Chicken is by far the most searched ingredient on New York Times Cooking, and it goes without saying: it’s economical, it’s widely available, it’s better for the climate than other meats. And it’s infinitely adaptable, a blank canvas for all kinds of vibrant, delicious preparations and seasonings. In the cold months, that means cozy soups, braises and browned roasts. But in the summer, grilling becomes the method of choice, as it takes you out of a hot kitchen and adds a layer of fire-kissed flavor and texture to otherwise soft meat. You can always salt the chicken dickens, grill it well and get tasty results, but if you’re looking for something a little more exciting, here are 12 of our favorite grilled chicken recipes that will keep you busy and filling you up throughout the day. Memorial Day. weekends and beyond.
J. Kenji López-Alt has a clever trick for keeping grilled chicken breasts tender: he brushes them with mayonnaise, then marinates them for up to 24 hours before grilling them. In this recipe, he mixes the mayonnaise with a bit of chimichurri, but you can flavor it with almost anything. Pesto, salsa verde, bottled barbecue sauce, jarred Thai curry paste, teriyaki sauce, or mole work equally well.
This salty-spicy-sweet recipe from Sam Sifton is a favorite with readers and staff alike. Boneless chicken thighs rest in a combination of sesame oil, soy sauce, hoisin sauce and black pepper. Then, while they’re roasting, they’re brushed with a mixture of soy, ginger, and brown sugar, creating a shiny, incredibly delicious glaze. Make a double batch of Sriracha Cashews for later snacking.
Tartar sauce is usually served with fish, but this smart complete meal from Kay Chun will have you rethinking that idea. She uses a homemade butter tartar made with butter, pickles, capers and fresh parsley to season grilled boneless chicken thighs, corn and okra.
Kenji’s chicken mayo (above) inspired this lively recipe from Ali Slagle. She added ginger and lime zest to the mayonnaise for a light and bright flavor you’ll crave again and again. (For those without a grill, she offers stovetop instructions.)
Tajín is a Mexican seasoning made from dried and ground red chili peppers, sea salt, and dehydrated lime juice. In this recipe by Rick A. Martinez, Tajín is combined with agave syrup, orange juice, orange zest, chipotles, adobo, garlic and olive oil. olive to make a shiny, smoky sauce for grilled chicken.
Recipe: Tajin Grilled Chicken
Marinating chicken before grilling it can add a lot of flavor, but if you don’t have the time or haven’t planned ahead, you can always make a great grilled chicken dish. Ali Slagle actually prefers not to marinate, but to grill, then enthusiastically season afterwards, a technique she employs in this recipe. Grill the chicken, toss with the olives and olive brine, lemon zest and juice, fresh parsley and chilli, and let stand for 5-30 minutes before serving.
Grilling a whole chicken might not be something you’ve ever considered, but Melissa Clark is a fan of it. “You get the incredibly succulent meat and brittle browned skin of a rotisserie chicken, combined with the deep smoky flavor of the grill,” she wrote. To do this, spread the chicken apart to ensure even cooking, then use your grill as an outdoor oven and cook it in a skillet on the grates. (The pan helps distribute the heat and catch the juices, so they don’t burn in the fire.) Use these schmaltzy juices to cook spinach and pile it on ricotta toast.
Sam Sifton’s recipe yields perfectly browned barbecue chicken with a sticky sweet sauce, thanks to a basting technique he learned from chef and outdoor cooking maven Adam Perry Lang, who thins his sauce with water, then baste the chicken over and over. This allows it to reduce and intensify rather than seize up and burn like a thicker sauce would. One more thing: make sure you move and turn the pieces frequently enough to keep them from burning.
Recipe: BBQ Chicken
In this recipe, Melissa Clark marinates boneless chicken thighs in a tangy marinade of za’atar, yogurt, garlic, lemon zest, cilantro, oregano, salt and black pepper before tossing them. grill until charred with crispy edges. Yes, you can use boneless chicken breasts in place of the thighs, but watch them; the yogurt will help keep them moist, but they will still cook faster than dark meat.
Anchovy-marinated chicken and romaine lettuce are grilled in this backyard version of Florence Maker’s classic salad. Grilling lettuce might seem like an odd choice, but it’s a brilliant trick that leaves the green leaves charred and crispy, and the interior tender and barely sweet while retaining lettuce’s signature crunch.
Recipe: Grilled Chicken Caesar Salad
“Simple to prepare. Exceptional results. “This recipe is easy and totally delicious!” “Perfect from every angle!” This old-fashioned recipe by Pierre Franey was first published in The Times over 30 years old, but it remains a reader favorite Marinate the boneless breasts in a combination of turmeric, rosemary, garlic, lime juice and olive oil, broil (or broil ), then brush with melted butter.(Keep in mind that when this recipe was developed, boneless chicken breasts weren’t as huge as most are today, so adjust your cooking time accordingly. result.)
Yakitori is Japanese skewered and grilled chicken that can use about 30 different pieces of chicken, from momo, or chicken thigh, to nankotsu, or chicken cartilage. In this recipe, Melissa Clark calls for marinating chicken thighs, gizzards and livers in a sweet and salty sauce of ginger, sake, mirin, soy sauce, garlic and a touch of brown sugar, then broil or broil and scatter with chopped green onions. Serve it with something fresh and green.