Grilled chicken is one of our favorite things to eat during the summer. It’s got a great, lightly charred flavor that pairs perfectly with all our favorite seasonings and marinades. Whether we grill up a whole chicken, perch the bird atop an open brewski for an always-impressive beer can presentation or simply toss a few chicken breasts onto the grates, this summertime staple is always a winner. Once you’ve mastered the basics (and know how to avoid the one mistake that leads to dry poultry) you’ll find that you’re making it all the time, too. We’ve rounded up plenty of recipes to get you through grilling season, but this one has to be our all-time favorite. It's supremely tender, packed with flavor and ready in a matter of minutes. Seriously, the chicken marinates in 30 minutes and grills in just 10 — what's not to love about that?!

Yakitori negima is one of the more popular iterations of the made-to-order grilled chicken skewers commonly enjoyed with a cold beer at bars in Japan. Featuring chicken and scallion pieces, this version calls for brushing the skewers with a sweet soy glaze (tare or teriyaki) that turns nice and caramelized on the grill. Here we call for a grill or grill pan but you can also cook them under a heated broiler or over the low coals of a campfire, turning them frequently and watching carefully to avoid scorching. You'll want to use paddle-type skewers, which are flatter than the usual kind and easier to turn; look for them at Japanese markets and online.

These chicken thighs get coated in a spicy mayo mixture then pressed into breadcrumbs for a crunchy crust before hitting the grill until golden. Grilled tomatoes on the side round out a simple summer dinner that still feels a bit special.

Chipotle in adobo is a popular ingredient in Mexican cooking, providing a bold element of smoke and heat to whatever it’s added to, like this slow-grilled chicken. Smoky and spicy, this chicken makes a great filling for tacos. Pile each one with charred scallions, prepared salsa and your favorite toppings.

Skewered chicken breast gets grilled until juicy then topped with a creamy avocado pesto blended from basil, parsley, pine nuts and lemon. It's a light and protein-packed dinner that skips the dairy without skipping on flavor.

Chicken cordon bleu, named after the blue sashes worn by French knights, has been popular in the US for more than half a century, and it’s a perfect candidate for grilling: The cheese-and-ham filling keeps the lean chicken breasts from drying out.

Brining is a great way to add flavors and make sure your chicken stays super moist. The sweet tea brine used here goes further by adding a beautiful color to the finished chicken and screams summer. It also leaves behind a subtle sweetness that make this chicken irresistible. Grilling over indirect heat means you don’t have to worry about flareups or burning your chicken. A quick finish on the direct heat crisps up the skin and makes it as delicious as the meat. A grilled peach and arugula salad completes this meal for the perfect summer dinner.

This chicken is marinated overnight for maximum flavor — before being grilled to sweet-and-smoky perfection.

We love grilling up chicken thighs because they always stay nice and juicy. In this recipe, a simple marinade, dotted with spicy pink peppercorns, imparts tons of flavor—and just the right amount of kick.

Tyler starts out with flavorful chicken legs and thighs, brines them to make them extra juicy and then takes it over the top with his homemade smoky-sweet Ultimate Barbecue Sauce.

A classic Iranian recipe, joojeh kababs are boneless chicken pieces marinated in a saffron-lemon mixture, then grilled to tender and juicy perfection, thanks to the yogurt in the marinade. It’s common for Iranians to enjoy them on the thirteenth day of Nowruz (also known as Sizdah Bedar) at picnics to end the Nowruz festivities, or on weekends, served with rice, grilled tomatoes and peppers.

Ree marinates chicken breasts for roughly 24 hours in a simple yet fragrant mixture of olive oil, lemon juice, Dijon, honey and salt. Get great grill marks by letting the chicken cook uninterrupted.

The classic Cobb salad gets a summertime makeover and we are here for it. Chicken breasts come out tender every time with a quick buttermilk marinade.

Bobby whips up a smoky chipotle sauce for his grilled chicken wings using Dijon mustard, chipotle puree and ancho chile powder. The cool blue cheese-yogurt dip is perfect for cutting the intense smokiness.

Toss together a simple Greek salad and top it with wedges of grilled pita and a skewer of grilled chicken for a dinner that's ready in 30 minutes.

This Beer Can Chicken stands apart from the crowd thanks to the Neelys' out-of-this-world spice rub, a mixture of aromatic cumin, thyme and oregano, smoky paprika and a little kick of spicy cayenne pepper.

Say hello to your new favorite summer marinade. This mixture of coconut milk, sweet honey, aromatic lemongrass, ginger and tangy lime is a flavorful marinade for juicy chicken thighs. Even better, you can simmer it down to use as a fragrant sauce to serve over the meat and buttery cilantro rice. The marinade can be made up to a week in advance; however, don't marinate the chicken for longer than four hours, or the acid will affect its texture.

Ras el hanout is a blend made of several spices so it’s worth keeping in your pantry as a powerhouse ingredient. Here, it adds tremendous depth and complexity to an easy yogurt marinade, which doesn’t need much more than lemon juice and a few cloves of garlic to brighten the flavor of grilled chicken legs. Scoring the chicken a few times helps it better absorb the marinade and the yogurt makes it extremely juicy. Complete this flavor-packed dish with a side of potatoes, rice or salad.

Change up your grilled chicken routine with a tangy, vinegar-based white BBQ sauce. Brush it on the chicken while it's cooking and serve it on the side for dipping; you'll see why it's a Southern favorite in no time.

There's a whole lot of flavor in this simple meal. The chicken gets a Greek treatment with a marinade of lemon, garlic and oregano; raisins, olives and feta make the couscous sweet and salty. Toasting the couscous first gives it a nutty flavor and keeps the grains separate and fluffy.

A quick tomatillo blender sauce does double duty as marinade for the chicken and a dressing for this Mexican-inspired salad.

Soy sauce chicken is known for its mahogany skin and intense flavor, which comes from braising the bird in a soy sauce–flavored broth. Our grilled version has that same richness, but it’s spatchcocked so it cooks more evenly.

The fresh herbs and spices in Tyler's jerk marinade evoke the Caribbean and will leave you wanting more of this juicy and irresistible chicken.

One of Bobby's favorite things to cook on skewers is flavorful chicken thighs.

Take a break from beef and try Rachael's easy chicken burgers, spiced up with great barbecue flavor.

"This is a great summertime dish as tomatoes are at their peak during the summer," says Marc. "Serve with some crusty bread to soak up any leftover cherry tomatoes."

This is just the dish for when you want jalapeño poppers, but you're supposed to be making dinner.

Brush grilled chicken wings with a honey-mustard sauce during the last two minutes of grilling to create a sweet glaze.

Simply grilled chicken is the perfect platform for all of the bright, fresh flavors in this dish: Giada covers each piece with a zesty spread of spinach and pine nut pesto before serving.

Tyler uses a bright garlic-herb dressing to balance the smoky aroma of the grilled chicken, radicchio and lemons in this Italian-inspired plate.

Bobby layers charred poblanos, sweet barbecue onions, crisp coleslaw and grilled sweet-and-spicy chicken for amazingly flavorful tacos.

Sunny’s top-notch recipe is ideal for busy summer days. She makes a bold glaze of miso, honey and orange juice, then lets the chicken marinate for just an hour or two — you don’t need extra time when working with such strong (and delicious) flavors.

It may sound simple, but grilling chicken is challenging for many cooks. Too often, it ends up dry and bland or (inexplicably) both burnt and raw! With this recipe we simplified the cooking process, which leads to a smoky, super-juicy bird that is filled with the bright flavors of lemon and herbs. We spatchcocked a whole chicken to increase the surface area that makes contact with the grill and used a generous amount of herb butter to help it self-baste as it gently cooks over indirect heat.

Guy marinates chicken breasts in a sweet and spicy mixture before cooking. A squeeze of lime juice just before serving finishes it off.

Grill the chicken and the lettuce for this simple salad with a tangy Dijon dressing.

Blend up a quick tomatillo sauce and serve it with chipotle-lime chicken and warm tortillas for a taco night that's ready to eat in just about 40 minutes.

Giada marinates her chicken in lemon juice and fennel seeds before grilling and then serves with a zesty, garlicky basil sauce.

We've taken classic beer can chicken and given it a twist using the ultimate summer sip — rosé wine in a can. The result is a moist, flavorful bird with crispy skin that needs almost no attention on the grill. As the chicken rests off the heat, you can use the remaining wine and drippings in the can to whip up a creamy three-ingredient pan sauce made with pink peppercorns and herbed cheese.

A classic Middle Eastern street food, chicken shawarma is made with large quantities of marinated chicken that are stacked in layers on a spit and slow roasted for hours. This scaled-back home version relies on skewers and a grill for a similar moist and flavorful effect. First, the chicken is marinated in generously spiced yogurt, which tenderizes the meat while infusing it with seasoning. Then the skewers are grilled quickly over direct heat to seal in the juices before being moved to indirect heat, where the meat is gently cooked through. Thinly sliced using a long sharp knife, chicken shawarma is usually served as a wrap with greens, tomatoes, garlicky creamy toum--and of course, fries!

Start this juicy barbecued chicken a day ahead for maximum flavor and hosting ease.

Toss chicken wings in an addicting sweet-and-spicy rub made with chili powder and light brown sugar, then grill them in foil packets to seal in flavor and ensure cleanup is a breeze.

Bobby's jerk rub is full of spices and gets a little heat from cayenne pepper. His sweet and spicy mango-habanero sauce adds a fresh zip.

Brining chicken in a mixture of maple syrup, garlic, thyme, pepper and salt keeps it moist and flavorful during grilling. A salad, cornbread and barbecue sauce round out this family-friendly meal.

Give roast chicken a summery upgrade by glazing the chicken with lemon, placing it over a can of lemon-lime beer and grilling it until juicy and flavorful.

Marinate chicken thighs in lemon, garlic and fresh oregano to make a great weeknight meal.

Michael uses an overnight dry rub to infuse chicken thighs with tons of flavor and a charcoal grill ensures they come out with crispy skin and smoky flavor. Use the best of summer berries as the base for a tangy BBQ sauce for drizzling over the top.

This light dish highlights fresh tomatoes, tomatillos and red onion, plus chipotle chile powder and cumin for subtle heat.

Sit back and relax with a piece of Guy's crave-worthy barbecue chicken: Bright lemon and cilantro, smoky chipotle peppers and adobo sauce, and sweet, fresh mango hit all the right notes.

With pineapple, chiles and jerk-marinated chicken, Kardea’s skewers expertly balance sweet and spicy.

This dish has all of that fried chicken taste by way of the grill. Bobby uses buttermilk to ensure tenderness and moisture in the chicken, but doesn’t stop there. Four types of chile powder, ground coriander, garlic, onion, smoked paprika and cinnamon come together in the marinade.

Five spice powder gives these chicken halves an Asian-inspired flavor. Get crunch from a side of cucumbers coated in vinegar, honey and sesame oil.

Follow Guy's lead and make these unusual, party-perfect chicken wings on the grill.

Who says you need dough to make a pizza? Chicken breast stands in for crust in this family-friendly (and high-protein!) summer dinner.

Iron Chef Marc Forgione says, "A whole grilled chicken is a really impressive presentation for a barbecue and this curry spice rub is an exotic twist".

Chicken breasts have a reputation for being tough and dry, but basting the meat as it cooks ensures a juicy and flavorful main dish.

Rub chicken breasts with a chili powder paste and grill alongside corn tortillas.

Cherries may seem like an unlikely ingredient to find paired with drumsticks, but homemade cherry barbecue sauce brings out all of the chicken's hidden sweet flavor in the most-perfect way.

Take your taste buds on a trip to the Caribbean in just about 30 minutes. A combination of ketchup, lime juice and jerk seasoning paste make for the perfect shortcut glaze, which makes classic jerk flavors possible on a weeknight.

Fresh focaccia is Jeff's secret to making this sandwich amazing, while grilled marinated chicken is the star.

You can’t beat Michael’s five-star recipes — and you only need five ingredients to make it! His secret? He adds a touch of coffee to store-bought barbecue sauce for a thick glaze that’s off-the-charts delicious.

You're going to love this barbecue chicken. Italian dressing adds some spice and barbecue seasoning (and sauce!) give it plenty of tangy sweetness.

An herby marinade and grilled lemon wedges pack these kebabs with tons of fresh flavor.