Grilled Chicken Breast Recipes

Simply prepared yet special, these chicken breasts are grilled and basted with a bitter, tart, and sweet glaze.

Buy pre-shredded cabbage to make these tacos super fast.

A bold mixture of red-pepper flakes, garlic, thyme, lemon juice, and olive oil serves as a spicy marinade for bone-in chicken breasts. If you want your chicken spicier still, increase the red pepper or leave the breasts in the marinade for an hour or two.

Before grilling chicken, Francis Mallmann tucks orange zest and just-picked oregano under the skin. The fresh flavor is amazing with the crispy, smoky bird.

Go heavy on the fresh black pepper. The char from the grill and the sticky tang of the pomegranate molasses can withstand a lot of black-pepper heat.

This popular Vietnamese sandwich combines sweet, sour, crunchy and soft in one delicious—and portable—package.

To both maximize his grill and take full advantage of summer’s exceptional produce, chef Dan Kluger combines grilled corn, grilled scallions and grilled chicken in a bright, spicy jalapeño-lime vinaigrette.

Jeni Britton Bauer uses sweet-tart mango sorbet as a marinade for chicken and in the dressing for her crunchy cabbage slaw.

Steven Raichlen is ambivalent when it comes to chicken breasts: "You could describe them two ways," he says. "They're the canvases upon which a grill master paints his colors. Or, to put a less charitable spin on it, they're the meat grill masters love to hate because they're so intrinsically bland." Here, Raichlen rubs the chicken breasts with a blend of North African spices that, when cooked on the grill, forms a crispy crust that is full of what Raichlen calls "gutsy in-your-face flavors."

Fresh oregano has a compelling funkiness to it. Combined with shallot in a lemony vinaigrette, the oregano is superb with grilled chicken breasts.

Green beans, tender chicken, a punchy vinaigrette: This refreshing, substantive salad has a lot going for it.