20 Flavorful BBQ Grilled Chicken Recipes Perfect for Summer

Summer and grilled chicken are a match made in BBQ heaven! Whether you’re craving smoky, sweet, spicy, or tangy flavors, we’ve got 20 mouthwatering recipes that’ll turn your backyard cookout into a flavor fiesta. From quick weeknight dinners to weekend crowd-pleasers, these dishes are sure to fire up your grill game. Ready to take your chicken from basic to brilliant? Let’s dig in!

Honey Garlic BBQ Grilled Chicken

This sticky-sweet grilled chicken is a crowd-pleaser, with caramelized garlic and smoky BBQ flavors that’ll have everyone reaching for seconds.

Ingredients:

• 1.5 lbs boneless, skinless chicken thighs
• 1/3 cup BBQ sauce
• 3 tbsp honey
• 4 garlic cloves, minced
• 1 tbsp soy sauce
• 1 tbsp olive oil
• 1/2 tsp smoked paprika
• 1/4 tsp black pepper

Instructions:

1. In a bowl, whisk together 1/3 cup BBQ sauce, 3 tbsp honey, 4 minced garlic cloves, 1 tbsp soy sauce, 1 tbsp olive oil, 1/2 tsp smoked paprika, and 1/4 tsp black pepper.
2. Toss chicken thighs in the marinade until fully coated. Let sit for 20 minutes (or up to 4 hours in the fridge).
3. Preheat grill to medium-high (about 400°F). Grill chicken for 6–7 minutes per side, basting with reserved marinade, until internal temperature reaches 165°F and edges are lightly charred.

The magic here? Double-glazing the chicken with marinade while grilling creates a lacquered, finger-licking crust. Serve it with extra napkins—it’s that good.

Tip: For extra char, leave the chicken undisturbed for the first 4 minutes of grilling to let the sugars caramelize.

Spicy Chipotle BBQ Grilled Chicken

This smoky, sweet, and spicy grilled chicken is a crowd-pleaser with just the right kick—perfect for summer cookouts or weeknight dinners with a punch of flavor.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1/4 cup olive oil
• 1/4 cup apple cider vinegar
• 1/3 cup BBQ sauce (plus extra for brushing)
• 2 tbsp honey
• 2 tsp chipotle powder
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions:

1. In a bowl, whisk together 1/4 cup olive oil, 1/4 cup apple cider vinegar, 1/3 cup BBQ sauce, 2 tbsp honey, 2 tsp chipotle powder, 1 tsp smoked paprika, 1 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper.
2. Add chicken breasts to a resealable bag or shallow dish, pour the marinade over them, and refrigerate for at least 1 hour (or up to 4 hours for deeper flavor).
3. Preheat grill to medium-high (about 400°F). Remove chicken from marinade (discard excess) and grill for 6–7 minutes per side, brushing with extra BBQ sauce during the last 2 minutes of cooking.
4. Chicken is done when internal temperature reaches 165°F and edges are lightly charred. Let rest for 5 minutes before serving.

The chipotle’s smoky heat balances the sweetness of the honey and BBQ sauce, while the quick grill time keeps the chicken juicy. Tip: For extra char, press the chicken lightly with a spatula during the last minute of grilling.

Lemon Herb BBQ Grilled Chicken

This bright, zesty grilled chicken is a summer staple—juicy, tangy, and packed with fresh herb flavor.

Ingredients:

• 4 boneless, skinless chicken breasts (about 1.5 lbs)
• 1/4 cup olive oil
• 3 tbsp fresh lemon juice (about 1 large lemon)
• 2 tbsp honey
• 2 cloves garlic, minced
• 1 tbsp chopped fresh rosemary
• 1 tbsp chopped fresh thyme
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 cup BBQ sauce (your favorite brand)

Instructions:

1. In a bowl, whisk together 1/4 cup olive oil, 3 tbsp lemon juice, 2 tbsp honey, 2 cloves minced garlic, 1 tbsp rosemary, 1 tbsp thyme, 1 tsp salt, and 1/2 tsp black pepper. Reserve 2 tbsp of the marinade in a small bowl.
2. Add chicken to the remaining marinade, turning to coat. Cover and refrigerate for at least 30 minutes (or up to 4 hours).
3. Preheat grill to medium-high (about 400°F). Grill chicken for 6–7 minutes per side, basting with the reserved marinade halfway through.
4. During the last 2 minutes of grilling, brush each breast with 2 tbsp BBQ sauce per side until caramelized.
5. Transfer to a plate and let rest for 5 minutes before serving.

The honey and lemon create a gorgeous sticky glaze, while the fresh herbs keep every bite lively. Tip: For extra char, leave the chicken undisturbed for the first 4 minutes of grilling—it’ll lift cleanly when ready to flip!

Maple Bourbon BBQ Grilled Chicken

This Maple Bourbon BBQ Grilled Chicken is sticky, smoky, and just sweet enough—perfect for summer cookouts or weeknights when you want a little extra flair.

• 4 boneless, skinless chicken breasts (about 1.5 lbs)
• 1/2 cup ketchup
• 1/4 cup pure maple syrup
• 2 tbsp bourbon
• 1 tbsp apple cider vinegar
• 1 tbsp Worcestershire sauce
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp olive oil

1. In a small saucepan, whisk together the ketchup, maple syrup, bourbon, apple cider vinegar, Worcestershire sauce, smoked paprika, garlic powder, onion powder, salt, and black pepper. Simmer over medium-low heat for 8–10 minutes, stirring occasionally, until slightly thickened.
2. Preheat grill to medium-high (about 400°F). Brush the chicken breasts with olive oil and grill for 6–7 minutes per side, or until internal temperature reaches 165°F.
3. During the last 2 minutes of grilling, brush both sides of the chicken generously with the BBQ sauce. Let it caramelize slightly before removing from heat.
4. Serve with extra sauce on the side.

The bourbon adds a subtle warmth that balances the maple’s sweetness, while the grill gives the sauce a smoky char you can’t replicate indoors.

Tip: For extra flavor, marinate the chicken in half the sauce (before simmering) for 1–2 hours before grilling.

Teriyaki BBQ Grilled Chicken

Sweet, smoky, and sticky—this teriyaki BBQ chicken is a crowd-pleaser with minimal fuss, perfect for weeknights or backyard cookouts.

Ingredients:

• 1.5 lbs boneless, skinless chicken thighs
• 1/3 cup soy sauce
• 1/4 cup honey
• 2 tbsp ketchup
• 1 tbsp rice vinegar
• 2 cloves garlic, minced
• 1 tsp grated fresh ginger
• 1/2 tsp black pepper
• 1 tbsp vegetable oil (for grilling)

Instructions:

1. In a bowl, whisk together 1/3 cup soy sauce, 1/4 cup honey, 2 tbsp ketchup, 1 tbsp rice vinegar, 2 cloves minced garlic, 1 tsp ginger, and 1/2 tsp black pepper to make the marinade.
2. Add the chicken thighs to the marinade, coating evenly. Cover and refrigerate for at least 30 minutes (or up to 4 hours).
3. Preheat grill to medium-high (about 400°F) and brush grates with 1 tbsp vegetable oil.
4. Grill chicken for 5–6 minutes per side, basting with leftover marinade during the last 2 minutes, until caramelized and internal temperature reaches 165°F.

The double hit of marinade and basting creates layers of flavor, while the honey ensures a glossy, finger-licking glaze. Tip: For extra char, leave the chicken undisturbed for the first 3 minutes of grilling—it’ll lift cleanly when ready to flip!

Smoky Paprika BBQ Grilled Chicken

This juicy grilled chicken gets a double hit of smokiness from paprika and BBQ sauce—perfect for summer cookouts or weeknight dinners with a kick.

Ingredients:

• 4 boneless, skinless chicken breasts (about 1.5 lbs)
• 2 tbsp olive oil
• 1 tbsp smoked paprika
• 1 tsp garlic powder
• 1 tsp brown sugar
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1/2 cup BBQ sauce (plus extra for serving)

Instructions:

1. Preheat grill to medium-high (about 400°F). Pat chicken dry with paper towels.
2. In a small bowl, whisk together 2 tbsp olive oil, 1 tbsp smoked paprika, 1 tsp garlic powder, 1 tsp brown sugar, 1/2 tsp salt, and 1/2 tsp black pepper. Rub mixture evenly over chicken.
3. Grill chicken for 6–7 minutes per side, lid closed. Brush with 1/2 cup BBQ sauce during the last 2 minutes of cooking, flipping once to caramelize.
4. Remove when internal temperature reaches 165°F and let rest 5 minutes before serving with extra BBQ sauce.

The smoky-sweet crust from the paprika rub and sticky BBQ glaze makes every bite irresistible—no marinating required!

Tip: For extra char, leave the chicken undisturbed for the first 4 minutes of grilling to develop grill marks.

Pineapple Jalapeño BBQ Grilled Chicken

Sweet, spicy, and smoky—this grilled chicken gets a tropical kick from pineapple and a fiery punch from fresh jalapeños.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 cup pineapple juice
• 1/4 cup soy sauce
• 2 tbsp olive oil
• 2 tbsp brown sugar
• 2 cloves garlic, minced
• 1 jalapeño, finely chopped (seeds removed for less heat)
• 1/2 tsp smoked paprika
• 1/2 tsp salt
• 1/2 cup BBQ sauce
• 1/4 cup fresh pineapple chunks (for garnish)

Instructions:

1. In a bowl, whisk together 1 cup pineapple juice, 1/4 cup soy sauce, 2 tbsp olive oil, 2 tbsp brown sugar, 2 cloves minced garlic, 1 chopped jalapeño, 1/2 tsp smoked paprika, and 1/2 tsp salt. Reserve 1/4 cup of the marinade for basting.
2. Add chicken breasts to the remaining marinade, coating evenly. Cover and refrigerate for at least 1 hour (or up to 4 hours).
3. Preheat grill to medium-high (about 400°F). Remove chicken from marinade (discard used marinade) and grill for 6–7 minutes per side, basting occasionally with the reserved marinade.
4. During the last 2 minutes of grilling, brush chicken with 1/2 cup BBQ sauce and cook until caramelized.
5. Garnish with fresh pineapple chunks and serve immediately.

The charred pineapple and spicy jalapeño create a bold contrast that’ll make this chicken the star of any summer cookout.

Tip: For extra smokiness, add a handful of soaked wood chips (like hickory or mesquite) to your grill.

Classic BBQ Grilled Chicken with Dry Rub

Nothing beats the smoky, finger-licking goodness of grilled chicken with a homemade dry rub—it’s a backyard staple for a reason!

Ingredients:

• 4 bone-in, skin-on chicken thighs (or drumsticks)
• 2 tbsp brown sugar
• 1 tbsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp kosher salt
• ½ tsp black pepper
• ½ tsp cayenne pepper (optional, for heat)
• 1 tbsp olive oil

Instructions:

1. In a small bowl, mix 2 tbsp brown sugar, 1 tbsp smoked paprika, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp kosher salt, ½ tsp black pepper, and ½ tsp cayenne pepper (if using) to make the dry rub.
2. Pat the chicken dry with paper towels, then drizzle with 1 tbsp olive oil, rubbing it evenly over the skin.
3. Sprinkle the dry rub generously on both sides of the chicken, pressing gently to adhere.
4. Preheat the grill to medium-high (about 375°F). Grill the chicken skin-side down for 6–8 minutes until lightly charred, then flip and cook for another 15–20 minutes, or until the internal temperature reaches 165°F.
5. Let the chicken rest for 5 minutes before serving.

The caramelized sugar in the rub creates a crispy, slightly sweet crust that locks in juicy flavor—no sauce required!

Tip: For extra smokiness, add a handful of soaked wood chips to your grill (hickory or applewood work great).

Garlic Parmesan BBQ Grilled Chicken

This juicy grilled chicken gets a double dose of flavor—smoky BBQ and rich garlic parmesan—for a crowd-pleasing twist on classic backyard fare.

Ingredients:

• 4 boneless, skinless chicken breasts (about 1.5 lbs)
• 1/4 cup olive oil
• 3 cloves garlic, minced
• 1/2 cup grated parmesan cheese
• 1 tsp smoked paprika
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 cup BBQ sauce
• 2 tbsp chopped fresh parsley

Instructions:

1. In a bowl, whisk together 1/4 cup olive oil, 3 cloves minced garlic, 1/2 cup parmesan, 1 tsp smoked paprika, 1 tsp salt, and 1/2 tsp black pepper. Coat chicken breasts evenly with the mixture and let marinate for 15 minutes.
2. Preheat grill to medium-high (400°F). Grill chicken for 6–7 minutes per side, or until internal temperature reaches 165°F.
3. Brush chicken with 1/2 cup BBQ sauce during the last 2 minutes of grilling, letting it caramelize slightly.
4. Garnish with 2 tbsp chopped parsley before serving.

The magic here is the crispy, cheesy crust that forms as the parmesan hits the grill—no breadcrumbs needed! Pair it with extra BBQ sauce for dipping.

Tip: For extra depth, use a bourbon-based BBQ sauce or add a pinch of cayenne to the marinade.

Tangy Mustard BBQ Grilled Chicken

This zesty grilled chicken gets its bold personality from a tangy mustard-based BBQ sauce that caramelizes beautifully over the flames.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1/2 cup yellow mustard
• 1/4 cup honey
• 2 tbsp apple cider vinegar
• 1 tbsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp olive oil

Instructions:

1. Preheat grill to medium-high heat (about 400°F).
2. In a bowl, whisk together 1/2 cup yellow mustard, 1/4 cup honey, 2 tbsp apple cider vinegar, 1 tbsp smoked paprika, 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp salt, and 1/4 tsp black pepper.
3. Brush chicken breasts with 1 tbsp olive oil, then grill for 5-6 minutes per side.
4. During the last 2 minutes of cooking, brush both sides generously with the mustard sauce, letting it glaze and bubble slightly.
5. Remove from grill and let rest for 5 minutes before serving.

The magic here is the sauce’s sweet-smoky punch—it clings to the chicken like a glossy, flavor-packed second skin.

Tip: For extra depth, let the chicken marinate in half the sauce for 30 minutes before grilling.

Sweet and Spicy BBQ Grilled Chicken

This sticky, smoky grilled chicken hits all the right notes—caramelized sweetness, a kick of heat, and that irresistible char from the grill.

Ingredients:

• 4 boneless, skinless chicken breasts (about 1.5 lbs)
• 1/3 cup ketchup
• 2 tbsp honey
• 1 tbsp soy sauce
• 1 tbsp apple cider vinegar
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 tsp cayenne pepper (adjust to taste)
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions:

1. Preheat grill to medium-high heat (about 400°F). Pat chicken dry with paper towels.
2. In a small bowl, whisk together 1/3 cup ketchup, 2 tbsp honey, 1 tbsp soy sauce, 1 tbsp apple cider vinegar, 1 tsp smoked paprika, 1/2 tsp garlic powder, 1/2 tsp onion powder, and 1/4 tsp cayenne pepper. Set aside.
3. Rub chicken with 1 tbsp olive oil, then season evenly with 1/2 tsp salt and 1/4 tsp black pepper.
4. Grill chicken for 5–6 minutes per side, brushing with half the sauce during the last 2 minutes of cooking. Chicken is done when internal temperature reaches 165°F.
5. Remove from grill, brush with remaining sauce, and let rest for 5 minutes before slicing.

The magic here? The sauce doubles as both a glaze and a finishing drizzle, layering flavor while keeping the chicken juicy.

Tip: For extra smoky depth, add a pinch of chipotle powder to the sauce.

Asian Sesame BBQ Grilled Chicken

This sticky-sweet grilled chicken gets a bold upgrade with toasted sesame oil and a hint of ginger—perfect for your next backyard cookout.

Ingredients:

• 1.5 lbs boneless, skinless chicken thighs
• 1/4 cup soy sauce
• 3 tbsp honey
• 2 tbsp ketchup
• 1 tbsp toasted sesame oil
• 2 cloves garlic, minced
• 1 tsp grated fresh ginger
• 1/2 tsp crushed red pepper flakes
• 1 tbsp sesame seeds (for garnish)
• 2 green onions, thinly sliced (for garnish)

Instructions:

1. In a bowl, whisk together 1/4 cup soy sauce, 3 tbsp honey, 2 tbsp ketchup, 1 tbsp toasted sesame oil, 2 cloves minced garlic, 1 tsp ginger, and 1/2 tsp red pepper flakes.
2. Reserve 1/4 cup of the sauce in a separate bowl. Add chicken thighs to the remaining sauce, tossing to coat. Marinate for at least 30 minutes (or up to 4 hours).
3. Preheat grill to medium-high (about 400°F). Grill chicken for 5–6 minutes per side, basting occasionally with reserved sauce, until internal temperature reaches 165°F and edges are caramelized.
4. Transfer to a plate, sprinkle with 1 tbsp sesame seeds and sliced green onions. Let rest 5 minutes before serving.

The double-hit of sesame (oil and seeds) gives this chicken a nutty depth that plays so well with the spicy-sweet glaze.

Tip: For extra char, press thighs gently with a spatula during the last 2 minutes of grilling.

Herb-Marinated BBQ Grilled Chicken

This juicy grilled chicken gets its bold flavor from a garlicky herb marinade and a sticky-sweet BBQ glaze—perfect for summer cookouts or weeknight dinners.

Ingredients:

• 4 boneless, skinless chicken breasts (about 1.5 lbs)
• 1/4 cup olive oil
• 3 tbsp fresh lemon juice
• 3 cloves garlic, minced
• 1 tbsp chopped fresh rosemary
• 1 tbsp chopped fresh thyme
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 cup BBQ sauce (your favorite brand)

Instructions:

1. In a bowl, whisk together 1/4 cup olive oil, 3 tbsp lemon juice, 3 cloves minced garlic, 1 tbsp rosemary, 1 tbsp thyme, 1 tsp salt, and 1/2 tsp black pepper.
2. Place chicken in a resealable bag or shallow dish, pour marinade over it, and refrigerate for at least 1 hour (or up to 8 hours for deeper flavor).
3. Preheat grill to medium-high (about 400°F). Remove chicken from marinade (discard excess) and grill for 6–7 minutes per side, or until internal temperature reaches 165°F.
4. During the last 2 minutes of cooking, brush both sides of the chicken with 1/2 cup BBQ sauce and let it caramelize slightly.

The fresh herbs and tangy lemon in the marinade keep the chicken tender, while the BBQ glaze adds that irresistible smoky-sweet finish. Tip: For extra char, leave the chicken undisturbed for the first 4 minutes of grilling—it’ll lift easily when seared perfectly.

BBQ Grilled Chicken Skewers with Vegetables

BBQ Grilled Chicken Skewers with Vegetables

These juicy, smoky skewers are a backyard BBQ staple—packed with tender chicken and charred veggies, they’re a crowd-pleaser with minimal cleanup!

Ingredients:

• 1.5 lbs boneless, skinless chicken thighs, cut into 1.5-inch pieces
• 1 red bell pepper, cut into 1-inch chunks
• 1 zucchini, sliced into ½-inch rounds
• 1 red onion, cut into 1-inch wedges
• ⅓ cup BBQ sauce (plus extra for serving)
• 2 tbsp olive oil
• 1 tsp smoked paprika
• 1 tsp garlic powder
• ½ tsp salt
• ½ tsp black pepper

Instructions:

1. Prep skewers: Soak 8–10 wooden skewers in water for 20 minutes. Thread chicken and veggies alternately onto skewers.
2. Season: In a small bowl, whisk together ⅓ cup BBQ sauce, 2 tbsp olive oil, 1 tsp smoked paprika, 1 tsp garlic powder, ½ tsp salt, and ½ tsp black pepper. Brush generously over skewers.
3. Grill: Preheat grill to medium-high (400°F). Cook skewers for 12–15 minutes, turning every 3–4 minutes, until chicken reaches 165°F and veggies are lightly charred.

The smoky-sweet glaze caramelizes into sticky perfection, while the zucchini stays crisp-tender for the ideal bite. Tip: For extra flavor, baste skewers with reserved BBQ sauce during the last 2 minutes of grilling.

Buffalo BBQ Grilled Chicken

This smoky, tangy grilled chicken packs a punch with a double dose of flavor—buffalo heat meets sweet BBQ char. Perfect for summer cookouts or weeknight dinners with a kick!

Ingredients:

• 1.5 lbs boneless, skinless chicken thighs
• 1/3 cup buffalo hot sauce
• 1/4 cup BBQ sauce
• 2 tbsp honey
• 1 tbsp olive oil
• 1 tsp garlic powder
• 1/2 tsp smoked paprika
• 1/2 tsp salt

Instructions:

1. Preheat grill to medium-high (400°F). In a bowl, whisk together 1/3 cup buffalo hot sauce, 1/4 cup BBQ sauce, 2 tbsp honey, 1 tbsp olive oil, 1 tsp garlic powder, 1/2 tsp smoked paprika, and 1/2 tsp salt.
2. Toss chicken thighs in half the sauce to coat, then grill for 6–7 minutes per side, basting with remaining sauce in the last 2 minutes, until internal temp reaches 165°F and edges are caramelized.
3. Let rest 5 minutes before serving.

The magic here? The honey balances the heat while helping the sauce cling to the chicken, creating those irresistible sticky-glazed edges. Tip: For extra smoky depth, add a pinch of chipotle powder to the sauce!

Coconut Lime BBQ Grilled Chicken

Coconut Lime BBQ Grilled Chicken

This tropical twist on grilled chicken is juicy, tangy, and packed with flavor—perfect for summer cookouts or weeknight dinners with a vacation vibe.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1/2 cup coconut milk (full-fat)
• 1/4 cup lime juice (about 2 limes)
• 2 tbsp soy sauce
• 2 tbsp honey
• 2 cloves garlic, minced
• 1 tsp grated fresh ginger
• 1/2 tsp smoked paprika
• 1/4 tsp salt
• 1/4 tsp black pepper
• 2 tbsp chopped cilantro (for garnish)

Instructions:

1. In a bowl, whisk together 1/2 cup coconut milk, 1/4 cup lime juice, 2 tbsp soy sauce, 2 tbsp honey, 2 cloves minced garlic, 1 tsp ginger, 1/2 tsp smoked paprika, 1/4 tsp salt, and 1/4 tsp black pepper.
2. Reserve 1/4 cup of the marinade in a separate bowl for basting. Add the chicken breasts to the remaining marinade, coating evenly. Cover and refrigerate for at least 1 hour (or up to 4 hours).
3. Preheat grill to medium-high (about 400°F). Remove chicken from marinade (discard used marinade) and grill for 6–7 minutes per side, basting occasionally with the reserved marinade, until internal temperature reaches 165°F.
4. Garnish with 2 tbsp chopped cilantro before serving.

The coconut milk keeps the chicken incredibly tender, while the lime and honey create a sticky, caramelized glaze with just the right balance of sweet and zesty.

Tip: For extra charred edges, press the chicken lightly with a spatula during the last 2 minutes of grilling.

BBQ Grilled Chicken Thighs with Chimichurri

These juicy grilled chicken thighs get a double hit of flavor—smoky BBQ char and bright, herby chimichurri—for a meal that’s weeknight-easy but tastes like a celebration.

Ingredients:

• 1.5 lbs boneless, skinless chicken thighs
• 1/3 cup BBQ sauce (plus extra for serving)
• 1/4 cup olive oil
• 1 tbsp smoked paprika
• 1 tsp garlic powder
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1 cup packed fresh parsley
• 1/4 cup fresh cilantro
• 2 tbsp red wine vinegar
• 1 small garlic clove, minced
• 1/4 tsp red pepper flakes

Instructions:

1. In a bowl, whisk together 1/4 cup olive oil, 1 tbsp smoked paprika, 1 tsp garlic powder, 1 tsp salt, and 1/2 tsp black pepper. Add chicken thighs and toss to coat. Let marinate 15 minutes at room temperature.
2. Meanwhile, pulse 1 cup parsley, 1/4 cup cilantro, 2 tbsp red wine vinegar, 1 minced garlic clove, 1/4 tsp red pepper flakes, and 2 tbsp olive oil in a food processor until finely chopped but not puréed. Season chimichurri with a pinch of salt.
3. Heat grill to medium-high (400°F). Grill chicken for 5–6 minutes per side, brushing with 1/3 cup BBQ sauce during the last 2 minutes. Cook until internal temp reaches 165°F.
4. Rest chicken 5 minutes, then drizzle with chimichurri and extra BBQ sauce if desired.

The magic here? The chimichurri’s zesty punch cuts through the rich BBQ glaze, making every bite feel balanced and vibrant.

Tip: For extra-charred edges, press thighs gently onto the grill grates during the first minute of cooking.

BBQ Grilled Chicken Wings with Blue Cheese Dip

These smoky-sweet wings with tangy blue cheese dip are the ultimate crowd-pleaser—perfect for game day or a summer cookout.

Ingredients

• 2 lbs chicken wings, split at joints
• 1/4 cup BBQ sauce (plus extra for brushing)
• 2 tbsp olive oil
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1/2 cup sour cream
• 1/4 cup crumbled blue cheese
• 1 tbsp lemon juice
• 1 tbsp chopped fresh chives

Instructions

1. Prep wings: In a bowl, toss chicken wings with 2 tbsp olive oil, 1 tsp smoked paprika, 1 tsp garlic powder, 1/2 tsp salt, and 1/2 tsp black pepper until evenly coated.
2. Grill: Preheat grill to medium-high (400°F). Grill wings for 12–15 minutes, flipping halfway, until charred and internal temperature reaches 165°F. Brush with 1/4 cup BBQ sauce during the last 2 minutes.
3. Make dip: While wings cook, stir together 1/2 cup sour cream, 1/4 cup blue cheese, 1 tbsp lemon juice, and 1 tbsp chives in a small bowl.
4. Serve: Transfer wings to a platter, drizzle with extra BBQ sauce, and serve warm with the blue cheese dip.

The double hit of smoky grill marks and creamy blue cheese makes these wings irresistible—no one will guess how simple they are to whip up!

Tip: For extra-crispy skin, pat wings dry with paper towels before seasoning.

BBQ Grilled Chicken Breasts with Peach Glaze

Sweet, smoky, and just a little sticky, these grilled chicken breasts get a summery upgrade with a peach-infused glaze that caramelizes beautifully over the flames.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1/2 cup BBQ sauce (smoky or hickory style works best)
• 1/3 cup peach preserves
• 1 tbsp apple cider vinegar
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1 tbsp olive oil

Instructions:

1. Preheat grill to medium-high (about 400°F). In a small saucepan, whisk together 1/2 cup BBQ sauce, 1/3 cup peach preserves, 1 tbsp apple cider vinegar, 1 tsp smoked paprika, and 1/2 tsp garlic powder. Simmer over low heat for 5 minutes, stirring often, until slightly thickened.
2. Pat chicken breasts dry and rub with 1 tbsp olive oil, then sprinkle evenly with 1/2 tsp salt. Grill for 6–7 minutes per side, brushing generously with the peach glaze during the last 3 minutes of cooking. Chicken is done when internal temperature reaches 165°F.
3. Remove from grill and let rest for 5 minutes. Drizzle with remaining glaze before serving.

The magic here? The peach preserves add a jammy sweetness that balances the smokiness of the paprika and BBQ sauce—no one will guess it’s just 3 ingredients in the glaze!

Tip: For extra char, move chicken to direct heat for the final 30 seconds after glazing.

BBQ Grilled Chicken Drumsticks with Honey Mustard

These sticky-sweet drumsticks are a backyard BBQ must-have, with smoky char and a tangy honey mustard glaze that’ll have everyone licking their fingers.

Ingredients:

• 8 chicken drumsticks (about 2 lbs)
• 1/4 cup olive oil
• 1 tbsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp salt
• 1/2 tsp black pepper
• 1/3 cup BBQ sauce
• 2 tbsp honey
• 2 tbsp Dijon mustard
• 1 tbsp apple cider vinegar

Instructions:

1. Preheat grill to medium-high (400°F). Pat chicken dry with paper towels.
2. In a bowl, whisk together 1/4 cup olive oil, 1 tbsp smoked paprika, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp salt, and 1/2 tsp black pepper. Rub mixture all over drumsticks.
3. Grill chicken for 20–25 minutes, turning every 5 minutes, until internal temp reaches 165°F and skin is crisp.
4. Meanwhile, whisk 1/3 cup BBQ sauce, 2 tbsp honey, 2 tbsp Dijon mustard, and 1 tbsp apple cider vinegar in a small saucepan. Simmer over low heat for 3 minutes until glossy.
5. Brush glaze onto drumsticks during the last 5 minutes of grilling, letting it caramelize slightly.

The double hit of smoky spice and sweet-tangy glaze creates a crave-worthy crust that clings to every bite. Tip: For extra depth, add a dash of cayenne to the rub or a splash of bourbon to the glaze.

Conclusion

With 20 mouthwatering BBQ grilled chicken recipes, this roundup has something for every summer cookout! Whether you crave smoky, sweet, or spicy flavors, these dishes are sure to impress. Try one (or a few!) and let us know your favorite in the comments. Don’t forget to share the love—pin this article for your next grilling adventure. Happy cooking!