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The Best Recipes for Grilled Chicken

Grilled chicken, for many, is a dinnertime classic staple dish and oftentimes a lifesaver for those cooking in a pinch or on a budget, and with this survey of Martha Stewart’s Greatest Grilled Chicken Recipes, you won’t be without ideas the next time you decide to serve white or dark meat.

Grilled Chicken with Lemon and Oregano

Let the citrus and herbs of this recipe delight you and your guests’ pallets and savor the utterly sun-filled flavors of the Mediterranean with this dish. You’ll marinate a halved chicken in chopped fresh oregano, lemon zest, and freshly squeezed lemon juice. Let it rest for a few hours (but you know it’d be better left overnight) and then cook it over a medium heat and plan to move it to a cooler part of the grill if you find the outside burning too quickly. Cut, serve, and enjoy this juicy and savory treat.

Grilled Whole Chicken with Barbecue Sauce

If you’re grilling a whole chicken, and you want it to be absolutely perfect, a great barbecue master knows that it takes a whole heap full of patience and restraint to get the job done right. This recipe suggests setting up your preferred grill for indirect heat and cooking the chicken for an hour and a half, brushing the bird with homemade barbecue sauceduring the last 15 minutes on the grill for the best results.

Grilled Buttermilk Chicken

While you have that grill out, let’s fire up some deeply delicious buttermilk chicken that’s as flavorful as it is moist and tender. This recipe asks you to marinate it in tangy buttermilk, garlic, and fresh rosemary or thyme. If you’re looking for a more heavenly aromatic essence, try infusing the chicken by grilling it alongside orange segments and rosemary springs for a hint of herbal and citrus smells and flavor that will have your tablemates smiling and salivating.

Grilled Chicken with Mango and Mint-Lime Dressing

This grilled chicken recipe has a great half-dressing, half-marinade recipe that will make your next break room lunch feel like it’s tableside at the downtown restaurant of your choice. The flavorful and versatile concoction has you combine lime juice, garlic, and fresh mint together for a lively mixture perfect for its dual purpose. Top your favorite saladgreens with the other half of the dressing/marinade and pair it with watercress, mango and charred radishes for a great addition to any “sad salad.”

Barbecued-Chicken Salad

Speaking of salads, you don’t have to only have a barbecue chicken salad as an inevitable use for leftovers from your latest Sunday barbecue. Instead, plan ahead and use an unforgettable smoky marinade made from lime zest, lime juice, garlic, paprika, and honey. Brush that onto the chicken before you grill and then use the remaining bit to dress the salad that you’ll pair the chicken with alongside cherry tomatoes, grilled corn, avocado, and lettuce of your choosing.

Smoky Grilled Chicken with Sweet Vinegar Sauce

This light dish is a combination of salty richness and tart, sweet flavors as the chicken is brushed with a robust vinegar sauce before hitting the grill for that extra charred, smoky flavor and can’t beat texture. The dual purpose marinade and dressing is made by combining paprika, mustard, sugar, cayenne, salt, and pepper, and the entire dish is perfect for your next served appetizer or full-course staple.

Cashew-Chicken Kebabs

If you’re looking for an aesthetically-pleasing treat then look no further than these chicken thighs that are brushed in a mixture of red curry paste and ground cashews for these skewers that are inspired by Thai cuisine. They grill quickly, and when served over a rice noodle salad, they’re sure to disappear quickly too!

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Creamy Honey Mustard Chicken Thighs

If you’re looking for a delicious and easy to make dinner, this is the right recipe for you! These creamy honey mustard chicken thighs will make the perfect mid-week meal to grace your table. This recipe was created by Chris from Don’t Go Bacon My Heart and can easily be made in under 30 minutes, which makes it even more appealing.

Even better? You only need one 12 inch non-stick pan to make this recipe! That’s right – no extra dishes, nothing to marinate, no making the sauce in a different pan. Add a side of mashed potatoes or rice and a canned veggie, and dinner is ready to go!

Ready to get started? First, you’ll need to grab a 12-inch nonstick pan, a wooden spoon, tongs, a sharp knife, and a chopping board.

Then, you’ll need to grab these ingredients:

6 chicken thighs(bone in, skin on)
3/4 cup chicken stock
1/2 cup heavy/double cream (room temperature)
5oz pancetta (or bacon)
2 shallots,finely diced
2 cloves of garlic, minced
2 tbsp honey
1 tbsp dijon mustard
1 tbsp wholegrain mustard
few sprigs of fresh thyme
Olive oil, as needed
Salt & black pepper

Now, add a drizzle of olive oil to a nonstick pan over medium-high heat. Place the chicken thighs skin down and let fry until that side is crispy, season with a pinch of salt and pepper, then flip. Turn heat to medium, season with salt and pepper again, and dry until thoroughly cooked through the center. Remove thighs from pan and drain excess fat.

(Cooking Tip: Keeping the skin on and bone in of the chicken thighs helps the meat cook more evenly because the bone heats the center, and also results in juicier meat.)

Add the pancetta or bacon to the pan and fry until it begins to brown. If there is extra fat, drain it, and then add the shallots and cook until soft. Next, add the garlic and cook for about a minute or until it starts to brown.

Then, add in the chicken stock, honey, cream, and both mustards, then stir to combine. Add the thyme and allow the sauce to simmer until it begins to become thick. Season with salt and pepper, then add chicken thighs back into the pan. Coat with the sauce, then serve!

Love the sauce? This recipe compliments pork well! If you choose to use pork chops, begin by pan-frying them, then basting in butter and herbs – similar to steak. You can find a similar recipe here.

Prefer to use chicken breasts? The prep for these takes a little longer, but it’s definitely worth the extra effort. You’ll start out by marinating the breasts for at least 30 minutes in oil, lemon juice, and herbs. You can see the perfect recipe for this marinade here. You’ll also want to butterfly 2 large breasts, making 4 smaller breasts.

And that’s all! This recipe is perfect for school nights or busy nights when you need a quick meal for the family.

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Cider-Braised Chicken Recipe

This one pan Cider-Braised chicken recipe is sure to bring on the Fall feels. Boasting all things savory (bacon, brussel sprouts, and whole grain mustard, OH MY!), this dish is ideal for a Sunday supper or casual fall get-together with friends; the sauce is delicious, so serve with bread or mashed potatoes to soak up every delicious bite. Take a look below for a bonus mashed potato recipe that will be sure to be the only masked potato recipe you stick to from now on. With these 2 savory dishes combined you can’t go wrong in pleasing every guest that tries these delicious recipes. Be sure to follow these great tips on how to make the best mashed potatoes because believe it or not, there is an art to it. Good luck and enjoy the perfect fall dinner that is right at your fingertips!

Ingredients
4 slices bacon, chopped
8 bone-in, skin-on chicken thighs (about 3 1/2 pounds total)
2 medium tart red apples, cored and cut into wedges
1 12 – ounce bottle sparkling apple cider
2 tablespoons chopped fresh thyme
2 tablespoons whole grain mustard
1 teaspoon kosher salt
12 ounces fresh Brussels sprouts, trimmed and halved if large (2 cups)

Preparation
In a very large skillet cook bacon over medium heat until crisp; remove from pan, reserving drippings in skillet. Add chicken, skin side down, and cook 10 minutes or until browned, turning once; remove from skillet. Add apples to the skillet and cook 4 minutes or until browned on both sides; remove from skillet. Drain and discard drippings from skillet.
Add cider, thyme, mustard, and salt to skillet, scraping up any browned bits. Bring to boiling; reduce heat. Return chicken to skillet. Cover and simmer 10 minutes. Add Brussels sprouts. Cover and cook 5 minutes. Add apples and cook, uncovered, 3 to 5 minutes more or until chicken is done (at least 175 degrees F).
To serve, divide chicken thighs, Brussels sprouts, and apples among shallow bowls or plates. Spoon cider mixture over top. Sprinkle each serving with bacon.

Ingredients

2 1/2 pounds Yukon gold potatoes, well scrubbed and cut into quarters

Kosher salt

1 stick unsalted butter

3/4 cup half-and-half

1 cup shredded smoked gouda

Freshly ground pepper

1/4 cup thinly sliced chives

Directions

Slip the potatoes into a large pot of cold salted water and bring to a boil. Reduce the heat and simmer until tender, 15 to 20 minutes.
Meanwhile, heat the butter and half-and-half in a small pot until the butter melts and the mixture is hot.
Once the potatoes are cooked, drain well in a colander and then return them to the pot. Turn the heat back on to low and stir the potatoes to “dry” them. Mash the potatoes until smooth and stir in the hot half-and-half and butter. Add the shredded cheese by the handful, stirring to melt, and season generously with salt and pepper. Stir in the chives. Serve immediately.

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Sweet and Spicy Roast Chicken

This sweet and spicy roast chicken has just enough summer sass and the perfect amount of spicy heat. Its Chile-honey marinade gives this chicken its fiery, syrupy character. Dates and carrots give the sauce texture and additional sweetness while a garnish of pistachios gives it a nice crunch. It’s dinner party food at its most flavorful and convenient; the ingredients can be assembled up to 24 hours in advance, then all you need to do is pop it in the oven just before your guests arrive, and garnish it at the last minute. Serve it with couscous, polenta, rice or another soft grain to soak up the sauce.

INGREDIENTS

1 lemon, plus 3 tablespoons freshly squeezed lemon juice
2 ½ teaspoons kosher salt, more for pot
3 tablespoons freshly squeezed orange juice
4 tablespoons olive oil
1 ½ tablespoons whole grain mustard
3 tablespoons honey
1 bay leaf
½ to 1 teaspoon crushed red pepper flakes, to taste
Black pepper, to taste
1 4-pound chicken, cut into 8 pieces
3 cups sliced carrots (1/4-inch thick)
1 onion, halved and thinly sliced
⅔ cup sliced dates
1 tablespoon fresh thyme leaves
¼ cup chopped cilantro or parsley, for garnish
2 scallions, thinly sliced, for garnish
¼ cup chopped toasted pistachio nuts, for garnish

PREPARATION

Quarter the lemon and remove seeds. Thinly slice crosswise into small wedges and add to small pot of boiling, salted water. Blanch for 2 minutes and drain. Reserve slices.
In a saucepan, whisk together lemon juice, orange juice, oil, mustard, honey, salt, bay leaf, red pepper flakes and black pepper to taste. Bring to a boil and simmer for 5 minutes. Let cool.
Put chicken in a bowl and add honey mixture. Add carrots, onion, dates, thyme and blanched lemon slices. Turn mixture several times to coat. Let marinate for at least 30 minutes at room temperature, but preferably overnight in the refrigerator.
Heat oven to 425 degrees. Transfer all ingredients, including marinade, to a sheet pan with a rim. Chicken should be skin side up. Roast until chicken is browned and cooked through, about 20 to 30 minutes for breasts and 30 to 40 for legs and wings (remove the pieces as they are done cooking). When the chicken is done, give the carrot mixture in the pan a stir; if the pan looks dry add 2 to 3 tablespoons water. Continue roasting the carrots until they are tender, about 7 to 12 minutes longer.
Spoon carrots over chicken and top with cilantro, scallions and pistachio nuts.

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