Grilled Chicken Recipes

Here’s our most requested Grilled Chicken Recipes

Great grilled chicken needs three things: Good marinade, the right grill, and correct temperature.

Marinades can be nearly any flavor - but the secret is the acid. Fruit juices and vinegar are common examples - something that will get into the meat. We always use cold marination, in a refrigerator. This is the safest way - gotta keep that uncooked chicken cold and food safe.

The grill - can be inside, on the stove with a hot pan, or a “grill” pan. Turn on the vent or maybe your new recipe will be called ‘Smoke Alarm Chicken’... We often use a cover on a grill pan, which decreases cooking time and add a steaming effect to the process.





Or, the grill can be outdoors. Important to have a hot fire, whether propane or charcoal. We close the grill's cover over the chicken to speed up the cooking process, and to lock in as much moisture as we can.

Temperature. The correct temp for cooked chicken is a minimum of 165° which you need a thermometer to know - can’t tell by sight - and when you marinade, the “juices” can’t be used to tell doneness, because they change in color if the marination did it’s job. Get a thermometer. Chicken overcooks very fast, and if it’s undercooked, your party will end fast...

We like to use thighs or wings for grilling. They have a little more fat, and flavor, then breasts.

For any party food question, you can always use ASK-a-CATERER for free party recipes and ideas.



Portions/Servings This recipe will feed 24 people.
Read about Party Food Quantities to plan for more or less.

Ingredients for Grilled Chicken Recipes

24 boned, skinned chicken thighs, or
    72 wings with tips removed

Marinade #1:

2 cups of soy sauce
1/2 cup lemon juice
4 cups orange juice
2 cloves fresh garlic
1/2 tablespoon pepper

Sauce - your favorite Teriyaki

Marinade #2:

2 cups Italian dressing
1 cup liquid eggs
4 cups beer
1/4 cup vinegar
2 cloves fresh garlic
1 tablespoon salt
1/2 tablespoon pepper
cayenne pepper??

Sauce - your favorite BBQ

Marinade #3:

1/2 cups of olive oil
1/4 cup lemon juice
2 cloves fresh garlic
1 tablespoon salt
1/2 tablespoon pepper
1 bottle white wine

Sauce - none, or Knorr Hollandaise,    or many other lighter sauces

Directions for Grilled Chicken Recipes

Mix up the marinade and add to the chicken in a plastic bag, or a large bowl. Marinate overnight in the refrigerator. Make sure the marinade covers this chicken. We use plastic with all the air squeezed out, usually inside a large pan (easier to handle.)

Using cold marination, we keep the chicken in an iced cooler (when outside) or in the fridge. From the cold, we put the chicken right onto the grill - so it’s gotta be hot.

Don’t use forks to poke the chicken - use tongs or a flipper, something that won’t pierce the meat and allow juices to leak out. Try to turn the chicken once. Searing the meat will also hold moisture in.

Check a couple of pieces with your thermometer - you’re looking for 165° . When you get to that temp, put the chicken into a chafing dish if you’re using one, or onto your serving platter.

Questions about the Grilled Chicken Recipes? Use ASK-a-CATERER for answers to all your party food questions. It’s FREE!!



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