29 Mouthwatering Chicken Recipes for BBQs Marinated to Perfection

Nothing beats the sizzle of chicken on the grill and the aroma of a perfect marinade filling the air. We’ve gathered 29 mouthwatering recipes that will transform your BBQs from good to legendary. Whether you crave classic flavors or bold new twists, these marinated-to-perfection dishes promise to be the star of every cookout. Get ready to fire up the grill and dive into this ultimate collection!

Lemon Herb Marinated Grilled Chicken

Nestled between the vibrant zest of citrus and the earthy embrace of herbs, this Lemon Herb Marinated Grilled Chicken offers a symphony of bright, aromatic flavors that elevate the humble chicken breast into a centerpiece worthy of any elegant gathering. The marinade, a delicate balance of acidity and fragrance, tenderizes the poultry while imparting a sophisticated depth that sings of summer, even on the chilliest of evenings.
Serving: 4 | Pre Time: 25 minutes | Cooking Time: 12 minutes

Ingredients

• 4 boneless, skinless chicken breasts, preferably air-chilled, about 6 ounces each
• 1/3 cup extra-virgin olive oil
• 1/4 cup freshly squeezed lemon juice
• 2 tablespoons finely chopped fresh rosemary
• 2 tablespoons finely chopped fresh thyme
• 3 cloves garlic, minced into a paste
• 1 teaspoon finely grated lemon zest
• 1 teaspoon Diamond Crystal kosher salt
• 1/2 teaspoon freshly cracked black pepper
• 1 tablespoon neutral oil, such as avocado oil, for greasing

Instructions

1. In a medium glass or ceramic bowl, whisk together the extra-virgin olive oil, freshly squeezed lemon juice, finely chopped fresh rosemary, finely chopped fresh thyme, minced garlic paste, finely grated lemon zest, Diamond Crystal kosher salt, and freshly cracked black pepper until fully emulsified.
2. Place the 4 boneless, skinless chicken breasts into a large, resealable plastic bag or a shallow non-reactive dish, then pour the marinade over them, ensuring each piece is thoroughly coated.
3. Seal the bag or cover the dish and refrigerate for a minimum of 20 minutes and up to 4 hours to allow the flavors to penetrate and tenderize the meat; for optimal results, do not exceed 4 hours as the acidity can begin to break down the protein texture.
4. Preheat a gas or charcoal grill to medium-high heat, approximately 400°F, ensuring the grates are clean and hot.
5. Lightly brush the preheated grill grates with the neutral avocado oil to prevent sticking.
6. Remove the chicken breasts from the marinade, letting any excess drip off, and discard the used marinade.
7. Place the chicken breasts on the oiled grill grates and cook, undisturbed, for 5 to 6 minutes, until deep grill marks form and the edges appear opaque.
8. Using tongs, carefully flip each chicken breast and continue grilling for an additional 5 to 6 minutes, or until the internal temperature registers 165°F on an instant-read thermometer inserted into the thickest part of the meat.
9. Transfer the grilled chicken to a clean cutting board and let it rest, tented loosely with foil, for exactly 5 minutes to allow the juices to redistribute evenly throughout the meat.

Unveiling a beautifully charred exterior, the chicken yields to a remarkably juicy and tender interior, perfumed with the bright notes of lemon and the woodsy undertones of rosemary and thyme. Consider serving it sliced over a bed of peppery arugula with shavings of Parmigiano-Reggiano, or alongside roasted fingerling potatoes tossed with the remaining fresh herbs for a complete, visually stunning plate.

Spicy Honey-Lime BBQ Chicken

Radiating with vibrant, sun-kissed flavors, this Spicy Honey-Lime BBQ Chicken transforms the classic backyard staple into an elegant culinary centerpiece. The harmonious trio of floral honey, zesty lime, and a gentle heat creates a glaze that caramelizes into a stunningly lacquered finish, promising a dish that is as visually captivating as it is delicious.

Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes

Ingredients

– 1.5 pounds of boneless, skinless chicken thighs, trimmed of excess fat
– 1/4 cup of raw, unfiltered honey
– 3 tablespoons of freshly squeezed lime juice
– 2 tablespoons of extra-virgin olive oil
– 1 tablespoon of smoked paprika
– 2 teaspoons of chili powder
– 1 teaspoon of garlic powder
– 1/2 teaspoon of fine sea salt
– 1/4 teaspoon of freshly cracked black pepper
– 1/4 teaspoon of cayenne pepper
– 2 tablespoons of unsalted butter, cut into small cubes
– 1 tablespoon of fresh cilantro, finely chopped

Instructions

1. In a medium mixing bowl, whisk together the raw, unfiltered honey, freshly squeezed lime juice, extra-virgin olive oil, smoked paprika, chili powder, garlic powder, fine sea salt, freshly cracked black pepper, and cayenne pepper until a smooth, homogenous marinade forms.
2. Place the trimmed boneless, skinless chicken thighs in a large resealable bag or shallow dish and pour the marinade over them, ensuring each piece is thoroughly coated. Marinate in the refrigerator for a minimum of 30 minutes, or ideally up to 4 hours, to allow the flavors to deeply penetrate the meat.
3. Preheat a grill or grill pan to medium-high heat, approximately 400°F, ensuring the grates are clean and lightly oiled to prevent sticking.
4. Remove the chicken from the marinade, letting any excess drip off, and reserve the remaining marinade in a small saucepan.
5. Place the chicken thighs on the preheated grill and cook for 6-7 minutes per side, or until well-defined grill marks appear and the internal temperature reaches 165°F when checked with an instant-read thermometer inserted into the thickest part.
6. While the chicken cooks, bring the reserved marinade to a gentle simmer over medium heat in the saucepan, then reduce the heat to low and let it cook for 5 full minutes to eliminate any raw chicken bacteria.
7. Stir the cubed unsalted butter into the simmering glaze until it is fully melted and incorporated, creating a rich, glossy sauce.
8. During the final 2 minutes of grilling, generously brush the cooked chicken on both sides with the prepared honey-lime glaze to build a beautiful, caramelized layer.
9. Transfer the glazed chicken to a clean platter and let it rest, undisturbed, for 5 minutes to allow the juices to redistribute throughout the meat.
10. Garnish the rested chicken with the finely chopped fresh cilantro just before serving.

Achieving a perfect balance, the chicken emerges exceptionally tender and juicy beneath its sticky, crackly exterior. The initial sweetness of the honey gives way to a bright lime acidity, followed by a warm, smoky heat that lingers pleasantly. For a stunning presentation, serve the thighs sliced over a bed of cilantro-lime rice or alongside grilled summer vegetables, allowing the vibrant glaze to mingle with the accompaniments.

Garlic Soy Sauce Marinated Chicken Skewers

Fragrant and deeply savory, these Garlic Soy Sauce Marinated Chicken Skewers offer a symphony of umami-rich flavors that are both sophisticated and approachable. Marinating the chicken in a blend of soy sauce, garlic, and aromatic ingredients ensures each bite is tender and infused with complexity, while grilling imparts a subtle smokiness that elevates the dish to restaurant-quality perfection. Perfect for entertaining or a weeknight indulgence, these skewers promise to delight with their balanced, savory profile and elegant presentation.

Serving: 4 | Pre Time: 30 minutes | Cooking Time: 10 minutes

Ingredients

– 1.5 pounds boneless, skinless chicken thighs, cut into 1-inch cubes
– 1/2 cup low-sodium soy sauce
– 1/4 cup mirin
– 3 tablespoons granulated sugar
– 4 cloves garlic, finely minced
– 1 tablespoon freshly grated ginger
– 2 tablespoons toasted sesame oil
– 1 tablespoon neutral oil (such as grapeseed oil)
– 2 green onions, thinly sliced
– 1 tablespoon toasted sesame seeds

Instructions

1. In a medium mixing bowl, whisk together 1/2 cup low-sodium soy sauce, 1/4 cup mirin, 3 tablespoons granulated sugar, 4 cloves finely minced garlic, and 1 tablespoon freshly grated ginger until the sugar is fully dissolved.
2. Add 1.5 pounds of boneless, skinless chicken thighs, cut into 1-inch cubes, to the marinade, ensuring each piece is thoroughly coated.
3. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, or up to 4 hours for deeper flavor penetration.
4. While the chicken marinates, soak 8-10 wooden skewers in water for 20 minutes to prevent burning during grilling.
5. Preheat a grill or grill pan to medium-high heat, approximately 400°F, and lightly oil the grates with 1 tablespoon neutral oil.
6. Thread the marinated chicken cubes onto the soaked skewers, leaving small gaps between pieces for even cooking.
7. Place the skewers on the preheated grill and cook for 4-5 minutes per side, or until the chicken reaches an internal temperature of 165°F and develops golden-brown grill marks.
8. Brush the skewers with 2 tablespoons toasted sesame oil during the last minute of cooking to enhance aroma and prevent drying.
9. Transfer the cooked skewers to a serving platter and garnish with 2 thinly sliced green onions and 1 tablespoon toasted sesame seeds.

Meticulously grilled, these skewers boast a tender, juicy interior with a slightly caramelized exterior that crackles with each bite. The garlic and soy sauce marinade creates a profound umami depth, balanced by the subtle sweetness of mirin and the nutty finish of sesame. For a creative presentation, serve alongside a crisp cucumber salad or over steamed jasmine rice to soak up the savory juices, making every component of the meal harmoniously flavorful.

Citrus-Herb Marinated BBQ Chicken

Keenly balancing bright acidity with earthy aromatics, this Citrus-Herb Marinated BBQ Chicken transforms a weeknight staple into a showstopping centerpiece. The marinade, a vibrant symphony of fresh citrus juices and fragrant herbs, tenderizes the poultry while imbuing it with layers of flavor that caramelize beautifully over the grill. It’s a dish that promises both effortless elegance and deeply satisfying, smoky-sweet results.

Serving: 4 | Pre Time: 25 minutes | Cooking Time: 20 minutes

Ingredients

– 4 bone-in, skin-on chicken thighs (about 2 lbs total)
– ½ cup freshly squeezed orange juice
– ¼ cup freshly squeezed lemon juice
– 3 tbsp extra-virgin olive oil
– 2 tbsp finely chopped fresh rosemary
– 1 tbsp finely chopped fresh thyme
– 3 cloves garlic, minced
– 1 tsp kosher salt
– ½ tsp freshly cracked black pepper
– 2 tbsp honey

Instructions

1. In a large, non-reactive bowl, whisk together the orange juice, lemon juice, extra-virgin olive oil, rosemary, thyme, minced garlic, kosher salt, and black pepper until fully emulsified.
2. Add the chicken thighs to the bowl, ensuring each piece is fully submerged in the marinade.
3. Cover the bowl tightly with plastic wrap and refrigerate for a minimum of 4 hours, or preferably overnight, to allow the flavors to penetrate and tenderize the meat.
4. Preheat a gas or charcoal grill to medium-high heat, approximately 400°F, ensuring the grates are clean and lightly oiled to prevent sticking.
5. Remove the chicken from the marinade, letting any excess liquid drip off, and discard the used marinade.
6. Place the chicken thighs skin-side down on the preheated grill grates.
7. Grill for 10-12 minutes, until the skin is deeply golden brown and releases easily from the grates.
8. Flip the chicken thighs using tongs and continue grilling for an additional 8-10 minutes, or until the internal temperature reaches 165°F when measured with an instant-read thermometer inserted into the thickest part of the thigh, avoiding the bone.
9. During the final 2 minutes of cooking, brush the top of each thigh lightly with honey for a glossy, caramelized finish.
10. Transfer the grilled chicken to a clean platter and let it rest, uncovered, for 5 minutes before serving to allow the juices to redistribute.

Now, the chicken emerges with a perfectly crisp, honey-glazed skin giving way to exceptionally juicy, herb-infused meat. The bright citrus notes cut through the richness, creating a beautifully balanced profile. For a stunning presentation, serve it atop a bed of creamy polenta or alongside a charred corn and arugula salad to complement the smoky, aromatic flavors.

Sriracha and Lime Marinated Chicken Thighs

Perfectly balancing fiery heat with bright acidity, these Sriracha and Lime Marinated Chicken Thighs offer a bold, restaurant-quality meal that’s surprisingly simple to prepare. The marinade’s complex flavors penetrate deeply, creating succulent, caramelized results that will become a staple in your culinary repertoire.

Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes

Ingredients

– 2 pounds boneless, skin-on chicken thighs
– ½ cup Sriracha sauce
– ¼ cup freshly squeezed lime juice
– 3 tablespoons extra-virgin olive oil
– 4 cloves garlic, finely minced
– 1 tablespoon raw honey
– 2 teaspoons kosher salt
– 1 teaspoon freshly cracked black pepper
– 2 tablespoons unsalted butter
– ¼ cup finely chopped fresh cilantro, for garnish
– 1 lime, cut into wedges, for serving

Instructions

1. In a medium glass bowl, whisk together the Sriracha sauce, freshly squeezed lime juice, extra-virgin olive oil, finely minced garlic, raw honey, kosher salt, and freshly cracked black pepper until fully emulsified.
2. Place the 2 pounds of boneless, skin-on chicken thighs in a large resealable plastic bag and pour the marinade over them, ensuring each piece is thoroughly coated.
3. Seal the bag, removing excess air, and refrigerate for a minimum of 2 hours or preferably overnight to allow the flavors to fully penetrate the meat.
4. Remove the chicken from the refrigerator 30 minutes before cooking to bring it to room temperature, which promotes even cooking.
5. Preheat a large cast-iron skillet over medium-high heat for 3 minutes until it is visibly hot.
6. Carefully place the chicken thighs in the skillet, skin-side down, and cook undisturbed for 8–10 minutes until the skin is deeply golden and crisp.
7. Flip each thigh using kitchen tongs and cook for an additional 6–8 minutes until the internal temperature reaches 165°F when measured with an instant-read thermometer.
8. Transfer the cooked chicken to a clean plate and tent loosely with aluminum foil to rest for 5 minutes, allowing the juices to redistribute.
9. In the same skillet, melt 2 tablespoons of unsalted butter over low heat, scraping up any browned bits from the pan to create a simple pan sauce.
10. Drizzle the warm butter sauce over the rested chicken thighs.
11. Garnish with ¼ cup of finely chopped fresh cilantro and serve immediately with lime wedges on the side.

Velvety and tender, the chicken boasts a beautifully caramelized crust that gives way to juicy, flavor-infused meat. The Sriracha provides a slow-building heat that is perfectly tempered by the lime’s citrusy brightness, creating a harmonious balance. For a stunning presentation, slice the thighs and arrange them over a bed of coconut rice, or shred the meat for vibrant tacos topped with pickled red onions and avocado crema.

Teriyaki Marinated Chicken Breasts

Zestfully balancing sweet and savory notes, teriyaki marinated chicken breasts offer a sophisticated yet approachable centerpiece for any occasion. The glossy, caramelized glaze clings to tender, juicy meat, creating a dish that feels both indulgent and elegantly simple. With a few quality ingredients and precise technique, this classic transforms into a restaurant-worthy meal at home.

Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes

Ingredients

– 4 boneless, skinless chicken breasts, trimmed of excess fat
– 1/2 cup low-sodium soy sauce
– 1/4 cup mirin (Japanese sweet rice wine)
– 2 tbsp granulated sugar
– 1 tbsp freshly grated ginger root
– 2 cloves garlic, finely minced
– 1 tbsp neutral oil (such as grapeseed or avocado oil)
– 1 tsp toasted sesame seeds, for garnish
– 2 scallions, thinly sliced on the bias, for garnish

Instructions

1. In a medium bowl, whisk together 1/2 cup low-sodium soy sauce, 1/4 cup mirin, 2 tbsp granulated sugar, 1 tbsp freshly grated ginger root, and 2 cloves finely minced garlic until the sugar fully dissolves.
2. Place 4 boneless, skinless chicken breasts in a shallow dish or resealable plastic bag, then pour the marinade over them, ensuring each piece is fully coated.
3. Cover the dish or seal the bag, then refrigerate for at least 30 minutes or up to 4 hours for deeper flavor penetration; avoid over-marinating to prevent the texture from becoming mushy.
4. Remove the chicken from the refrigerator 20 minutes before cooking to allow it to come to room temperature, which promotes even cooking.
5. Heat 1 tbsp neutral oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
6. Pat the chicken breasts dry with paper towels to remove excess marinade, which helps achieve a proper sear without steaming.
7. Place the chicken in the skillet and cook for 6–7 minutes per side, or until the internal temperature reaches 165°F when measured with an instant-read thermometer inserted into the thickest part.
8. Transfer the cooked chicken to a plate and tent loosely with aluminum foil to rest for 5 minutes, allowing the juices to redistribute.
9. While the chicken rests, pour the reserved marinade into the same skillet and bring to a simmer over medium heat, cooking for 3–4 minutes until it thickens slightly into a glaze.
10. Slice the rested chicken breasts against the grain into 1/2-inch thick pieces, then drizzle with the reduced teriyaki glaze.
11. Garnish with 1 tsp toasted sesame seeds and 2 thinly sliced scallions before serving.

Meticulously prepared, the chicken emerges with a succulent, fork-tender interior and a lacquered exterior that crackles with umami richness. Serve it over steamed jasmine rice to soak up the glossy sauce, or slice it thinly for a vibrant salad topped with crisp vegetables and a sprinkle of furikake for added texture.

Greek Yogurt and Dill Marinated Chicken

Zesty yet sophisticated, this Greek Yogurt and Dill Marinated Chicken transforms simple poultry into a culinary masterpiece. The creamy marinade, infused with aromatic dill and bright lemon, tenderizes the chicken while imparting a refreshing, herbaceous flavor profile that’s both elegant and approachable. Perfect for a weeknight dinner or an impressive gathering, this dish promises moist, succulent results with minimal effort.

Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes

Ingredients

– 1 ½ pounds boneless, skinless chicken breasts, trimmed of excess fat
– 1 cup full-fat Greek yogurt
– ¼ cup extra-virgin olive oil
– 3 tablespoons freshly squeezed lemon juice
– 2 tablespoons finely chopped fresh dill fronds
– 2 cloves garlic, minced
– 1 teaspoon kosher salt
– ½ teaspoon freshly ground black pepper
– 1 tablespoon unsalted butter, clarified

Instructions

1. In a medium mixing bowl, whisk together the full-fat Greek yogurt, extra-virgin olive oil, freshly squeezed lemon juice, finely chopped fresh dill fronds, minced garlic, kosher salt, and freshly ground black pepper until fully emulsified.
2. Place the boneless, skinless chicken breasts in a large resealable plastic bag or shallow dish, and pour the marinade over them, ensuring each piece is thoroughly coated.
3. Seal the bag or cover the dish, and refrigerate for at least 4 hours or up to overnight to allow the flavors to penetrate and tenderize the chicken.
4. Remove the chicken from the refrigerator 30 minutes before cooking to bring it to room temperature for even cooking.
5. Preheat a heavy-bottomed skillet or grill pan over medium-high heat until it reaches 375°F, then add the clarified unsalted butter and swirl to coat the surface.
6. Shake off excess marinade from the chicken breasts and place them in the skillet, cooking for 6-7 minutes per side until the internal temperature reaches 165°F and the exterior develops a golden-brown crust.
7. Transfer the cooked chicken to a clean cutting board and let it rest for 5 minutes to allow the juices to redistribute, ensuring maximum moisture retention.
8. Slice the chicken against the grain into ½-inch thick pieces for optimal tenderness and presentation.
9. Serve immediately, garnished with additional fresh dill fronds if desired.

Chicken emerges from this marinade with a remarkably tender, juicy texture, complemented by a subtle tang from the yogurt and a vibrant herbal note from the dill. For a creative twist, serve it atop a bed of quinoa pilaf with roasted vegetables, or slice it thinly for a refreshing salad with crisp greens and a lemon vinaigrette. This versatile dish adapts beautifully to various accompaniments, making it a staple for any season.

Honey Balsamic Marinated Chicken Drumsticks

Zesty yet sophisticated, honey balsamic marinated chicken drumsticks offer a delightful interplay of sweet and tangy notes, transforming a humble cut into an elegant centerpiece. This recipe balances rich, caramelized exteriors with succulent, tender interiors, perfect for both casual gatherings and refined dinner parties. With a simple marinade that works its magic in mere hours, you can achieve restaurant-quality results with minimal effort.

Serving: 4 | Pre Time: 15 minutes | Cooking Time: 35 minutes

Ingredients

– 8 bone-in, skin-on chicken drumsticks, patted dry
– ½ cup extra-virgin olive oil
– ¼ cup aged balsamic vinegar
– 3 tablespoons raw honey
– 4 cloves garlic, finely minced
– 1 tablespoon fresh rosemary leaves, finely chopped
– 1 teaspoon kosher salt
– ½ teaspoon freshly cracked black pepper

Instructions

1. In a medium mixing bowl, whisk together ½ cup extra-virgin olive oil, ¼ cup aged balsamic vinegar, 3 tablespoons raw honey, 4 cloves of finely minced garlic, and 1 tablespoon of finely chopped fresh rosemary leaves until fully emulsified.
2. Season the mixture with 1 teaspoon kosher salt and ½ teaspoon freshly cracked black pepper, whisking again to incorporate.
3. Place 8 bone-in, skin-on chicken drumsticks in a large resealable plastic bag or shallow glass dish, ensuring they are patted dry to promote better marinade adhesion.
4. Pour the marinade over the drumsticks, turning to coat each piece thoroughly, then seal the bag or cover the dish with plastic wrap.
5. Refrigerate for at least 4 hours or up to overnight, turning the drumsticks once halfway through to ensure even flavor penetration—this extended marinating time deepens the complexity of the dish.
6. Preheat your oven to 400°F (204°C) and line a rimmed baking sheet with aluminum foil for easy cleanup.
7. Arrange the marinated drumsticks in a single layer on the prepared baking sheet, reserving any excess marinade for basting.
8. Roast the drumsticks in the preheated oven for 20 minutes, then baste them generously with the reserved marinade using a pastry brush to enhance gloss and flavor.
9. Continue roasting for an additional 10–15 minutes, or until the internal temperature reaches 165°F (74°C) when measured with an instant-read thermometer inserted into the thickest part of the meat without touching the bone.
10. For a caramelized finish, switch the oven to broil on high and broil the drumsticks for 2–3 minutes, watching closely to prevent burning, until the skin is crisp and deeply bronzed.
11. Transfer the drumsticks to a serving platter and let them rest for 5 minutes before serving to allow the juices to redistribute, ensuring maximum tenderness.

Succulent and aromatic, these drumsticks boast a sticky, glaze-like coating that yields to reveal moist, flavorful meat beneath. The honey balsamic marinade caramelizes into a glossy sheen, offering a perfect balance of sweetness and acidity that pairs beautifully with roasted root vegetables or a crisp arugula salad. For an elevated presentation, garnish with a sprinkle of flaky sea salt and a drizzle of reduced balsamic vinegar just before serving.

Pineapple Ginger Marinated BBQ Chicken

Nestled at the intersection of tropical sweetness and earthy warmth, this Pineapple Ginger Marinated BBQ Chicken offers a sophisticated take on a classic. The vibrant marinade, a harmonious blend of fruit and spice, tenderizes the poultry while imparting a beautifully caramelized crust when kissed by the grill’s flame. It’s a dish that promises to elevate any summer gathering with its complex, yet approachable, flavor profile.

Serving: 4 | Pre Time: 30 minutes | Cooking Time: 20 minutes

Ingredients

– 1 ½ pounds of boneless, skinless chicken thighs, trimmed of excess fat
– 1 cup of fresh pineapple juice, strained
– ¼ cup of low-sodium soy sauce
– 3 tablespoons of raw honey
– 2 tablespoons of toasted sesame oil
– 2 tablespoons of freshly grated ginger root
– 3 cloves of garlic, finely minced
– 1 teaspoon of freshly cracked black pepper
– ¼ teaspoon of fine sea salt
– 2 tablespoons of grapeseed oil, for brushing

Instructions

1. In a medium non-reactive bowl, whisk together the strained pineapple juice, low-sodium soy sauce, raw honey, toasted sesame oil, freshly grated ginger root, finely minced garlic, freshly cracked black pepper, and fine sea salt until fully emulsified.
2. Submerge the trimmed boneless, skinless chicken thighs in the marinade, ensuring they are fully coated. Cover the bowl and refrigerate for a minimum of 2 hours, or ideally overnight, to allow the enzymes in the pineapple juice to tenderize the meat thoroughly.
3. Preheat a gas or charcoal grill to a medium-high heat of 400°F, ensuring the grates are clean and lightly oiled to prevent sticking.
4. Remove the chicken from the marinade, letting the excess liquid drip off, and discard the used marinade. Pat the thighs dry with paper towels to promote better searing.
5. Lightly brush both sides of each chicken thigh with grapeseed oil to ensure even cooking and prevent drying.
6. Place the chicken thighs on the preheated grill and cook for 8-10 minutes per side, or until the internal temperature reaches 165°F when checked with an instant-read thermometer inserted into the thickest part.
7. For optimal caramelization, avoid moving the chicken during the first 5 minutes of grilling to allow a proper crust to form. If flare-ups occur, temporarily move the chicken to a cooler part of the grill.
8. Transfer the grilled chicken to a clean platter and let it rest, tented loosely with foil, for 5 minutes to allow the juices to redistribute evenly throughout the meat.
9. Slice the chicken against the grain and serve immediately.

Glistening with a sticky, golden-brown glaze, the chicken emerges tender and succulent, its fibers infused with the bright acidity of pineapple and the peppery warmth of ginger. The caramelized exterior yields to a remarkably juicy interior, creating a delightful textural contrast. For a stunning presentation, arrange the sliced chicken over a bed of coconut rice and garnish with thinly sliced scallions and toasted sesame seeds, or serve alongside a crisp jicama and mango slaw to complement the dish’s vibrant flavors.

Buttermilk and Rosemary Marinated Chicken Wings

Fragrant with earthy rosemary and brightened by the gentle tang of buttermilk, these marinated chicken wings transform a humble appetizer into an elegant centerpiece. The overnight soak ensures each bite is impossibly tender and deeply flavored, while a high-heat roast yields skin that shatters at the slightest touch. This recipe masterfully balances herbaceous notes with rich, savory depth, creating a dish that feels both comforting and sophisticated.

Serving: 4 | Pre Time: 20 minutes (plus 8-24 hours marinating) | Cooking Time: 45 minutes

Ingredients

– 2 pounds pasture-raised chicken wings, separated into drumettes and flats
– 2 cups whole buttermilk
– 4 fresh rosemary sprigs, leaves finely minced
– 4 garlic cloves, finely grated
– 1 tablespoon Diamond Crystal kosher salt
– 1 teaspoon freshly cracked black pepper
– 2 tablespoons extra-virgin olive oil
– 1 tablespoon smoked paprika

Instructions

1. In a large non-reactive bowl, whisk together the whole buttermilk, minced rosemary leaves, finely grated garlic cloves, Diamond Crystal kosher salt, and freshly cracked black pepper until fully combined.
2. Submerge the pasture-raised chicken wings in the marinade, ensuring all pieces are fully coated, then cover the bowl tightly with plastic wrap.
3. Refrigerate the marinating wings for a minimum of 8 hours and up to 24 hours to allow the buttermilk to tenderize the meat and the flavors to penetrate deeply.
4. Preheat your oven to 425°F and position a rack in the center of the oven.
5. Remove the wings from the marinade, allowing the excess liquid to drip off, and arrange them in a single layer on a wire rack set inside a rimmed baking sheet.
6. Pat the wings completely dry with paper towels to ensure crisp skin during roasting.
7. In a small bowl, combine the extra-virgin olive oil and smoked paprika, then brush this mixture evenly over all surfaces of each wing.
8. Roast the wings at 425°F for 25 minutes, then carefully flip each piece using tongs.
9. Continue roasting for an additional 15-20 minutes, until the skin is deeply golden brown, crisp, and the internal temperature registers 165°F on an instant-read thermometer inserted into the thickest part of a drumette.
10. Transfer the wings to a serving platter and let them rest for 5 minutes before serving to allow the juices to redistribute.

Zesty and aromatic, these wings offer a textural symphony of crackling, paper-thin skin giving way to succulent, fall-off-the-bone meat. The rosemary’s piney fragrance lingers beautifully alongside the buttermilk’s subtle tang, while the smoked paprika adds a whisper of warmth. For a striking presentation, arrange them over a bed of creamy polenta or alongside a crisp, bitter greens salad dressed with lemon vinaigrette to cut through the richness.

Maple Dijon Marinated Grilled Chicken

Fusing sweet maple syrup with tangy Dijon mustard creates a sophisticated marinade that transforms simple chicken into an elegant centerpiece. This Maple Dijon Marinated Grilled Chicken delivers a perfect balance of caramelized exterior and juicy interior, making it ideal for both weeknight dinners and special gatherings. The aromatic blend of herbs and garlic infuses each bite with depth, while the grill imparts a subtle smokiness that elevates the entire dish.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes

Ingredients

– 4 boneless, skinless chicken breasts, trimmed of excess fat
– ¼ cup pure maple syrup, preferably Grade A Dark Amber
– 3 tablespoons Dijon mustard, smooth and stone-ground
– 2 tablespoons extra-virgin olive oil
– 2 cloves garlic, finely minced
– 1 tablespoon fresh rosemary leaves, finely chopped
– 1 teaspoon kosher salt
– ½ teaspoon freshly ground black pepper
– 1 tablespoon unsalted butter, for basting

Instructions

1. In a medium mixing bowl, whisk together the pure maple syrup, Dijon mustard, extra-virgin olive oil, finely minced garlic, and finely chopped fresh rosemary leaves until fully emulsified.
2. Season the boneless, skinless chicken breasts evenly on both sides with kosher salt and freshly ground black pepper.
3. Place the seasoned chicken breasts in a shallow dish or resealable plastic bag, then pour the marinade over them, ensuring each piece is thoroughly coated.
4. Cover the dish or seal the bag, then refrigerate for at least 30 minutes or up to 4 hours to allow the flavors to penetrate deeply.
5. Preheat a gas or charcoal grill to medium-high heat, approximately 400°F, ensuring the grates are clean and lightly oiled to prevent sticking.
6. Remove the chicken from the marinade, letting any excess drip off, and discard the remaining marinade for food safety.
7. Place the chicken breasts on the preheated grill, cooking for 6-8 minutes per side, or until the internal temperature reaches 165°F when measured with an instant-read thermometer.
8. During the last 2 minutes of grilling, baste the chicken lightly with unsalted butter using a pastry brush to enhance richness and promote a glossy finish.
9. Transfer the grilled chicken to a clean cutting board and let it rest for 5 minutes to allow the juices to redistribute evenly throughout the meat.
10. Slice the chicken against the grain into ½-inch thick pieces for optimal tenderness and presentation.
Succulent and aromatic, this chicken boasts a caramelized crust that gives way to tender, moist flesh infused with herbal notes. Serve it over a bed of wild rice pilaf or alongside roasted root vegetables for a complete meal that highlights its sophisticated flavor profile. The subtle smokiness from the grill pairs beautifully with a crisp white wine, making it a versatile choice for any occasion.

Chili Lime Marinated Chicken Tenders

On a crisp winter evening, few dishes satisfy like tender chicken infused with vibrant, zesty flavors. Our Chili Lime Marinated Chicken Tenders offer a perfect balance of heat and citrus, creating a versatile centerpiece for any meal. This recipe transforms simple ingredients into an elegant, restaurant-quality dish with minimal effort.

Serving: 4 | Pre Time: 25 minutes | Cooking Time: 12 minutes

Ingredients

– 1.5 pounds boneless, skinless chicken tenders, patted dry
– ¼ cup freshly squeezed lime juice
– 2 tablespoons extra-virgin olive oil
– 1 tablespoon honey
– 3 cloves garlic, finely minced
– 1 teaspoon chili powder
– ½ teaspoon smoked paprika
– ½ teaspoon kosher salt
– ¼ teaspoon freshly ground black pepper
– 2 tablespoons unsalted butter
– Fresh cilantro leaves, for garnish
– Lime wedges, for serving

Instructions

1. In a medium glass bowl, whisk together the lime juice, extra-virgin olive oil, honey, minced garlic, chili powder, smoked paprika, kosher salt, and black pepper until fully emulsified.
2. Add the patted-dry chicken tenders to the marinade, ensuring each piece is thoroughly coated. Cover the bowl with plastic wrap and refrigerate for 20 minutes to allow the flavors to penetrate the meat.
3. Heat a large cast-iron skillet over medium-high heat until a drop of water sizzles upon contact, about 3 minutes. Add the unsalted butter to the skillet and swirl until melted and foamy.
4. Using tongs, remove the chicken tenders from the marinade, letting excess liquid drip off, and place them in the skillet in a single layer without overcrowding. Discard the remaining marinade.
5. Cook the chicken for 5–6 minutes on the first side until a golden-brown crust forms and the edges appear opaque. Flip each tender carefully with tongs.
6. Continue cooking for an additional 4–5 minutes on the second side until the internal temperature reaches 165°F when measured with an instant-read thermometer inserted into the thickest part of a tender.
7. Transfer the cooked chicken to a clean plate and let rest for 3 minutes to allow the juices to redistribute evenly throughout the meat.
8. Garnish with fresh cilantro leaves and serve immediately with lime wedges on the side.

Now, these tenders boast a beautifully caramelized exterior that gives way to succulent, juicy meat infused with tangy lime and subtle smoky heat. For a creative presentation, slice them diagonally and arrange over a bed of cilantro-lime rice or stuff into warm tortillas with crisp shredded cabbage and avocado crema.

Coconut Curry Marinated Chicken Kabobs

Beneath the gentle warmth of the grill, ordinary chicken transforms into an aromatic masterpiece with our Coconut Curry Marinated Chicken Kabobs. This dish artfully balances the creamy, tropical sweetness of coconut milk with the warm, complex spice of curry, creating a succulent and flavorful experience that is both elegant and approachable. It’s the perfect centerpiece for a summer soirée or a sophisticated weeknight dinner that feels like a special occasion.

Serving: 4 | Pre Time: 30 minutes | Cooking Time: 12 minutes

Ingredients

– 1.5 pounds boneless, skinless chicken thighs, cut into 1.5-inch cubes
– 1 cup full-fat coconut milk
– 2 tablespoons red curry paste
– 1 tablespoon freshly grated ginger root
– 2 cloves garlic, finely minced
– 1 tablespoon fish sauce
– 1 tablespoon freshly squeezed lime juice
– 1 teaspoon granulated sugar
– 1/2 teaspoon fine sea salt
– 2 tablespoons grapeseed oil
– 1 large red bell pepper, seeded and cut into 1-inch pieces
– 1 medium red onion, cut into 1-inch wedges
– Fresh cilantro leaves, for garnish

Instructions

1. In a large glass or ceramic bowl, whisk together the full-fat coconut milk, red curry paste, freshly grated ginger root, finely minced garlic, fish sauce, freshly squeezed lime juice, granulated sugar, and fine sea salt until fully emulsified.
2. Add the 1.5-inch cubes of boneless, skinless chicken thighs to the marinade, ensuring each piece is thoroughly coated. Cover the bowl and refrigerate for a minimum of 2 hours, or ideally overnight, to allow the flavors to penetrate deeply.
3. While the chicken marinates, soak 8-10 wooden skewers in water for at least 30 minutes to prevent burning on the grill.
4. Preheat a gas or charcoal grill to medium-high heat, achieving a surface temperature of approximately 400°F.
5. Thread the marinated chicken cubes onto the soaked skewers, alternating with pieces of seeded red bell pepper and wedges of red onion.
6. Brush the grill grates lightly with grapeseed oil to prevent sticking.
7. Place the assembled kabobs on the preheated grill. Cook for 5-6 minutes, then rotate the skewers a quarter turn using tongs to achieve even char marks.
8. Continue grilling for an additional 5-6 minutes, or until the chicken reaches an internal temperature of 165°F when tested with an instant-read thermometer inserted into the thickest piece.
9. Transfer the cooked kabobs to a clean platter and let them rest for 5 minutes to allow the juices to redistribute.
10. Garnish the plated kabobs generously with fresh cilantro leaves before serving.

Lusciously tender and infused with aromatic depth, each bite offers a perfect harmony of savory, sweet, and subtly spicy notes. The caramelized edges from the grill provide a delightful textural contrast to the juicy interior. For a stunning presentation, serve these kabobs over a bed of fragrant jasmine rice or alongside a crisp, cooling cucumber salad to complement the rich curry flavors.

Smoky Paprika Marinated BBQ Chicken

Warm summer evenings call for a dish that marries smoky depth with tender juiciness, and this Smoky Paprika Marinated BBQ Chicken delivers precisely that. The robust marinade, infused with aromatic spices, clings to each piece, promising a caramelized crust and succulent interior that will become the centerpiece of any alfresco gathering.

Serving: 4 | Pre Time: 20 minutes | Cooking Time: 25 minutes

Ingredients

– 4 bone-in, skin-on chicken thighs
– ¼ cup extra-virgin olive oil
– 2 tablespoons smoked paprika
– 1 tablespoon garlic powder
– 1 teaspoon onion powder
– 1 teaspoon dried oregano
– ½ teaspoon cayenne pepper
– 1 tablespoon light brown sugar
– 1 tablespoon apple cider vinegar
– 1 teaspoon kosher salt
– ½ teaspoon freshly ground black pepper

Instructions

1. In a medium mixing bowl, whisk together the extra-virgin olive oil, smoked paprika, garlic powder, onion powder, dried oregano, cayenne pepper, light brown sugar, apple cider vinegar, kosher salt, and freshly ground black pepper until fully emulsified.
2. Place the bone-in, skin-on chicken thighs in a large resealable plastic bag and pour the marinade over them, ensuring each piece is thoroughly coated.
3. Seal the bag, pressing out excess air, and refrigerate for at least 4 hours or preferably overnight to allow the flavors to penetrate deeply.
4. Preheat a gas or charcoal grill to medium-high heat, approximately 400°F, ensuring the grates are clean and lightly oiled to prevent sticking.
5. Remove the chicken from the marinade, letting any excess drip off, and discard the used marinade for food safety.
6. Place the chicken thighs skin-side down on the preheated grill and cook for 8–10 minutes, until the skin is crisp and golden brown with visible grill marks.
7. Flip the chicken using tongs and continue cooking for an additional 12–15 minutes, or until the internal temperature reaches 165°F when measured with an instant-read thermometer inserted into the thickest part without touching bone.
8. Transfer the chicken to a clean platter and let it rest for 5 minutes to allow the juices to redistribute evenly throughout the meat.
Hearty and aromatic, this chicken boasts a crackling skin that gives way to exceptionally moist, flavorful meat. The smoky paprika melds with subtle heat from the cayenne, creating a complex profile that pairs beautifully with grilled vegetables or a crisp summer salad. For a creative twist, shred the leftovers and fold them into warm tortillas with pickled onions and a dollop of crema for next-day tacos.

Cilantro Lime Marinated Chicken Breasts

Elegantly simple yet profoundly flavorful, Cilantro Lime Marinated Chicken Breasts offer a vibrant, zesty twist on a classic protein. This dish marries the bright, citrusy notes of fresh lime with the herbal freshness of cilantro, creating a marinade that tenderizes and infuses the chicken with a lively, aromatic essence. Perfect for a quick weeknight dinner or an impressive weekend gathering, it transforms humble chicken breasts into a culinary delight with minimal effort and maximum impact.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes

Ingredients

• 4 boneless, skinless chicken breasts, approximately 6 ounces each
• 1/2 cup fresh cilantro leaves, finely chopped
• 1/4 cup freshly squeezed lime juice
• 2 tablespoons extra-virgin olive oil
• 3 cloves garlic, minced
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon ground cumin

Instructions

1. In a medium glass or ceramic bowl, whisk together 1/2 cup finely chopped fresh cilantro leaves, 1/4 cup freshly squeezed lime juice, 2 tablespoons extra-virgin olive oil, 3 cloves minced garlic, 1 teaspoon kosher salt, 1/2 teaspoon freshly ground black pepper, and 1/4 teaspoon ground cumin until fully emulsified.
2. Place 4 boneless, skinless chicken breasts in a large resealable plastic bag or shallow dish, ensuring they lie flat.
3. Pour the marinade over the chicken, coating each piece thoroughly. For optimal flavor penetration, use a pastry brush to distribute the marinade evenly.
4. Seal the bag or cover the dish with plastic wrap, then refrigerate for a minimum of 30 minutes or up to 4 hours; marinating beyond 4 hours may cause the lime juice to break down the chicken’s texture.
5. Preheat a grill pan or outdoor grill to medium-high heat, approximately 400°F, ensuring the grates are clean and lightly oiled to prevent sticking.
6. Remove the chicken from the marinade, allowing any excess to drip off, and discard the used marinade for food safety.
7. Place the chicken breasts on the preheated grill, cooking for 6 to 7 minutes on the first side until grill marks form and the edges appear opaque.
8. Flip the chicken using tongs and cook for an additional 6 to 7 minutes, or until the internal temperature reaches 165°F when measured with an instant-read thermometer inserted into the thickest part.
9. Transfer the cooked chicken to a clean cutting board and let it rest, uncovered, for 5 minutes to allow the juices to redistribute evenly throughout the meat.
10. Slice the chicken breasts against the grain into 1/2-inch thick pieces for serving.

Now, the rested chicken reveals a succulent, tender interior with a beautifully caramelized exterior, offering a harmonious balance of zesty lime and aromatic cilantro. For a creative presentation, serve the sliced chicken over a bed of cilantro-lime rice or alongside a crisp jicama slaw, allowing the vibrant flavors to shine through in every bite.

Italian Herb Marinated Chicken Cutlets

Aromatic and effortlessly elegant, Italian Herb Marinated Chicken Cutlets transform simple poultry into a centerpiece worthy of any weeknight dinner or intimate gathering. The key lies in a fragrant marinade that infuses the meat with the sun-drenched flavors of the Mediterranean, promising a dish that is both deeply satisfying and surprisingly simple to prepare. This recipe yields tender, juicy cutlets with a beautifully golden exterior, ready to be paired with your favorite seasonal sides.

Serving: 4 | Pre Time: 30 minutes (includes marinating) | Cooking Time: 12 minutes

Ingredients

– 4 boneless, skinless chicken cutlets (about 1 1/2 pounds total), pounded to 1/2-inch thickness
– 1/3 cup extra-virgin olive oil
– 3 tablespoons freshly squeezed lemon juice
– 4 garlic cloves, finely minced
– 1 tablespoon fresh rosemary leaves, finely chopped
– 1 tablespoon fresh thyme leaves, finely chopped
– 2 teaspoons dried oregano
– 1 teaspoon fine sea salt
– 1/2 teaspoon freshly cracked black pepper
– 2 tablespoons unsalted butter

Instructions

1. In a shallow glass or ceramic dish, whisk together the extra-virgin olive oil, freshly squeezed lemon juice, finely minced garlic cloves, finely chopped fresh rosemary, finely chopped fresh thyme, dried oregano, fine sea salt, and freshly cracked black pepper until fully emulsified.
2. Submerge the pounded chicken cutlets in the marinade, ensuring each piece is thoroughly coated. Cover the dish and refrigerate for a minimum of 20 minutes and up to 2 hours for optimal flavor penetration.
3. Remove the chicken from the refrigerator and let it stand at room temperature for 10 minutes to ensure even cooking.
4. Heat a large cast-iron or heavy-bottomed skillet over medium-high heat until a drop of water sizzles and evaporates upon contact.
5. Add the unsalted butter to the hot skillet, swirling until melted and foamy.
6. Carefully place the marinated chicken cutlets in the skillet, shaking off any excess marinade. Do not overcrowd the pan; cook in batches if necessary.
7. Cook the cutlets undisturbed for 5 to 6 minutes, until the underside develops a deep golden-brown crust.
8. Using tongs, flip each cutlet and cook for an additional 4 to 5 minutes, or until the internal temperature registers 165°F on an instant-read thermometer inserted into the thickest part.
9. Transfer the cooked chicken to a clean plate or wire rack and let it rest for 5 minutes before slicing to allow the juices to redistribute.
Finishing with a final sear locks in the succulent juices, while the brief rest ensures every bite is perfectly tender. The result is chicken with a fragrant, herbaceous crust giving way to remarkably moist and flavorful meat. For a stunning presentation, slice the cutlets on a bias and fan them over a bed of creamy polenta or a vibrant arugula salad, allowing the pan juices to serve as a simple, elegant sauce.

Tangy Mustard and Soy Marinated Chicken

Dazzling in its simplicity yet profound in flavor, this Tangy Mustard and Soy Marinated Chicken transforms humble ingredients into an elegant centerpiece. The harmonious marriage of sharp Dijon mustard and umami-rich soy sauce creates a deeply savory glaze that caramelizes beautifully under high heat. Perfect for both weeknight dinners and sophisticated gatherings, this dish promises to become a staple in your culinary repertoire.

Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes

Ingredients

– 4 bone-in, skin-on chicken thighs, patted dry
– ¼ cup Dijon mustard
– 3 tablespoons low-sodium soy sauce
– 2 tablespoons pure maple syrup
– 2 tablespoons extra-virgin olive oil
– 3 cloves garlic, finely minced
– 1 tablespoon freshly grated ginger
– ½ teaspoon freshly cracked black pepper
– 1 tablespoon unsalted butter
– 2 tablespoons finely chopped fresh parsley

Instructions

1. In a medium mixing bowl, whisk together the Dijon mustard, soy sauce, maple syrup, olive oil, minced garlic, grated ginger, and black pepper until fully emulsified.
2. Place the chicken thighs in a large resealable plastic bag and pour the marinade over them, ensuring each piece is thoroughly coated.
3. Seal the bag, pressing out excess air, and refrigerate for at least 2 hours or up to overnight for maximum flavor penetration.
4. Preheat your oven to 425°F and position a rack in the center.
5. Remove the chicken from the marinade, allowing any excess to drip off, and discard the used marinade.
6. Heat a large oven-safe skillet over medium-high heat until a drop of water sizzles upon contact.
7. Place the chicken thighs skin-side down in the dry skillet and sear undisturbed for 6–8 minutes, until the skin is golden brown and crisp.
8. Flip the chicken thighs using tongs and immediately transfer the skillet to the preheated oven.
9. Roast for 15–18 minutes, until the internal temperature reaches 165°F when measured with an instant-read thermometer inserted into the thickest part without touching bone.
10. Remove the skillet from the oven and transfer the chicken to a clean plate to rest for 5 minutes, tented loosely with aluminum foil.
11. While the chicken rests, add the unsalted butter to the hot skillet and swirl until melted and slightly browned, scraping up any fond from the bottom.
12. Drizzle the browned butter over the rested chicken and garnish with the chopped fresh parsley.

Heirloom-quality chicken emerges with a lacquered, crackling skin giving way to exceptionally juicy, flavorful meat. The tangy-sweet glaze balances the rich umami notes, creating a complex profile that pairs beautifully with simple sides like roasted fingerling potatoes or a crisp frisée salad. For an elevated presentation, serve atop a bed of creamy polenta, allowing the pan juices to mingle with the cornmeal’s subtle sweetness.

Sweet and Spicy Korean BBQ Chicken

Elevating the humble chicken to new heights, this Sweet and Spicy Korean BBQ Chicken masterfully balances the deep, caramelized notes of gochujang with the bright, aromatic punch of fresh ginger and garlic. It’s a dish that promises to transform your weeknight dinner into a memorable culinary event, offering a symphony of flavors that are both complex and utterly craveable.

Serving: 4 | Pre Time: 20 minutes | Cooking Time: 25 minutes

Ingredients

– 2 pounds boneless, skinless chicken thighs, trimmed of excess fat
– 1/2 cup gochujang (Korean red chili paste)
– 1/4 cup low-sodium soy sauce
– 3 tablespoons granulated sugar
– 2 tablespoons toasted sesame oil
– 4 cloves garlic, finely minced
– 1 tablespoon fresh ginger, finely grated
– 2 tablespoons rice vinegar
– 1 tablespoon neutral oil (such as grapeseed)
– 2 green onions, thinly sliced on a bias for garnish
– 1 tablespoon toasted sesame seeds for garnish

Instructions

1. In a medium mixing bowl, whisk together the gochujang, soy sauce, granulated sugar, toasted sesame oil, minced garlic, grated ginger, and rice vinegar until a smooth, homogenous marinade forms.
2. Pat the chicken thighs completely dry with paper towels to ensure optimal browning and place them in a large, resealable plastic bag or shallow dish.
3. Pour the prepared marinade over the chicken, ensuring each piece is thoroughly coated. Seal the bag or cover the dish and refrigerate for a minimum of 1 hour, or ideally up to 4 hours, to allow the flavors to penetrate deeply.
4. Preheat your oven to 425°F and position a rack in the center. Line a rimmed baking sheet with aluminum foil for easy cleanup.
5. Remove the chicken from the marinade, letting any excess drip off, and transfer the pieces to the prepared baking sheet, arranging them in a single layer without touching.
6. Roast the chicken in the preheated oven for 20-25 minutes, or until the internal temperature reaches 165°F when measured with an instant-read thermometer inserted into the thickest part of a thigh.
7. While the chicken roasts, pour the remaining marinade into a small saucepan. Bring it to a simmer over medium heat and cook, stirring frequently, for 5-7 minutes until it thickens slightly into a glossy glaze; this step ensures food safety by cooking the raw marinade.
8. Transfer the roasted chicken to a serving platter. Brush the warm, reduced glaze generously over each piece.
9. Garnish the glazed chicken immediately with the sliced green onions and a sprinkle of toasted sesame seeds.

What emerges from the oven is chicken with a beautifully lacquered, slightly sticky exterior that gives way to incredibly juicy, tender meat. The flavor profile is a captivating dance between the sweet, fermented depth of the gochujang and the sharp, spicy kick that lingers pleasantly. For a stunning presentation, serve it over a bed of steamed jasmine rice with a side of quick-pickled vegetables to cut through the richness.

Conclusion

Brimming with flavor, these 29 marinated chicken recipes are your ticket to BBQ success. We hope you fire up the grill and try a few! Don’t forget to leave a comment telling us your favorite, and if you loved this roundup, please share it on Pinterest to help other home cooks.