What better way to celebrate the start of grilling season than with some healthy, grilled chicken recipes.

7 Tips for perfect grilled chicken

  1. Stick with boneless chicken and if at all possible cut into smaller pieces and thread onto skewers
  2. Pound boneless, skinless chicken breasts first.
  3. Add the flavor before you grill
  4. Prep your grill with a good cleaning and a light oiling of the grates
  5. Cook chicken on indirect, medium heat to keep from charring
  6. Keep your grill covered during cooking
  7. Sauce or baste often and at the very end

Grilled Honey-Lime Chicken with Pineapple Salsa

Prepare the marinade the night before for a quick grab-and-grill meal when you get home.

Ingredients

  • Juice of 4 limes, divided
  • 1/4 c. extra-virgin olive oil
  • 1/4 c. plus 1 tbsp. chopped fresh cilantro
  • 2 tsp. honey
  • kosher salt
  • 1 lb. organic boneless skinless chicken breasts
  • 2 c. chopped pineapple
  • 1 avocado, diced
  • 1/4 red onion, diced
  • Freshly ground black pepper

Directions

  1. Make Marinade: In a large bowl, whisk together juice of 3 limes, olive oil, 1/4 cup cilantro and honey and season with salt.
  2. Add chicken to a large Ziploc bag or baking dish and pour over marinade. Let marinate in the refrigerator at least 3 hours, or up to overnight.
  3. When ready to grill, heat grill to high. Oil grates and add chicken, then grill until charred, 8 minutes per side.
  4. Meanwhile, in a medium bowl, stir together pineapple, avocado, red onion, remaining lime juice, and remaining tablespoon cilantro. Season with salt and pepper.
  5. Spoon salsa over chicken and serve.

Grilled Cilantro-Lime Chicken with avocado Salsa

Ingredients

Chicken
  • 4 (6 oz) chicken boneless skinless chicken breast halves
  • 1 Tbsp lime zest
  • 1/3 cup fresh lime juice
  • 1/4 cup olive oil, plus more for brushing grill
  • 1 1/2 tsp honey
  • 1/3 cup chopped cilantro, plus more for serving
  • 3 cloves garlic, minced
  • Salt and freshly ground black pepper
Salsa
  • 1 1/2 medium avocados (ripe but semi-firm), diced
  • 2 medium Roma tomatoes, chopped
  • 1/2 cup chopped red onion, rinsed under cool water to remove harsh bite
  • 1 clove garlic, minced
  • 1 Tbsp fresh lime juice

Directions

  1. Place chicken on a cutting board, cover with a sheet of plastic wrap and pound thicker parts of chicken to an even thickness. Transfer chicken to a gallon size resealable plastic bag.
  2. In a small mixing bowl whisk together lime zest, lime juice, olive oil, honey, cilantro, 3 cloves minced garlic and season with 1 tsp salt and 1/2 tsp pepper. Pour marinade mixture over chicken in bag. Seal bag while pressing air out, then rub marinade over chicken. Allow to rest in refrigerator 2 – 4 hours (rotating bag to opposite side and moving chicken around halfway through if possible to ensure it’s evenly marinating).
  3. Preheat a grill over medium-high heat (to about 425 – 450 degrees). Brush grill grates lightly with oil then grill chicken until center registers 160 – 165 degrees on an instant-read thermometer, about 4 minutes per side. Remove and let rest 5 minutes.
  4. Meanwhile, in a medium mixing bowl toss together avocado, tomato, onion, garlic and lime and season with salt and pepper to taste. Spoon a generous amount over chicken and sprinkle with chopped cilantro. Serve warm.

Easy Grilled Herbed Chicken

Ingredients

  • 1 pound organic chicken breasts
  • 2 tablespoons olive oil
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon dried rosemary
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon sea salt
  • 1/8 teaspoon black pepper
Directions
  1. Cut each chicken breast in half lengthwise, to form two thinly-sliced breasts. or cut breasts into strips (chicken tenders).
  2. In a medium bowl, whisk together olive oil and seasonings. Add chicken and use a fork to turn chicken over a few times to thoroughly coat with marinade. Marinade for 30 minutes, or up to 2 hours.
  3. Grill chicken until there is no pink remaining and juices run clear.

Grilled Tandoori Chicken

Ingredients

  • 1/2 cup whole milk yogurt
  • freshly squeezed juice from 1 small lemon
  • 1 tbsp minced garlic
  • 1 tbsp minced fresh ginger
  • 1 tbsp sweet paprika
  • 2 tsp garam masala
  • 1 tsp cumin
  • 1 tsp ground coriander
  • 1 tsp salt
  • 1/2 – 1 tsp cayenne; to taste
  • 2 lbs skinless organic chicken breasts

Directions

  1. Combine everything except the chicken in a non-reactive bowl. Set aside.
  2. Cut the chicken breasts into 1 1/4 inch cubes. Toss them in the yogurt mixture until they are evenly coated. Cover with wrap and place in the refrigerator overnight, or up to about 24 hours.
  3. Soak the skewers in water for about 30 minutes before getting ready to grill.
  4. Thread the chicken onto the skewers and grill, turning frequently until they are cooked through and no longer pink in the center; about 6-10 minutes.

5 Ingredient Lemon-Rosemary Grilled Chicken Breast

Ingredients

  • 4 chicken breast halves on the bone with skin, 10 to 12 ounces each, or 4 boneless, skinless chicken breasts, pounded to about 1/2-inch thick
  • 1/4 cup extra-virgin olive oil
  • 2 garlic cloves, minced
  • 1 tablespoon chopped rosemary, plus 2 sprigs
  • 1 lemon, zested and cut in half
  • Salt and freshly ground pepper

Directions

  1. Prepare the chicken breasts:
    1. Debone the skin-on chicken breasts: Using a sharp knife, make a small incision near the wing joint. Leaving the skin intact, slip your finger into the incision, close to the bone. Working your finger back and forth, separate the meat from the bone as best you can. Use the knife to fully separate the meat. (Reserve the bones in the freezer for stock.) Using a meat pounder, gently pound the chicken breasts so they are about 1/2-inch thick all around.
    2. For boneless chicken breasts: Using a meat pounder, gently pound the chicken breasts so they are about 1/2-inch thick all around.
  2. In a small bowl, combine the oil, garlic, rosemary, lemon zest and 1/2 teaspoon each of the salt and pepper. Rub the mixture all over the chickens, add the rosemary sprigs and refrigerate for 2 hours or up to 8 hours.
  3. Light a grill and oil the grates. Grill the chicken, lemon halves, and rosemary sprigs over high heat, turning occasionally, until lightly charred and firm to the touch, about 10 to 12 minutes. Squeeze the grilled lemon halves over the chicken and serve.

Grilled chicken, peach and arugula salad

Grilled Chicken, Peach, and Arugula Salad

Ingredients

  • 5 tablespoons olive oil, divided
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon chopped shallot
  • 1 teaspoon dijon mustard
  • 1/2 teaspoon salt, or more to taste
  • 4 peaches, halved and pitted
  • 4 organic skinless, boneless, chicken breast halves
  • 8 cups baby arugula

Directions

  1. Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  2. Whisk 1/4 cup olive oil, balsamic vinegar, shallot, Dijon mustard, and 1/2 teaspoon salt together in a bowl until dressing is well mixed.
  3. Brush 1 teaspoon oil onto cut-side of peaches.
  4. Place peaches, cut-side down, onto grill and cook until heated through, about 4 minutes. Transfer peaches to a plate.
  5. Brush remaining oil onto both sides of chicken breasts and season with salt.
  6. Cook chicken on grill until no longer pink in the center, about 4 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Slice chicken into thin pieces and cut peaches into 1/2-inch thick pieces.
  7. Toss arugula and dressing together in a bowl. Divide dressed arugula among plates; top with peaches and chicken.