Craving that perfect char and smoky flavor? You’re in for a treat! We’ve gathered 27 mouthwatering BBQ grilled chicken ideas that will transform your backyard into a flavor haven. From quick weeknight dinners to show-stopping weekend feasts, these recipes are sure to become your new go-tos. Get ready to fire up the grill and dive into a world of delicious possibilities!
Sweet and Spicy BBQ Grilled Chicken Wings
Savor the perfect balance of sticky sweetness and fiery heat in these crowd-pleasing wings. They’re ideal for game day or a summer cookout, delivering bold flavor with minimal fuss. The secret is a simple glaze that caramelizes beautifully on the grill.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
For the Wings
– 2 lbs chicken wings, split into drumettes and flats
– 1 tbsp vegetable oil
– 1 tsp kosher salt
– 1/2 tsp black pepper
For the Glaze
– 1/2 cup ketchup
– 1/4 cup honey
– 2 tbsp soy sauce
– 1 tbsp apple cider vinegar
– 2 tsp sriracha sauce
– 1 tsp smoked paprika
– 1/2 tsp garlic powder
Instructions
1. Preheat a gas or charcoal grill to medium-high heat, about 400°F.
2. Pat the chicken wings completely dry with paper towels.
3. In a large bowl, toss the wings with 1 tbsp vegetable oil, 1 tsp kosher salt, and 1/2 tsp black pepper until evenly coated.
4. Place the wings on the preheated grill grate. Grill for 10 minutes.
5. Flip each wing using tongs. Grill for another 10 minutes. (Tip: Arrange wings in a single layer to ensure even cooking.)
6. While the wings grill, combine 1/2 cup ketchup, 1/4 cup honey, 2 tbsp soy sauce, 1 tbsp apple cider vinegar, 2 tsp sriracha, 1 tsp smoked paprika, and 1/2 tsp garlic powder in a small saucepan.
7. Bring the sauce mixture to a simmer over medium heat, stirring constantly. Cook for 3 minutes until slightly thickened, then remove from heat.
8. After the wings have grilled for 20 minutes total, brush them generously on all sides with the prepared glaze using a silicone brush. (Tip: Reserve a small amount of glaze for serving.)
9. Continue grilling the glazed wings for 3-5 minutes, watching closely to prevent burning. The glaze should become sticky and caramelized.
10. Transfer the finished wings to a clean platter. (Tip: Let them rest for 2-3 minutes before serving so the glaze sets.)
11. Drizzle the reserved glaze over the plated wings.
Let the wings rest briefly so the sticky glaze firms up slightly. The result is tender, juicy meat with a crisp, lacquered exterior that packs a sweet punch followed by a slow, smoky heat. Serve them piled high with crisp celery sticks and a cool blue cheese dip to balance the spice.
Honey Mustard BBQ Grilled Chicken Thighs
Tender chicken thighs get a sweet and tangy upgrade with this honey mustard BBQ glaze. This recipe delivers juicy, flavorful results perfect for summer grilling. It’s a crowd-pleaser that comes together quickly with minimal prep.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
For the chicken:
– 2 lbs boneless, skinless chicken thighs
– 1 tbsp olive oil
– 1 tsp kosher salt
– ½ tsp black pepper
For the honey mustard BBQ sauce:
– ½ cup yellow mustard
– ¼ cup honey
– 2 tbsp apple cider vinegar
– 1 tbsp Worcestershire sauce
– 1 tsp smoked paprika
– ½ tsp garlic powder
– ¼ tsp cayenne pepper
Instructions
1. Preheat your grill to medium-high heat (400°F).
2. Pat the chicken thighs completely dry with paper towels.
3. Drizzle the chicken with 1 tbsp olive oil and rub to coat evenly.
4. Season both sides of the chicken with 1 tsp kosher salt and ½ tsp black pepper.
5. In a medium bowl, whisk together ½ cup yellow mustard, ¼ cup honey, 2 tbsp apple cider vinegar, 1 tbsp Worcestershire sauce, 1 tsp smoked paprika, ½ tsp garlic powder, and ¼ tsp cayenne pepper until smooth.
6. Reserve half of the sauce in a separate bowl for serving.
7. Place the chicken thighs on the preheated grill.
8. Grill for 6-8 minutes, until you see clear grill marks and the chicken releases easily.
9. Flip the chicken thighs using tongs.
10. Brush the cooked side generously with the honey mustard BBQ sauce from the first bowl.
11. Grill for another 5-7 minutes.
12. Flip the chicken again and brush the second side with more sauce.
13. Grill for a final 2-3 minutes, until the internal temperature reaches 165°F when checked with an instant-read thermometer.
14. Transfer the grilled chicken to a clean plate.
15. Let the chicken rest for 5 minutes before serving.
16. Serve the chicken with the reserved sauce on the side.
Grilled to perfection, these thighs boast a caramelized, slightly sticky glaze with a balanced kick of heat. The meat stays incredibly juicy and tender, pulling apart easily. For a complete meal, slice and serve over a crisp garden salad or pile onto toasted brioche buns with crunchy slaw.
Garlic Herb BBQ Grilled Chicken Breast
Fire up the grill for a simple, flavorful chicken dinner. This garlic herb BBQ grilled chicken breast delivers juicy, tender meat with a smoky char. It’s a crowd-pleaser that comes together quickly for weeknights or weekend cookouts.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 15 minutes
Ingredients
For the marinade:
– 4 boneless, skinless chicken breasts (about 6 oz each)
– 1/4 cup olive oil
– 3 tbsp fresh lemon juice
– 4 cloves garlic, minced
– 1 tbsp fresh rosemary, finely chopped
– 1 tbsp fresh thyme, finely chopped
– 1 tsp kosher salt
– 1/2 tsp black pepper
For grilling:
– 1/2 cup BBQ sauce
Instructions
1. Place 4 chicken breasts in a large resealable plastic bag.
2. Add 1/4 cup olive oil, 3 tbsp lemon juice, 4 minced garlic cloves, 1 tbsp rosemary, 1 tbsp thyme, 1 tsp salt, and 1/2 tsp pepper to the bag.
3. Seal the bag and massage to coat chicken evenly. Marinate in refrigerator for at least 30 minutes or up to 4 hours.
4. Preheat a gas or charcoal grill to medium-high heat (400°F).
5. Remove chicken from marinade, letting excess drip off. Discard marinade.
6. Place chicken on hot grill grates. Grill for 6-7 minutes without moving to develop grill marks.
7. Flip chicken using tongs. Grill for another 5-6 minutes.
8. Brush tops of chicken breasts with 1/2 cup BBQ sauce. Grill for 1 minute.
9. Flip chicken, brush other side with BBQ sauce, and grill for 1 more minute.
10. Check doneness by inserting an instant-read thermometer into thickest part of a breast; it should read 165°F.
11. Transfer chicken to a clean plate. Let rest for 5 minutes before slicing.
Resting ensures juices redistribute for maximum moisture. The chicken emerges with a caramelized BBQ glaze, tender interior, and robust garlic-herb aroma. Serve sliced over a crisp salad, in warm tortillas with slaw, or alongside grilled corn for a complete summer meal.
Lemon Pepper BBQ Grilled Chicken Drumsticks
Tired of bland grilled chicken? This lemon pepper BBQ grilled chicken drumsticks recipe delivers bold flavor with minimal effort. The zesty lemon pepper rub and tangy barbecue sauce create a perfect balance that’s both refreshing and savory.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
For the rub:
– 8 chicken drumsticks
– 2 tbsp olive oil
– 2 tbsp lemon pepper seasoning
– 1 tsp garlic powder
– 1 tsp salt
For the sauce:
– 1 cup barbecue sauce
– 2 tbsp fresh lemon juice
– 1 tbsp honey
Instructions
1. Pat the chicken drumsticks dry with paper towels to ensure the rub sticks properly.
2. Brush the drumsticks evenly with 2 tbsp olive oil.
3. In a small bowl, combine 2 tbsp lemon pepper seasoning, 1 tsp garlic powder, and 1 tsp salt.
4. Rub the seasoning mixture all over the drumsticks, coating them thoroughly.
5. Preheat your grill to medium-high heat, about 400°F, and lightly oil the grates to prevent sticking.
6. Place the drumsticks on the grill and cook for 10 minutes.
7. Flip the drumsticks and cook for another 10 minutes.
8. While the chicken cooks, whisk together 1 cup barbecue sauce, 2 tbsp fresh lemon juice, and 1 tbsp honey in a bowl.
9. Brush the sauce generously over the drumsticks during the last 5 minutes of cooking to caramelize without burning.
10. Check for doneness by inserting a meat thermometer into the thickest part of a drumstick; it should read 165°F.
11. Remove the drumsticks from the grill and let them rest for 5 minutes before serving.
Nothing beats the juicy, tender texture of these drumsticks with their crispy, caramelized exterior. The lemon pepper adds a bright, zesty kick that cuts through the rich barbecue sauce. Serve them with a simple coleslaw or grilled corn for a complete summer meal.
Asian-Style BBQ Grilled Chicken Skewers
Whether you’re firing up the grill for a summer cookout or craving takeout-style flavors at home, these skewers deliver big taste with minimal fuss. They combine sweet, savory, and smoky notes in every bite, making them a crowd-pleaser for any occasion.
Serving: 4 | Pre Time: 30 minutes | Cooking Time: 10 minutes
Ingredients
For the marinade:
– 1/4 cup soy sauce
– 2 tbsp honey
– 1 tbsp rice vinegar
– 2 cloves garlic, minced
– 1 tsp grated fresh ginger
– 1/2 tsp sesame oil
For the chicken:
– 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch cubes
– 1 tbsp vegetable oil
For serving (optional):
– 2 tbsp toasted sesame seeds
– 2 green onions, thinly sliced
Instructions
1. In a medium bowl, whisk together soy sauce, honey, rice vinegar, minced garlic, grated ginger, and sesame oil until fully combined.
2. Add cubed chicken thighs to the marinade, tossing to coat each piece evenly.
3. Cover the bowl and refrigerate for at least 30 minutes, or up to 4 hours for deeper flavor—marinating longer than 4 hours can make the texture mushy.
4. While the chicken marinates, soak 8-10 wooden skewers in water for 20 minutes to prevent burning on the grill.
5. Preheat a grill or grill pan to medium-high heat (about 400°F).
6. Thread marinated chicken cubes onto the soaked skewers, leaving small gaps between pieces for even cooking.
7. Brush the grill grates lightly with vegetable oil to prevent sticking.
8. Place skewers on the preheated grill and cook for 4-5 minutes per side, turning once, until internal temperature reaches 165°F—use a meat thermometer for accuracy.
9. Remove skewers from the grill and let them rest for 3 minutes to allow juices to redistribute.
10. Sprinkle with toasted sesame seeds and sliced green onions before serving, if desired.
Allowing the chicken to rest ensures it stays juicy, while the marinade caramelizes into a glossy, sticky glaze on the grill. Serve these skewers over steamed rice with a side of quick-pickled cucumbers for a complete meal that balances richness with freshness.
Texas-Style BBQ Grilled Chicken Tenders
Grilling these chicken tenders brings smoky Texas BBQ flavor to your backyard. The secret is in the dry rub and finishing sauce. Get ready for juicy, tender bites with a caramelized crust.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 12 minutes
Ingredients
For the dry rub:
– 1 tbsp smoked paprika
– 1 tbsp brown sugar
– 1 tsp garlic powder
– 1 tsp onion powder
– 1 tsp black pepper
– 1/2 tsp cayenne pepper
– 1/2 tsp salt
For the chicken:
– 1.5 lbs chicken tenders
– 1 tbsp olive oil
For the finishing sauce:
– 1/2 cup BBQ sauce
– 2 tbsp apple cider vinegar
– 1 tbsp honey
Instructions
1. Combine smoked paprika, brown sugar, garlic powder, onion powder, black pepper, cayenne pepper, and salt in a small bowl to make the dry rub.
2. Pat chicken tenders dry with paper towels.
3. Brush chicken tenders evenly with 1 tbsp olive oil.
4. Sprinkle dry rub generously over both sides of each tender, pressing it into the meat.
5. Preheat grill to medium-high heat (400°F).
6. Place chicken tenders on the grill and cook for 5 minutes.
7. Flip chicken tenders and cook for another 4 minutes.
8. Mix BBQ sauce, apple cider vinegar, and honey in a separate bowl to create the finishing sauce.
9. Brush finishing sauce onto chicken tenders during the last 3 minutes of cooking, flipping once to coat both sides.
10. Check internal temperature with a meat thermometer; remove from grill when it reaches 165°F.
11. Let chicken rest for 5 minutes before serving.
Expect a crispy, slightly charred exterior that gives way to perfectly moist chicken inside. The sweet-spicy sauce caramelizes beautifully on the grill. Serve over creamy coleslaw or chop into a hearty salad for a complete meal.
Zesty Lime BBQ Grilled Chicken Quarters
Perfect for summer grilling, these chicken quarters get a tangy kick from fresh lime and smoky BBQ flavors. They’re easy to prep and cook up juicy every time.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 35 minutes
Ingredients
For the marinade:
– 4 chicken leg quarters
– 1/4 cup olive oil
– 1/4 cup fresh lime juice (about 2 limes)
– 2 tbsp BBQ seasoning
– 1 tsp kosher salt
For the glaze:
– 1/2 cup BBQ sauce
– 1 tbsp honey
– 1 tbsp fresh lime juice
Instructions
1. Pat the 4 chicken leg quarters dry with paper towels.
2. In a large bowl, whisk together 1/4 cup olive oil, 1/4 cup fresh lime juice, 2 tbsp BBQ seasoning, and 1 tsp kosher salt.
3. Add the chicken quarters to the bowl, coating them evenly in the marinade.
4. Cover the bowl and refrigerate for at least 30 minutes or up to 4 hours.
5. Preheat a grill to 375°F, creating two heat zones: one direct and one indirect.
6. Place the chicken quarters skin-side down on the direct heat zone.
7. Grill for 5 minutes until the skin is lightly charred and releases easily.
8. Flip the chicken and grill for another 5 minutes on the other side.
9. Move the chicken to the indirect heat zone, cover the grill, and cook for 25 minutes.
10. In a small saucepan over low heat, combine 1/2 cup BBQ sauce, 1 tbsp honey, and 1 tbsp fresh lime juice, stirring until warm.
11. Brush the glaze onto the chicken during the last 5 minutes of cooking.
12. Check that the internal temperature reaches 165°F using a meat thermometer inserted into the thickest part.
13. Remove the chicken from the grill and let it rest for 5 minutes before serving.
Enjoy the crispy, caramelized skin that gives way to tender, juicy meat infused with bright lime and smoky sweetness. Serve it over a bed of cilantro-lime rice or with grilled corn for a complete meal.
Maple Glazed BBQ Grilled Chicken Halves
This maple-glazed BBQ grilled chicken halves recipe delivers smoky, sweet, and savory flavors with minimal fuss. The glaze caramelizes beautifully over direct heat, creating a sticky, restaurant-quality finish. You’ll need a grill, a sharp knife, and about an hour from start to finish.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 40 minutes
Ingredients
For the chicken:
– 2 whole chickens (3–4 lbs each), halved
– 2 tbsp olive oil
– 1 tbsp kosher salt
– 1 tsp black pepper
For the glaze:
– 1/2 cup pure maple syrup
– 1/4 cup ketchup
– 2 tbsp apple cider vinegar
– 1 tbsp Dijon mustard
– 1 tsp smoked paprika
– 1/2 tsp garlic powder
Instructions
1. Preheat a gas or charcoal grill to 375°F, setting up two zones: direct heat and indirect heat.
2. Pat the chicken halves dry with paper towels to ensure crispy skin.
3. Rub the chicken halves all over with olive oil, then season evenly with kosher salt and black pepper.
4. Place the chicken halves skin-side down on the direct heat zone of the grill.
5. Grill for 5–7 minutes until the skin is golden brown and releases easily from the grates.
6. Flip the chicken halves and move them to the indirect heat zone.
7. Close the grill lid and cook for 25–30 minutes, maintaining a steady 375°F.
8. While the chicken cooks, whisk together maple syrup, ketchup, apple cider vinegar, Dijon mustard, smoked paprika, and garlic powder in a small saucepan.
9. Simmer the glaze over medium heat for 3–5 minutes until slightly thickened, then remove from heat.
10. Brush the glaze generously over the chicken halves during the last 10 minutes of cooking, applying two coats for maximum flavor.
11. Check for doneness by inserting a meat thermometer into the thickest part of the thigh; it should read 165°F.
12. Transfer the chicken to a cutting board and let it rest for 5 minutes before serving.
Each bite offers tender, juicy meat with a crisp, caramelized exterior from the maple glaze. The smoky paprika and tangy mustard balance the sweetness perfectly. Serve these halves over a bed of grilled vegetables or shred the meat for tacos with pickled onions.
Buffalo BBQ Grilled Chicken Burgers
Spice up your weeknight dinner with these Buffalo BBQ Grilled Chicken Burgers. They combine tangy barbecue heat with juicy grilled chicken for a satisfying handheld meal. Perfect for summer cookouts or a quick family dinner.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 12 minutes
Ingredients
For the burgers:
– 1.5 lbs ground chicken
– 1/2 cup panko breadcrumbs
– 1 large egg
– 1/4 cup finely chopped red onion
– 2 cloves garlic, minced
– 1 tsp kosher salt
– 1/2 tsp black pepper
For the sauce:
– 1/2 cup barbecue sauce
– 1/4 cup Buffalo hot sauce
– 2 tbsp unsalted butter
For serving:
– 4 hamburger buns
– 4 slices cheddar cheese
– 1/2 cup shredded iceberg lettuce
– 1/4 cup sliced pickles
Instructions
1. Preheat a grill or grill pan to medium-high heat (400°F).
2. In a large bowl, combine ground chicken, panko breadcrumbs, egg, red onion, garlic, salt, and black pepper.
3. Mix gently with your hands until just combined; overmixing can make the burgers tough.
4. Divide the mixture into 4 equal portions and shape into 1-inch thick patties.
5. Place patties on the preheated grill and cook for 5-6 minutes.
6. Flip the patties and cook for another 5-6 minutes until the internal temperature reaches 165°F.
7. While the burgers cook, combine barbecue sauce, Buffalo hot sauce, and butter in a small saucepan over low heat.
8. Stir the sauce constantly until the butter melts and the mixture is smooth, about 3 minutes.
9. Brush the cooked burgers generously with the warm sauce on both sides.
10. Place a slice of cheddar cheese on each burger and let it melt for 1 minute.
11. Toast the hamburger buns on the grill for 30 seconds until lightly golden.
12. Assemble burgers by placing each patty on a bun bottom, then topping with shredded iceberg lettuce and sliced pickles.
These burgers deliver a crispy exterior with a moist, flavorful interior, thanks to the panko breadcrumbs. The sauce offers a balanced kick of sweet barbecue and spicy Buffalo heat. For a creative twist, serve them with extra sauce for dipping or add crispy bacon for extra crunch.
Pineapple Teriyaki BBQ Grilled Chicken Kabobs
Unlock a sweet-savory twist on classic grilled chicken with these pineapple teriyaki kabobs. They’re perfect for summer cookouts or quick weeknight dinners. The combination of juicy fruit and tangy sauce creates a crowd-pleasing meal.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 15 minutes
Ingredients
For the marinade:
– 1/2 cup soy sauce
– 1/4 cup brown sugar
– 2 tbsp rice vinegar
– 1 tbsp grated fresh ginger
– 2 cloves garlic, minced
For the kabobs:
– 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
– 2 cups fresh pineapple chunks (1-inch pieces)
– 1 large red bell pepper, cut into 1-inch squares
– 1 large red onion, cut into 1-inch wedges
– 2 tbsp vegetable oil
For basting:
– 1/4 cup reserved marinade
Instructions
1. Whisk together soy sauce, brown sugar, rice vinegar, ginger, and garlic in a medium bowl to create the marinade.
2. Reserve 1/4 cup of the marinade in a small bowl for basting later.
3. Place chicken cubes in a large resealable plastic bag and pour the remaining marinade over them.
4. Seal the bag and refrigerate for at least 30 minutes, or up to 4 hours for deeper flavor.
5. Soak 8 wooden skewers in water for 30 minutes to prevent burning on the grill.
6. Preheat your grill to medium-high heat (400°F).
7. Thread marinated chicken, pineapple chunks, bell pepper squares, and onion wedges alternately onto the soaked skewers.
8. Brush the assembled kabobs lightly with vegetable oil to prevent sticking.
9. Place kabobs on the preheated grill and cook for 5 minutes.
10. Flip the kabobs and brush with the reserved marinade using a clean brush.
11. Continue grilling for another 5-7 minutes, flipping once more halfway through, until chicken reaches 165°F internally and has visible grill marks.
12. Remove kabobs from the grill and let them rest for 3 minutes before serving.
Perfectly grilled chicken stays juicy while the pineapple caramelizes into sweet pockets. The teriyaki glaze creates a sticky, glossy finish that clings to every bite. Serve these kabobs over coconut rice or with a simple cucumber salad for a complete tropical meal.
Smoky Chipotle BBQ Grilled Chicken Sandwiches
Everyone needs a go-to grilled chicken sandwich that delivers bold flavor without fuss. These smoky chipotle BBQ versions are perfect for summer gatherings or quick weeknight dinners. The spicy-sweet sauce and tender chicken come together in under 30 minutes.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
For the sauce:
– 1/2 cup ketchup
– 2 tbsp apple cider vinegar
– 2 tbsp brown sugar
– 1 tbsp Worcestershire sauce
– 1 tsp smoked paprika
– 1/2 tsp garlic powder
– 1/4 tsp salt
– 1-2 chipotle peppers in adobo sauce, minced
For the chicken:
– 4 boneless, skinless chicken breasts (about 6 oz each)
– 1 tbsp olive oil
– 1/2 tsp salt
– 1/4 tsp black pepper
For assembly:
– 4 brioche buns
– 4 slices cheddar cheese
– 1/2 cup coleslaw (optional)
Instructions
1. Combine ketchup, apple cider vinegar, brown sugar, Worcestershire sauce, smoked paprika, garlic powder, salt, and minced chipotle peppers in a small saucepan over medium heat.
2. Whisk the sauce constantly for 5 minutes until it thickens slightly and bubbles gently. Remove from heat and set aside.
3. Preheat a grill or grill pan to 400°F. Tip: Clean and oil the grates well to prevent sticking.
4. Pat chicken breasts dry with paper towels. Brush both sides with olive oil and season with salt and pepper.
5. Place chicken on the grill. Cook for 6-7 minutes without moving to develop grill marks.
6. Flip chicken using tongs. Brush the cooked side generously with the prepared chipotle BBQ sauce.
7. Cook for another 5-6 minutes until the internal temperature reaches 165°F. Tip: Use a meat thermometer for accuracy.
8. During the last minute of cooking, place a slice of cheddar cheese on each chicken breast to melt.
9. Toast brioche buns on the grill for 30-60 seconds until lightly charred. Tip: Watch closely to avoid burning.
10. Spread remaining BBQ sauce on the bottom buns. Place a chicken breast with melted cheese on each.
11. Top with coleslaw if using, then close with the top bun.
Ready to serve immediately while hot and juicy. The chicken stays tender with a sticky, caramelized glaze that balances smoky heat and sweet tang. For a fun twist, pile on crispy onion rings or pickled jalapeños for extra crunch and zing.
Classic BBQ Grilled Chicken Legs with a Twist
Every backyard barbecue needs a standout chicken recipe. Elevate classic grilled chicken legs with a sweet-spicy glaze and smoky dry rub. This version delivers crispy skin and juicy meat in under an hour.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 35 minutes
Ingredients
For the dry rub:
– 2 tbsp smoked paprika
– 1 tbsp garlic powder
– 1 tbsp brown sugar
– 1 tsp kosher salt
– 1 tsp black pepper
For the glaze:
– 1/2 cup ketchup
– 1/4 cup apple cider vinegar
– 2 tbsp honey
– 1 tbsp Worcestershire sauce
– 1 tsp chili powder
For the chicken:
– 4 chicken leg quarters (about 3 lbs total)
– 2 tbsp olive oil
Instructions
1. Pat chicken leg quarters completely dry with paper towels. Tip: Dry skin ensures crispiness.
2. Rub olive oil evenly over all chicken surfaces.
3. Combine smoked paprika, garlic powder, brown sugar, kosher salt, and black pepper in a small bowl.
4. Sprinkle dry rub mixture generously over chicken, pressing it into the skin.
5. Let chicken rest at room temperature for 10 minutes.
6. Preheat grill to 400°F, creating two heat zones: direct and indirect.
7. Place chicken skin-side down on the direct heat zone. Grill for 5 minutes.
8. Flip chicken and grill skin-side up for another 5 minutes.
9. Move chicken to the indirect heat zone. Close grill lid.
10. Cook chicken for 20 minutes, maintaining 375°F grill temperature.
11. While chicken cooks, combine ketchup, apple cider vinegar, honey, Worcestershire sauce, and chili powder in a saucepan.
12. Simmer glaze over medium heat for 5 minutes, stirring frequently until slightly thickened. Tip: Simmering deepens flavor.
13. Brush glaze over chicken during the last 5 minutes of cooking. Tip: Apply glaze late to prevent burning.
14. Check chicken internal temperature reaches 165°F in the thickest part with a meat thermometer.
15. Transfer chicken to a clean plate and let rest for 5 minutes before serving.
You’ll get crackling-crisp skin with tender, smoky meat underneath. The glaze adds sticky-sweet heat that caramelizes beautifully. Serve over creamy coleslaw or with grilled corn for a complete summer meal.
Mediterranean BBQ Grilled Chicken Wraps
Bold Mediterranean flavors meet backyard barbecue in these easy grilled chicken wraps. They’re perfect for a quick weeknight dinner or a casual weekend lunch. The smoky chicken, fresh veggies, and creamy sauce come together in minutes.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 12 minutes
Ingredients
For the Chicken & Marinade:
– 1.5 lbs boneless, skinless chicken breasts
– 1/4 cup olive oil
– 3 tbsp lemon juice
– 2 tsp dried oregano
– 1 tsp smoked paprika
– 3/4 tsp kosher salt
– 1/2 tsp black pepper
For the Sauce:
– 1/2 cup plain Greek yogurt
– 1/4 cup mayonnaise
– 1 tbsp lemon juice
– 1 small garlic clove, minced
– 1/4 tsp kosher salt
For Assembly:
– 4 large flour tortillas (10-inch)
– 1 cup shredded romaine lettuce
– 1 large tomato, diced
– 1/2 cup thinly sliced red onion
– 1/4 cup crumbled feta cheese
Instructions
1. Whisk olive oil, 3 tbsp lemon juice, oregano, smoked paprika, 3/4 tsp salt, and 1/2 tsp pepper in a bowl.
2. Place chicken breasts in a shallow dish and pour the marinade over them, turning to coat.
3. Marinate chicken at room temperature for 15 minutes. Tip: Room-temperature marinade helps the chicken cook more evenly.
4. Preheat a grill or grill pan to medium-high heat (about 400°F).
5. Grill chicken for 6 minutes.
6. Flip chicken and grill for another 6 minutes, or until internal temperature reaches 165°F.
7. Transfer chicken to a cutting board and let rest for 5 minutes. Tip: Resting allows juices to redistribute for tender meat.
8. While chicken rests, make the sauce. Whisk Greek yogurt, mayonnaise, 1 tbsp lemon juice, minced garlic, and 1/4 tsp salt in a small bowl.
9. Slice the rested chicken into thin strips.
10. Warm tortillas on the grill for 30 seconds per side, or in a dry skillet.
11. Spread 2 tbsp of the sauce down the center of each tortilla.
12. Top each with shredded romaine lettuce, diced tomato, sliced red onion, and crumbled feta cheese.
13. Divide the sliced grilled chicken evenly among the tortillas.
14. Fold the sides of each tortilla inward, then roll tightly from the bottom to form a wrap. Tip: A tight roll prevents fillings from falling out.
Outstandingly juicy chicken pairs with crisp, cool vegetables in every bite. The smoky paprika and tangy yogurt sauce create a vibrant, balanced flavor. Serve them immediately, or wrap tightly in foil for a perfect portable meal.
Balsamic BBQ Grilled Chicken Salad
Master the art of balancing sweet and tangy with this grilled chicken salad. Marinate chicken in a bold balsamic BBQ sauce for deep flavor. Toss everything together for a quick, satisfying meal.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 15 minutes
Ingredients
For the Marinade & Sauce
– 1/4 cup balsamic vinegar
– 1/4 cup ketchup
– 2 tbsp honey
– 1 tbsp Dijon mustard
– 1 tbsp olive oil
– 2 cloves garlic, minced
– 1/2 tsp smoked paprika
– 1/2 tsp salt
– 1/4 tsp black pepper
For the Chicken & Salad
– 1.5 lbs boneless, skinless chicken breasts
– 8 cups chopped romaine lettuce
– 1 cup cherry tomatoes, halved
– 1/2 cup thinly sliced red onion
– 1/2 cup crumbled feta cheese
Instructions
1. Whisk balsamic vinegar, ketchup, honey, Dijon mustard, olive oil, minced garlic, smoked paprika, salt, and black pepper in a bowl.
2. Place chicken breasts in a resealable bag and pour in half of the sauce. Seal the bag and massage to coat chicken evenly. Marinate at room temperature for 15 minutes.
3. Preheat a grill or grill pan to medium-high heat (400°F).
4. Remove chicken from marinade and discard the used marinade. Place chicken on the grill.
5. Grill chicken for 6-7 minutes per side, or until internal temperature reaches 165°F. Tip: Avoid moving chicken too early to get clean grill marks.
6. Transfer grilled chicken to a cutting board and let it rest for 5 minutes. Slice into strips.
7. While chicken rests, combine romaine lettuce, cherry tomatoes, red onion, and feta cheese in a large bowl.
8. Drizzle the remaining sauce over the salad and toss gently to coat. Tip: Add dressing just before serving to keep lettuce crisp.
9. Arrange sliced grilled chicken on top of the salad. Tip: For extra flavor, brush chicken with a bit of reserved sauce after slicing.
Layers of crisp romaine and juicy tomatoes contrast with the tender, smoky chicken. The balsamic BBQ sauce adds a sticky-sweet glaze that clings to every bite. Serve it in a wrap or over quinoa for a heartier twist.
Caribbean Jerk BBQ Grilled Chicken
Make Caribbean jerk BBQ grilled chicken tonight for a bold, smoky-sweet meal that’s perfect for summer grilling. This recipe layers a spicy jerk marinade with tangy barbecue sauce for a flavor-packed main. You’ll need about 30 minutes of prep and 20 minutes on the grill.
Serving: 4 | Pre Time: 30 minutes | Cooking Time: 20 minutes
Ingredients
For the jerk marinade:
– 1/4 cup olive oil
– 3 tbsp brown sugar
– 2 tbsp soy sauce
– 2 tbsp lime juice
– 1 tbsp grated ginger
– 2 tsp ground allspice
– 1 tsp ground cinnamon
– 1/2 tsp cayenne pepper
– 4 cloves garlic, minced
For the chicken and glaze:
– 4 boneless, skinless chicken breasts (about 6 oz each)
– 1/2 cup barbecue sauce
Instructions
1. In a medium bowl, whisk together olive oil, brown sugar, soy sauce, lime juice, ginger, allspice, cinnamon, cayenne, and minced garlic until fully combined.
2. Place chicken breasts in a large resealable bag and pour the marinade over them. Tip: Massage the bag to coat chicken evenly, which helps the flavors penetrate.
3. Seal the bag, pressing out excess air, and refrigerate for at least 2 hours or up to 8 hours for deeper flavor.
4. Preheat a grill to medium-high heat (about 400°F).
5. Remove chicken from the marinade, letting excess drip off, and discard the used marinade.
6. Place chicken on the grill and cook for 8–10 minutes per side, or until internal temperature reaches 165°F when checked with a meat thermometer. Tip: Avoid flipping chicken more than once to get clean grill marks.
7. In the last 2 minutes of cooking, brush barbecue sauce evenly over both sides of the chicken. Tip: Apply sauce late to prevent burning from the sugar content.
8. Transfer chicken to a clean plate and let rest for 5 minutes before slicing.
You’ll get juicy, tender chicken with a charred exterior and a complex kick from the spices. The sweet barbecue glaze balances the heat beautifully. Serve it sliced over rice or in tacos for a casual dinner that impresses.
Cajun-Style BBQ Grilled Chicken Bites
Hankering for a spicy, smoky twist on classic grilled chicken? These Cajun-style BBQ bites deliver bold flavor with minimal fuss. They’re perfect for game day, summer cookouts, or a quick weeknight dinner that packs a punch.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 12 minutes
Ingredients
For the chicken:
– 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
– 2 tbsp olive oil
For the Cajun seasoning:
– 1 tbsp smoked paprika
– 1 tsp garlic powder
– 1 tsp onion powder
– 1 tsp dried oregano
– 1/2 tsp cayenne pepper
– 1/2 tsp black pepper
– 1 tsp salt
For the BBQ glaze:
– 1/2 cup BBQ sauce
– 1 tbsp apple cider vinegar
– 1 tbsp honey
Instructions
1. Preheat your grill to medium-high heat (400°F).
2. In a small bowl, combine smoked paprika, garlic powder, onion powder, dried oregano, cayenne pepper, black pepper, and salt to make the Cajun seasoning.
3. Place chicken cubes in a medium bowl and drizzle with olive oil, tossing to coat evenly.
4. Sprinkle the Cajun seasoning over the chicken and toss until all pieces are thoroughly coated.
5. Thread the seasoned chicken cubes onto skewers, leaving a small gap between pieces for even cooking.
6. Place skewers on the preheated grill and cook for 5-6 minutes.
7. While chicken cooks, whisk together BBQ sauce, apple cider vinegar, and honey in a small bowl to create the glaze.
8. Flip skewers and brush the cooked side generously with the BBQ glaze.
9. Cook for another 5-6 minutes, brushing with more glaze halfway through.
10. Check for doneness – chicken should reach 165°F internally and have visible grill marks.
11. Remove skewers from grill and let rest for 3 minutes before serving.
You’ll love the tender, juicy interior contrasted with the slightly charred, caramelized exterior. The Cajun spices create a warm, complex heat that’s balanced by the sweet-tangy BBQ glaze. Serve these bites straight off the skewer with a cool ranch dip, or toss them into a fresh garden salad for a complete meal.
Korean BBQ Grilled Chicken Rice Bowl
Vividly flavorful and quick to assemble, this Korean BBQ Grilled Chicken Rice Bowl brings bold, savory-sweet notes to your weeknight table. It combines juicy grilled chicken with crisp vegetables over fluffy rice for a satisfying meal that’s ready in under 30 minutes.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 12 minutes
Ingredients
For the chicken and marinade:
– 1.5 lbs boneless, skinless chicken thighs
– 1/4 cup soy sauce
– 2 tbsp brown sugar
– 1 tbsp sesame oil
– 2 cloves garlic, minced
– 1 tsp grated ginger
For the bowl assembly:
– 2 cups cooked white rice
– 1 cup shredded carrots
– 1 cup thinly sliced cucumber
– 2 green onions, sliced
– 1 tbsp sesame seeds
Instructions
1. In a medium bowl, whisk together 1/4 cup soy sauce, 2 tbsp brown sugar, 1 tbsp sesame oil, 2 cloves minced garlic, and 1 tsp grated ginger until the sugar dissolves completely.
2. Add 1.5 lbs chicken thighs to the marinade, tossing to coat evenly, and let sit for 10 minutes at room temperature for faster flavor absorption.
3. Preheat a grill or grill pan to medium-high heat (about 400°F) and lightly oil the grates to prevent sticking.
4. Place the marinated chicken on the grill and cook for 5-6 minutes per side, or until the internal temperature reaches 165°F and the edges are slightly charred.
5. Transfer the grilled chicken to a cutting board and let it rest for 3 minutes to retain juiciness before slicing thinly against the grain.
6. Divide 2 cups cooked rice evenly among four bowls as the base layer.
7. Top each bowl with shredded carrots, sliced cucumber, and sliced green onions in separate piles for visual appeal.
8. Arrange the sliced grilled chicken over the vegetables in each bowl.
9. Sprinkle 1 tbsp sesame seeds evenly over all four bowls just before serving to maintain crunch.
Kick back and enjoy the tender, smoky chicken paired with the fresh crunch of vegetables—it’s a harmony of textures that’s both hearty and refreshing. For a creative twist, add a fried egg on top or drizzle with extra sauce for an even bolder flavor punch.
Conclusion
A fantastic collection of 27 BBQ grilled chicken recipes awaits your grill! From classic marinades to creative twists, there’s something for every taste. Fire up your grill, try a few favorites, and let us know which ones you love in the comments below. Don’t forget to share these delicious ideas on Pinterest to inspire fellow home cooks!
Laura Hauser is a food writer and editor passionate about authentic, approachable home cooking.
