F&W Staff Favorite Grilled Chicken Recipes
At New York City's Dos Toros, brothers Leo and Oliver Kremer offer amazing San Francisco-style tacos, burritos and quesadillas—simple, fresh and sustainable.
Yucatán Chicken with Orange-Guajillo Glaze
Chicken Satay with Peanut Sauce
These deliciously spiced grilled chicken skewers are perfect with a sweet-and-tangy peanut sauce.
Buttermilk Chicken with Crispy Cornflakes
Beer expert Sam Calagione liked how a hoppy, citrusy India pale ale counterbalanced the sweetness of this chicken, which had been marinated overnight, then grilled, brushed with butter and rolled in crispy cornflakes.
Chicken Grilled Under a Brick
Marinating chickens overnight seasons them all the way through; grilling them under a brick makes the skin crisp.
Grilled-Chicken Banh Mi
This popular Vietnamese sandwich combines sweet, sour, crunchy and soft in one delicious—and portable—package.
Chicken Quesadillas with Blue Cheese and Caramelized Onions
One picky taster—a self-described onion hater—said she never realized how rich and sweet onions could taste when they are caramelized.
Chicken Legs with Roasted Garlic-Ancho Sauce
Marcia Kiesel has a knack for creating dishes that taste like more than the sum of their parts. Here, she uses only five ingredients, including pleasantly bitter ancho chiles (dried poblanos), to make a luscious sauce that you'd swear has butter in it, even though it doesn't. The sauce is fabulous with the juicy chicken legs here, but would also be good with anything from grilled corn to lamb chops.
Thai Chicken with Hot-Sour-Salty-Sweet Sauce
"Thailand is condiment heaven, with a gazillion sauces. This northern Thai-style one is extra-sour, because it uses both tamarind and lime," says Naomi Duguid.
Grilled Chicken and Watercress Salad with Canadian Bacon
This dish offers a fitness-minded mix of lean chicken and calcium-packed watercress. Canadian bacon, with just a fraction of the calories and fat of bacon, gives the salad a slightly sweet and salty flavor.
Fennel-Garlic Chicken Legs
To get the most from a marinade—like the fennel-garlic one used for the chicken here—slash the skin and meat so the flavors can seep in.
Spiced Chicken with Coconut-Caramel Sauce and Citrus Salad
Jean-Georges Vongerichten brilliantly rethinks a classic Southeast Asian sauce not by what he adds, but by what he removes. Instead of relying on a rich curry paste, this creamy sauce combines a caramel base with just coconut milk, fish sauce and chile.
Berber-Spiced Chicken Breasts
Here, Steven 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."
Chicken Thighs with Garlicky Crumbs and Snap Peas
Before grilling chicken thighs, Mario Batali crusts them with a simple and delectable combination of garlic, bread crumbs, parsley, and—a surprise ingredient—anchovy fillets, which add a salty, complex flavor.