigerator for at least 30 minutes, or up to 4 hours.
  4. Preheat your grill to medium-high heat.
  5. If using skewers, thread the marinated chicken pieces onto them. Otherwise, place chicken directly on the lightly oiled grill grates.
  6. Grill chicken for 5-7 minutes per side (for pieces/skewers) or 6-8 minutes per side (for whole breasts/thighs), until cooked through and the internal temperature reaches 165°F (74°C).
  7. Let rest for 5 minutes before serving. Garnish with extra fresh cilantro and lime wedges if desired.

5. Greek Yogurt & Dill Marinated Magic

Discover the secret weapon for incredibly tender chicken: yogurt! This marinade, infused with cool dill, tangy lemon, and aromatic garlic and oregano, results in exceptionally moist and flavorful grilled chicken with a subtle Mediterranean flair.

Ingredients:

  • 4 chicken pieces (breasts or thighs)
  • 1 cup plain Greek yogurt (full-fat recommended for richness)
  • 1/4 cup fresh dill, chopped
  • Juice of 1 lemon
  • 2 cloves garlic, minced
  • 1 tablespoon olive oil
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions:

  1. In a bowl large enough to hold the chicken, whisk together the Greek yogurt, chopped dill, lemon juice, minced garlic, olive oil, oregano, salt, and pepper.
  2. Add the chicken pieces to the yogurt marinade, ensuring each piece is fully coated.
  3. Cover the bowl and marinate in the refrigerator for at least 2 hours, or preferably overnight (up to 24 hours) for maximum tenderness and flavor.
  4. Preheat your grill to medium heat. Lightly oil the grates.
  5. Remove chicken from the marinade, allowing any excess to drip off (a thin coating should remain). Discard the leftover marinade.
  6. Place chicken on the grill. Grill for 7-10 minutes per side for boneless pieces, or 12-18 minutes per side for bone-in pieces, until golden brown, slightly charred, and the internal temperature reaches 165°F (74°C).
  7. Let the chicken rest for 5-10 minutes before serving.

6. Spicy Gochujang Glazed Thighs

Introduce a Korean-inspired flavor bomb to your grill with this sweet, spicy, and umami-rich gochujang glaze. It creates an addictive, fiery coating that’s unforgettable, especially on juicy chicken thighs.

Ingredients:

  • 1.5 lbs boneless, skinless chicken thighs (or bone-in, skin-on if preferred)
  • Salt and pepper to taste
    For the Glaze:
  • 1/4 cup gochujang (Korean chili paste)
  • 2 tablespoons soy sauce (low sodium recommended)
  • 1 tablespoon sesame oil
  • 1 tablespoon rice vinegar
  • 1 tablespoon honey or brown sugar
  • 1 teaspoon grated fresh ginger
  • 2 cloves garlic, minced

Instructions:

  1. Pat chicken thighs dry and season lightly with salt and pepper.
  2. Preheat your grill to medium-high heat.
  3. In a small bowl, whisk together all the glaze ingredients: gochujang, soy sauce, sesame oil, rice vinegar, honey/brown sugar, grated ginger, and minced garlic.
  4. Grill the chicken thighs for 4-5 minutes per side to get some initial color and cook them partially.
  5. Reduce grill heat to medium or medium-low. Begin brushing the chicken thighs generously with the gochujang glaze.
  6. Continue to grill for another 8-12 minutes, turning frequently and basting with more glaze, until the chicken is cooked through (internal temperature of 165-175°F / 74-79°C for thighs) and the glaze is bubbly and slightly charred in spots. Be watchful as the sugars in the glaze can burn.
  7. Let rest for 5 minutes before serving. Garnish with toasted sesame seeds and sliced green onions if desired.

7. Balsamic Rosemary Elegance

This sophisticated yet simple marinade combines the syrupy tang of balsamic vinegar with the aromatic punch of fresh rosemary and garlic, creating a rich, savory flavor that beautifully complements grilled chicken.

Ingredients:

  • 4 chicken pieces (bone-in, skin-on breasts or thighs work well)
  • 1/4 cup balsamic vinegar
  • 2 tablespoons olive oil
  • 2 sprigs fresh rosemary, leaves roughly chopped (or 1 tablespoon dried)
  • 2 cloves garlic, minced
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions:

  1. In a bowl or resealable plastic bag, whisk together the balsamic vinegar, olive oil, chopped rosemary, minced garlic, Dijon mustard, salt, and pepper.
  2. Add the chicken pieces to the marinade, ensuring they are well coated.
  3. Marinate in the refrigerator for at least 1 hour, or up to 4 hours.
  4. Preheat your grill to medium-high heat. Lightly oil the grates.
  5. Remove chicken from the marinade, letting any excess drip off. Discard the remaining marinade.
  6. Grill chicken, skin-side down first if applicable, for 6-8 minutes until nicely browned. Flip and continue to grill for another 15-25 minutes, depending on the cut and thickness, until the internal temperature reaches 165°F (74°C).
  7. If the chicken is browning too quickly, move it to a cooler part of the grill to finish cooking indirectly.
  8. Let rest for 5-10 minutes before serving.

8. Pineapple Teriyaki Skewers

A delightful combination of sweet and savory with a tropical twist. Tender chicken chunks are marinated in a homemade teriyaki sauce and threaded onto skewers with juicy pineapple pieces that caramelize beautifully on the grill.

Ingredients:

  • 1.5 lbs boneless, skinless chicken breasts or thighs, cut into 1-inch cubes
  • 1 fresh pineapple, peeled, cored, and cut into 1-inch chunks
  • Optional: Bell peppers (various colors), red onion, cut into 1-inch pieces for skewers
    For the Teriyaki Marinade/Glaze:
  • 1/2 cup soy sauce (low sodium recommended)
  • 1/4 cup pineapple juice (canned or fresh)
  • 2 tablespoons brown sugar, packed
  • 1 tablespoon rice vinegar
  • 1 teaspoon grated fresh ginger
  • 2 cloves garlic, minced
  • 1 teaspoon sesame oil (optional)
  • Wooden or metal skewers (soak wooden ones in water for 30 minutes)

Instructions:

  1. In a small saucepan, combine soy sauce, pineapple juice, brown sugar, rice vinegar, ginger, garlic, and sesame oil (if using). Bring to a simmer over medium heat, stirring until sugar dissolves. Cook for 3-5 minutes until slightly thickened. Let cool. Reserve about 1/3 cup of the sauce for basting/glazing.
  2. Place the chicken cubes in a bowl or resealable bag. Pour the remaining cooled teriyaki sauce over the chicken and toss to coat. Marinate in the refrigerator for at least 30 minutes, or up to 2 hours (don’t over-marinate with pineapple juice as it can make chicken mushy).
  3. Thread the marinated chicken, pineapple chunks, and optional vegetables onto the skewers, alternating them.
  4. Preheat your grill to medium-high heat. Lightly oil the grates.
  5. Place the skewers on the grill. Cook for 10-15 minutes, turning occasionally, until the chicken is cooked through (165°F/74°C) and the pineapple is slightly caramelized.
  6. During the last 5 minutes of grilling, brush the skewers with the reserved teriyaki glaze.
  7. Serve immediately.

9. Garlicky Pesto Power Chicken

Let vibrant, store-bought or homemade basil pesto do the heavy lifting for this incredibly flavorful and easy grilled chicken. Pesto acts as both a marinade and a flavor booster, infusing the chicken with herby, garlicky goodness.

Ingredients:

  • 4 boneless, skinless chicken breasts or thighs
  • 1/2 cup basil pesto (good quality store-bought or homemade)
  • 1 tablespoon olive oil (optional, if pesto is very thick)
  • Juice of 1/2 lemon (optional, for brightness)
  • Salt and black pepper to taste (pesto is often salty, so adjust accordingly)

Instructions:

  1. Pat the chicken pieces dry with paper towels. Season lightly with salt and pepper, keeping in mind the saltiness of your pesto.
  2. In a bowl, combine the basil pesto with the optional olive oil (if needed to thin it slightly for better coating) and lemon juice (if using).
  3. Add the chicken to the bowl and toss to coat thoroughly with the pesto mixture.
  4. Let the chicken marinate at room temperature for 20-30 minutes, or in the refrigerator for up to 2 hours.
  5. Preheat your grill to medium heat. Lightly oil the grates to prevent sticking, as pesto can sometimes char.
  6. Place the pesto-coated chicken on the grill. Cook for 6-8 minutes per side for breasts, or 7-10 minutes per side for thighs, until the internal temperature reaches 165°F (74°C) and the chicken is cooked through. Watch carefully to prevent the pesto from burning too much; adjust heat if necessary or move to a cooler part of the grill.
  7. Let rest for 5 minutes before slicing and serving. This is delicious with grilled vegetables or a simple pasta.

10. Jerk Chicken Vibes (Spicy & Aromatic)

Bring the bold and complex flavors of the Caribbean to your backyard with this Jerk-inspired chicken. A fiery and fragrant blend of allspice, thyme, and hot peppers creates a uniquely memorable grilled dish.

Ingredients:

  • 2 lbs bone-in, skin-on chicken pieces (thighs and drumsticks are traditional and work best)
  • 2-3 Scotch bonnet or habanero peppers, stemmed and roughly chopped (use less for milder heat, wear gloves when handling)
  • 1/2 cup chopped green onions (scallions)
  • 1/4 cup soy sauce (low sodium)
  • 2 tablespoons olive oil
  • 2 tablespoons fresh lime juice
  • 1 tablespoon fresh thyme leaves (or 1 teaspoon dried)
  • 1 tablespoon ground allspice
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 2 cloves garlic, chopped
  • 1-inch piece fresh ginger, peeled and chopped
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper

Instructions:

  1. Combine all ingredients except the chicken in a blender or food processor: Scotch bonnet/habanero peppers, green onions, soy sauce, olive oil, lime juice, thyme, allspice, cinnamon, nutmeg, garlic, ginger, salt, and pepper. Blend until a relatively smooth paste forms.
  2. Place the chicken pieces in a large bowl or resealable plastic bag. Pour the jerk marinade over the chicken, ensuring all pieces are well coated. Rub the marinade into the chicken.
  3. Marinate in the refrigerator for at least 4 hours, preferably overnight, or even up to 24 hours for the deepest flavor.
  4. Preheat your grill for two-zone cooking: one side medium-high (direct heat) and one side medium-low (indirect heat).
  5. Remove chicken from the marinade, letting excess drip off.
  6. Sear the chicken on the hotter side of the grill for 3-5 minutes per side, until nicely browned and slightly charred.
  7. Move the chicken to the cooler, indirect heat side of the grill. Cover the grill and cook for another 30-45 minutes, turning occasionally, until the chicken is cooked through and the internal temperature reaches 165-175°F (74-79°C). The skin should be crispy.
  8. Let rest for 10 minutes before serving. Traditionally served with rice and peas.

11. Apricot-Glazed Ginger Chicken

This delightful glaze offers a beautiful balance of sweet fruitiness from apricot preserves and a warm, aromatic kick from fresh ginger. It creates a lovely caramelized coating on the grilled chicken.

Ingredients:

  • 4 boneless, skinless chicken breasts or thighs
  • Salt and black pepper to taste
    For the Apricot-Ginger Glaze:
  • 1/2 cup apricot preserves or jam
  • 2 tablespoons soy sauce (low sodium recommended)
  • 1 tablespoon rice vinegar
  • 1 tablespoon grated fresh ginger
  • 1 clove garlic, minced
  • 1/4 teaspoon red pepper flakes (optional, for a hint of spice)

Instructions:

  1. Pat the chicken pieces dry and season lightly with salt and pepper.
  2. Preheat your grill to medium heat. Lightly oil the grates.
  3. In a small saucepan, combine the apricot preserves, soy sauce, rice vinegar, grated ginger, minced garlic, and red pepper flakes (if using). Heat over low heat, stirring occasionally, until the preserves are melted and the glaze is smooth and slightly warmed. Do not boil. Set aside about 1/4 cup of the glaze for serving, if desired.
  4. Place the chicken on the preheated grill. Cook for 5-7 minutes per side, or until almost cooked through.
  5. During the last 5-8 minutes of grilling, begin brushing the chicken generously with the apricot-ginger glaze on all sides.
  6. Continue to grill, turning and basting with more glaze, until the chicken is cooked through (internal temperature of 165°F/74°C) and the glaze is bubbly and lightly caramelized. Watch carefully to prevent the glaze from burning.
  7. Let the chicken rest for 5 minutes before serving. Drizzle with any reserved glaze if desired.

12. Simple Salt & Pepper Char

Sometimes, the simplest approach allows the natural flavor of good quality chicken and the magic of the grill to truly shine. This method focuses on achieving a perfect char and juicy interior with just basic seasoning.

Ingredients:

  • 4 high-quality chicken pieces (bone-in, skin-on thighs or breasts are excellent for this)
  • 1-2 tablespoons olive oil (or other high smoke point oil like avocado oil)
  • 1.5 teaspoons coarse sea salt or kosher salt
  • 1 teaspoon freshly cracked black pepper

Instructions:

  1. Pat the chicken pieces thoroughly dry with paper towels. This is crucial for crispy skin and a good sear.
  2. Drizzle the chicken with olive oil and rub it evenly over all surfaces.
  3. Generously season all sides of the chicken with coarse sea salt and freshly cracked black pepper. Press the seasoning lightly into the chicken.
  4. Preheat your grill to medium-high heat. Ensure the grates are clean and well-oiled.
  5. Place the chicken skin-side down on the hot grill. Let it sear undisturbed for 5-7 minutes, or until the skin is golden brown, crispy, and releases easily from the grates.
  6. Flip the chicken and continue to grill on the other side for another 5-7 minutes.
  7. If the chicken is browning too quickly or you have thicker pieces, move it to a cooler part of the grill (indirect heat) and continue to cook, covered if possible, until the internal temperature reaches 165°F (74°C). This could take an additional 10-20 minutes depending on the chicken.
  8. Let the chicken rest for at least 5-10 minutes before carving or serving. This allows the juices to redistribute, ensuring a more tender and flavorful result.

13. Italian Herb Infusion

A classic and versatile marinade that infuses chicken with the familiar, aromatic flavors of Italy. Using either a good quality store-bought Italian dressing or a homemade blend of olive oil and herbs creates a wonderfully savory and moist result.

Ingredients:

  • 1.5 lbs chicken pieces (breasts, thighs, or drumsticks)
  • 1/2 cup good quality Italian dressing (check for simple ingredients, avoid overly sugary ones)
    • OR for Homemade Marinade:
      • 1/4 cup olive oil
      • 2 tablespoons red wine vinegar or lemon juice
      • 1 tablespoon mixed dried Italian herbs (oregano, basil, thyme, rosemary)
      • 2 cloves garlic, minced
      • 1/2 teaspoon salt
      • 1/4 teaspoon black pepper

Instructions:

  1. If making a homemade marinade, whisk together the olive oil, red wine vinegar/lemon juice, Italian herbs, minced garlic, salt, and pepper in a bowl.
  2. Place the chicken pieces in a bowl or a resealable plastic bag. Pour the Italian dressing (store-bought or homemade) over the chicken, ensuring all pieces are well coated.
  3. Marinate in the refrigerator for at least 30 minutes, or up to 4 hours. For bone-in pieces, you can marinate a bit longer.
  4. Preheat your grill to medium-high heat. Lightly oil the grates.
  5. Remove the chicken from the marinade, allowing any excess to drip off. Discard the leftover marinade.
  6. Place the chicken on the grill. If using skin-on pieces, start skin-side down.
  7. Grill for 6-10 minutes per side for boneless pieces, or 10-18 minutes per side for bone-in pieces, until the chicken is cooked through and the internal temperature reaches 165°F (74°C).
  8. Let the chicken rest for 5 minutes before serving. Garnish with fresh parsley if desired.

14. Garlic Butter Basted Chicken

For an undeniably rich and savory flavor, basting chicken with melted garlic butter while it grills creates a succulent, golden-brown exterior and infuses every bite with garlicky goodness.

Ingredients:

  • 4 chicken pieces (breasts or thighs, skin-on is great here)
  • Salt and black pepper to taste
    For the Garlic Butter:
  • 1/4 cup unsalted butter
  • 3 cloves garlic, minced
  • 1 tablespoon chopped fresh parsley (optional)
  • Pinch of red pepper flakes (optional, for a little heat)

Instructions:

  1. Pat the chicken pieces dry and season them generously with salt and black pepper.
  2. Preheat your grill to medium heat.
  3. Prepare the garlic butter: In a small saucepan or microwave-safe bowl, melt the butter. Stir in the minced garlic, chopped parsley (if using), and red pepper flakes (if using). Keep warm.
  4. Place the chicken on the preheated grill. If using skin-on pieces, start skin-side down to render some fat and get it crispy.
  5. Grill for 5-7 minutes per side to get some initial color.
  6. Begin basting the chicken generously with the melted garlic butter. Continue to grill, turning the chicken every 3-5 minutes and basting each time, for a total of 15-25 minutes depending on the thickness and cut of chicken.
  7. Ensure the chicken is cooked through, with an internal temperature reaching 165°F (74°C). The chicken should be golden brown and fragrant.
  8. Let the chicken rest for 5 minutes before serving. You can drizzle any remaining garlic butter (that hasn’t touched raw chicken) over the top.

15. Ranch Rubbed Delight

Utilize the savory, herby flavors of a dry ranch seasoning mix as a quick and easy rub for your grilled chicken. It creates a tasty crust and a familiar, crowd-pleasing taste.

Ingredients:

  • 1.5 lbs chicken pieces (wings, drumsticks, or boneless, skinless thighs work well)
  • 2-3 tablespoons dry ranch seasoning mix (from a packet or homemade)
  • 1 tablespoon olive oil
  • Optional: Pinch of cayenne pepper for extra spice

Instructions:

  1. Pat the chicken pieces thoroughly dry with paper towels.
  2. In a small bowl, combine the dry ranch seasoning mix with the optional cayenne pepper if you like a bit more heat.
  3. Drizzle the chicken pieces with olive oil, then sprinkle the ranch seasoning mixture evenly over all sides of the chicken, rubbing it in gently.
  4. Preheat your grill to medium-high heat. Lightly oil the grates.
  5. Place the seasoned chicken on the grill.
  6. Grill for the appropriate time depending on the cut:
    • Wings: 18-25 minutes, turning frequently, until crispy and cooked through.
    • Drumsticks: 25-35 minutes, turning occasionally, until cooked through.
    • Boneless, skinless thighs: 6-8 minutes per side, until cooked through.
  7. Ensure the internal temperature reaches 165°F (74°C) for breasts or 170-175°F (77-79°C) for dark meat like thighs and drumsticks.
  8. Let rest for 5 minutes before serving. Great with a side of ranch dressing for dipping, if desired.

16. Spicy Cajun Heat

Infuse your grilled chicken with the bold, zesty, and peppery flavors of Louisiana with a generous coating of Cajun spice. This rub delivers a fantastic kick and a beautiful reddish hue.

Ingredients:

  • 4 chicken pieces (breasts, thighs, or a whole cut-up chicken)
  • 2-3 tablespoons Cajun seasoning blend (store-bought or homemade; adjust amount based on spice level and saltiness of your blend)
  • 1 tablespoon olive oil
  • Optional: Squeeze of lime or lemon juice after grilling

Ingredients for Homemade Cajun Seasoning (approximate):

  • 2 tsp paprika (smoked or sweet)
  • 1 tsp salt
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp dried oregano
  • 1/2 tsp dried thyme
  • 1/2 tsp black pepper
  • 1/4 – 1/2 tsp cayenne pepper (adjust to taste)

Instructions:

  1. Pat the chicken pieces dry with paper towels.
  2. If making homemade Cajun seasoning, combine all seasoning ingredients in a small bowl.
  3. Drizzle the chicken with olive oil, then rub the Cajun seasoning blend generously and evenly over all surfaces of the chicken.
  4. Preheat your grill to medium-high heat.
  5. Place the chicken on the grill. If skin-on, start skin-side down.
  6. Grill for 6-10 minutes per side for boneless pieces, or 10-18 minutes per side for bone-in pieces, until the chicken is cooked through, has a nice char, and the internal temperature reaches 165°F (74°C).
  7. If the seasoning starts to char too quickly, move the chicken to a cooler part of the grill to finish cooking.
  8. Let the chicken rest for 5-10 minutes before serving. A squeeze of fresh lime or lemon juice can brighten the flavors wonderfully.

17. Maple Dijon Sweetness

A delightful glaze that combines the rich sweetness of maple syrup with the tangy bite of Dijon mustard and a touch of vinegar for balance. It creates a beautifully caramelized and flavorful crust.

Ingredients:

  • 4 boneless, skinless chicken breasts or thighs
  • Salt and black pepper to taste
    For the Maple Dijon Glaze:
  • 1/4 cup pure maple syrup
  • 2 tablespoons Dijon mustard
  • 1 tablespoon apple cider vinegar (or white wine vinegar)
  • 1/2 teaspoon garlic powder (optional)
  • Pinch of dried thyme (optional)

Instructions:

  1. Pat the chicken pieces dry and season lightly with salt and pepper.
  2. Preheat your grill to medium heat. Lightly oil the grates.
  3. In a small bowl, whisk together the maple syrup, Dijon mustard, apple cider vinegar, garlic powder (if using), and thyme (if using) to create the glaze. Reserve about 1/4 cup of the glaze for serving, if desired.
  4. Place the chicken on the preheated grill. Cook for 5-7 minutes per side, until mostly cooked through.
  5. During the last 5-8 minutes of grilling, begin brushing the chicken generously with the maple Dijon glaze on all sides.
  6. Continue to grill, turning and basting with more glaze, until the chicken is cooked through (internal temperature of 165°F/74°C) and the glaze is bubbly and nicely caramelized. Watch closely to prevent the maple syrup from burning.
  7. Let the chicken rest for 5 minutes before serving. Drizzle with any reserved glaze if desired.

18. Tandoori-Inspired Yogurt Marinade

This vibrant marinade uses yogurt as a tenderizer and a base for classic Indian-inspired spices like garam masala, turmeric, and ginger-garlic paste, resulting in deeply flavored and succulent grilled chicken.

Ingredients:

  • 1.5 lbs chicken pieces (bone-in, skinless thighs or drumsticks are traditional, or use boneless, skinless breasts cut into chunks for skewers)
  • 1 cup plain yogurt (whole milk or Greek)
  • 2 tablespoons lemon juice
  • 1 tablespoon ginger-garlic paste (or 1 tbsp grated ginger + 3 cloves minced garlic)
  • 1 tablespoon garam masala
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground cumin
  • 1/2 – 1 teaspoon Kashmiri red chili powder (for color and mild heat, or regular chili powder/cayenne to taste)
  • 1 teaspoon salt
  • Optional: A few drops of red food coloring for traditional tandoori color (use sparingly)

Instructions:

  1. If using bone-in chicken, make a few shallow slashes in the meat to help the marinade penetrate.
  2. In a large bowl, combine the plain yogurt, lemon juice, ginger-garlic paste, garam masala, turmeric, cumin, chili powder, salt, and optional food coloring. Mix well until smooth.
  3. Add the chicken pieces to the marinade, ensuring each piece is thoroughly coated.
  4. Cover and marinate in the refrigerator for at least 4 hours, preferably 6-8 hours, or even overnight for best results.
  5. Preheat your grill to medium-high heat. Lightly oil the grates.
  6. Remove the chicken from the marinade, allowing excess to drip off (a good coating should remain). Discard the leftover marinade.
  7. Place the chicken on the grill. Cook for 10-15 minutes per side for bone-in pieces, or 5-7 minutes per side for boneless chunks on skewers, until nicely charred in spots and the internal temperature reaches 165°F (74°C) for breasts or 170-175°F (77-79°C) for thighs/drumsticks.
  8. Let rest for 5-10 minutes before serving. Serve with naan, rice, and a side of raita or lemon wedges.

19. Orange Chili Glaze

A zesty and sweet glaze with a gentle kick of heat, made with orange marmalade and chili garlic sauce. This creates a beautifully shiny and flavorful coating on grilled chicken.

Ingredients:

  • 4 boneless, skinless chicken breasts or thighs
  • Salt and black pepper to taste
    For the Orange Chili Glaze:
  • 1/2 cup orange marmalade
  • 2 tablespoons soy sauce (low sodium)
  • 1 tablespoon chili garlic sauce (adjust to your spice preference)
  • 1 teaspoon rice vinegar
  • 1/2 teaspoon grated fresh ginger (optional)

Instructions:

  1. Pat chicken dry and season lightly with salt and pepper.
  2. Preheat your grill to medium heat.
  3. In a small saucepan, combine the orange marmalade, soy sauce, chili garlic sauce, rice vinegar, and grated ginger (if using). Heat over low heat, stirring, until the marmalade is melted and the glaze is smooth. Reserve about 1/4 cup for serving if desired.
  4. Grill the chicken for 5-7 minutes per side, until almost cooked through.
  5. During the last 5-8 minutes of grilling, generously brush the chicken with the orange chili glaze on all sides.
  6. Continue grilling, turning and basting, until the chicken is cooked through (165°F/74°C) and the glaze is bubbly and slightly caramelized. Watch carefully as the sugar in the marmalade can burn.
  7. Let rest for 5 minutes before serving. Drizzle with reserved glaze if desired.

20. Mediterranean Oregano & Garlic

Simple yet profoundly flavorful, this marinade relies on the classic Mediterranean pairing of abundant fresh oregano, pungent garlic, lemon, and good quality olive oil to create a bright and aromatic grilled chicken.

Ingredients:

  • 1.5 lbs chicken pieces (breasts, thighs, or cut up for skewers)
  • 1/3 cup olive oil
  • Juice of 1 large lemon
  • 1/4 cup fresh oregano, chopped (or 1.5 tablespoons dried oregano)
  • 4 cloves garlic, minced
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • Optional: Pinch of red pepper flakes

Instructions:

  1. In a medium bowl or resealable plastic bag, whisk together the olive oil, lemon juice, chopped fresh oregano, minced garlic, salt, black pepper, and optional red pepper flakes.
  2. Add the chicken pieces to the marinade, ensuring they are fully coated.
  3. Marinate in the refrigerator for at least 30 minutes, or up to 4 hours.
  4. Preheat your grill to medium-high heat. Lightly oil the grates.
  5. Remove chicken from the marinade, allowing excess to drip off. Discard leftover marinade.
  6. Grill chicken for 6-10 minutes per side for boneless pieces, or 10-15 minutes per side for bone-in pieces, until cooked through and the internal temperature reaches 165°F (74°C).
  7. Let rest for 5 minutes before serving. This chicken is excellent in pita bread with tzatziki sauce or alongside a Greek salad.

21. Peanut Satay Skewers

These skewers are inspired by Southeast Asian flavors, featuring tender chicken marinated in a rich and savory peanut sauce, then grilled to perfection. The creamy, nutty, and slightly sweet profile is incredibly addictive.

Ingredients:

  • 1.5 lbs boneless, skinless chicken breasts or thighs, cut into 1-inch thick strips or 1-inch cubes
  • Wooden or metal skewers (soak wooden ones in water for 30 minutes)
    For the Peanut Marinade/Sauce:
  • 1/2 cup creamy peanut butter
  • 1/4 cup soy sauce (low sodium recommended)
  • 2 tablespoons fresh lime juice
  • 2 tablespoons honey or brown sugar
  • 1 tablespoon rice vinegar
  • 1 teaspoon grated fresh ginger
  • 2 cloves garlic, minced
  • 1/2 teaspoon chili garlic sauce or a pinch of cayenne pepper (optional, for heat)
  • 2-4 tablespoons hot water, to thin as needed

Instructions:

  1. In a medium bowl, whisk together the peanut butter, soy sauce, lime juice, honey/brown sugar, rice vinegar, grated ginger, minced garlic, and chili garlic sauce (if using). Gradually add hot water, 1 tablespoon at a time, whisking until the marinade reaches a smooth, pourable consistency (like thick cream). Reserve about 1/3 of this mixture to use as a dipping sauce later; cover and refrigerate it.
  2. If using chicken strips, thread them onto skewers in a wavy, accordion-like fashion. If using cubes, thread them onto skewers.
  3. Place the chicken skewers in a shallow dish or resealable bag. Pour the remaining 2/3 of the peanut marinade over the chicken, ensuring all pieces are well coated.
  4. Marinate in the refrigerator for at least 1 hour, or up to 4 hours.
  5. Preheat your grill to medium-high heat. Lightly oil the grates.
  6. Remove skewers from the marinade, allowing excess to drip off. Discard the used marinade.
  7. Grill the chicken skewers for 8-12 minutes, turning occasionally, until the chicken is cooked through (internal temperature of 165°F/74°C) and has nice grill marks. Be careful as the peanut sauce can char if the heat is too high.
  8. Serve immediately with the reserved peanut dipping sauce. Garnish with chopped peanuts and fresh cilantro if desired.

22. Chipotle Honey Lime Chicken

This marinade delivers a fantastic combination of smoky heat from chipotle peppers in adobo, sweetness from honey, and brightness from fresh lime juice. It’s a flavor profile that’s both complex and incredibly satisfying.

Ingredients:

  • 4 boneless, skinless chicken breasts or thighs
  • 1-2 chipotle peppers in adobo sauce, minced (use more or less depending on desired spice level), plus 1 tablespoon of the adobo sauce from the can
  • 1/4 cup honey
  • Juice of 2 limes
  • 2 cloves garlic, minced
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons olive oil

Instructions:

  1. In a medium bowl or resealable plastic bag, whisk together the minced chipotle peppers, adobo sauce, honey, lime juice, minced garlic, cumin, salt, pepper, and olive oil.
  2. Add the chicken pieces to the marinade, ensuring they are well coated.
  3. Marinate in the refrigerator for at least 30 minutes, or up to 4 hours for deeper flavor.
  4. Preheat your grill to medium-high heat. Lightly oil the grates.
  5. Remove chicken from the marinade, letting any excess drip off. Discard leftover marinade.
  6. Grill chicken for 6-8 minutes per side for breasts, or 7-10 minutes per side for thighs, until cooked through and the internal temperature reaches 165°F (74°C). The honey can cause some caramelization and char, which is delicious, but watch to prevent excessive burning.
  7. Let the chicken rest for 5 minutes before slicing and serving. This is great in tacos, bowls, or salads.

23. Beer Can Chicken (Whole Chicken)

A classic and fun grilling method that results in incredibly moist and flavorful whole chicken. The beer (or other liquid) inside the can steams the chicken from the inside out while the outside gets crispy and golden on the grill.

Ingredients:

  • 1 whole chicken (about 3-4 lbs), giblets removed and patted dry
  • 2 tablespoons olive oil
  • 2 tablespoons your favorite BBQ rub or a mix of:
    • 1 tbsp paprika
    • 1 tsp salt
    • 1 tsp garlic powder
    • 1/2 tsp onion powder
    • 1/2 tsp black pepper
    • 1/4 tsp cayenne pepper (optional)
  • 1 can (12 oz) beer (or chicken broth, or even soda like cola or ginger ale)

Instructions:

  1. Preheat your grill for indirect medium heat (around 350-375°F / 175-190°C). If using a charcoal grill, arrange coals on one side. If using a gas grill, turn off the burners directly under where the chicken will sit.
  2. Open the can of beer (or other liquid) and pour out (or drink!) about half of it. You can add a few sprigs of herbs or garlic cloves to the can if desired.
  3. Rub the outside of the chicken with olive oil. Then, generously rub the BBQ rub or spice mixture all over the chicken, including under the skin of the breast if possible.
  4. Carefully lower the chicken cavity over the opened beer can, so the chicken is sitting upright with the can inside it, using the can and the two legs as a sort of tripod.
  5. Place the chicken (on its can stand) on the indirect heat side of the preheated grill.
  6. Cover the grill and cook for 1 hour 15 minutes to 1 hour 45 minutes, or until the internal temperature in the thickest part of the thigh (not touching bone) reaches 165-175°F (74-79°C) and the juices run clear.
  7. Carefully remove the chicken and can from the grill (it will be hot!). Let the chicken rest, still on the can, for about 10-15 minutes.
  8. Very carefully lift the chicken off the can (use tongs and oven mitts, as the can and liquid will be extremely hot). Carve and serve.

24. Brined & Beautiful Chicken

Brining is a simple yet incredibly effective technique for ensuring juicy and flavorful grilled chicken, especially for leaner cuts like breasts. A basic saltwater and sugar solution helps the chicken retain moisture during grilling.

Ingredients:

  • 4 boneless, skinless chicken breasts (or other cuts)
    For the Brine:
  • 4 cups cold water
  • 1/4 cup kosher salt (use less if using fine table salt)
  • 2 tablespoons sugar (optional, but helps with browning and flavor)
  • Optional aromatics for brine: A few sprigs of fresh herbs (rosemary, thyme), a few garlic cloves (smashed), a bay leaf, a few peppercorns.
    For Grilling:
  • Olive oil
  • Your favorite seasoning rub or just salt and pepper

Instructions:

  1. Prepare the brine: In a large bowl or container, combine the cold water, kosher salt, and sugar (if using). Stir until the salt and sugar are completely dissolved. Add any optional aromatics.
  2. Submerge the chicken breasts completely in the brine. Ensure they are fully covered.
  3. Cover the container and refrigerate for 30 minutes to 1 hour. Do not brine for too long, especially for boneless, skinless pieces, as the chicken can become too salty or change texture.
  4. Remove the chicken from the brine. Discard the brine. Rinse the chicken thoroughly under cold running water to remove excess salt from the surface.
  5. Pat the chicken completely dry with paper towels. This is very important for getting a good sear and crispy skin if applicable.
  6. Brush the chicken lightly with olive oil and season with your desired rub or simply salt and pepper (go easy on additional salt if your rub is salty).
  7. Preheat your grill to medium-high heat.
  8. Grill the chicken for 5-7 minutes per side, or until the internal temperature reaches 165°F (74°C).
  9. Let rest for 5 minutes before slicing and serving. You’ll notice a significant difference in juiciness!

25. Rosemary Lemon Pepper Chicken

A classic and aromatic combination that never fails to please. The pungent, woodsy notes of fresh rosemary paired with the bright zest of lemon pepper seasoning create a simple yet sophisticated flavor profile.

Ingredients:

  • 4 chicken pieces (breasts, thighs, or a whole cut-up chicken)
  • 2 tablespoons olive oil
  • 2 tablespoons lemon pepper seasoning (check ingredients for salt content)
  • 1 tablespoon fresh rosemary, finely chopped (or 1 teaspoon dried rosemary, crushed)
  • Juice of 1/2 lemon (optional, for extra brightness after grilling)
  • Salt to taste (be mindful of salt in your lemon pepper seasoning)

Instructions:

  1. Pat the chicken pieces dry with paper towels.
  2. In a small bowl, combine the olive oil, lemon pepper seasoning, and chopped fresh rosemary. If your lemon pepper seasoning doesn’t contain much salt, add a pinch here.
  3. Rub the rosemary lemon pepper mixture all over the chicken pieces, ensuring even coverage.
  4. Let the chicken sit at room temperature for 20-30 minutes to allow the flavors to meld, or marinate in the refrigerator for up to 2 hours.
  5. Preheat your grill to medium-high heat. Lightly oil the grates.
  6. Place the chicken on the grill. If using skin-on pieces, start skin-side down.
  7. Grill for 6-10 minutes per side for boneless pieces, or 10-18 minutes per side for bone-in pieces, until the chicken is cooked through and the internal temperature reaches 165°F (74°C).
  8. Let the chicken rest for 5-10 minutes before serving. If desired, squeeze fresh lemon juice over the chicken just before serving for an extra burst of flavor.

18 Crowd-Pleasing Dishes for Your Memorial Day Cookout

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