Grilled Chicken Breast Recipes

Chicken and Green Bean Salad
Photo: © Scott Hocker

From grilled boneless chicken breasts to marinated grilled chicken breasts, these grilled chicken breast recipes are perfect for any occasion.

01 of 06

Grilled Chicken Breasts with Grapefruit Glaze

Day 12: Grilled Chicken Breast with Grapefruit Glaze
Karen Mordechai

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

02 of 06

Grilled Chicken Breasts with Lemon and Thyme

Grilled Chicken Breasts with Lemon and Thyme
© Ben Dearnley

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.

03 of 06

Grilled Chicken Breasts with Sautéed Mushrooms

Grilled Chicken Breasts with Sautéed Mushrooms

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.

04 of 06

Grilled-Chicken Banh Mi

Grilled-Chicken Banh Mi
© Tina Rupp

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

05 of 06

Grilled Chicken and Corn with Jalapeño-Lime Dressing

Grilled Chicken and Corn with Jalapeño-Lime Dressing
© Con Poulos

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.

06 of 06

Berber-Spiced Chicken Breasts

Berber-Spiced Chicken Breasts
© James Baigrie

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."

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