Tag: grilled

Grilled Hawaiian Chicken Kebabs – Simply Scratch
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These Grilled Hawaiian Chicken Kebabs are sweet and spicy! Marinated cubed chicken thighs, bell pepper, onion, pineapple and sliced jalapeño are threaded onto skewers and grilled until perfection. Serve with rice of choice with spoonfuls of the reserved marinade that also doubles as a sauce! Serves 6.

These grilled Hawaiian chicken kebabs have it all!

Sweet, savory and spicy!

It’s as simple as making a quick marinade (that doubles as a sauce!) of coconut aminos, pineapple juice, sugar, lemon pepper, fresh ginger and garlic. Tossing that with chicken, peppers and onions and threading it all onto skewers with pineapple and sliced jalapeños. Of course if you don’t want the spice, you can omit the jalapeños. However if you love the heat, you and your tastebuds will love these kebabs.

Serve over brown, white or cauliflower rice and garnish with green onions and cilantro for a flavorful and weeknight meal that I just know you will love.

To Make These Grilled Hawaiian Chicken Skewers You Will Need:

for the marinade:
- dark brown sugar – For sweetness and aids in caramelization.
- garlic – This adds distinct and punchy flavor.
- ginger – Pungent, spicy, and sweet. There’s no need to peel ginger first, simple grate on a microplane.
- lemon pepper – Adds a citrus element with a zippy and peppery kick.
- pineapple juice – Imparts flavor and also helps to tenderize meat (not that chicken thighs need that 😉)
- coconut aminos – A healthy alternative to soy sauce.
for the kebabs:
- boneless skinless chicken thighs – Lend more flavor than white meat. Thigh meat is tender and moist without being overly fatty or oily.
- sweet onion – Red or yellow onion can be substituted.
- red bell pepper – Sweet and extra delicious when grilled.
- orange bell pepper – Sweet and extra delicious when grilled.
- pineapple – Once grilled, pineapple is sweeter, a little more tender with a hint of smokiness from the grill.
- jalapeños – Adds a delicious spicy kick, which works deliciously with the sweetness of the pineapple.
In a glass jar or bowl, measure and add 3 tablespoons dark brown sugar, 2 teaspoons lemon pepper, 3 large cloves grated fresh garlic, 2 teaspoons grated fresh ginger, 2/3 cup pineapple juice and 1/4 cup coconut aminos.

What Is Coconut Aminos?

Coconut aminos is a flavorful and salty sauce made from the fermented sap of coconut palm and sea salt, yet it does not taste like coconut at all. Its consistency and deeply brown color is similar to soy sauce. It’s also happens to be soy, gluten and wheat-free too. With that said, coconut aminos is a healthy substitute for those with a restrictive diet.

Whisk or shake well to break up the sugar until it’s completely dissolved.

In a large bowl, add 1 large chopped red and orange bell pepper, 1 large chopped sweet onion and 2 to 2-1/4 pounds boneless skinless chicken thighs that have been diced into 1-1/2 inch or so pieces.

Pour in 1/2 of the marinade/sauce, reserving the rest for serving.

Use tongs to toss well until coated. Marinate this for about 20 to 30 minutes.

Thread the marinated chicken alternating with onions and peppers, pineapple and slices of jalapeño. Place on a rimmed baking sheet and repeat. Any leftover veggies can be added to a grill basket if desired.

Pour any of the marinade leftover in the bowl over top.

Meanwhile, generously grease grill grates before preheating your grill to 500°.preheat your grill to 500°.

Place the skewers onto the prepped and preheated grill grates.

Close the lid and grill for 3 minutes a side or until the chicken is cooked thoroughly and the veggies and pineapple are caramelized.

Remove to a clean rimmed baking sheet or platter.

So much flavor and texture on one little skewer!

Once safe to handle, slide the grilled chicken and veggies off the skewers and served it over brown rice.

Drizzle with spoonfuls of the reserved marinade/sauce and sprinkle with some sliced green onions and chopped cilantro.

Sweet and spicy yet still wholesome, healthy and delicious!

Click Here For More Kebab and Skewer Recipes!

Enjoy! And if you give this Grilled Hawaiian Chicken Kebabs recipe a try, let me know! Snap a photo and tag me on twitter or instagram!
Yield: 6 servings

Grilled Hawaiian Chicken Kebabs

These Grilled Hawaiian Chicken Kebabs are sweet and spicy! Marinated cubed chicken thighs, bell pepper, onion are treaded onto skewers with pineapple and jalapeño and grilled until perfection. Serve with rice of choice with spoonfuls of the reserved marinade that also doubles as a sauce!

Prep Time: 35 minutes

Cook Time: 10 minutes

Additional Time: 30 minutes

Total Time: 1 hour 15 minutes

FOR THE MARINADE:

3 tablespoons dark brown sugar

2 teaspoons lemon pepper

3 cloves garlic, grated

2 teaspoons fresh ginger, grated

2/3 cup pineapple juice

1/4 cup coconut aminos

FOR THE KEBABS:

2 pounds boneless skinless chicken thighs, cut into 1½-inch pieces

1 large red bell pepper, chopped

1 large orange bell pepper, chopped

1 large sweet onion, chopped

1 pound fresh pineapple, cut into cubes

2 large jalapeños, sliced 1/4-inch thick

FOR SERVING:

2 cups cooked brown rice, or white rice

sliced green onions

chopped cilantro

MAKE THE MARINADE/SAUCE:

In a jar or bowl measure and add the brown sugar, lemon pepper, garlic, ginger, pineapple juice and coconut aminos.

Whisk or secure the lid and shake well until the sugar is dissolved.

MAKE THE KEBABS:

In a large bowl add the chicken, peppers and onions and toss with 1/2 of the marinade/sauce. Reserve the rest for serving.

Marinate for 20 to 30 minutes, tossing occasionally.

Generously grease grill grates. (I use paper towel and extra light olive oil.)Then preheat your grill to 500°.

Thread the marinated chicken, onions and peppers with the pineapple and slices of jalapeño onto metal skewers and place on a rimmed baking sheet.Pour any of the marinade leftover in the bowl over top.

Once the grill is hot, place the kebabs on the hot grill grates. Close the lid and cook for 3 minutes a side OR until the chicken is cooked thoroughly and the vegetables are tender.

Serve over brown or white rice, with a few spoonfuls of the reserved marinade/sauce and sprinkle with sliced green onions and cilantro.

Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on SimplyScratch.com should only be used as a general guideline.

Serving: 1g, Calories: 375kcal, Carbohydrates: 45g, Protein: 32g, Fat: 7g, Saturated Fat: 2g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 2g, Trans Fat: 0.03g, Cholesterol: 144mg, Sodium: 371mg, Potassium: 756mg, Fiber: 4g, Sugar: 21g, Vitamin A: 1848IU, Vitamin C: 117mg, Calcium: 60mg, Iron: 2mg

Author: Laurie McNamara

Course: Mains & Entrees

Cuisine: American
This recipe was originally posted on August 9, 2012 and has been updated with clear and concise instructions, new photography and helpful information.
This post may contain affiliate links.

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Laurie McNamara

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August 10, 2025
Grilled Green Beans – Simply Scratch
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Grilled Green Beans are easy, healthy, and the perfect summer side! Fresh green beans tossed in light olive oil, grilled and seasoned with a homemade garlic herb blend. Serves 4 to 6 in under 25 minutes.

I’ve been getting a lot of use out of my grill basket lately.

Grilled zucchini, summer squash and asparagus are the usual suspects, but last week I grilled green beans. YES! Grilling green beans is totally a thing and they are crispy and tender and delicious. I’ve always loved fresh green beans. I’ll eat them raw, roasted or pickled, however, grilled may be my favorite. This recipe is so easy and delicious that I just had to share. Three ingredients and a grill is all you need.

TO MAKE GRILLED GREEN BEANS YOU WILL NEED:
- fresh green beans – Pick firm green beans without any mushy brown spots or blemishes.
- extra light olive oil – Or substitute with avocado oil.
- garlic herb seasoning – Or use your favorite spice blend.
First, preheat your grill and grill basket to 400°. Meanwhile clean, pat dry and trim the green beans.

Next, place 1-1/2 pounds clean and trimmed green beans into a large bowl.

Next, drizzle with 2 teaspoons of olive oil. I’m using a regular light olive oil, but other infused oils would work too. Then toss those beans until coated.

Lastly, throw them directly into the hot grill basket and close the lid, grilling for 4 to 5 minutes. Don’t stray too far because these will brown and cook quickly.

Toss them around every few minutes until the bean form a delicious grill marks in spots.

Use tongs and transfer the grilled green beans back to the same mixing bowl.

Sprinkle with 1-1/2 tablespoons garlic herb seasoning, tossing to combine.

So simple! The moment I was done shooting the photos, my oldest daughter and I inhaled these like they were the last green beans on earth. Sometimes it’s the simple recipes in life that can be the most delicious amiright?

Enjoy! And if you give this Grilled Green Beans recipe a try, let me know! Snap a photo and tag me on twitter or instagram!
Yield: 6 servings

Grilled Green Beans

Grilled Green Beans are easy, healthy, and the perfect summer side! Fresh green beans tossed in olive oil, grilled and seasoned with a homemade garlic herb blend.

Prep Time: 5 minutes

Cook Time: 12 minutes

Total Time: 17 minutes

Place a grill basket onto your grill grates and preheat your grill to 400°F (or 200℃).

Rinse the beans and pat dry with a clean kitchen towel. Trim the stem-ends off of the green beans.

In a large bowl, toss the beans with the olive oil. Use tongs to transfer the green beans into the hot grill basket. Close the lid and grill for 4 minutes.

Keep a watchful eye and toss them every couple of minutes until the skin starts to blister and char.

Use tongs and transfer the grilled green beans back to the same mixing bowl. Sprinkle with the garlic herb seasoning, tossing to combine.

Serve immediately.

Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on SimplyScratch.com should only be used as a general guideline.
Note: Depending on the size of your grill basket or grill pan will determine how long the green beans need to grill for. The bigger the grill basket, the easier and quicker it will be to grill green beans.

Serving: 1g, Calories: 57kcal, Carbohydrates: 10g, Protein: 2g, Fat: 2g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Sodium: 8mg, Potassium: 286mg, Fiber: 5g, Sugar: 4g, Vitamin A: 845IU, Vitamin C: 14mg, Calcium: 101mg, Iron: 3mg

Author: Laurie McNamara

Course: Side Dishes

Cuisine: American
This recipe was originally posted on June 24th, 2013 and has been updated with clear and concise instructions, new photography and helpful information.
This post may contain affiliate links.

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Laurie McNamara

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August 3, 2025
Easy 30 Minute Grilled Chicken Tacos [+Video] – Oh Sweet Basil
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Looking for a delicious and nutritious meal option? Try these grilled chicken tacos, packed with lean protein and fresh pico de gallo, for a satisfying and healthy meal that will leave your taste buds and body happy.

A simple marinade tenderizes and flavors the chicken, and then we grill it to add that smoky bbq flavor. Warm up some Vista brand corn tortillas (these are our FAVORITE), add the grilled chicken and then top with homemade pico de gallo. So easy!

Watch How to Make Chicken Tacos

I grew up on tacos, but when I say that we have to take it with a grain of salt because my mother was raised on a farm in Idaho, which means not only was it always ground beef, flour tortillas, and shredded iceberg lettuce with occasional tomatoes or cheese, but the ground beef for sure 100% had potatoes grated into it, I’m not kidding. We call them Idaho tacos!

Once I was married, my world really started to expand in the world of tacos, but it’s kind of harder than you think when you start off cooking for yourself you want all the flavor, but you’re just not totally sure how everyone achieves it. You can find all sorts of crazy ingredients and marinating times out there, but I’ve found that simplicity is the answer and that’s exactly what these tacos are what you want for dinner tonight.

Ingredients for Grilled Chicken Tacos Recipe

You’ll need just a few ingredients to make the marinade, and you’ll have most of the items in the pantry already. Here is everything you will need:
- Chicken Breasts: Marinate and grill the chicken whole and then chop it into bite-size pieces right before serving.
- Garlic: Adds flavor.
- Lime Juice: Fresh is best of course, and it helps tenderize the chicken and adds flavor.
- Olive Oil: Adds flavor and moisture to the meat and helps tenderize it.
- Seasonings: Chili Powder, Cumin, Smoked Paprika, Black Pepper, and Salt
- Corn Tortillas: We don’t use anything but Vista brand tortillas these days, but you can use whatever brand you love.
- Pico De Gallo: Tomatoes, Jalapenos, Limes, Garlic, Red Onion, Salt, Pepper and Cilantro
The measurements for each ingredient are listed in the recipe card at the end of this post.

How to Make Grilled Chicken Tacos

We are going to crank this taco recipe out in 30 minutes and I’m going to show you how to do it. This recipe is such a great option for a healthy and protein packed dinner! Here are the basic steps:
1. Marinate: Combine the chicken, garlic, olive oil, lime juice and seasonings in a large dish or zip top bag and stir or squish to combine. Let it marinate in the fridge for at least 10 minutes or up to 5 hours.
2. Prep: Pull the chicken from the refrigerator and let it sit for a few minutes while you preheat the grill to take the chill off. Oil the grill grates and place the chicken on the grill.
3. Grill: Cook for 5 minutes, then flip and cook another 5-7 minutes.
4. Rest: Remove the chicken from the grill and let it rest for 5 minutes.
5. Chop: Cut the chicken breasts in to bite sized pieces.
6. Assemble: Spoon the chicken into corn tortillas that have been warmed up and top with pico de gallo.
These instructions can also be found in the recipe card at the end of this post when you can also save or print the recipe.

Toppings for Chicken Tacos

We love these tacos with just simple pico de gallo, but you could add any toppings you want! Here are a few ideas:

Tips for a Perfect Taco

It seems a little silly to share tips for a perfect tacos, but we have really found that there are few tricks that make all the difference.

First, warm up the tortillas with a little oil in a frying pan, then keep store them in a tortilla warmer until you are ready to serve them. Especially with corn tortillas, warming them up will help them soften and to not crack. Toasting them a little also adds great flavor!

Second, don’t overload the tortillas with the filling. Tacos that are too full will end up in a mess. Use less filling and eat more tacos! Ha!

Third, eat your tacos over an open, empty tortilla and collect anything that falls out in the empty tortilla. Then you have new taco ready to go!

What to Eat with Chicken Tacos

I love tacos and all Mexican main dishes and one of the best things about it is the sides! Some of the most popular side dishes on the blog are our Mexican inspired sides, including Elote Grilled Mexican Corn Salad, Cilantro Lime Rice, our Most Delicious Black Beans. Some other great options would be refried beans, avocado salad, chorizo potatoes, Pinto beans, chips and salsa, or Spanish rice.

Can Chicken Be Eaten Cold?

You can safely eat cooked chicken cold. Chicken leftovers are safe to eat up to three to four days in the refrigerator.

Using Leftovers

This chicken makes great leftovers! I love to use leftover chicken in quesadillas, on salads, on nachos, or in bowls for lunch the next day.

Can Grilled Chicken Tacos Be Made on the Stove Top?

Yes, you can absolutely make these in the house. Just use a grill pan when you cook the chicken and follow the same directions as written. If you don’t have a grill pan, just a regular sauté pan or cast iron skillet would work just fine as well.

Storage Tips

Once tacos are assembled, they don’t store super well. The tortilla will get soggy. Tacos should be store with the filling and tortillas stored separately. For these tacos, the chicken, pico de gallo and tortillas should all be stored separately in airtight containers. The chicken can be reheated in the microwave or on the stove top. We prefer reheating it on the stove top with a little oil to crisp it up again.

Craving some delicious chicken tacos but short on time? No worries! Follow these simple steps to make tasty grilled chicken tacos in 30 minutes or less.

More Taco Recipes to Try:
Servings: 12

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Description

Looking for a delicious and nutritious meal option? Try these grilled chicken tacos, packed with lean protein and fresh pico de gallo, for a satisfying and healthy meal that will leave your taste buds and body happy.

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Add the chicken, garlic, olive oil, lime juice, and spices, to a large bowl or zip-seal bag and stir or shake to combine.

1 pound Chicken Breasts, 3 cloves Garlic, 2 Tablespoons Olive oil, 1 Tablespoon Lime Juice, 1 Tablespoon Chili Powder, 2 teaspoons Cumin, 1 ½ teaspoons Smoked Paprika, 1/4 teaspoon Black Pepper, 1 teaspoon Salt

Refrigerate for 10 minutes or up to 5 hours.

Remove from the fridge 5 minutes before cooking.

Preheat grill to 450 degrees F or a grill pan to medium high heat.

Oil the grill with a napkin or drizzle on a grill pan. Place the chicken top down and turn down to medium heat.

Cook for 5 minutes, flip and cook another 5-7 minutes or until cooked through.

Let stand 5 minutes, then chop the chicken into bite sized pieces.

Spoon into tortillas and top with pico!

12 Corn Tortillas, Pico De Gallo

Serving: 1tacoCalories: 126kcalCarbohydrates: 13gProtein: 10gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.004gCholesterol: 24mgSodium: 261mgPotassium: 218mgFiber: 2gSugar: 0.3gVitamin A: 338IUVitamin C: 1mgCalcium: 31mgIron: 1mg

Author: Sweet Basil

Course: Mom’s Best 100 Easy Chicken Recipes

Cuisine: Mexican
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Sweet Basil

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August 11, 2024
How to Make the Best Grilled Salmon – Oh Sweet Basil
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Grilled salmon is one of the quickest and healthiest ways to make salmon! This recipe includes a delicious seasoning rub and a homemade tartar sauce for extra deliciousness!

We’ve done it! We made it through another winter here in Utah and I am dying to get the grill out and kick off the summer grilling season! The first recipe on my list is this easy grilled salmon recipe.

Learning to Love Salmon

Growing up salmon was actually a really big deal. When you’re in the Pacific Northwest, you learn all about the Native Americans and salmon is represented often in totem poles etc. I have such a vivid memory of learning about “the salmon people”, their chants, songs, dances, and beautiful culture. Unfortunately I HATED salmon so that’s about as far as I got.

Now I’m trying so hard to learn and enjoy it and one of the best tricks I’ve learned is to cook it skin on and then the skin will easily slide off once it’s done. No sawing away with the knife!

And yes, one of the first times I was served salmon with the skin on the bottom of the filet I took the smallest piece and suffered through eating it, skin and all. Go ahead, Gag away. I certainly was trying not to do just that. Lol!

Ingredients for Grilled Salmon

For this recipe, we are going to make a flavor-packed seasoning rub for the salmon fillets and a homemade tartar sauce. Here is your ingredients list:

For the Salmon
- Salmon Fillets (skin-on)
- Olive Oil
- Kosher Salt
- Smoked Paprika
- Chili Powder
- Granulated Garlic
- Parsley Flakes
- Ground Mustard
- Black Pepper
- Lemon
For the Tartar Sauce
- Mayonnaise
- Dill Pickles
- Fresh Dill
- Lemon Juice
- Sugar
- Salt and Pepper
The measurements for all the ingredients can be found in the recipe card down below. This is just meant to be an overview of the items you will needs so keep scrolling for the all the details!

How to Grill Salmon

I love grilling salmon because all you do is prep the fillets and then let the grill do all the work! It really couldn’t be easier! Here are the basic steps:
1. Heat the grill to high heat.
2. Make sure the grates on the grill are clean and wipe them with an oiled paper towel. Close the grill lid and let it heat up.
3. Combine all the ingredients for the seasoning mixture.
4. Brush the flesh side of the fillets with oil and season evenly with the seasoning mixture.
5. Place the fillets with the skin side down over direct heat on the grill. Close the lid and let it cook for 6-8 minutes.
6. Gently flip each fillet and cook for another 2-5 minutes.
7. Transfer to a plate and let the fillets rest for a few minutes. Gently remove the skin from the salmon and serve with lemon wedges and tartar sauce.
8. To make the tartar sauce, just whisk all the ingredients together and serve.
These instructions are also available in full detail in the recipe card below.

How Long to Cook Grilled Salmon

Salmon fillets portions cook on the grill really quickly, so you will only need about 10 minutes to cook it. If you’re grilling a whole salmon fillet, it will take a little longer, but not much!

Tips for the Best Grilled Salmon
- Buy salmon fillets that have the skin on. It makes the grilling, flipping, and serving easy.
- Season the flesh side of the fillet well. And I always serve salmon with fresh lemon wedges.
- Make sure the grill grates are clean and super hot before adding the fillets.
- Only flip your fillets once. They will start with the skin side down and will only flip once.
- Don’t overcook the salmon!
What Temperature is Salmon Safe to Eat

According to the USDA, salmon is safe to eat at 145 degrees F, but it should be pulled from the grill around 130-135 degrees F. It will continue to cook as it rests. You can use a meat thermometer to check the internal temperature of the fillets.

Which Salmon is Best for Grilling?

When I first started getting into the salmon scene (I’m a late bloomer when it comes to fish!), it was a little overwhelming to know which type to buy. There’s wild-caught and farmed, skin on and skin off, and so many different types – Atlantic, Coho, King, Sockeye, etc.

I like to use farm-raised salmon when I grill because it typically has more fat which holds up a little better to the high heat of a grill. You will also want to buy salmon with the skin on. As far as the type of salmon, I usually buy Atlantic or Sockeye.

What to Serve with Salmon

Salmon goes great with just about any side dish, but some of our favorites are grilled vegetables or grilled asparagus. You can’t go wrong with a bright summer salad like our tomato cucumber salad or our strawberry feta spinach salad. And you know I’m always down for a delicious bread side dish like our crusty artisan bread or a warm loaf of homemade french bread!

Other Ways to Cook Salmon

If grilled salmon with this flavor profile isn’t your thing, we have several other salmon recipes for you to try. They are all oven baked, but there are so many different flavor options…

Is It Better to Cook Salmon with the Skin Off or On?

I always cook salmon with the skin on. It’s almost like a little protective barrier, especially on the grill, to keep the salmon from getting dried out. Once it is cooked, it is super easy to remove the skin and serve it.

Which Side of the Salmon Do You Grill First?

Salmon should be grilled with the skin side down first and for the bulk of the grilling time. We will flip it once right at the end just for a few minutes to get those grill marks on the top.

Is It Better to Grill Salmon on Foil or Not?

Salmon can definitely be grilled on top of foil, but foil will keep all the moisture surrounding the fillets which will essentially steam the salmon. This almost defeats the purpose of grilling because you want those crispy edges and that crusty outside on the fish.

How to Keep Fish From Sticking on the Grill

I know one of the fears of grilling fish is it getting stuck to the grill and crumbling. I have a few tips to help make sure that doesn’t happen.

First, make sure the grill is scrubbed clean before placing the fist on the grates.

Second, rub a paper towel coated with vegetable oil (or olive oil) all over the grates.

Lastly, believe it or not, when salmon is cooked, it will naturally release from the grill and be very easy to remove. If you try to flip it and it’s stuck, give it another minute or two and then try again.

Storage

Grilled salmon stores great in the refrigerator for up to 3-4 days. Make sure it has cooled completely before putting it in an airtight container.

You’re going to be tempted to reheat salmon in the microwave, but that high heat just destroys salmon. Salmon is best reheated in the oven in a baking dish. Set the temperature 300 degrees and cover your baking dish loosely with foil. It will take about 15 minutes to heat through.

Skip the burgers and chicken this time, and let’s grill some salmon tonight! This grilled salmon is seasoned to perfection and the homemade tartar sauce is just the extra punch of flavor you want. It’s healthy and easy, and dinner is on the table in less than 20 minutes!

More Summer Grilling Recipes
Servings: 2

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

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For the Salmon

Heat a grill to high heat, 450°F-550°F.

Brush the cooking grates clean, rub an oiled paper towel over them and close the lid.

Mix together the seasoning. Generously coat the flesh side of the salmon fillets with oil and season evenly with the seasoning mix.

2 Salmon Fillets, 2 Tablespoons Olive Oil, 2 teaspoons Kosher Salt, 1/2 teaspoon Smoked Paprika, 1 teaspoon Chili Powder, 1/2 teaspoon Granulated Garlic, 1/4 teaspoon Parsley Flakes, 1/4 teaspoon Ground Mustard, 2 teaspoons Freshly Ground Black Pepper

Grill the salmon skin side down over direct high heat with the lid closed, for about 6-8 minutes. Gently turn the salmon over, close the lid, and cook to 130°F or about 2-5 minutes until desired doneness.

Transfer to a platter to rest for 1-2 minutes. Gently lift the salmon skin from the fillets and serve with lemon and tartar sauce.

1 Lemon

For the Tartar Sauce

Whisk all the ingredients together and serve. It can be made up to a day ahead of time.

1 Cup Mayonnaise, 3/4 Cup Dill Pickles, 1 Tablespoon Fresh Dill, 1 teaspoon Lemon Juice, 1 teaspoon Sugar, Salt and Pepper

Serving: 1filletCalories: 661kcalCarbohydrates: 17gProtein: 35gFat: 50gSaturated Fat: 8gPolyunsaturated Fat: 21gMonounsaturated Fat: 20gTrans Fat: 0.1gCholesterol: 111mgSodium: 3778mgPotassium: 1006mgFiber: 2gSugar: 7gVitamin A: 816IUVitamin C: 6mgCalcium: 77mgIron: 2mg

Author: Sweet Basil

Course: Over 50 Easy Grilling Recipes, Over 500 Family Dinner Recipes Ideas
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Sweet Basil

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June 23, 2024
Honey Lemon Basil Grilled Chicken – Oh Sweet Basil
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Grilled chicken is the perfect meal for summer! Add a simple marinade of the best flavors, and you’ll be making this Honey Lemon Basil Grilled Chicken all summer long! It is a healthy and easy chicken recipe your whole family will enjoy!

Our easy grilled lemon pepper asparagus or our simple roasted garlic veggies make the perfect side dishes for this easy grilled chicken.

The marinade is made with just 4 ingredients and produces tender, juicy and plump chicken that is delicious on its own, or it can be sliced up and added to your favorite salad or pasta. Try it in our Lemon Chicken Caesar Panzanella Salad or in our 20 Minute Creamy Sun Dried Tomato Chicken Pasta! It is also great just over some simple white rice.

One thing I like about Utah is that there are definitely 4 distinct seasons. While I enjoy certain seasons more than others (winter, I’m looking at you!), there is at least one thing I love about each season. Grilling is one of the things I love about summer!

Pulling the grill out or the Traeger just makes me happy! I love the smoky flavor of food on the grill, and I love getting friends or family together for a fun BBQ. Let’s get to the details of making this simple grilled chicken!

How to Marinate Chicken?

Creating perfectly grilled chicken starts with a good marinade. A marinade infuses the chicken with flavor and helps the chicken stay tender. For this easy grilled chicken recipe, just a few simple ingredients are needed. You probably have them in your house already. No need for a trip to the grocery store!
- Lemon zest: adds bright fresh flavor
- Fresh lemon juice: helps tenderize the chicken
- Honey: adds natural sweetness and helps caramelize the chicken
- Montreal seasoning: adds flavor
Combine all the marinade ingredients together and reserve a couple of tablespoons for later. Place the chicken thighs in a glass dish and pour the marinade over the chicken. Flip the thighs over so they get coated on each side. Cover with plastic wrap and store in the refrigerator for at least an hour (up to overnight).

Is It Healthy to Eat Grilled Chicken?

Yes! Skinless chicken is a healthy protein, though a chicken thigh is going to have more fat than a chicken breast. If you want a lean meal, go with a chicken breast. Our motto is balance and moderation in all things. Eating grilled chicken for every meal everyday wouldn’t be a healthy practice and pretty extreme, but a nice piece of grilled chicken paired with some healthy fruits and veggies makes a well-balanced nutritious meal. Try this Fruit Salad with Lemon Dressing…to die for! If you’re looking for more chicken recipes, we have you covered!

How Do You Keep Chicken Moist on the Grill?

There are few tips that help keep chicken moist while grilling it.
- First, place the thighs between two sheets of wax paper and pound them with a meat tenderizer or rolling pin so that each piece has a uniform thickness. Then they will cook evenly and not dry out in the thinner areas while the thicker parts are still cooking. No duh, right?! But it really makes a huge difference and is a step that is often skipped.
- Second, marinate the chicken! I know we just talked about the marinating process, but if you want juicy chicken, then marinating is a must. Don’t skip it!
- Third, set your grill to medium high heat. People often cook their chicken at a temperature that is too high so it gets totally dried out by the time it cooks through. Low and slow is the name of the game here. You want a nice sear on the outside while the inside gets cooked through perfectly.
- Fourth, baste the chicken while grilling. This is where that reserved marinade comes in. Use it to baste the chicken while it is cooking. It will add extra flavor!
- Fifth, and most important of all – LET IT REST! I promise this is life-changing. Let the chicken rest for 3-5 minutes on the counter before you ever serve it up and it will be perfection!
How Long Do You Cook Chicken Breasts on the Grill?

For these grilled chicken thighs, 4-6 minutes on each side should do the trick, but always check the internal temperature to be sure it is 165 degrees. You can also head to our post on cooking chicken in a pan, and all the same principles apply to cooking on the grill.

How Do You Know When Grilled Chicken Is Done?

The most precise way to tell if chicken is done is to use a thermometer. Chicken should be grilled to an internal temperature of 165 degrees.

Another way to tell is to slice into it. When cut, the juices should be clear. This should only be done as a last resort because slicing the chicken always precious juices to drip out. We want to keep all those juices inside if possible!

One last tip for knowing when you’re grilled chicken is done…it will release from the grill naturally. If you go to move it and it is still stuck to the grill, it isn’t ready yet.

Why Does Grilled Chicken Need to Rest?

When the chicken is done on the grill, move it to a plate and tent the chicken with some foil. Allow the chicken to rest for a couple of minutes. Resting allows the juices to redistribute through the meat making it more juicy. Once it has rested, you can top each piece with fresh basil leaves that have been chiffonade. Chiffonade is a fun and fancy way of saying it has been sliced very thinly into ribbons.

We did a quick and easy post on what is chiffonade- how to chop herbs so for sure take a quick peek over there.

Can I Use Chicken Breasts Instead of Thighs?

Chicken breasts can definitely be used instead of thighs. We love this recipe with both. Thighs have a richer and deeper flavor that we prefer, but breasts are a little healthier. The meat tenderizing step is especially crucial when you use chicken breasts so that each chicken breast has a uniform thickness. You will still want an internal temperature of 165 degrees.

Will Honey Go Bad?

Honey will never go bad on its own.

Honey has been found in ancient Egyptian tombs and it is still perfectly good.

Can You Eat Grilled Chicken When Pregnant?

If the chicken has been cooked properly, it is safe to eat while pregnant.

Can I Cook This Chicken on the Stovetop?

Yes, this chicken recipe works great on the stovetop. Grab a grill pan or large skillet and place it on the stove over medium-high heat. Add a little olive oil to help the chicken not stick and cook on one side for 4-6 minutes and then flip and finish cooking on the other side. You can follow the rest of the recipe instructions as written in the recipe card.

Can You Freeze Grilled Chicken?

Grilled chicken freezes quite well as long as you follow a few simple tricks.
- Freeze the thighs whole. Do not cut them up before freezing them. This reduces the surface area of the chicken that could get freezer burn.
- Freeze the thighs separately so that they aren’t touching each other. This will allow the chicken to thaw more evenly. Stick them on a cookie sheet lined with parchment paper and freeze them for 4-5 hours. Once they are frozen, you can throw them all into a ziploc back. Get as much air out of the bag as possible or even better, use a Food Saver!
- Store frozen chicken for up to 1 month. Anything past that is going to start losing its flavor.
What to Eat with Honey Lemon Basil Grilled Chicken

Grilled chicken goes with just about anything, but these are some of our favorite things to eat with this dish:

Storage Tips

Store leftover chicken in an airtight container in the refrigerator for up to 5 days. It also freezes very well. It will keep in the freezer for up to 3 months. Let it thaw in the refrigerator. I prefer to reheat chicken in the oven in a covered baking dish at 350 degrees until heated through. I usually add a little chicken broth to the baking dish too just to help keep it from drying out.

Watch How this Recipe Comes Together…
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The combination of honey, lemon and basil is one of my favorites! You have your sweetness, your acid and your seasoning which are the three things you need to make the best grilled chicken recipe in town. This dish is simple enough to make the fam on a busy weeknight but spectacular enough to impress your friends at your next BBQ. You’ll love the taste of this tender chicken! Happy grilling!

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May 31, 2024