Ingredients
Equipment
Method
Honey Sriracha Chicken
- Combine honey, sriracha, soy sauce, and minced garlic for the Honey Sriracha marinade, stirring until uniform. The mixture should look glossy and well combined.
- Add chicken breasts to the marinade and turn to coat, then marinate for at least 30 minutes. Keep the chicken covered in the refrigerator for best results.
- Preheat the grill to medium-high heat, aiming for a steady sizzle when the chicken hits. Brush grates lightly if needed to reduce sticking.
- Place the marinated chicken on the grill and cook 6-7 minutes per side until the internal temperature reaches 165°F. Look for clear juices and grill marks.
- Brush with additional sauce or glaze in the last few minutes of cooking, then finish until it caramelizes lightly. Watch for a sticky, slightly darkened surface.
- Transfer to a plate and let rest for 5 minutes before serving. The chicken should stay juicy and the juices redistribute.
Lemon Herb Chicken
- Combine lemon juice, olive oil, fresh herbs (rosemary, thyme), and minced garlic for the Lemon Herb marinade, stirring until fragrant and even. The oil should form a smooth, speckled coating.
- Add chicken breasts to the marinade and turn to coat, then marinate for at least 30 minutes. Refrigerate while marinating for food safety.
- Preheat the grill to medium-high heat, maintaining consistent heat before grilling. You should see steady heat shimmer on the grates.
- Place the marinated chicken on the grill and cook 6-7 minutes per side until the internal temperature reaches 165°F. The herbs should look slightly toasted and the surface should brown.
- Brush with additional sauce or glaze in the last few minutes of cooking, then cook briefly to set the coating. The chicken should look glossy with a fresh herb aroma.
- Transfer to a plate and let rest for 5 minutes before serving. Slice when slightly firmed so juices stay inside.
Bourbon BBQ Chicken
- Combine BBQ sauce, bourbon, and brown sugar for the Bourbon BBQ marinade, stirring until the sugar dissolves. The mixture should look thick and syrupy.
- Add chicken breasts to the marinade and turn to coat, then marinate for at least 30 minutes. Keep it refrigerated and covered during the wait.
- Preheat the grill to medium-high heat, getting it hot enough for fast browning. Aim for a strong sizzle as the chicken is placed.
- Place the marinated chicken on the grill and cook 6-7 minutes per side until the internal temperature reaches 165°F. The glaze should start bubbling as the chicken cooks through.
- Brush with additional sauce or glaze in the last few minutes of cooking, then finish until it thickens and caramelizes. Look for darkened edges and a sticky sheen.
- Transfer to a plate and let rest for 5 minutes before serving. The internal juices should settle for cleaner slices.
Notes
Pro tip: if you want extra glaze, reserve a small portion of each marinade before adding raw chicken, then brush during the last few minutes only. Refrigerate cooked chicken in an airtight container for up to 3-4 days; freeze cooked chicken for up to 2 months. For a lighter option, swap honey for a similar amount of low-sugar honey alternative and use reduced-sugar BBQ sauce.