Currently viewing the tag: "Grilled Chicken"
Grilled Chicken with Mango-Pineapple Salsa

Grilled Chicken with Mango-Pineapple Salsa

Go tropical with your grilled chicken by adding a tangy salsa made with pineapple, mango, jalapeno pepper, and lime juice. Round out the meal with rice and plantain chips.

Top grilled chicken breast halves with a sweet-and-spicy tropical salsa of fresh pineapple, mango, jalapeño peppers, and cilantro. Serve over rice for an easy one-dish meal.

Yield: 4 servings (serving size: 1 chicken breast half, 1 tablespoon sauce, and 1/4 cup salsa)




•  2/3 cup diced peeled ripe mango (1 medium)

•  2/3 cup diced fresh pineapple

•  2 tablespoons minced red onion

•  1 tablespoon minced seeded jalapeño pepper

•  1 1/2 teaspoons chopped fresh cilantro

•  1 1/2 teaspoons fresh lime juice

•  1/8 teaspoon salt

•  1/8 teaspoon freshly ground black pepper



•  4 (6-ounce) skinless, boneless chicken breast halves

•  1/4 cup pineapple juice

•  3 tablespoons chopped fresh cilantro

•  3 tablespoons low-sodium soy sauce

•  2 tablespoons honey

•  1 teaspoon fresh lime juice

•  Dash of crushed red pepper

•  Cooking spray



1.  To prepare salsa, combine first 8 ingredients. Cover; refrigerate 30 minutes.

2.  To prepare chicken, place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/2-inch thickness using a meat mallet or small heavy skillet. Combine pineapple juice and next 5 ingredients (through red pepper) in a large zip-top plastic bag. Add chicken to bag; seal. Marinate in refrigerator 30 minutes.

3.  Prepare grill.

4.  Remove chicken from bag, reserving marinade. Place chicken on a grill rack coated with cooking spray; grill 3 minutes on each side or until done.

5.  Place reserved marinade in a small saucepan; bring to a boil. Reduce heat, and cook until reduced to 1/4 cup (about 5 minutes). Drizzle over chicken. Serve salsa with chicken.


Lauren Katz, Ashburn, Virginia, Cooking Light




Source: MyRecipes


Lexington-Style Grilled Chicken

Lexington-Style Grilled Chicken

The inspiration for the marinade on this grilled chicken comes from Carolina-style barbecue sauce, which is a spicy, vinegar-based sauce. Be sure to marinate at least 2 hours or as long as overnight to get the most flavor from the marinade.

Larry Elder says Lexington, North Carolina, pork barbecue inspired him to create this spicy-hot vinegar marinade for chicken.

Yield: Makes 8 to 10 servings



•  2 cups cider vinegar

•  1/4 cup firmly packed dark brown sugar

•  1/4 cup vegetable oil

•  3 tablespoons dried crushed red pepper

•  4 teaspoons salt

•  2 teaspoons pepper

•  2 (2 1/2- to 3-pound) cut-up whole chickens*



1.  Stir together first 6 ingredients until blended.

2.  Place half each of vinegar mixture and chicken in a large zip-top plastic freezer bag; seal. Repeat procedure with remaining vinegar mixture and chicken, placing in a separate zip-top plastic freezer bag. Chill chicken at least 2 hours or up to 8 hours, turning occasionally.

3.  Remove chicken from marinade, discarding marinade.

4.  Grill chicken, covered with grill lid, over medium-high heat (350° to 400°) 35 to 40 minutes or until done, turning occasionally.


*8 skinned and boned chicken breast halves and 8 skinned and boned chicken thighs may be substituted for whole chickens. Chill in marinade at least 1 to 2 hours, turning occasionally. Grill chicken, covered with grill lid, over medium-high heat (350° to 400°) 4 to 5 minutes on each side or until done.


Larry Elder, Charlotte, North Carolina, Southern Living

MARCH 2005



Source: MyRecipes

Grilled Fusion Chicken

Grilled Fusion Chicken

Grilled Fusion Chicken accents grilled chicken breasts with Southwestern flavors like lime, hot sauce, chipotle chiles, and tequila. The standout cream sauce makes this chicken dish special enough for entertaining, yet easy enough to prepare for family weeknight dinners.

Create an amazing blend of flavors for grilled chicken breasts by marinating the chicken in a mixture of tequila, fresh lime juice, fresh ginger and dried chipotle chile. Use the reserved marinade to stir into whipped cream for a rich and savory topping. You can substitute 1/2 cup extra-virgin olive oil plus 2 teaspoons minced garlic for the garlic-infused olive oil.

Yield: Makes 4 servings

Total: 1 Hour



•  4 boneless, skinless chicken breast halves

•  1/2 cup garlic-infused olive oil (see notes)

•  2 tablespoons each tequila and fresh lime juice

•  1 1/2 teaspoons hot sauce

•  1 teaspoon Worcestershire

•  1 teaspoon grated fresh ginger

•  1 teaspoon ground dried chipotle chile

•  1 teaspoon salt

•  1/3 cup heavy whipping cream

•  Chopped cilantro (optional)



1.  Pound chicken to 1/4-inch thickness. In a shallow dish, whisk oil, tequila, lime juice, hot sauce, Worcestershire, ginger, chile, and salt. Reserve 1/3 cup of this marinade, then put the chicken in dish, turn to coat, and marinate 30 minutes.

2.  Grill chicken on a charcoal or gas grill over medium heat (you can hold your hand 1 to 2 inches above grill level only 4 to 5 seconds), turning once, until cooked through, 6 to 8 minutes total.

3.  In a small saucepan over medium-high heat, simmer reserved marinade until reduced to 1/4 cup, about 2 minutes. Whisk in the cream, then remove from heat. Serve chicken drizzled with sauce and garnished with cilantro, if you like. Serve extra sauce and a green salad on the side.


Note: Nutritional analysis is per serving.


Janet Hubbard, Santa Rosa, CA, Sunset



Source: MyRecipes



Grilled Chicken with Sriracha Glaze

Grilled Chicken with Sriracha Glaze

Instead of the usual barbecue sauce, brush bone-in chicken leg quarters with a sweet and spicy glaze made with hot chili sauce and mango jam for a great grilled chicken recipe. Cook the chicken over indirect heat so the glaze won’t burn.

Dense, bone-in chicken leg quarters benefit from long, slow cooking over indirect heat. The less intense heat also prevents the sweet glaze from burning.

Customize the glaze according to what you have on hand; try pineapple preserves or apple jelly in place of mango jam, for example, or hot pepper sauce instead of Sriracha. Serve with a simple slaw of cabbage, carrots, lime juice, and sugar.

Yield: 4 servings (serving size: 1 leg-thigh quarter and 1 tablespoon mango mixture)



•  2/3 cup mango jam

•  2 tablespoons finely chopped fresh chives

•  2 tablespoons rice vinegar

•  2 tablespoons Sriracha (hot chile sauce, such as Huy Fong)

•  1 tablespoon olive oil

•  4 (12-ounce) bone-in chicken leg-thigh quarters, skinned

•  1/2 teaspoon kosher salt

•  1/4 teaspoon freshly ground black pepper



1.  Prepare grill for indirect grilling. If using a gas grill, heat one side to medium-high and leave one side with no heat. If using a charcoal grill, arrange hot coals on either side of charcoal grate, leaving an empty space in the middle.

2.  Combine mango jam, chives, vinegar, and Sriracha, stirring until smooth. Reserve 1/4 cup mango mixture; set aside.

3.  Brush oil evenly over chicken. Sprinkle chicken with salt and pepper.

4.  Carefully remove grill rack. Place a disposable aluminum foil pan on unheated part of grill. Carefully return grill rack to grill. Place chicken on grill rack over unheated part. Brush chicken with about 2 tablespoons remaining mango mixture. Close lid; grill 90 minutes or until a thermometer inserted into meaty part of thigh registers 165°, turning chicken and brushing with about 2 tablespoons mango mixture every 20 minutes. Transfer the chicken to a platter. Drizzle chicken with reserved 1/4 cup mango mixture.


Wine note: This dish’s tropical fruit flavors and spicy heat are ideal for gewürztraminer, a popular grape of Germany and France. The mango and apricot flavors of the highly aromatic Hugel gewürztraminer 2006 ($20) echo those of the glaze, while a slightly sweet lychee nut character helps to balance the heat. —Jeffery Lindenmuth


Elizabeth Karmel, Cooking Light

JUNE 2008



Source: MyRecipes


Grilled Chicken with White Barbecue Sauce

Grilled Chicken with White Barbecue Sauce

For a flavorful twist on traditional barbecue chicken, serve spiced chicken breasts with a creamy, six-ingredient white sauce.

The chicken is seared over direct heat then moved to the cooler side of the grill. If using a charcoal grill, stack the coals on the right side of the grill.

Yield: 8 servings (serving size: 1 breast half and about 2 tablespoons sauce)




•  8 (8-ounce) bone-in chicken breast halves

•  1 teaspoon salt

•  1 teaspoon onion powder

•  1 teaspoon garlic powder

•  1 teaspoon paprika

•  1 teaspoon chipotle chile powder

•  Cooking spray



•  1/2 cup light mayonnaise

•  1/3 cup white vinegar

•  1 tablespoon coarsely ground black pepper

•  1/2 teaspoon ground red pepper

•  1 1/2 teaspoons fresh lemon juice

•  Dash of salt



1.  Preheat grill to medium-hot using both burners.

2.  To prepare chicken, loosen skin from breasts by inserting fingers, gently pushing between skin and meat. Combine salt and next 4 ingredients (salt through chile powder); rub under loosened skin.

3.  Turn left burner off (leave right burner on). Coat grill rack with cooking spray. Place chicken on grill rack over right burner; grill 5 minutes on each side or until browned. Move chicken to grill rack over left burner. Cover and cook 35 minutes or until done, turning once. Remove chicken from grill; discard skin.

4.  To prepare sauce, combine mayonnaise and remaining ingredients, stirring with a whisk. Serve with chicken.


Cooking Light

MAY 2003



Source: MyRecipes



Zaatar and Lemon Grilled Chicken

Zaatar and Lemon Grilled Chicken

Season grilled chicken thighs with a Mediterranean spice blend called zaatar that’s composed of sesame seeds, thyme, marjoram and sumac. Look for it in the spice section of your supermarket or in a Middle Eastern market.

Yield: Serves 4

Total: 30 Minutes



•  1/4 cup olive oil

•  2 tablespoons zaatar*

•  2 tablespoons lemon juice

•  1 teaspoon lemon zest

•  1 teaspoon minced garlic

•  1/4 teaspoon salt

•  1/4 teaspoon pepper

•  4 chicken thighs (6 to 8 oz. each)

•  1 lemon, cut into 4 wedges

•  8 green onions


1.  Whisk together oil, zaatar, lemon juice, zest, garlic, salt, and pepper in a large bowl. Add chicken and turn to coat.

2.  Heat grill to medium (350° to 450°). Grill chicken, skin side down, until browned, 5 to 8 minutes; watch for flare-ups and move chicken to a cooler spot if needed. Turn chicken and grill until cooked through, about 4 minutes.

3.  Grill lemon wedges and onions in last few minutes, turning once, just until grill marks appear. Serve with chicken.


*Find the Middle Eastern spice blend in the spice aisle of well-stocked grocery stores and at


Adeena Sussman, Sunset

JUNE 2011


Source: MyRecipes



Grilled Chicken with Fresh Corn Cakes

Grilled Chicken with Fresh Corn Cakes

Start with a package of cornbread mix and fresh corn kernels to make these homestyle corn cakes Top with grilled chicken, bacon and chopped arugula for a colorful one-dish dinner.

Yield: Makes 4 servings

Total: 56 Minutes



•  3 lemons

•  2 garlic cloves, pressed

•  1/3 cup olive oil

•  1 teaspoon Dijon mustard

•  1/4 teaspoon pepper

•  1 1/2 teaspoons salt, divided

•  3 skinned and boned chicken breasts

•  3 ears fresh corn, husks removed

•  1 tablespoon olive oil

•  1 (6-oz.) package buttermilk cornbread mix

•  1/4 cup chopped fresh basil

•  8 cooked thick hickory-smoked bacon slices

•  2 cups loosely packed arugula



1.  Preheat grill to 350° to 400° (medium-high) heat. Grate zest from lemons to equal 1 Tbsp. Cut lemons in half; squeeze juice from lemons into a measuring cup to equal 1/4 cup.

2.  Whisk together lemon zest, lemon juice, garlic, next 3 ingredients, and 1 tsp. salt. Reserve 1/4 cup lemon mixture. Pour remaining lemon mixture in a large zip-top plastic freezer bag; add chicken. Seal and chill 15 minutes, turning once. Remove chicken from marinade, discarding marinade.

3.  Brush corn with 1 Tbsp. olive oil; sprinkle with remaining 1/2 tsp. salt.

4.  Grill chicken and corn at the same time, covered with grill lid, 20 minutes, turning chicken once and turning corn every 4 to 5 minutes. Remove chicken, and cover. Hold each grilled cob upright on a cutting board, and carefully cut downward, cutting kernels from cob.

5.  Stir together cornbread mix and 2/3 cup water in a small bowl until smooth. Stir in basil and 1 cup grilled corn kernels. Pour about 1/4 cup batter for each corn cake onto a hot, lightly greased griddle. Cook cakes 3 to 4 minutes or until tops are covered with bubbles and edges look dry and cooked; turn and cook other side.


Thinly slice chicken. To serve, place 2 corn cakes on each plate, top with chicken and 2 bacon slices. Toss arugula with reserved lemon mixture. Place arugula on bacon, and sprinkle with corn kernels.


Southern Living

JULY 2011


Source: MyRecipes



Garlic-Basil Grilled Chicken with Caprese Salsa

Garlic-Basil Grilled Chicken with Caprese Salsa

This herb-infused grilled chicken is even better when you serve if with a fresh Caprese salsa of grape tomatoes, fresh mozzarella balls and fresh basil.  It’s a perfect chicken dish for summertime entertaining.

Yield: Serves 8

Total: 1 Hour, 15 Minutes





•  1 cup fresh basil leaves

•  6 garlic cloves

•  1/4 cup olive oil

•  1/2 teaspoon kosher salt

•  1 teaspoon pepper

•  8 small chicken breast halves with bone and skin (5 lbs. total)


•  1 qt. mixed colors cherry and grape tomatoes, halved

•  2 cups (12 oz. drained) fresh mozzarella balls such as perlini or small wedges of bocconcini

•  1 cup roughly chopped fresh basil leaves

•  3/4 cup extra-virgin olive oil

•  1/2 cup white balsamic vinegar

•  2 garlic cloves, minced

•  1 teaspoon kosher salt

•  1 teaspoon pepper



1.  Heat grill to high (450° to 550°) with a charcoal area left clear or a gas burner turned off to make an indirect heat area. Make rub for chicken: Pulse basil, garlic, oil, salt, and pepper in a food processor until roughly chopped. Rub mixture all over chicken.

2.  Make salsa: Stir together tomatoes, mozzarella, basil, oil, vinegar, garlic, salt, and pepper in a medium bowl to combine; let stand at least 30 minutes.

3.  Grill chicken skin side down over direct heat until browned, 5 to 7 minutes. Move pieces to indirect heat area, turning over, and grill until cooked through, 25 to 30 minutes. Transfer chicken to a platter, tent with foil, and let rest 5 minutes. Spoon tomatoes, cheese, basil, and half the salsa liquid over chicken; save remaining liquid for a salad dressing if you like.


Note: Nutritional analysis is per serving.



JULY 2011


Source: MyRecipes




Grilled Chicken Salad

Grilled Chicken Salad

Inspired by the popular curried chicken salad, this grilled chicken salad recipe calls for an Indian tandoori-style yogurt marinade for the chicken. Then it’s grilled, chopped, and stirred together with tangy dressing, which includes store-bought mango chutney. If you prefer more spicy heat, add a bit more ground red pepper.

Yield: 5 servings (serving size: about 1 cup)



•  1 1/2 cups 2% reduced-fat Greek-style yogurt (such as Fage)

•  1 tablespoon canola oil

•  1 tablespoon grated peeled fresh ginger

•  3 garlic cloves, minced

•  3/4 teaspoon salt, divided

•  1/2 teaspoon ground red pepper

•  4 bone-in chicken breast halves, skinned

•  Cooking spray

•  1 cup seedless green grapes

•  1/2 cup chopped red onion

•  1/2 cup mango chutney

•  1/3 cup finely chopped celery

•  1/3 cup canola mayonnaise (such as Spectrum organic)

•  3 tablespoons fresh lemon juice



1.  Combine first 4 ingredients, stirring to combine. Stir in 1/4 teaspoon salt and pepper. Place yogurt mixture in a heavy-duty zip-top plastic bag. Add chicken to bag; seal. Marinate in refrigerator for 2 hours, turning occasionally.

2.  Prepare grill to medium-high heat.

3.  Remove chicken from bag; discard marinade. Place chicken, breast side down, on grill rack coated with cooking spray; grill 10 minutes or until browned. Turn chicken over; grill 20 minutes or until a thermometer inserted in the meaty part of breast registers 160°. Remove chicken from grill; let stand 10 minutes. Remove meat from bones; discard bones. Coarsely chop chicken and place in a medium bowl. Sprinkle chicken with remaining 1/2 teaspoon salt.

4.  Add grapes and remaining ingredients to chicken mixture; toss gently to combine. Chill 30 minutes.


Wine note: With just a bit of heat from the ground red pepper and sweet-tart mango chutney, Grilled Chicken Salad matches perfectly with a glass of chilled Hogue Riesling 2007 ($9) from Washington. The tropical fruit and pear flavors nicely echo the chutney, while the wine’s refreshing sweetness and fresh acidity add zip and textural contrast to the creamy consistency of chicken salad. —Jeffery Lindenmuth


Cooking Light

JULY 2009



Source: CookingLight



Grilled Chicken with Whiskey Barbecue Sauce and Spicy Slaw

Grilled Chicken with Whiskey Barbecue Sauce and Spicy Slaw

This recipe comes from Kelly Liken of Restaurant Kelly Liken in Vail, CO. Don’t forget to pack a heatproof brush for basting the chicken.

Yield: Serves 6

Total: 1 Hour, 45 Minutes





•  1 1/4 cups ketchup

•  1 to 1 1/2 tsp. hot sauce such as Tabasco

•  2 tablespoons dark molasses

•  2 tablespoons Dijon mustard

•  2 tablespoons whiskey such as Jack Daniel’s

•  2 tablespoons Worcestershire

•  1 tablespoon cider vinegar

•  1 large garlic clove, minced



•  1 pound cabbage, cut into shreds

•  1/4 red onion, cut into long slivers

•  1/2 red bell pepper, cut into thin strips

•  2 tablespoons chopped cilantro

•  1/4 cup extra-virgin olive oil

•  2 tablespoons sugar

•  2 tablespoons Champagne vinegar

•  1 tablespoon lime juice

•  1/2 teaspoon red chile flakes

•  1/2 teaspoon kosher salt

•  1/4 teaspoon pepper



•  6 chicken legs with thighs attached or small bone-in breast halves (3 3/4 lbs. total)

•  1 tablespoon olive oil





1.  Make sauce: Combine ingredients in a medium saucepan. Cover and simmer 45 minutes to blend flavors, stirring occasionally with a long spoon (sauce spatters). Add a little water if sauce gets too thick to pour. Let cool, then transfer to a plastic container and chill up to 1 week.

2.  Make slaw: Toss vegetables in a large bowl to blend. Transfer to a resealable plastic bag. Put remaining ingredients in a small container with a tight-fitting lid. Chill slaw and dressing up to 2 days.

3.  Prepare chicken: In a large bowl, coat chicken in oil; pack in a resealable plastic bag and chill up to 2 days, or freeze.



1.  Build a charcoal or wood fire in a grill and let burn to medium (350° to 450°; you can hold your hand 5 in. above cooking grate only 5 to 7 seconds). Bring salad dressing to room temperature. Set aside 1/2 cup sauce.

2.  Grill chicken until browned all over, about 15 minutes, turning occasionally. Turn again, generously brush tops with some of remaining sauce, and cook a few minutes; repeat turning and brushing 2 more times, until chicken is well-browned and cooked through, 10 to 15 minutes total.

3.  Toss slaw and dressing in a large bowl and serve with chicken and reserved sauce.


Note: Nutritional analysis is per serving.

Kelly Liken, Restaurant Kelly Liken, Vail, Colorado,





Source: MyRecipes