Best Grilled Chicken Recipes
Are you looking for some new and exciting grilled chicken recipes to add to your summer menu? Look no further! These four recipes are sure to please your taste buds and impress your guests. From a sweet and tangy tamarind and orange glazed chicken to a classic Japanese grilled chicken teriyaki bowl, these recipes offer a variety of flavors and are perfect for any occasion. Whether you’re looking for something exotic, sweet, savory, or healthy, these recipes have got you covered. So, fire up the grill and get ready to impress with these delicious grilled chicken recipes!
Grilled Tamarind and Orange Glazed Chicken Recipe
This recipe is perfect for those who love a sweet and tangy flavor. The marinade is made with tamarind paste, orange juice, and a blend of spices, which gives the chicken a delicious, complex flavor. The recipe is also gluten-free and low-carb, making it a great option for those on a diet. The tamarind paste adds a unique and exotic taste to the chicken, while the orange juice gives it a hint of sweetness. The blend of spices adds depth and complexity to the flavor, making it a delicious and healthy option.
Grilled Tamarind and Orange Glazed Chicken Recipe
Equipment
- Grill
- Mixing Bowl
- Serving Plate
- Whisk
- Medium Saucepan
Ingredients
- 4 boneless, skinless chicken breasts
- ¼ cup olive oil
- 2 tablespoons herbs de Provence
- 2 large cloves garlic, chopped
- salt and ground black pepper to taste
Tamarind glaze:
- 1 can low-sodium chicken broth
- ¾ cup freshly squeezed orange juice
- ¼ cup white sugar
- 1 orange, zested
- 2 tablespoons unsalted butter, melted
- 2 tablespoons tamarind paste
- 2 tablespoon grated fresh ginger
Instructions
- Whisk olive oil, herbes de Provence, garlic, salt, and black pepper in a bowl; place chicken in marinade and stir to coat. Cover and refrigerate 1 to 6 hours, turning chicken occasionally in marinade.
- Whisk chicken broth, orange juice, sugar, orange zest, butter, tamarind paste, and ginger in a saucepan and place over medium-high heat. Cook at a vigorous boil, whisking often, until mixture has reduced to about 3/4 cup and glaze coats the back of a spoon, 25 to 30 minutes. Remove from heat and stir in chile-garlic sauce; season tamarind glaze with salt and black pepper.
- Preheat the grill for medium-high heat. Spray a grill pan with cooking spray. Pour about 3 tablespoons tamarind glaze into a small bowl for basting and set aside.
- Place chicken breasts onto preheated grill; discard used marinade. Grill chicken until browned, the meat is no longer pink inside, and the juices run clear, about 4 minutes per side, basting with reserved tamarind glaze. An instant-read meat thermometer inserted into the thickest part of a breast should read at least 160 degrees F (70 degrees C). Transfer chicken to a serving plate and serve with remaining tamarind glaze poured on top.
Japanese Grilled Chicken Teriyaki Bowl Recipe
This recipe is a classic Japanese dish that is perfect for a quick and easy dinner. The chicken is marinated in a sweet and savory teriyaki sauce and grilled to perfection. The recipe is served over a bed of steamed rice and topped with sesame seeds and green onions. You can also add some sliced vegetables such as bell peppers, carrots or mushrooms for a more wholesome meal. The teriyaki sauce adds a delicious sweetness and savory flavor to the chicken, while the sesame seeds and green onions add a touch of freshness. The addition of vegetables make it a perfect balanced meal.
Japanese Grilled Teriyaki Bowl
Equipment
- Zip Lock Bag
- Cooking Pot
- Grill
- Vegetable peeler
- Mixing Bowl
Ingredients
For the teriyaki chicken
- 1 kg Boneless, skinless chicken thighs
- 1/2 Kg Mushroom
- 1/4 Cup Soy Sauce
- 2 Tsp Ginger
- 1 Cup White Rice
- 2 Cups Water
For the cucumber ribbon salad
- 1 Large Cucumber
- 1/4 Cup Rice Vinegar
- 1 tsp Honey
- 1/4 tsp Salt
- 1 tbsp Sesame Seeds
- 1 Avocado: For garnish
Instructions
- Place the chicken in a Ziploc bag with the soy sauce, ginger and marinate for around 12 hours for a better taste
- Cook the rice in a cooking pot and let it simmer for around 20 minutes
- Preheat the grill to medium heat
- Prepare the cucumber ribbon salad by peeling the cucumber like strips and adding rice vinegar, salt, sugar and sesame seed. You can whisk the ingredients aside and then add them to the bowl
- Slice the avocados for garnish
- Grill the chicken on medium heat
- Place chicken, rice and cucumber salad in a small bowl and garnish with avocado and sesame seed
Notes
Grilled Chicken Shawarma Recipe
Shawarma is a Middle Eastern dish that is typically made with lamb or beef, but this recipe uses chicken instead. The chicken is marinated in a blend of spices, including cumin, paprika, and cinnamon, and then grilled to perfection. The recipe is served in a pita with toppings such as tomatoes, cucumbers, and tzatziki sauce. The blend of spices give the chicken a unique and exotic flavor, while the toppings add a touch of freshness and creaminess. The combination of spices and toppings is a perfect mix of flavors and textures.
Grilled Chicken Shawarma
Equipment
- Deep Bowl
- Sharp Knife
- Grill
Ingredients
- 1 kg Chicken Thighs
- 2 tbsp Cumin
- 2 tbsp Ground Coriander
- 8 Garlic Cloves
- 2 tsp Salt
- 6 tbsp Olive Oil
- 1/4 tsp Black Pepper
- 2 tsp Turmeric
- 1 tsp Ground Ginger
- 2 tsp All spices
Instructions
- Place the marinade ingredients in a bowl and mix well
- Rub the chicken with the marinade and set it aside for 20 minutes
- Preheat the grill to medim heat
- Place the chicken on the preheated grill 8 minutes each side
- Move to a cooler spot on the grill and cook for 10 minutes
- Serve the chicken shawarma with pickles and pita bread and enjoy
Grilled Teriyaki Chicken with Pineapple
This recipe is a sweet and savory dish that is perfect for a summer barbecue. The chicken is marinated in a homemade teriyaki sauce and grilled alongside chunks of pineapple. The pineapple adds a touch of sweetness to the dish, while the teriyaki sauce gives it a savory flavor. The recipe is served with steamed rice, making it a complete meal. The combination of the sweet and savory flavors of the teriyaki sauce with the natural sweetness of the pineapple makes this dish irresistible. The addition of steamed rice makes it a perfect meal for a summer day.
Grilled Teriyaki Chicken with Pineapple
Equipment
- Cutting Board
- Sharp Knife
- Mixing Bowl
- Spoon
- Brush
- Cooking Pot
- Grill
- Medium Saucepan
Ingredients
For the chicken
- 2 Boneless chicken breasts
- 1/2 Medium Pineapple
- 3 Onions
- 1 tsp Salt
- 1 tsp Black pepper
- 1 tbsp Sesame seed
For the white rice
- 1.5 Cups White Rice
- 1 tbsp Salt
- 1 tbsp Vegetable Oil
For the Teriyaki sauce
- 1/4 Cup Soy sauce
- 1/4 Cup Water
- 2 tbsp Corn starch
- 3 tbsp Honey
- 2 tbsp White vinegar
- 2 tbsp Pineapple Juice
- 2 Garlic Cloves
Instructions
For the Chicken
- Preheat the grill to high heat
- Cut the chicken breast into cubes on the chicken cutting board
- Cut the pineapple, onions into cubes on the vegetables cutting board
- Add pepper and salt to the chicken and set aside
For the teriyaki sauce
- Add all the needed ingredients( check them above) into a saucepan
- Put the pan on medium flame and stir until the mixture is thickened( for about 10 minutes)
For grilling process
- Grill the chicken with pineapple and onions on both sides
- Make sure you brush them with teriyaki sauce also on both sides
For the white rice
- Using the cooking pot add the oil on a medium flame
- Add the white rice with the salt and cover it up with water
Serving
- Serve the chicken with white rice and sprinkle sesame seed on top
Video
Notes
– Chicken breasts are a good source of proteins that make you feel full faster( Some people cook this plate with thighs but i prefer breast because it has lower fat %)
– Pineapples are full of water and fibers which is good for a better digestion
– You can replace white rice with brown rice for more fibers Regarding food safety:
-I prefer you separate the cutting boards that you are using, so use one for raw meat/chicken and one for vegetables to avoid contamination or any bacterial infection
– NEVER wash your meat or chicken before cooking to avoid bacterial contamination
– ALWAYS wash your vegetables with vinegar and salt.
Grilled Chicken and Soba Noodles Recipe
For a light and healthy dinner, this recipe is perfect. Thin sliced chicken is marinated with garlic and ginger, grilled and served with a bed of soba noodles and colorful vegetables such as bell peppers, carrots and mushrooms. The dish is finished with a simple sesame dressing, adding just enough flavor to make it delicious and satisfying. The marinade of garlic and ginger gives the chicken an intense flavor, while the soba noodles and colorful vegetables make it a balanced meal. The sesame dressing adds just the right amount of flavor to make it a satisfying and delicious meal.
Grilled Chicken and Soba Noodles
Equipment
- Sharp Knife
- Serving Bowl
- Whisk
- Serving Bowl
- Serving Plate
Ingredients
- 3 Ounces Soba Noodles
- 1/2 Cup Shredded Carrots
- 2 tbsp Canola Oil
- 1 tbsp Miso Sauce
- 1 tbsp Soy Sauce
- 2 tsp Sesame Oil
- 1 tsp Ginger
- 1 Cup Sliced Red Cabbage
- 1/2 Cup Sliced Green Onions
- 1 tsp Sesame Seeds
- 2 Boneless chicken breasts
- Black Pepper
- Salt
- Cooking Spray
- 1 tsp Honey
Instructions
- Prepare the soba noodles on medium heat
- Add chopped carrots last minute cooking, and then drain the noodles
- In a large bowl, add oil, sesame seeds, honey, soy sauce, and ginger
- Whisk the ingredients together
- In a medium bowl, add the miso with the mixture prepared, the noodles , cabbage, and green onions
- Sprinkle chicken with salt and pepper, add the remaining miso mixture
- Grill the chicken on medium heat 3 minutes each side or until done
- Serve the chicken with the noodles mixture in a serving platter
These recipes are not only delicious but also unique in their own way, they are perfect for a summer BBQ, or a weeknight dinner. They are also all easy to make, healthy and balanced meals. Give them a try, you won’t regret it!
