Grilled chicken works well in a variety of recipes, from pasta dishes to salads and sandwiches. Whether adding grilled chicken to a salad or serving it as a main course, consider using these tasty marinade and sauce recipes.
A sweet and spicy maple sauce is added to whole chicken legs during the last 10 minutes of smoke cooking.
The Cornish hens need to chill several hours so prepare them ahead of your cookout or dinner.
Country meets city in this barbecue sauce recipe that's perfect to serve for Fourth of July celebrations--or any outdoor summer party. Sherry supplies the uptown flavor. The homemade barbecue sauce makes this grilled chicken dinner special.
Cream cheese and fresh herbs make a savory stuffing for grilled chicken breasts.
Coat chicken thighs in a citrus and garlic marinade before leaving for work, then return home and grill for a delicious dinner in less than 30 minutes.
This Brazilian grilled chicken main dish recipe comes with flavor to spare from a garlic, salt, and olive oil mixture.
Thousand Island dressing cools the heat from the Cajun seasoning and bottled hot pepper sauce in these grilled sandwiches.
Sweet, spicy, and red describes the sauce in this chicken recipe. Easy to prepare and delicious, it's a hit with hosts and guests for any outdoor gathering.
If you prefer, use bone-in chicken breasts instead of chicken quarters for a healthier version of this Asian-style marinade recipe.
A cup of root beer and a hint of honey sweetens up the quick and easy homemade barbecue sauce. Try it slathered on ribs and pork, too.
The sweet papaya chutney provides a pleasant counterpoint to the spicy grilled chicken and pineapple kabobs.
A brilliant blend of tart raspberries, rich, sweet balsamic vinegar, earthy rosemary, and spicy cayenne pepper creates an incredible glaze over juicy grilled chicken in this creative take on classic barbeque. Served with a fresh green salad and roasted baby red potatoes for an absolutely amazing dinner.
A cola and ketchup-based barbecue sauce adds zing to grilled chicken drumsticks. Serve with classic picnic side dishes like grilled vegetables and pasta or potato salad.
Purchased hoisin sauce and canned plums make this Asian appetizer extra easy.
Backyard barbecuing sizzled during the 1950s. But Model-T Ford mogul, Henry Ford, is credited for inventing charcoal briquettes in the 1930s. Wood waste from the auto plants was charred, ground, mixed with cornstarch, and compressed into briquettes. By 1935, a Ford Charcoal Picnic Kit was available in Ford showrooms. By 1951, the business became Kingsford Chemical Company, named for the village where the briquettes were made.
For an alternative to serving beef patties on buns, serve these Indian-spiced and -sauced grilled chicken patties.
A touch of orange flavor makes the honey glaze burst with flavor for this chicken dish. Try it on pork as well.