Warm evenings, flickering string lights, and the unmistakable aroma of sizzling chicken signal backyard-grilling season. While burgers get plenty of hype, poultry on the grates can be just as thrilling and a lot more versatile.
These ten crowd-pleasing recipes span sweet Hawaiian vibes, fiery Caribbean heat, and breezy Mediterranean flavors. Grab your tongs, stoke the coals, and let juicy chicken become the headliner of your next patio party.
Grilled Huli Huli Chicken
This Hawaiian classic layers smoky char with a glossy pineapple-soy glaze that caramelizes beautifully over medium-high heat. A quick twenty-minute baste fuels big flavor without the wait of long marinades.
Marinade Magic
Whisk unsweetened pineapple juice, brown sugar, soy sauce, fresh ginger, and garlic until the sugar dissolves. Reserve one-third for brushing so the exterior stays lacquered, fruity, and deeply savory while cooking.
Thighs Over Breasts
Opt for skin-on chicken thighs; their higher fat content stays succulent through indirect heat, especially helpful when grill marks appear before the meat reaches 165°F at the bone.
Flip & Baste Routine
Turn the thighs every four minutes, painting on glaze with each flip. The sugar darkens quickly, so shift pieces to a cooler zone once deep mahogany edges form.
Caprese Chicken Foil Packs
Think of this as a caprese salad tucked inside its own portable parcel. Tomatoes melt into mozzarella, basil perfumes the steam, and cleanup is limited to crumpling foil.
Packet Assembly
Cut boneless breasts into strips, season with garlic, balsamic, and oregano, then layer with grape tomatoes and mozzarella pearls. Seal two foil sheets per portion for leak-proof grilling.
Grill, Oven, or Campfire
Place packets seam-side up over medium heat for about fifteen minutes, rotating once. No grill? Bake at 425°F until a probe shows the chicken is safely cooked through.
Table-Side Finish
Let the packets rest for two minutes before tearing open. A drizzle of fresh balsamic reduction and chiffonade basil brightens the molten mozzarella-tomato mixture on your plate.
Related Read: https://thegrillingdutchman.com/what-is-hawaiian-bbq/
Harissa Grilled Chicken
North African harissa paste transforms weeknight chicken into a smoky, gently spicy star. The recipe shines with bone-in thighs but adapts easily to drumsticks or breasts.
Choose Your Heat
Mild harissa gives subtle warmth; hot varieties add a serious kick. Start with one tablespoon per pound of chicken, then adjust upward after a quick taste test.
Fast Marinade, Faster Cook
Because harissa carries concentrated flavor, fifteen minutes of marinating suffices. Grill over medium flames about seven minutes per side, moving pieces if flare-ups threaten.
Serving Ideas
Pair with fluffy couscous, grilled zucchini, or a cooling yogurt-cucumber salad. The smoky spice also plays nicely alongside toasted flatbreads brushed with olive oil.
Best Grilled Chicken Breast
Dry, bland chicken breasts ruin many cookouts, but a smart pound-and-zest approach guarantees juicy, evenly cooked fillets every time around the fire.
Pound for Uniformity
Place each breast in a zipper bag and pound to a half-inch thickness. Even pieces finish simultaneously, preventing the thin end from overdrying while thicker zones lag behind.
Lemon Zest, Not Juice
The zest infuses bright citrus without the acid that can toughen lean meat. Blend it with olive oil, garlic powder, paprika, and a touch of honey for a balanced flavor.
Two-Zone Insurance
Sear each fillet over direct heat for classic grill lines, then slide to indirect heat until an instant-read thermometer registers 160°F. Rest for five minutes before slicing.
Related Read: https://bettergrills.com/grilled-chicken-leg-quarters/
Cilantro-Lime Chicken Skewers
Skewers make backyard mingling easy, presenting flavorful bites on a stick. A punchy garlic-cilantro-lime marinade keeps each cube moist and vibrant. Grab inspiration—and gear—from these chicken skewers tips.
- Prep Quick: Cube boneless breasts, toss with minced garlic, chopped cilantro, lime juice, and olive oil. Thirty minutes in the fridge saturates every piece.
- Alternate Veggies: Thread bell pepper or red onion between chicken chunks for color and extra smoky sweetness.
- Medium-Hot Fire: Cook skewers for ten to twelve minutes, turning twice for even char.
- Zesty Finish: Brush with reserved marinade during the last minute, then sprinkle flaky salt and fresh cilantro before serving.
Pair these skewers with chilled watermelon salad or elote-style grilled corn, and you’ve got summer on a platter.
Jamaican Jerk Chicken
The hallmark of jerk lies in its fragrant, fiery spice blend. Scotch bonnet heat mingles with allspice and thyme, giving every bite an unmistakable Caribbean swagger.
- Make the Paste: Purée scallions, thyme, allspice, soy sauce, lime juice, and Scotch bonnet for an aromatic wet rub.
- Dark Meat Rules: Coat bone-in thighs and drumsticks generously; their richness stands up to assertive spice.
- Low-and-Slow Start: Smoke over indirect heat about twenty minutes, lid closed, letting pimento wood chips (or applewood) perfume the meat.
- Sear to Finish: Move pieces to direct heat, flipping until skin blisters and internal temp hits 175°F.
A side of grilled pineapple or coconut rice mellows the spice and rounds out the island vibe.
Butterflied Grilled Chicken Drumsticks
Butterflying drumsticks exposes more surface for smoky seasoning and speeds up cooking time. Great when hungry guests hover near the grill.
- Slice & Spread: Use kitchen shears to cut along the bone, opening each drumstick flat for increased char contact.
- Dry Rub Base: Combine smoked paprika, garlic powder, cumin, and brown sugar; massage into every crevice.
- Numbered Zone Cooking: Start on hotter grates (zone 1) for sear, then shift to cooler zone 2 until juices run clear.
- Citrus Mop: Whisk orange juice and honey; brush during the last five minutes for sticky-sweet gloss.
The trick delivers crispy edges yet keeps the meat inside tender. Ideal for kids who love finger-food portions.
Bruschetta Grilled Chicken
This Italian-inspired dish layers mozzarella over garlicky chicken, then crowns it with a bright tomato-basil salsa for a grill-meets-garden masterpiece.
Season Simply
Coat breasts with olive oil, dried oregano, garlic powder, salt, and pepper. Minimal seasoning lets the toppings steal the spotlight without blandness sneaking in.
Cheese Melt Timing
Add thick mozzarella slices during the final two minutes. Close the lid so gentle ambient heat blankets the cheese, achieving gooey perfection without overcooking chicken.
Fresh Tomato Topping
Toss diced tomatoes, basil, lemon juice, and cracked pepper. Spoon generously over each breast just off the grill, allowing juices to mingle with melted cheese.
Grilled Chicken Sandwich
Elevate the humble sandwich with pickle-juice-marinated chicken, smoky provolone, and a brioche bun toasted in bacon fat for irresistible backyard-picnic flair.
- Marinate Smart: Pickle brine tenderizes while infusing tang. Thirty minutes is plenty—longer can oversalt.
- Double Cheese: Layer provolone atop hot chicken; cover briefly so steam melts it evenly.
- Bun Upgrade: Swipe bacon drippings on brioche halves, toasting cut-side down for savory crunch.
- Stack & Serve: Add lettuce, tomato, crisp bacon, and dill pickle chips before pressing the top bun into place.
Serve with sweet-potato wedges or classic kettle chips, and watch even burger loyalists convert on the spot.
Spicy Coconut Grilled Chicken
Coconut milk, sambal oelek, and fresh ginger create a creamy yet fiery marinade that turns budget-friendly thighs into a dish worthy of weekend gatherings.
Creamy Heat Balance
Coconut milk tempers sambal’s spice, while brown sugar lends glaze potential. Lime zest brightens, and fish sauce adds savory depth without fishy aftertaste.
Skin-On Advantage
Leave the skin intact; its fat bastes the meat as it renders, helping the sweet-spicy marinade cling and crisp for an irresistible texture.
Caramelization Watch
The sugars char quickly, so grill over medium heat, flipping every three minutes. Move pieces to a cooler zone if browning accelerates too fast.
Flames, Friends & Full Bellies
From tropical Huli Huli glaze to bold jerk spice, these recipes prove chicken can dominate any grill session. Stock up on charcoal, invite your crew, and let fiery flavors carry the evening from first sizzle to final satisfied sigh.
Robert Chill
Robert Chill is the technical voice behind Better Grills. He focuses on testing BBQ grills, smokers, and outdoor cooking equipment, breaking down features, performance, and real-world usability. His goal is to help readers choose the right grill without marketing hype or guesswork