33 Scrumptious Grilled Chicken Keto Recipe Ideas

Get ready to fire up the grill with these mouthwatering keto chicken recipes! Whether you’re craving quick weeknight dinners or planning your next backyard barbecue, we’ve gathered 33 flavorful options that keep carbs low and satisfaction high. From zesty marinades to savory rubs, discover new family favorites that prove healthy eating never has to be boring. Let’s dive into these delicious grilled creations!

Lemon Herb Grilled Chicken Thighs

Savor the perfect balance of bright citrus and aromatic herbs with these grilled chicken thighs. Simply follow each step carefully to achieve juicy, flavorful results that will become your new summer staple. This method ensures even cooking and maximum flavor infusion for restaurant-quality chicken at home.

Ingredients

• 2 lbs bone-in, skin-on chicken thighs
• 1/4 cup fresh-squeezed lemon juice
• 3 tbsp rich extra virgin olive oil
• 4 cloves aromatic garlic, minced
• 2 tbsp finely chopped fresh rosemary
• 1 tbsp fragrant fresh thyme leaves
• 1 tsp coarse kosher salt
• 1/2 tsp freshly cracked black pepper
• 1 lemon, sliced into thin rounds

Instructions

1. Pat 2 lbs bone-in, skin-on chicken thighs completely dry with paper towels to ensure crispy skin.
2. Whisk together 1/4 cup fresh-squeezed lemon juice, 3 tbsp rich extra virgin olive oil, 4 cloves minced aromatic garlic, 2 tbsp finely chopped fresh rosemary, 1 tbsp fragrant fresh thyme leaves, 1 tsp coarse kosher salt, and 1/2 tsp freshly cracked black pepper in a medium bowl.
3. Place chicken thighs in a large resealable plastic bag and pour the marinade over them, ensuring each piece is fully coated.
4. Seal the bag tightly, removing as much air as possible to maximize marinade contact with the chicken.
5. Refrigerate the marinating chicken for exactly 4 hours, flipping the bag halfway through for even flavor distribution.
6. Preheat your grill to medium-high heat, approximately 400°F, and lightly oil the grates to prevent sticking.
7. Remove chicken from marinade, letting excess drip off, and discard the used marinade for food safety.
8. Place chicken thighs skin-side down on the hot grill and cook undisturbed for 8-10 minutes until skin develops deep golden-brown grill marks.
9. Flip chicken using tongs and arrange 1 lemon, sliced into thin rounds, around the chicken on the grill.
10. Continue grilling for another 8-10 minutes until internal temperature reaches 165°F when measured with an instant-read thermometer inserted into the thickest part without touching bone.
11. Transfer chicken and grilled lemon slices to a clean platter and let rest for 5 minutes before serving to allow juices to redistribute.

With perfectly crisp skin giving way to incredibly moist, tender meat, these chicken thighs deliver bright lemon notes balanced by earthy herbs. The grilled lemon slices can be squeezed over the chicken for an extra burst of citrus, or serve alongside roasted vegetables and crusty bread to soak up the flavorful juices.

Spicy Grilled Chicken Breasts with Avocado Salsa

Here’s how to master perfectly grilled chicken breasts with a refreshing avocado salsa, even if you’re new to grilling. Handling chicken properly ensures juicy results, while the vibrant salsa adds a cool contrast to the spicy seasoning. Follow each step carefully for a restaurant-quality meal at home.

Ingredients

– 4 boneless, skinless chicken breasts (about 6 ounces each)
– 2 tablespoons extra virgin olive oil
– 2 teaspoons smoked paprika
– 1 teaspoon garlic powder
– 1/2 teaspoon cayenne pepper
– 1 teaspoon kosher salt
– 2 ripe Hass avocados
– 1/4 cup finely diced red onion
– 1/4 cup chopped fresh cilantro
– 2 tablespoons fresh lime juice
– 1 jalapeño pepper (seeds removed)

Instructions

1. Pat the chicken breasts completely dry with paper towels.
2. Brush both sides of each chicken breast with extra virgin olive oil.
3. Combine smoked paprika, garlic powder, cayenne pepper, and kosher salt in a small bowl.
4. Rub the spice mixture evenly over all surfaces of the chicken breasts.
5. Preheat your grill to medium-high heat (400°F) with the lid closed for 10 minutes.
6. Place chicken breasts on the hot grill grates at a 45-degree angle for better grill marks.
7. Grill for 6-7 minutes until the bottom develops deep golden-brown sear marks.
8. Flip chicken using tongs and grill for another 6-7 minutes.
9. Check for doneness by inserting an instant-read thermometer into the thickest part—it should read 165°F.
10. Transfer chicken to a clean plate and let rest for 5 minutes to redistribute juices.
11. While chicken rests, dice the ripe Hass avocados into 1/2-inch cubes.
12. Combine diced avocados, finely diced red onion, chopped fresh cilantro, fresh lime juice, and minced jalapeño in a medium bowl.
13. Gently fold the salsa ingredients together until just combined.
14. Slice the rested chicken breasts against the grain into 1/2-inch thick strips.

Vibrant grilled chicken meets cool, creamy avocado salsa in every bite—the spicy crust gives way to tender, juicy interior while the fresh lime cuts through the richness. Serve this over cilantro-lime rice or stuff into warm tortillas for a complete meal that balances heat and refreshment perfectly.

Grilled Chicken Skewers with Garlic Butter

Zesty and perfectly charred, these grilled chicken skewers deliver restaurant-quality flavor right in your backyard. Today I’ll walk you through creating tender, juicy chicken infused with aromatic garlic butter. Follow these simple steps for a foolproof result that will become your new grilling favorite.

Ingredients

• 1.5 pounds boneless, skinless chicken breasts, cut into 1-inch cubes
• 1/4 cup rich extra virgin olive oil
• 3 tablespoons freshly squeezed lemon juice
• 2 teaspoons coarse kosher salt
• 1 teaspoon freshly cracked black pepper
• 1/2 cup unsalted butter, softened to room temperature
• 4 cloves fresh garlic, minced into a fine paste
• 2 tablespoons finely chopped fresh parsley
• 1 teaspoon smoked paprika
• 8 wooden skewers, soaked in water for 30 minutes

Instructions

1. Place chicken cubes in a large bowl and drizzle with rich extra virgin olive oil, tossing to coat evenly.
2. Add freshly squeezed lemon juice, coarse kosher salt, and freshly cracked black pepper to the bowl, massaging the seasonings into the chicken with your hands.
3. Cover the bowl with plastic wrap and refrigerate for exactly 30 minutes to allow flavors to penetrate.
4. While chicken marinates, combine softened unsalted butter, minced fresh garlic paste, finely chopped fresh parsley, and smoked paprika in a small bowl, stirring until fully incorporated.
5. Thread marinated chicken cubes onto soaked wooden skewers, leaving 1/4 inch between pieces for even cooking.
6. Preheat your grill to medium-high heat, approximately 400°F, and lightly oil the grates to prevent sticking.
7. Place skewers on the hot grill and cook for 4 minutes without moving them to develop beautiful grill marks.
8. Flip skewers using tongs and cook for another 4 minutes until chicken reaches an internal temperature of 165°F when tested with a meat thermometer.
9. Brush half of the garlic butter mixture over the cooked skewers during the final minute of grilling.
10. Transfer skewers to a clean platter and immediately brush with remaining garlic butter mixture.

Yieldingly tender with a crisp, smoky exterior, these skewers offer a perfect balance of savory garlic and bright citrus notes. Serve them over fluffy rice to catch the dripping garlic butter, or alongside grilled vegetables for a complete meal that showcases the beautiful char and aromatic infusion.

Keto BBQ Grilled Chicken with Radish Salad

Every home cook needs a reliable grilled chicken recipe that delivers both incredible flavor and fits a healthy lifestyle. This keto BBQ grilled chicken with its crisp radish salad accompaniment achieves that perfect balance of smoky, tangy, and refreshing elements. Let me guide you through creating this satisfying meal that will become your new warm-weather staple.

Ingredients

– 4 boneless, skinless chicken breasts (about 6 ounces each)
– 1/2 cup sugar-free BBQ sauce with smoky notes
– 2 tablespoons rich extra virgin olive oil
– 1 teaspoon coarse kosher salt
– 1/2 teaspoon freshly cracked black pepper
– 1 pound fresh radishes with vibrant red skins
– 1/4 cup finely chopped fresh parsley
– 2 tablespoons tangy apple cider vinegar
– 1 tablespoon smooth Dijon mustard

Instructions

1. Preheat your outdoor grill to medium-high heat, approximately 400°F, ensuring the grates are clean and lightly oiled.
2. Pat the chicken breasts completely dry with paper towels to ensure proper browning.
3. Brush both sides of the chicken with olive oil, then season evenly with kosher salt and black pepper.
4. Place the chicken on the hot grill and cook for 6-7 minutes until you see prominent grill marks and the edges turn opaque.
5. Flip the chicken using tongs and brush the cooked side generously with smoky sugar-free BBQ sauce.
6. Cook for another 5-6 minutes until the internal temperature reaches 165°F when tested with an instant-read thermometer.
7. Brush the second side with remaining BBQ sauce during the final 2 minutes of cooking to create a glossy glaze.
8. Transfer the chicken to a clean plate and let it rest for 5 minutes to allow juices to redistribute.
9. While the chicken rests, thinly slice the fresh radishes using a mandoline or sharp knife for uniform pieces.
10. In a medium bowl, whisk together apple cider vinegar, Dijon mustard, and 1 tablespoon of olive oil to create the dressing.
11. Add the sliced radishes and chopped fresh parsley to the bowl, tossing thoroughly to coat everything in the tangy dressing.

The grilled chicken emerges with a caramelized, slightly charred exterior that gives way to incredibly juicy meat inside. The radish salad provides a crisp, peppery contrast that cuts through the richness beautifully. For an elegant presentation, slice the chicken diagonally and fan it over the radish salad, drizzling any remaining dressing over the top.

Garlic Lime Grilled Chicken with Zucchini Noodles

Developing perfectly grilled chicken with vibrant zucchini noodles requires just a few simple techniques and fresh ingredients. During summer grilling season, this dish comes together quickly while delivering bright, zesty flavors that feel both light and satisfying. Let’s walk through each step methodically to ensure your chicken stays juicy and your zucchini noodles maintain their pleasant crunch.

Ingredients

• 4 boneless, skinless chicken breasts (about 6 ounces each)
• 3 medium-sized fresh zucchinis
• 4 large garlic cloves, freshly minced
• 2 juicy limes
• 3 tablespoons rich extra virgin olive oil
• 1 teaspoon coarse kosher salt
• ½ teaspoon freshly cracked black pepper
• 2 tablespoons finely chopped fresh cilantro

Instructions

1. Place chicken breasts between two sheets of parchment paper and gently pound to an even ½-inch thickness using a meat mallet or heavy pan.
2. Zest one lime to yield 1 teaspoon of bright green zest, then juice both limes to collect ¼ cup of fresh lime juice.
3. In a medium bowl, whisk together lime juice, lime zest, minced garlic, olive oil, salt, and pepper until fully emulsified.
4. Transfer chicken breasts to a shallow dish and pour half of the marinade over them, turning to coat completely.
5. Cover the marinating chicken and refrigerate for exactly 30 minutes to allow flavors to penetrate without breaking down the texture.
6. While chicken marinates, use a spiralizer to create long, curly zucchini noodles from all three zucchinis.
7. Preheat your grill to medium-high heat, approximately 400°F, and lightly oil the grates to prevent sticking.
8. Remove chicken from marinade, letting excess drip off, and discard the used marinade.
9. Place chicken on the hot grill and cook for 5-6 minutes until grill marks form and edges turn opaque.
10. Flip chicken using tongs and grill another 5-6 minutes until internal temperature reaches 165°F when tested with an instant-read thermometer.
11. Transfer grilled chicken to a clean cutting board and let rest for 5 minutes to redistribute juices.
12. While chicken rests, toss zucchini noodles with the remaining fresh marinade in a large bowl.
13. Slice the rested chicken diagonally against the grain into ½-inch thick strips.

Serve immediately by arranging zucchini noodles on plates and topping with sliced chicken. The zucchini noodles provide a cool, crisp contrast to the warm, smoky chicken, while the garlic-lime marinade ties everything together with its bright acidity. For an extra burst of freshness, garnish with additional chopped cilantro and a lime wedge alongside.

Herb-Marinated Grilled Chicken Tenders

Even the simplest grilled chicken can become extraordinary with the right marinade and technique. This herb-marinated version transforms basic tenders into juicy, flavorful perfection that will have everyone asking for seconds. Let me walk you through each step to ensure restaurant-quality results right from your own grill.

Ingredients

– 1 ½ pounds fresh chicken tenders
– ½ cup robust extra virgin olive oil
– ¼ cup freshly squeezed lemon juice
– 3 cloves aromatic garlic, minced
– 2 tablespoons fragrant fresh rosemary, chopped
– 1 tablespoon earthy fresh thyme leaves
– 1 teaspoon coarse kosher salt
– ½ teaspoon freshly cracked black pepper

Instructions

1. Pat the fresh chicken tenders completely dry with paper towels to ensure proper browning.
2. Whisk together the robust extra virgin olive oil, freshly squeezed lemon juice, minced aromatic garlic, chopped fragrant fresh rosemary, earthy fresh thyme leaves, coarse kosher salt, and freshly cracked black pepper in a medium bowl.
3. Place the dried chicken tenders in a large resealable plastic bag and pour the marinade over them.
4. Seal the bag tightly, removing all air, and massage gently to coat each tender evenly with the marinade.
5. Refrigerate the marinating chicken for exactly 2 hours—this timing allows optimal flavor penetration without breaking down the texture.
6. Preheat your grill to medium-high heat, reaching 400°F before cooking.
7. Remove the chicken from the marinade, letting excess liquid drip off back into the bag.
8. Discard the used marinade completely to avoid cross-contamination.
9. Place the chicken tenders directly on the hot grill grates in a single layer without crowding.
10. Grill for 4-5 minutes until you see prominent grill marks and the edges turn opaque.
11. Flip each tender using tongs and grill another 4-5 minutes until the internal temperature reaches 165°F when checked with an instant-read thermometer.
12. Transfer the cooked chicken to a clean platter and let rest for 3 minutes to redistribute juices.

Crispy-edged yet remarkably tender inside, these chicken tenders boast bright citrus notes balanced by earthy herbs. Serve them sliced over crisp greens for a main-dish salad or tucked into warm tortillas with avocado crema for a quick taco night upgrade that feels anything but ordinary.

Creamy Grilled Chicken and Broccoli Bowls

Developing perfectly balanced, protein-packed meals doesn’t have to be complicated. During busy weeknights, these creamy grilled chicken and broccoli bowls come together with minimal effort while delivering maximum flavor and satisfaction through simple, methodical preparation.

Ingredients

• 1 ½ pounds boneless, skinless chicken breasts
• 4 cups fresh broccoli florets
• 2 tablespoons rich extra virgin olive oil
• 3 cloves aromatic garlic, minced
• 1 cup heavy cream
• ½ cup freshly grated Parmesan cheese
• 1 teaspoon coarse kosher salt
• ½ teaspoon freshly cracked black pepper
• 2 cups cooked fluffy white rice

Instructions

1. Preheat your grill or grill pan to medium-high heat, approximately 400°F.
2. Pat the boneless, skinless chicken breasts completely dry with paper towels.
3. Brush both sides of the chicken breasts with 1 tablespoon of rich extra virgin olive oil.
4. Season the chicken evenly with ½ teaspoon coarse kosher salt and ¼ teaspoon freshly cracked black pepper.
5. Place the chicken on the preheated grill and cook for 6-7 minutes without moving.
6. Flip the chicken using tongs and cook for another 6-7 minutes until the internal temperature reaches 165°F.
7. Transfer the grilled chicken to a clean cutting board and let it rest for 5 minutes.
8. While the chicken rests, steam the fresh broccoli florets for 4-5 minutes until bright green and tender-crisp.
9. Heat the remaining 1 tablespoon of rich extra virgin olive oil in a large skillet over medium heat.
10. Add the minced aromatic garlic and sauté for 1 minute until fragrant but not browned.
11. Pour in the heavy cream and bring to a gentle simmer, stirring constantly.
12. Whisk in the freshly grated Parmesan cheese until the sauce becomes smooth and creamy.
13. Season the sauce with the remaining ½ teaspoon coarse kosher salt and ¼ teaspoon freshly cracked black pepper.
14. Slice the rested grilled chicken against the grain into ½-inch thick strips.
15. Divide the cooked fluffy white rice evenly between four bowls.
16. Arrange the steamed broccoli florets and sliced grilled chicken over the rice.
17. Ladle the warm creamy Parmesan sauce generously over each bowl.

Zesty garlic notes cut through the rich cream sauce, while the tender grilled chicken provides satisfying protein contrast. The steamed broccoli maintains just enough crunch to complement the creamy elements, creating a textural harmony that makes this bowl equally comforting and nourishing. For a colorful variation, try adding roasted red peppers or cherry tomatoes to brighten the presentation and add subtle sweetness.

Grilled Chicken Caesar Lettuce Wraps

Every home cook needs a reliable, fresh-tasting meal that comes together quickly without sacrificing flavor. Grilled chicken Caesar lettuce wraps deliver that perfect balance of protein-packed satisfaction and crisp freshness. Let’s walk through creating these vibrant wraps step by step.

Ingredients

– 1 pound boneless, skinless chicken breasts
– 3 tablespoons rich extra virgin olive oil
– 2 tablespoons freshly squeezed lemon juice
– 2 cloves aromatic garlic, minced
– 1 teaspoon Dijon mustard with tangy complexity
– 2 tablespoons grated Parmesan cheese with nutty depth
– 1 teaspoon Worcestershire sauce for umami richness
– 3 large, crisp romaine lettuce leaves
– Freshly cracked black pepper

Instructions

1. Preheat your grill to medium-high heat, approximately 400°F, ensuring even cooking surfaces.
2. Pat dry the chicken breasts thoroughly with paper towels to promote proper browning.
3. Brush both sides of the chicken with 1 tablespoon of rich extra virgin olive oil.
4. Place chicken on the preheated grill and cook for 6-7 minutes until grill marks appear.
5. Flip the chicken using tongs and continue cooking for another 6-7 minutes until the internal temperature reaches 165°F.
6. Transfer the grilled chicken to a cutting board and let it rest for 5 minutes to retain juices.
7. While the chicken rests, whisk together the remaining 2 tablespoons of rich extra virgin olive oil, freshly squeezed lemon juice, minced aromatic garlic, tangy Dijon mustard, nutty grated Parmesan cheese, and umami-rich Worcestershire sauce in a small bowl.
8. Thinly slice the rested chicken against the grain for maximum tenderness.
9. Arrange the crisp romaine lettuce leaves on a serving platter as your wrap bases.
10. Divide the sliced chicken evenly among the lettuce leaves.
11. Drizzle the prepared Caesar dressing generously over the chicken in each lettuce cup.
12. Finish with a generous sprinkle of freshly cracked black pepper over each wrap.

The crisp romaine provides a satisfying crunch that contrasts beautifully with the tender, smoky grilled chicken, while the bright, garlicky dressing ties everything together. For an elegant presentation, arrange the wraps on a wooden board with lemon wedges for squeezing over just before serving.

Keto-Friendly Grilled Chicken Fajitas

Sometimes the craving for sizzling fajitas hits, but you’re watching your carbs—this keto-friendly grilled version delivers all the smoky, savory satisfaction without the tortillas. Start by gathering your ingredients and preheating the grill to medium-high heat, around 400°F, for perfectly charred results every time. Follow these steps closely, and you’ll have a vibrant, restaurant-worthy meal ready in under 30 minutes.

Ingredients

– 1.5 lbs boneless, skinless chicken breasts, sliced into thin strips
– 2 large bell peppers (any color), sliced into crisp, colorful strips
– 1 medium yellow onion, thinly sliced into aromatic half-moons
– 3 tbsp rich extra virgin olive oil
– 2 tbsp fresh lime juice, squeezed from juicy limes
– 2 tsp smoky chili powder
– 1 tsp aromatic ground cumin
– 1 tsp finely ground black pepper
– 1/2 tsp coarse kosher salt
– 1/4 cup fresh cilantro, chopped for bright garnish
– 1 ripe avocado, sliced for creamy topping

Instructions

1. Preheat your grill to medium-high heat, approximately 400°F, ensuring the grates are clean and lightly oiled to prevent sticking.
2. In a large mixing bowl, whisk together 3 tbsp rich extra virgin olive oil, 2 tbsp fresh lime juice, 2 tsp smoky chili powder, 1 tsp aromatic ground cumin, 1 tsp finely ground black pepper, and 1/2 tsp coarse kosher salt until fully combined.
3. Add 1.5 lbs sliced chicken strips to the marinade, tossing thoroughly to coat each piece evenly—this helps infuse flavor deeply into the meat.
4. Let the chicken marinate at room temperature for 10 minutes while you prepare the vegetables, which allows the acids to tenderize without overcooking.
5. Thread the 2 large bell pepper strips and 1 medium yellow onion slices onto skewers or a grill basket to keep them from falling through the grates.
6. Place the marinated chicken strips directly on the grill grates, arranging them in a single layer to ensure even cooking.
7. Grill the chicken for 5–7 minutes per side, flipping once, until the internal temperature reaches 165°F and the exterior has visible grill marks.
8. Simultaneously, grill the vegetable skewers for 6–8 minutes, turning occasionally, until they are tender-crisp with lightly charred edges.
9. Remove everything from the grill and let the chicken rest for 3 minutes on a cutting board to redistribute juices before slicing.
10. Slice the grilled chicken into bite-sized pieces if desired, and combine with the grilled vegetables on a serving platter.
11. Garnish generously with 1/4 cup fresh chopped cilantro and 1 sliced ripe avocado for a fresh, creamy finish.
Here, the chicken emerges juicy with a smoky crust, while the peppers and onions soften into sweet, charred perfection. Serve it over a bed of cauliflower rice or crisp lettuce cups for a complete keto meal that feels indulgent yet light.

Asian-Inspired Grilled Chicken with Bok Choy

Keeping weeknight dinners exciting can be challenging, but this Asian-inspired grilled chicken with bok choy delivers restaurant-quality flavors with straightforward techniques that anyone can master. Let’s walk through each step together to create a meal that’s both impressive and approachable.

Ingredients

– 4 boneless, skinless chicken breasts
– 2 tablespoons toasted sesame oil
– 3 tablespoons low-sodium soy sauce
– 2 tablespoons honey
– 3 cloves fresh garlic, minced
– 1 tablespoon freshly grated ginger
– 1 teaspoon crushed red pepper flakes
– 4 heads baby bok choy
– 1 tablespoon vegetable oil
– 2 tablespoons sliced green onions
– 1 tablespoon toasted sesame seeds

Instructions

1. Place 4 boneless, skinless chicken breasts between two sheets of parchment paper.
2. Gently pound the chicken breasts to an even ½-inch thickness using a meat mallet or rolling pin.
3. In a medium bowl, whisk together 2 tablespoons toasted sesame oil, 3 tablespoons low-sodium soy sauce, 2 tablespoons honey, 3 cloves minced fresh garlic, 1 tablespoon freshly grated ginger, and 1 teaspoon crushed red pepper flakes.
4. Transfer the pounded chicken breasts to a large resealable plastic bag.
5. Pour the marinade over the chicken, seal the bag, and massage to coat evenly.
6. Refrigerate the marinating chicken for exactly 30 minutes—this allows flavors to penetrate without breaking down the texture.
7. While chicken marinates, rinse 4 heads baby bok choy under cold running water.
8. Cut each bok choy in half lengthwise, keeping the core intact to hold leaves together.
9. Pat the bok choy halves completely dry with paper towels to ensure proper searing.
10. Preheat your grill or grill pan to medium-high heat (400°F).
11. Remove chicken from marinade, letting excess liquid drip off.
12. Grill chicken for 6-7 minutes until you see clear grill marks and the edges turn opaque.
13. Flip chicken using tongs and grill another 5-6 minutes until internal temperature reaches 165°F.
14. Transfer cooked chicken to a clean plate and tent loosely with foil.
15. Brush bok choy halves with 1 tablespoon vegetable oil, coating all surfaces.
16. Place bok choy cut-side down on the hot grill.
17. Grill for 3-4 minutes until edges become lightly charred and slightly wilted.
18. Flip bok choy and grill 2 more minutes until stems are tender-crisp.
19. Arrange grilled bok choy around the rested chicken on a serving platter.
20. Sprinkle everything with 2 tablespoons sliced green onions and 1 tablespoon toasted sesame seeds.

What makes this dish truly special is the contrast between the juicy, savory chicken and the crisp-tender bok choy with its slight bitterness balanced by the sweet-spicy marinade. For a complete meal, serve over jasmine rice to soak up the delicious pan juices, or slice the chicken and tuck into lettuce wraps with extra green onions and a squeeze of fresh lime.

Rosemary Lemon Grilled Chicken Drumsticks

A perfectly grilled chicken drumstick starts with thoughtful preparation and patient cooking. As your cooking guide, I’ll walk you through each precise step to achieve juicy, flavorful rosemary lemon grilled chicken that will become your new summer staple. Let’s begin with gathering our quality ingredients and preparing our workspace.

Ingredients

• 8 plump chicken drumsticks with crispy skin
• 3 tablespoons rich extra virgin olive oil
• 2 tablespoons freshly squeezed lemon juice
• 4 cloves aromatic garlic, finely minced
• 2 tablespoons fresh rosemary leaves, finely chopped
• 1 teaspoon coarse kosher salt
• ½ teaspoon freshly cracked black pepper
• 1 teaspoon sweet honey
• ½ teaspoon vibrant lemon zest

Instructions

1. Pat dry all 8 chicken drumsticks thoroughly with paper towels to ensure crispy skin.
2. Whisk together 3 tablespoons rich extra virgin olive oil and 2 tablespoons freshly squeezed lemon juice in a medium bowl.
3. Add 4 cloves of finely minced aromatic garlic and 2 tablespoons of finely chopped fresh rosemary leaves to the oil mixture.
4. Stir in 1 teaspoon coarse kosher salt, ½ teaspoon freshly cracked black pepper, 1 teaspoon sweet honey, and ½ teaspoon vibrant lemon zest until fully combined.
5. Coat each chicken drumstick completely with the marinade mixture, massaging it under the skin where possible.
6. Cover the bowl with plastic wrap and refrigerate for at least 2 hours or up to 8 hours for maximum flavor penetration.
7. Preheat your grill to medium-high heat, approximately 400°F, while removing chicken from refrigerator.
8. Place chicken drumsticks on the preheated grill grates, arranging them in a single layer with space between each piece.
9. Grill for 8 minutes until you see clear grill marks forming on the bottom side.
10. Flip each drumstick carefully using tongs and grill for another 7 minutes on the opposite side.
11. Reduce grill heat to medium (about 350°F) and continue cooking for 15-20 minutes, turning occasionally.
12. Check for doneness by inserting an instant-read thermometer into the thickest part of a drumstick; it should read 165°F.
13. Transfer grilled chicken to a clean platter and let rest for 5 minutes before serving to allow juices to redistribute.

Succulent and aromatic, these drumsticks feature crackling-crisp skin giving way to incredibly moist, tender meat infused with woodsy rosemary and bright lemon notes. Serve them alongside grilled vegetables or over a bed of herbed quinoa for a complete meal that captures the essence of outdoor cooking at its finest.

Grilled Chicken Caprese with Balsamic Vinegar

Zesty and vibrant, this Grilled Chicken Caprese brings Italian summer flavors to your table in the most satisfying way. Let’s walk through each step together to create this beautiful dish that combines juicy grilled chicken with classic Caprese elements. You’ll be amazed at how simple techniques yield such impressive results.

Ingredients

– 4 boneless, skinless chicken breasts (about 6 ounces each)
– 2 tablespoons rich extra virgin olive oil
– 1 teaspoon coarse kosher salt
– ½ teaspoon freshly cracked black pepper
– 2 large, ripe heirloom tomatoes
– 8 ounces fresh mozzarella cheese
– ¼ cup fresh basil leaves
– 3 tablespoons aged balsamic vinegar

Instructions

1. Preheat your grill to medium-high heat (400°F) and brush the grates with 1 tablespoon of rich extra virgin olive oil to prevent sticking.
2. Pat 4 boneless, skinless chicken breasts completely dry with paper towels and place them on a clean cutting board.
3. Drizzle the chicken with the remaining 1 tablespoon of rich extra virgin olive oil, then season both sides evenly with 1 teaspoon coarse kosher salt and ½ teaspoon freshly cracked black pepper.
4. Place the seasoned chicken breasts on the preheated grill and cook for 6-8 minutes until you see prominent grill marks and the edges turn opaque.
5. Flip the chicken using tongs and continue grilling for another 6-8 minutes until the internal temperature reaches 165°F when measured with an instant-read thermometer.
6. While the chicken grills, slice 2 large, ripe heirloom tomatoes into ¼-inch thick rounds and arrange them on a serving platter.
7. Cut 8 ounces fresh mozzarella cheese into ¼-inch slices and layer them alternately with the tomato slices.
8. Transfer the grilled chicken breasts to the platter, placing one beside each tomato-mozzzarella stack.
9. Tuck ¼ cup fresh basil leaves between the tomato and mozzarella layers, tearing larger leaves by hand for a rustic appearance.
10. Drizzle the entire dish with 3 tablespoons aged balsamic vinegar, making sure each chicken breast and Caprese stack receives an even coating.

Creamy mozzarella melts slightly against the warm chicken, while the juicy tomatoes provide a bright counterpoint to the savory grilled meat. The balsamic vinegar reduces into a glossy glaze that clings to every surface, creating beautiful flavor layers in each bite. For a stunning presentation, arrange individual servings on wooden boards with crusty bread to soak up the delicious juices.

Spicy Cajun Grilled Chicken with Cauliflower Rice

Every home cook needs a reliable grilled chicken recipe in their arsenal, and this Spicy Cajun Grilled Chicken with Cauliflower Rice delivers bold flavor with surprisingly simple steps. Even if you’re new to grilling, this methodical approach will guide you through creating a restaurant-quality meal that’s both satisfying and nutritious.

Ingredients

• 4 boneless, skinless chicken breasts
• 2 tablespoons of aromatic Cajun seasoning blend
• 1 tablespoon of rich extra virgin olive oil
• 1 large head of fresh cauliflower
• 2 tablespoons of creamy unsalted butter
• 2 cloves of fragrant minced garlic
• 1/4 cup of finely chopped fresh parsley
• 1/2 teaspoon of coarse kosher salt
• 1/4 teaspoon of freshly ground black pepper

Instructions

1. Pat the chicken breasts completely dry with paper towels to ensure proper browning.
2. Rub both sides of each chicken breast with olive oil until evenly coated.
3. Sprinkle the Cajun seasoning generously over all surfaces of the chicken, pressing gently to adhere.
4. Preheat your grill to medium-high heat, approximately 400°F, and lightly oil the grates.
5. Place the seasoned chicken on the hot grill and cook for 6-7 minutes without moving to develop grill marks.
6. Flip the chicken using tongs and continue cooking for another 6-7 minutes until the internal temperature reaches 165°F.
7. Transfer the cooked chicken to a clean plate and let it rest for 5 minutes to redistribute juices.
8. While the chicken rests, cut the cauliflower into florets and pulse in a food processor until it resembles rice grains.
9. Melt the butter in a large skillet over medium heat until it begins to foam slightly.
10. Add the minced garlic to the skillet and sauté for 30 seconds until fragrant but not browned.
11. Stir in the cauliflower rice and cook for 5-6 minutes, stirring occasionally, until tender but still slightly crisp.
12. Season the cauliflower rice with salt and pepper, then mix in the fresh parsley just before serving.

Zesty grilled chicken with its slightly charred exterior gives way to juicy, perfectly seasoned meat that pairs beautifully with the light, garlicky cauliflower rice. The cauliflower maintains just enough texture to mimic traditional rice while absorbing all the wonderful pan flavors. For a complete meal, consider serving this alongside roasted vegetables or topping it with a fresh avocado salsa for added creaminess.

Grilled Chicken Ranch Salad with Avocado

Deliciously simple yet packed with flavor, this grilled chicken ranch salad brings together smoky, tender protein with cool, crisp vegetables. During these warm months, it’s the perfect meal that feels both indulgent and refreshingly light. Drizzle that creamy homemade ranch over everything for a truly satisfying lunch or dinner.

Ingredients

– 2 boneless, skinless chicken breasts
– 1 tablespoon rich extra virgin olive oil
– 1 teaspoon freshly cracked black pepper
– 1/2 teaspoon coarse kosher salt
– 1 large head of crisp romaine lettuce
– 1 ripe, creamy avocado
– 1/2 cup juicy cherry tomatoes
– 1/4 cup finely chopped fresh chives
– 1/2 cup high-quality mayonnaise
– 1/4 cup tangy buttermilk
– 1 teaspoon bright lemon juice
– 1/4 teaspoon aromatic garlic powder

Instructions

1. Pat the chicken breasts completely dry with paper towels to ensure even browning.
2. Brush both sides of the chicken with rich extra virgin olive oil.
3. Season both sides evenly with coarse kosher salt and freshly cracked black pepper.
4. Preheat your grill to medium-high heat, approximately 400°F.
5. Place the chicken on the hot grill grates and close the lid.
6. Grill for 6-7 minutes until you see distinct grill marks forming.
7. Flip the chicken using tongs and grill for another 6-7 minutes.
8. Check for doneness by inserting a meat thermometer into the thickest part—it should read 165°F.
9. Transfer the chicken to a clean cutting board and let it rest for 5 minutes to redistribute juices.
10. While the chicken rests, chop the crisp romaine lettuce into bite-sized pieces.
11. Halve the juicy cherry tomatoes and place them in a large salad bowl.
12. Slice the ripe, creamy avocado and add it to the bowl.
13. In a separate small bowl, whisk together high-quality mayonnaise, tangy buttermilk, bright lemon juice, aromatic garlic powder, and finely chopped fresh chives until smooth.
14. Thinly slice the rested grilled chicken against the grain.
15. Arrange the sliced chicken over the salad vegetables.
16. Drizzle the homemade ranch dressing generously over the entire salad.

Fresh from the grill, the warm chicken contrasts beautifully with the cool, crisp vegetables. For a fun twist, serve this salad in tortilla bowls or alongside crusty garlic bread to soak up every last drop of that creamy ranch dressing.

Mediterranean Grilled Chicken with Tzatziki

Perfectly grilled chicken with cool, creamy tzatziki brings the vibrant flavors of the Mediterranean right to your backyard. Preparing this dish requires just a few simple techniques and fresh ingredients to create a meal that’s both satisfying and refreshing. Let’s walk through each step together to ensure your chicken is juicy and flavorful, paired with a tangy yogurt sauce that balances every bite.

Ingredients

• 4 boneless, skinless chicken breasts
• 1/4 cup rich extra virgin olive oil
• 3 tbsp freshly squeezed lemon juice
• 4 cloves aromatic garlic, minced
• 1 tbsp dried oregano
• 1 tsp coarse sea salt
• 1/2 tsp freshly cracked black pepper
• 1 cup thick, creamy Greek yogurt
• 1/2 cup finely grated English cucumber
• 1 tbsp finely chopped fresh dill
• 1 tsp bright lemon zest

Instructions

1. Place 4 boneless, skinless chicken breasts in a large resealable plastic bag.
2. Whisk together 1/4 cup rich extra virgin olive oil, 3 tbsp freshly squeezed lemon juice, 4 cloves minced aromatic garlic, 1 tbsp dried oregano, 1 tsp coarse sea salt, and 1/2 tsp freshly cracked black pepper in a small bowl.
3. Pour the marinade over the chicken in the bag, seal tightly, and massage to coat evenly.
4. Refrigerate the marinating chicken for at least 30 minutes or up to 4 hours for deeper flavor penetration.
5. Preheat your grill to medium-high heat, approximately 400°F, and lightly oil the grates to prevent sticking.
6. Remove chicken from marinade, letting excess drip off, and discard the used marinade.
7. Place chicken on the preheated grill and cook for 6-7 minutes until grill marks form and the bottom releases easily.
8. Flip chicken using tongs and grill for another 6-7 minutes until the internal temperature reaches 165°F when checked with an instant-read thermometer.
9. Transfer grilled chicken to a clean plate and let rest for 5 minutes to redistribute juices.
10. While chicken rests, combine 1 cup thick, creamy Greek yogurt, 1/2 cup finely grated English cucumber (squeezed dry in a clean towel), 1 tbsp finely chopped fresh dill, and 1 tsp bright lemon zest in a medium bowl.
11. Stir the tzatziki mixture until fully blended and smooth.
12. Slice the rested chicken against the grain into 1/2-inch thick strips.
13. Serve the sliced chicken topped with generous dollops of tzatziki sauce.

Flaky, tender chicken with a smoky char pairs beautifully with the cool, creamy tzatziki, creating a contrast in both temperature and texture. The garlic and lemon in the marinade infuse the meat with bright, herbaceous notes, while the cucumber and dill in the sauce add a refreshing crunch. For a complete meal, layer the chicken and tzatziki over a bed of fluffy couscous or stuff into warm pita bread with crisp lettuce and ripe tomato slices.

Southwest Grilled Chicken with Jalapeño Lime Slaw

Creating perfectly grilled chicken with a zesty slaw is simpler than you might think, especially when you follow these methodical steps. This Southwest-inspired dish combines smoky, spicy, and tangy flavors in a way that’s both satisfying and refreshing, making it ideal for weeknight dinners or casual gatherings. Let’s walk through each action carefully to ensure your results are restaurant-worthy.

Ingredients

– 4 boneless, skinless chicken breasts (about 6 ounces each)
– 2 tablespoons smoky chili powder
– 1 teaspoon fragrant garlic powder
– 1 teaspoon coarse kosher salt
– 1/2 teaspoon freshly cracked black pepper
– 2 tablespoons rich extra virgin olive oil
– 4 cups thinly sliced crisp green cabbage
– 2 fresh jalapeño peppers, seeds removed and finely minced
– 1/4 cup freshly squeezed lime juice
– 2 tablespoons creamy mayonnaise
– 1 tablespoon golden honey
– 1/4 cup chopped fresh cilantro leaves

Instructions

1. Pat the 4 boneless, skinless chicken breasts completely dry with paper towels to ensure even browning.
2. In a small bowl, combine 2 tablespoons smoky chili powder, 1 teaspoon fragrant garlic powder, 1 teaspoon coarse kosher salt, and 1/2 teaspoon freshly cracked black pepper.
3. Rub the spice mixture evenly over all sides of the chicken breasts, pressing gently to help it adhere.
4. Drizzle 2 tablespoons rich extra virgin olive oil over the seasoned chicken and rub to coat lightly.
5. Preheat your grill to medium-high heat, aiming for a steady temperature of 400°F.
6. Place the chicken breasts on the hot grill grates and close the lid.
7. Grill for 6-7 minutes, until the bottom develops clear grill marks and releases easily when lifted with tongs.
8. Flip the chicken and grill for another 6-7 minutes, until the internal temperature reaches 165°F when checked with an instant-read thermometer.
9. Transfer the grilled chicken to a clean plate and let it rest for 5 minutes to allow juices to redistribute.
10. In a large mixing bowl, combine 4 cups thinly sliced crisp green cabbage, 2 finely minced fresh jalapeño peppers, 1/4 cup freshly squeezed lime juice, 2 tablespoons creamy mayonnaise, 1 tablespoon golden honey, and 1/4 cup chopped fresh cilantro leaves.
11. Toss the slaw mixture thoroughly until every strand of cabbage is evenly coated with the dressing.
12. Let the slaw sit for 5 minutes to allow the cabbage to slightly soften and the flavors to meld.

Keeping the chicken juicy and the slaw crisp is key to this dish’s appeal. The tender, smoky chicken pairs beautifully with the slaw’s bright, spicy crunch, creating a dynamic texture contrast. For a creative twist, serve it tucked into warm tortillas or over a bed of cilantro-lime rice to soak up every last bit of flavor.

Thai Basil Grilled Chicken with Cucumber Salad

Creating restaurant-quality Thai food at home is easier than you might think, especially when you follow these precise steps for perfectly grilled chicken and refreshing cucumber salad. This methodical approach ensures every element comes together harmoniously, from the aromatic marinade to the crisp vegetable accompaniment.

Ingredients

• 1.5 pounds boneless, skinless chicken thighs
• 3 tablespoons rich fish sauce
• 2 tablespoons fragrant palm sugar
• 4 cloves aromatic fresh garlic, minced
• 2 fresh Thai bird’s eye chilies, finely chopped
• 1 cup fresh Thai basil leaves
• 2 medium English cucumbers, thinly sliced
• 1/4 cup crisp red onion, thinly sliced
• 2 tablespoons fresh lime juice
• 1 tablespoon roasted rice powder

Instructions

1. Combine the fish sauce, palm sugar, minced garlic, and chopped chilies in a medium bowl, stirring until the sugar completely dissolves.
2. Add the chicken thighs to the marinade, ensuring each piece is thoroughly coated, then cover and refrigerate for exactly 30 minutes.
3. While the chicken marinates, prepare the cucumber salad by combining sliced cucumbers, red onion, lime juice, and roasted rice powder in a separate bowl.
4. Preheat your grill to medium-high heat, approximately 400°F, ensuring the grates are clean and lightly oiled to prevent sticking.
5. Place the marinated chicken thighs on the hot grill, arranging them in a single layer with space between each piece for even cooking.
6. Grill the chicken for 6-7 minutes per side, watching for clear grill marks and an internal temperature of 165°F when tested with an instant-read thermometer.
7. Transfer the grilled chicken to a clean cutting board and let it rest for 5 minutes to allow the juices to redistribute throughout the meat.
8. Slice the rested chicken against the grain into 1/2-inch thick strips, which helps ensure tender, easy-to-chew pieces.
9. Gently toss the fresh Thai basil leaves into the cucumber salad just before serving to maintain their vibrant color and delicate aroma.
10. Arrange the sliced grilled chicken on plates and top with the cucumber basil salad mixture.

Glistening with caramelized edges from the grill, the chicken delivers a perfect balance of savory, sweet, and spicy notes that contrast beautifully with the cool, crunchy cucumber salad. Try serving this dish alongside steamed jasmine rice to soak up the flavorful juices, or wrap everything in crisp lettuce leaves for a handheld meal that highlights the textural contrast between the tender chicken and refreshing vegetables.

Grilled Chicken with Creamy Mushroom Sauce

This grilled chicken with creamy mushroom sauce transforms simple ingredients into an elegant weeknight dinner that feels restaurant-worthy. The methodical process ensures perfectly cooked chicken and a velvety sauce every time, making it ideal for both novice and experienced cooks looking for reliable results.

Ingredients

– 4 boneless, skinless chicken breasts (about 6 ounces each)
– 2 tablespoons rich extra virgin olive oil
– 1 teaspoon coarse kosher salt
– ½ teaspoon freshly cracked black pepper
– 1 pound fresh cremini mushrooms, sliced
– 3 cloves aromatic garlic, minced
– 1 cup rich chicken broth
– ½ cup heavy cream
– 2 tablespoons fresh parsley, chopped

Instructions

1. Pat 4 boneless, skinless chicken breasts completely dry with paper towels to ensure proper browning.
2. Drizzle 2 tablespoons rich extra virgin olive oil over both sides of the chicken breasts.
3. Season both sides evenly with 1 teaspoon coarse kosher salt and ½ teaspoon freshly cracked black pepper.
4. Preheat your grill or grill pan to medium-high heat (400°F) for 10 minutes until properly heated.
5. Place chicken breasts on the hot grill and cook for 6-7 minutes without moving to develop grill marks.
6. Flip chicken using tongs and cook for another 6-7 minutes until internal temperature reaches 165°F.
7. Transfer grilled chicken to a clean plate and tent loosely with foil to rest while preparing the sauce.
8. Heat the same pan over medium heat and add 1 pound fresh cremini mushrooms in a single layer.
9. Cook mushrooms undisturbed for 4 minutes until they release their liquid and develop golden edges.
10. Add 3 cloves aromatic garlic and cook for 1 minute until fragrant but not browned.
11. Pour in 1 cup rich chicken broth, scraping up any browned bits from the pan bottom for extra flavor.
12. Simmer the mixture for 3 minutes until the liquid reduces by half.
13. Stir in ½ cup heavy cream and simmer for 2 minutes until the sauce thickens slightly.
14. Remove from heat and stir in 2 tablespoons fresh parsley until evenly distributed.
15. Spoon the creamy mushroom sauce over the rested grilled chicken breasts. You’ll love how the tender, juicy chicken contrasts with the earthy, velvety mushroom sauce that clings beautifully to each bite. Consider serving it over creamy polenta or alongside roasted asparagus for a complete meal that highlights the sauce’s rich texture.

Conclusion

A fantastic collection of keto-friendly grilled chicken recipes that prove healthy eating doesn’t mean sacrificing flavor! We hope these 33 delicious options inspire your next cookout. Try your favorites and let us know which ones you love in the comments below. Don’t forget to share this roundup on Pinterest so other home cooks can discover these scrumptious ideas too!