3 Grilled Chicken Recipes You’ll Love This Summer

Grilled Chicken Stuffed with Goat Cheese and Roasted Red Peppers

Following my grilled teriyaki salmon post a few weeks ago, I had a number of readers ask me to share some tips on how to grill chicken.

Detailed here are three of my favorite go-to grilled chicken recipes:

Grilled Teriyaki Chicken 

Citrus Grilled Chicken

Grilled Chicken Stuffed with Goat Cheese and Roasted Red Peppers

Any of these meals are perfect for summer entertaining or dining al fresco!

1. Grilled Teriyaki Chicken, Step-by-Step:

The easiest of the 3 recipes here (though they are all fairly simple), this teriyaki chicken is melt-in-your-mouth tasty and turns out perfectly every time!

Instructions:

–Prepare chicken breasts by rinsing and patting dry with a paper towel.

–Flatten chicken with meat tenderizing tool and pierce several times with a fork. Flattening the chicken results in more even cooking and a tender taste. Piercing it with a fork before marinating results in more flavor.

–Pour marinade into shallow glass pan and place chicken breasts one at a time in the pan, using a silicone brush to smother the chicken with your marinade.

Same marinade I used for my grilled salmon recipe a few weeks ago. Try their Very Very Teriyaki, too!

–Cover with plastic wrap and refrigerate for several hours or overnight.

–Heat grill to ~400.

–Cook chicken on one side for ~5-7 minutes, flip and cook on remaining side for 3-5 minutes, depending on how well-done you like your chicken.

–Serve with steamed broccoli and brown rice, or pick your favorite sides!

2. Citrus Grilled Chicken, Step-by-Step:

Instructions:

–Follow the exact same process above for the teriyaki chicken. Only difference is the marinade, which consists of: olive oil, orange juice, and fajita seasoning.

Having cooked this recipe several times now, I recommend mixing the orange juice and olive oil, basting the chicken with it, and then sprinkling the chicken on both sides with a generous dose of fajita seasoning.

Then, set the chicken in a shallow glass pan with the olive oil and orange juice mixture. How much? Enough to cover the chicken – the exact amounts don’t matter too much.

–Slice and serve with sautéed peppers and onions, a salad, or even with corn tortillas, shredded cheese, and salsa. Try using plain yogurt as a substitute for sour cream. Mmmmm….my mouth is watering as I type.

3. Grilled Chicken Stuffed with Goat Cheese and Roasted Red Peppers, Step-by-Step:

Seriously good!

This recipe has to be my favorite of the three. It’s different, slightly more complex (but not by much!), and turns out looking and tasting like something I’d order off a menu at a fancy restaurant. I haven’t stopped thinking about this meal since enjoying it on the patio several nights ago. Great summer dish for entertaining – as long as your guests like goat cheese!

Instructions:

–Follow the same flattening process as for the previous two recipes. This one, however, does not need to be marinated, and can be prepared just before grilling.

–In a small bowl, mix goat cheese, diced roasted red peppers, and a squeeze of lemon juice, using olive oil to create more of a spreadable consistency. There are lots of different flavored goat cheeses available. I used just plain goat cheese, but I think the garlic one would probably be really good, too. For 3 chicken breasts, I used nearly a whole roll of small goat cheese, 1 whole roasted red pepper (from a glass jar), and several generous drizzles of olive oil.

–Using your silicone brush, brush both sides of the chicken with olive oil, and sprinkle both sides with salt and pepper.

–Spread goat cheese mixture evenly along the flattened chicken breast, but leave some room at the ends so that you don’t push out any excess mixture.

–Roll the chicken breast beginning at one end, just like you would a roll of wrapping paper.

–Use 3 toothpicks to secure the chicken roll

–Cook one side of chicken (toothpicks up!) on pre-heated 400 degree grill for ~7-8 mins. Remove the toothpicks and carefully flip the chicken (it can be somewhat fragile) and cook remaining side for ~7-10 mins. I like my chicken pretty well-done, so I always err on the longer side.

Do be sure to cut into it before removing it from the grill to ensure it is cooked all the way through. This one takes a bit longer to cook than the other two recipes because it is denser than a flat piece of chicken.

–Serve alongside perfect roasted asparagus or fresh green beans, and the only salad you’ll ever need to make!

I hope you enjoy some of my favorite grilled chicken recipes. I’d love to know how they turn out for you!

Happy Grilling this Summer,

Tags: Around My Home, Entertaining, fajita chicken, grilled chicken recipes, healthy cooking, marinating chicken, Melanie Bolke, stuffed chicken breasts, teriyaki chicken