7 Ways to Amp Up Grilled Chicken


Poor grilled chicken. Often considered bland and dry, the lean, good-for-you protein gets a bad rap. But these versions — abounding in herbs, spices and other flavor-forward add-ins — ensure that everyone’s summer staple is truly grill-tastic.

Grilled Honey Glazed Chicken with Green Pea and Mint Sauce (above)

Solely brushed with honey and balsamic vinegar, these golden-brown chicken breasts are loaded with flavor. But a drizzle of vivid pea-mint-cilantro puree adds an herbaceous jolt.

Grilled Chicken Breasts with Spicy Peach Glaze

Don’t reserve peaches — one of summer’s greatest joys — just for pie. In this recipe, chicken gets a tangy kick by melding peach preserves with olive oil, soy sauce, mustard, garlic and jalapeno.

Pepper-Jack Chicken with Succotash

Stuffed with arugula and pepper-jack cheese, this blackened, Cajun-spiced chicken veers into Mexican territory. A mélange of lima beans, summer squash and corn proves that not all succotash is of the autumnal variety.

Grilled Citrus Marinated Chicken Thighs

Keep chicken thighs nestled in this bright, uplifting marinade, wherein the zests and juices of lemon and orange mingle with cayenne pepper and fresh thyme.


Cumin Grilled Chicken Breasts

Rub down olive oil-seared chicken breasts with a simple mix of salt, pepper and earthy cumin — best tempered by a mess of crunchy coleslaw.

Grilled Chicken with Roasted Kale

The star of these olive oil-dressed chicken breasts is the accompanying kale. Here it gets the summer treatment tossed with salad greens, potatoes, olive oil, lemon juice and Parmesan.

Chicken Paillards with Herb-Tomato Salad

Skinless, boneless chicken breasts, pounded thin, get topped with domes of garlicky-vinegary red and yellow tomato salad — a flavorful step-up from the usual ascetic spritz of lemon.

Alia Akkam is a New York-based writer who covers the intersection of food, drink, travel and design. She launched her career by opening boxes of Jamie Oliver books as a Food Network intern.