Grilled chicken is a weeknight staple. This guide covers preparation and technique shared across our grilled chicken recipes.
What you'll need
Chicken pieces (breasts, thighs or drumsticks), oil, salt and your seasonings or marinade. Boneless pieces cook faster and more evenly; bone-in pieces take longer but stay especially juicy. A little oil helps browning and keeps the chicken from sticking.
Step by step
- Bring the chicken close to room temperature and pat it dry.
- Season or marinate as your recipe directs.
- Place it over a hot, clean grate and let it sear without moving so it releases cleanly, then turn and continue cooking.
- For thicker or bone-in pieces, move them to a cooler part of the grill to finish cooking through without burning the outside.
- Rest the chicken a few minutes before serving so the juices settle.
Tips for best results
Even thickness is the key to even cooking — gently flattening thick breasts helps them cook through before the outside dries out. Watch marinades with sugar or honey, as they brown quickly. Always let grilled chicken rest before slicing so it stays juicy.
Related guides
Recipes to try
- Moroccan Spicy Chili Chicken Skillet
- Thai Stir-Fried Lemongrass Chicken with Coconut Rice
- Moroccan Grilled Lemon Herb Chicken with Zucchini
- Grilled Lemon Herb Chicken with Mediterranean Vegetables
- Thai Lemon Herb Grilled Chicken with Zucchini
- Thai Stir-Fried Lemongrass Chicken with Jasmine Rice
- Lemon Herb Grilled Chicken with Zucchini
- Italian Grilled Lemon Herb Chicken with Zucchini
- Moroccan Spicy Chili Grilled Chicken with Lemon Herb Couscous
- Mediterranean Grilled Lemon Herb Chicken with Zucchini
- Grilled Lemon Herb Chicken with Zucchini and Potatoes
- Italian Lemon Herb Grilled Chicken with Zucchini
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