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. 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 calls for chicken thighs, which always stay nice and juicy. A simple marinade, dotted with spicy pink peppercorns, imparts tons of flavor—and just the right amount of kick.

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.

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.

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.