Chef John's Top 20 Grilled Chicken Recipes

Perfectly Paprika-Grilled Chicken

Let's begin with a local favorite: Chef John’s grilled chicken, marinated in yogurt and paprika, is a tribute to one of San Francisco’s top chicken take-out spots.

Reviewer queenb shared, "Chef John does it again! I served this with fresh corn on the cob, and my family of four devoured it. The only change I made was leaving out the cayenne pepper because I thought it might be too hot, but when I make this again, I’ll keep it in because it wasn’t spicy at all."

Grilled Chicken Teriyaki Skewers with Miso Ranch

"Marinated in soy sauce, sake, and mirin, the chicken is grilled to a smoky-sweet perfection and paired with a cool, herby miso 'ranch' sauce that will have your summer cookout guests raving."

Peri Peri Chicken

If you can find pili pili chile peppers (also known as African bird’s eye, piri-piri, or peri-peri), they’re perfect for creating this zesty marinade. Chef John uses a blend of Fresno chiles and habanero to create a sauce that one reviewer called "absolutely incredible."

"This was fantastic! I [used] jalapeños instead of fresnos, and I’ve never tasted anything like it... it was amazing!" – Evan Goss

Chorizo and Chicken Skewers

Feel free to personalize these kabobs with pineapple chunks, zucchini, or other veggies. Spanish chorizo is a dry-cured sausage, unlike the fresh Mexican variety, which makes it perfect for skewering.

"I’ve made this three times already, and it’s turned out amazing every time. So easy to make and full of flavor! It’s become a grilling favorite in my recipe collection." – KJA22

Chef John's Barbecue Chicken

Here’s a mouthwatering, sticky classic, and the secret to success is your favorite barbecue sauce. Chef John shares his technique: "Barbecue sauce has a high sugar content, so it can quickly go from a rich red to burnt black. To get the perfect sweet and sticky glaze without burning, I sear the skin fast, then cook it skin-side up on a covered grill, brushing on the glaze as it cooks. Since the glaze never touches the grill surface, it stays perfect." This recipe is also on the quicker side, marinating for just an hour.

Grilled Lemon-Yogurt Chicken

Yogurt works wonders in marinades, tenderizing meat while acting as a natural brine. Chef John’s recipe combines fresh lemon juice and herbes de Provence, and is paired with a harissa-infused lemon-yogurt sauce. "There’s something magical about how yogurt transforms chicken as it grills over charcoal. It adds a tangy depth of flavor that enhances every other ingredient and caramelizes into a dark, golden brown without tasting burnt."

Grilled Greek Chicken Breasts with Whipped Feta

Chicken breasts are easy to overcook, but Chef John’s brining technique in an herby vinaigrette gives you some leeway on the grill. Paired with the delectable whipped feta, this recipe might just become your go-to for summer cookouts. Serve with pita bread to scoop up what Chef John calls "my new favorite thing to eat. Make a big batch of whipped feta to serve with...everything. It’s the perfect spread/dip/condiment for anything grilled this summer, because the cool, tangy flavor pairs perfectly with hot, smoky food."

Buttermilk Barbecue Chicken

If you’ve tried buttermilk fried chicken, it’s time to experience buttermilk grilled chicken. After marinating the chicken halves overnight, grilling them is a breeze. Chef John recommends, "This pairs wonderfully with coleslaw, potato salad, and a fresh squeeze of lemon."

Laotian Grilled Chicken (Ping Gai)

This light and fresh grilled chicken takes inspiration from a dish at a Toronto restaurant. Chef John admits, "Some North-American tweaks may have been made. But trust me, this is at least twice as good as your typical grilled chicken, whether it’s North American or not."

"We make this dish weekly in my family, and we love it! The only change I’ve made is cutting back on the black pepper. Sometimes, I also add a bit of fresh minced garlic to the marinade. This has become one of my all-time favorite recipes!" – Rachel Wineinger

Rusty Chicken Thighs

For a quick and flavorful chicken dish, try this marinade made with mayonnaise, rice vinegar, and sambal oelek, which gives the chicken its signature "rusty" hue. Marinate the chicken thighs for 30 minutes while the grill heats up, or for about 3 hours if you refrigerate them.

"I’ve made this three times, and as always, Chef John knocks it out of the park. I followed the recipe exactly and served it with coconut rice and a salad. Perfect! This one’s definitely a keeper." – katiekelley78

Grilled Greek Chicken

Here’s another Greek-inspired chicken recipe, this time for chicken legs rather than breasts. Chef John scores the skin of the chicken pieces to help the marinade soak in and to ensure the chicken cooks faster on the grill. He says, "This is so full of flavor, you don’t really need a sauce, but a squeeze of fresh lemon or a spicy yogurt can make it even better. Just mix lemon juice with thick Greek yogurt, add some hot sauce, and you've got a perfect accompaniment."

If you’re feeling fancy, you can also serve it with Chef John's Tzatziki Sauce.

Filipino-Style Barbecue Chicken

Chef John describes this dish as "probably the best barbecue chicken you’ve never tried. I was hesitant to feature it because one of the key ingredients is banana ketchup. But then I remembered, I teach people how to cook, and that includes making this unique ingredient."

"This is now my wife’s favorite BBQ chicken! Making the banana ketchup was a fun experience, and it definitely didn’t make the chicken taste like bananas. Definitely use thighs for the best result! I served it with Filipino garlic fried rice." – LubinVA

Chef John's Calabrian Chicken

Chef John uses Cornish game hens (which are a type of broiler chicken) for this fiery Italian marinade, but feel free to use chicken thighs, pieces, or a whole spatchcocked chicken if you prefer. The marinade is bright with fresh orange juice, zest, and rosemary, and packs a punch from Calabrian chili sauce (Mezzetta’s Calabrian pepper sauce is widely available in many markets).

"I made this for a graduation party and the guests couldn’t stop talking about it! It’s just grilled chicken, but there’s something extra special about this recipe. I made a double batch for the big crowd. I accidentally bought whole Calabrian chilies from Amazon, but it worked out just fine. It was a fun, successful experiment!" – Shelley Olson

Miso Honey Chicken

"Creating a fantastic marinade doesn’t have to be complicated, especially when one of the ingredients is the magical miso." Chicken pieces should marinate for 2 to 12 hours for the best flavor.

"This is absolutely amazing." – Kevin Morris

Chef John's Tandoori Chicken

Although Chef John's spiced chicken isn’t cooked in a traditional tandoor, it’s an excellent addition to your grilling repertoire. The vibrant color comes from a marinade of yogurt, lime juice, and Tandoori Masala spices.

"My entire family loved this, and it’s so simple to make. Even my picky son, who usually doesn’t like any kind of chicken, said this recipe was amazing." – UofMMommy

Pickle Brine Chicken

Pickle enthusiasts, this one's for you: a recipe that makes use of that liquid gold—pickle juice! Chef John points out, "Like most brined dishes, the real magic lies in the texture and moisture, not just the flavor. But this one does have a subtle, zesty kick." Serve with a dollop of aioli or remoulade for an extra salty bite.

"This recipe doesn’t scream ‘Pickles!!!’ The flavor is quite subtle, but it's incredibly delicious. I’ve made it several times and will definitely keep making it. So good." – Marcia Smith

Barbecued Butter Chicken

"This barbecue butter chicken, marinated in a vinegar and spice mixture popular at firehouse fundraisers, gets its richness from butter." The trick is separating the breast and leg meat, as the breast cooks faster than the legs.

"So tasty! The chicken turned out beautifully grilled. The marinade was spot on—rich and full of flavor. Starting it in the oven really made a difference. It was so moist and packed with flavor." – Lacyanne

Turkish Chicken Kebabs

These kebabs are marinated in a yogurt-based mix that's slightly sweet, a touch tangy, with a hint of cinnamon. "I'm not sure how 'Turkish' this is—it’s inspired by a lamb marinade I’ve been using for years."

"This recipe is absolutely fantastic. 10/10! I made it for friends, and they said it was the best meal they've had in years!" – Melissa Schinella

Grilled Five Spice Chicken

This tangy marinade is brought to life with Chinese five-spice powder, ginger, lime juice, seasoned rice vinegar, soy sauce, and a dash of hot chile paste. Marinate the chicken for 6 hours before grilling for maximum flavor.

"Wow! I’m not sure why I hadn’t tried this recipe sooner, but it was amazing. We used it on thighs, leg quarters, and wings, and they were all fabulous! Definitely a new family favorite." – Jeannette

Grilled Chicken Spiedies

Finish off your recipe collection with this New York classic. These mouthwatering chicken sandwiches require a full 24-hour marinade for the best results. "The name 'spiedie' (pronounced SPEE-dee) comes from the Italian word 'spiedo,' meaning spit, and refers to meat grilled on a skewer. This sandwich was invented in central New York by Italian immigrant Camillo Iacovelli." Serve the spiedies on toasted hoagie rolls, generously brushed with the leftover herb vinaigrette.

More Like This

But wait—there's more! Chef John has an abundance of incredible grilled chicken recipes, so we couldn't possibly list them all here. Be sure to check out these other top-rated recipes:

• Grilled Caesar Chicken
• Red, White, and Blueberry Grilled Chicken
• Cornell Chicken
• Cherry Bomb Chicken
• Spicy Tarragon Yogurt Chicken
  

And don't forget the sauces—they're just as important:

• Peanut Dipping Sauce
• Alabama-Style White Barbecue Sauce
• All-American Barbecue Sauce
• Grill Your Best with Chef John's Top-Rated Sauces