Grilling Archives - The Almond Eater

Grilled Chicken Wings

Erin Alvarez — Sat, 19 Jul 2025 09:00:08 +0000

These finger-licking good Grilled Chicken Wings are lightly seasoned, fired on the grill, and tossed in the sauce of your choice! Make them for a fun and easy summer dinner or crowd-pleasing party snack.

During summer, I’ll throw whatever I can on the grill just because it’s that time of year! Grilled tempeh, grilled bison burgers and even this grilled corn kale salad — I love it all!

Chicken wings are traditionally deep-fried or baked, but I can’t resist throwing them on the grill in the summertime. It’s a fuss-free (and fun) cooking method that gives me extra crispy wings with a nice char and rich, smoky flavors!

In this Grilled Chicken Wings recipe, I’ll show you how easy it really is—no marinating, basting, or deep frying required. All you have to do is lightly season the wings, cook them on the grill until crispy, and toss them in your favorite chicken wing sauce at the end (or leave them as-is). I’m a big fan of buffalo wings, but there are plenty of other tasty sauces to choose from!

Recipe features

Just like with grilled chicken thighs, grilled pesto chicken, and drumsticks, the grill is the only way to cook chicken wings in the summer!
An easy dinner or party snack made with just 5 ingredients in 30 minutes.
Leave them plain or douse the grilled wings in buffalo, BBQ, or garlic parmesan sauce!

Grilled Chicken Wings Ingredients

Chicken wings – Opt for about 3 pounds of wings, tips, and drumettes.

Oil – I coated the wings in a little avocado oil to help the seasonings stick and to encourage them to brown on the grill. Another high-heat oil, like vegetable oil or olive oil, will work just as well here.

Seasonings – Seasoning the wings with garlic powder, salt, and pepper gives them a savory baseline flavor, helping them taste great whether you serve them plain or covered in the sauce of your choice.

Sauce – Use your favorite chicken wing sauce. I’m a big fan of grilled buffalo wings, but I’ll never say no to tossing them with garlic parmesan sauce or BBQ sauce. You can also skip the sauce or serve it on the side if you prefer grilled chicken wings with nothing on them.

How to Make Grilled Chicken Wings

Step 1: Season. Place the chicken wings in a large bowl. Pour the oil over top, then season with the garlic powder, salt, and pepper. Toss to coat.

Step 2: Grill. Place the wings on a preheated grill and cook for about 20 minutes, turning them every 3 to 4 minutes.

Step 3: Sauce and serve. Either serve the wings as-is or toss them in your favorite sauce before serving. Enjoy!

Tips and FAQs

To deepen the flavors, let the seasoned wings marinate in the fridge for up to 8 hours. Remember to take them out of the fridge 30 minutes before grilling to bring them back down to room temperature.
If your chicken wing sauce is pre-made, remember to gently warm it up on the stove before tossing it with the wings. Just pour it into a saucepan, heat on low to medium heat until it’s warmed through, and toss it with the hot wings.
Serving your chicken wings to a crowd? Toss half of the wings in the sauce and leave the other half plain. This way, you can hopefully please everyone!

My Pro Tip

Recipe Tip

Are some of the wings looking a little dark in some spots or cooking quicker than you’d like? Just move them to a cooler part of the grill to prevent them from overcooking or drying out.

Variations

From the sauces to the seasonings, you have some room to play here:

Use frozen chicken wings: Grilled frozen chicken wings are just as easy to use as fresh wings. All you need to do is thaw them overnight in the fridge, pat them dry, and season as normal. Yum!
Chicken wing sauces: After grilling, toss the wings with homemade or store-bought buffalo sauce, BBQ sauce, garlic parmesan sauce, hot honey sauce, sweet and sour sauce, teriyaki sauce, or another sauce you love.
Add more seasonings: Take the flavors up a notch by seasoning the wings with an additional 1 teaspoon of dried herbs, onion powder, cayenne pepper, and/or paprika.
More seasoning ideas: If you prefer your wings with a dry rub, you can replace the seasonings in the recipe card with 2 ½ to 3 teaspoons of jerk seasoning, poultry seasoning, lemon pepper seasoning, dry ranch seasoning, chipotle seasoning, or any dry seasoning blend you like.

Serving suggestions

These wings are calling for a creamy dipping sauce on the side. I’m talking about ranch dressing, blue cheese dip, or even my healthy caesar dressing. Or, if you left the sauce off the wings, pair them with buffalo sauce or BBQ sauce on the side.

Grilled chicken wings are great both for weeknight family dinners and parties with friends. I like grilling and serving them next to grilled zucchini and grilled potatoes to get everything done at the same time. They also pair well with more summer classics, like grilled asparagus pasta salad, carrot and celery sticks, and broccoli cauliflower salad.

I don’t have an outdoor grill. Can I cook the wings on the stove?

Yes, these wings are just as easy to cook in a grill pan on the stove. And if you don’t have either, follow the instructions in my air fryer chicken wing recipe instead.

How long does it take to grill chicken wings?

Chicken wings take approximately 20 minutes to cook on a medium-high heat grill (375ºF to 450ºF). Remember to turn the wings every 3 to 4 minutes to help them cook evenly on all sides. If you’re still unsure if they’re done or not, use a meat thermometer to measure the internal temperature. Chicken wings are cooked through when they reach 170ºF internally.

Storage

Refrigerator: Any leftover wings can be packed into an airtight container and stored in the fridge for 3 to 4 days.

Reheating: To make them crispy again, reheat the leftover grilled wings in a 350ºF oven or air fryer for 10 to 15 minutes or until warmed through.

More grilled chicken recipes

Grilled Chicken Caesar Salad

GF DF P 30

Greek Chicken Skewers

GF DF

Grilled Mango Chicken

If you made this recipe, be sure to leave a comment and star rating below. Thanks!

Grilled Chicken Wings

These finger-licking good Grilled Chicken Wings are lightly seasoned, fired on the grill, and tossed in the sauce of your choice! Make them for a fun and easy summer dinner or crowd-pleasing party snack.

Course Main Course

Cuisine American

Diet Gluten Free

Keyword grilled chicken wings, grilled wings

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 548kcal

Author Erin Alvarez

Ingredients

3 lb. chicken wings
2 tbsp avocado oil
1 ½ tsp garlic powder
1 tsp salt
½ tsp pepper
Sauce optional – see Notes

Instructions

Place chicken wings in a large bowl. Pour the oil, garlic powder, salt and pepper over them and toss so that the chicken is coated.
Heat your grill to medium-high, then place the wings directly on the grill. Cook wings for 20 minutes, turning every 3-4 minutes, until the wings reach an internal temperature of 170°F.
Serve the wings as-is, or pour your favorite sauce overtop. Enjoy!

Notes

*Calories are per serving and are an estimation

*Can also be made on a grill pan inside!

Chicken wing sauces (optional):

Buffalo: Whisk 2 tablespoons butter, 2 tablespoons Frank’s hot sauce, ½ tablespoon distilled ½ vinegar, ½ tsp cayenne, ¼ tsp salt, and ¼ tsp garlic powder together. Or, use store-bought!
Garlic parmesan: Melt 3 tablespoons butter in a small saucepan, then add 2 minced garlic cloves and sauté for 1 minute. Pour into a bowl, then add 3 tablespoons of grated parmesan and stir to combine.
BBQ: Favorite store-bought sauce!

Nutrition

Grilled Chicken Sandwich

Erin Alvarez — Mon, 14 Jul 2025 09:00:25 +0000

With layers of juicy grilled chicken, melted cheddar, and crispy bacon, this easy Grilled Chicken Sandwich is the ultimate summer sandwich! Make it for a mouthwatering lunch or a kid-friendly weeknight dinner.

Life is too short for boring sandwiches, which is why I’ve been making this Grilled Chicken Sandwich on repeat all summer long!

I know it’s hard to beat my crispy cod sandwich or caprese grilled cheese, but I can’t resist the layers of juicy chicken, melted cheese, crispy bacon, and fresh fixings on this crave-worthy sandwich. It seriously blows any fast food version out of the water.

Plus, it’s quick and easy enough to throw together for weeknight dinners or serve at a weekend cookout. The chicken grills in just 10 minutes, and you can prep everything in advance. Whether you serve it with fries, chips, or fresh summer sides, this one is a guaranteed hit!

Recipe features

It’s way better than fast food, but still made with minimal effort (just marinate, grill, and assemble).
The chicken grills up in just 10 minutes, making this recipe perfect for easy summer lunches or dinners.
From buns to sauces to toppings, this sandwich is easy to customize to your taste buds.

Ingredients

Chicken breast – I recommend using boneless, skinless chicken breasts, pounded to an even thickness ahead of time, to help them cook evenly and stay juicy. You can also use boneless chicken thighs if you prefer dark meat.

Grilled chicken marinade – Soaking the chicken in a blend of olive oil, garlic powder, paprika, onion powder, dried parsley, salt, and pepper really brings the flavor and moisture. Head to the Variations below for even more marinade ideas.

Cheese – I like sharp cheddar cheese on my chicken sandwiches, but sliced pepper jack, Swiss, American, gouda, provolone, or blue cheese crumbles would also be great.

Bacon – A layer of salty, crunchy bacon is perfect on top of the juicy char-grilled chicken and melty cheese. Feel free to substitute turkey bacon or tempeh bacon for a lighter option.

Toppings – The classic trio—tomato slices, lettuce, and mayo—brings freshness, crunch, and just the right amount of creaminess. There are even more toppings to choose from below!

Instructions

Step 1: Marinate the chicken. Place the chicken in a ziplock bag with the marinade ingredients. Seal the bag, shake to coat, and place it in the fridge to marinate.

Step 2: Grill the chicken. Place the marinated chicken on a hot grill and grill for about 5 minutes per side.

Step 3: Melt the cheese. If using cheese, place a slice on each piece of chicken during the last minute of grilling to help it melt.

Step 4: Rest. Transfer the grilled chicken to a cutting board and let it rest for 5 minutes. This helps the juices soak back into the meat, keeping the chicken nice and juicy when you bite into it.

Step 5: Assemble. Layer each grilled chicken breast onto a bun. Top with bacon, tomato, and lettuce. Spread mayo on the top bun, then close up your sandwich and dig in!

Tips and FAQs

Pounding raw chicken breasts helps them cook evenly and prevents them from drying out. Simply place the chicken between two pieces of plastic wrap and pound it to an even thickness using a meat mallet, rolling pin, or the bottom of a heavy pan.
Don’t overcook the chicken! Thin chicken breasts typically take about 8 to 10 minutes on a 400ºF grill. For food safety, use a meat thermometer to ensure the internal temperature reaches 165°F before taking them off the grill.
While the grilled chicken rests, l like to lightly toast the buns on the grill, cut side down, for 30 to 60 seconds. This step is optional, but recommended because a toasted bun prevents soggy sandwiches.

Tip

If your chicken breasts are thick or oversized, slice them in half horizontally to create thinner cutlets. This not only helps them cook faster and more evenly but also stretches the recipe to make four sandwiches instead of two!

Variations

There are so many delicious ways to make this grilled chicken and cheese sandwich your own. Here are a few tasty ideas:

Switch up the marinade – Instead of the spice blend I used, try combining olive oil with Cajun, taco, or Italian seasoning, or try one of these five chicken marinades.
Add more fresh toppings – Like sliced avocado, guacamole, sliced red onion, jalapeños, or even a handful of arugula for a peppery bite.
More delicious extras – Pickled red onion, dill pickles, a fried egg, or crispy onion strings can take it over the top!

Serving suggestions

A grilled chicken sandwich with bacon and melted cheese practically begs for a handful of potato chips on the side. If you’re craving that classic drive-thru experience instead, swap the chips for French fries, tater tots, or onion rings.

For a lighter, more summery vibe, enjoy your sandwich with the grilling season classics, like corn on the cob, grilled zucchini, or fresh watermelon. A chilled Italian pasta salad or simple cucumber salad also makes a refreshing pairing, especially if you’re serving a backyard BBQ crowd.

How long should I marinate chicken for grilled chicken sandwiches?

For the best flavor and juiciness, marinate the chicken for at least 30 minutes (even a short soak helps the seasoning sink in!). When you have the time, marinating the chicken for up to 24 hours can add serious flavor.

What sauce goes best on a grilled chicken sandwich?

Mayonnaise is always a solid choice, but don’t stop there! You can also use chipotle aioli, BBQ sauce, honey mustard, pesto, buffalo sauce, ranch dressing, or even this spicy avocado dressing.

Can I cook the chicken without a grill?

Absolutely. If you don’t have an outdoor grill, cook the marinated chicken in a cast iron skillet or grill pan on the stovetop.

Storage

Make ahead: You can marinate and/or grill the chicken up to 1 day in advance.

Refrigerator: Transfer any leftover grilled chicken to an airtight container and chill in the fridge for 3 to 4 days. Store the buns and toppings separately.

More grilled chicken recipes

If you made this recipe, be sure to leave a comment and star rating below. Thanks!

Grilled Chicken Sandwich

With layers of juicy grilled chicken, melted cheddar, and crispy bacon, this easy Grilled Chicken Sandwich is the ultimate summer sandwich! Make it for a mouthwatering lunch or a kid-friendly weeknight dinner.

Course Main Course

Cuisine American

Keyword grilled chicken sandwich

Prep Time 30

Cook Time 10

Total Time 40

Servings

Calories 597kcal

Author Erin Alvarez

Ingredients

2 chicken breasts pounded to be the same thickness
3 tbsp olive oil
1 tsp garlic powder
1 tsp paprika
½ tsp onion powder
½ tsp parsley
¼ tsp salt
¼ tsp pepper

For the sandwich:

2 hamburger buns
2 slices of cheddar cheese
2 slices of bacon
Lettuce
1 large tomato
3 tbsp mayo more or less to taste

Instructions

Place the chicken in a ziploc bag or in a shallow dish. In a small bowl, stir the olive oil, garlic powder, paprika, onion powder, parsley, salt, and pepper together, then pour the mixture over the chicken. Seal the bag, then shake so that the chicken is coated in the seasoning mixture. Allow the chicken to marinade for at least 30 minutes, or up to 24 hours in the fridge.
Heat the grill to medium heat (about 400°F). Once hot, place the chicken smooth-side down and grill for 5 minutes. Use tongs to flip over and cook for an additional 3-5 minutes. If using cheese, place a piece of cheese on each piece of chicken during the last minute of cooking.
Let the chicken sit on a cutting board for 5 minutes before assembling the sandwich, which will allow the chicken to finish cooking.
Assemble the sandwiches: place chicken on a bun, then top with bacon, tomato and lettuce. Spread mayo on the top bun, then place it on top. Enjoy!

Notes

*Calories are per sandwich and are an estimation

If chicken breasts are especially large, slice them in half length-ways to create 4 thinner breasts and therefore 4 chicken sandwiches instead of 2.

Nutrition

Grilled Pesto Chicken

Erin Alvarez — Mon, 07 Jul 2025 09:00:17 +0000

This easy Grilled Pesto Chicken soaks chicken breasts in a creamy pesto marinade before cooking on the grill. Enjoy the herby, juicy chicken for summer dinners, stuffed in sandwiches, or on a salad!

I’ll use any excuse to put pesto sauce on everything, and grilled chicken is no exception. It’s no wonder that this Grilled Pesto Chicken is quickly becoming my new summer staple!

In this recipe, I combined basil pesto sauce, Greek yogurt, and mayonnaise with chicken breasts to infuse the meat with plenty of moisture and bright, herby flavors. Leave the chicken to marinate for an hour or overnight—it’s up to your schedule. Just fire it on the grill when it’s done and enjoy those herbaceous flavors and char-grilled goodness.

When I’m not serving pesto chicken breasts as the main protein on my plate, I’ll slice them up and top them on a salad, pasta, or grain bowl. The chicken can even be frozen in the pesto marinade for later—future you will thank you when dinner practically makes itself later on. Just thaw, grill, and go!

Recipe features

Chicken breasts marinated in a creamy yogurt and pesto marinade, then fired on the grill. What could be better for summer dinners?!
Mouthwatering herby flavors from the pesto soak into the juicy, tender grilled chicken. Yum!
Pairs well with everything else that comes off the grill, like grilled zucchini, bison burgers, and grilled potatoes.

Ingredients

Chicken breasts – Boneless, skinless chicken breasts marinate perfectly and take almost no time to grill. Boneless chicken thighs will also work here and will give you even juicier results (just make sure to grill them for an extra minute or two).

Pesto – You can use store-bought pesto if you want, but there’s no beating the fresh, herbaceous flavors from homemade pesto. Basil pesto is classic, or you can mix it up with kale pesto, almond pesto, sun-dried tomato pesto, or even red pepper pesto.

Yogurt – Plain Greek yogurt adds some creaminess to the marinade and tenderizes the chicken. Regular plain yogurt works here, too.

Mayo – Just like the yogurt, mayonnaise also adds richness and helps lock in moisture while the chicken does its thing on the grill. Feel free to replace this with an equal amount of yogurt or sour cream. Just don’t skip this extra creaminess altogether—it’s subtle but makes a big difference in taste and tenderness.

Instructions

Step 1: Make the marinade. Stir the pesto, yogurt, mayonnaise, lemon juice, water, garlic, and salt together in a large bowl.

Step 2: Marinate the chicken. Place the chicken in the bowl and toss to coat the breasts in the marinade. Cover and refrigerate it for at least 1 hour, or up to 24 hours.

Step 3: Grill. Place the marinated chicken breasts on the preheated grill and cook for about 3 minutes per side. Transfer the chicken to a cutting board to rest before slicing and serving.

Tips and FAQs

If your chicken breasts are on the thicker side, slice them in half horizontally to create thin cutlets. This helps them cook more evenly and reduces the risk of dry or undercooked spots. You can also buy pre-sliced thin chicken breasts to save time.
You can marinate chicken breasts for as little as 1 hour or up to 24 hours. Just remember: the longer the chicken marinates, the more tender and flavorful it gets.
Remember to take the marinated chicken out of the fridge 20 to 30 minutes before grilling to bring it down to room temperature. It will cook more evenly this way.

My Pro Tip

Recipe Tip

No grill? No problem. You can pan-sear the marinated chicken in a grill pan or cast-iron skillet on the stovetop, cook it in an air fryer, or bake it in a 425°F oven for about 18 to 22 minutes, depending on thickness. For that slightly charred finish, broil the chicken for 1-2 minutes at the end.

Variations

Instead of chicken breasts – Use the pesto marinade for boneless, skinless chicken thighs, drumsticks, or grilled wings.
Swap the protein – This marinade also works with turkey cutlets and shrimp (reduce the marinating time to 15 to 30 minutes).
Pesto grilled chicken kebabs – Cut the chicken breasts into 1-inch chunks, marinate, and then thread them onto skewers before grilling. They cook even faster and look great on a party platter.

Serving suggestions

Grilling season just isn’t complete without grilled basil pesto chicken on your plate. It’s a crowd-pleasing main you can pair with all of your favorite summer sides, like broccoli cauliflower salad, corn on the cob, and grilled asparagus pasta salad.

If you’re feeling a little more creative, use the chicken as a starring protein in even more meals:

Grain bowls: Serve the sliced grilled pesto chicken over caramelized onion quinoa, vegetable couscous, or bone broth rice with roasted veggies and a drizzle of extra pesto.
Salads: Slice the chicken and fan it over the top of a big, summery salad, like this burrata peach salad or this summer sweet potato salad.
Sandwiches: Tuck the slices into a warm pita, flatbread, or ciabatta roll with arugula, tomato, and mozzarella for a crave-worthy grilled chicken pesto sandwich.
Pasta: Cube or shred the grilled chicken and toss it into warm pasta with a spoonful of extra pesto and a squeeze of lemon juice for a quick grilled chicken pesto pasta dinner.

How do I know when the chicken breasts are done grilling?

The best way to check if they’re done cooking is with a meat thermometer. When done, the chicken’s internal temperature should be 165ºF. If you don’t have a thermometer, cut into the center of one of the breasts. The meat should no longer be pink, and the juices should run clear.

Storage

Refrigerator: Once cool, transfer the leftover chicken breasts to an airtight container and refrigerate for up to 4 days.

Freezer: You can freeze the raw chicken in the marinade for up to 2 months. After tossing the two together, transfer the chicken and the marinade to a large ziplock bag to prevent freezer burn. Thaw the chicken and marinade in the fridge overnight, then grill.

Reheating: Warm the chicken in a skillet over low heat or in the microwave in 30-second increments.

More dinner recipes with pesto

If you made this recipe, be sure to leave a comment and star rating below. Thanks!

Grilled Pesto Chicken

This easy Grilled Pesto Chicken soaks chicken breasts in a creamy pesto marinade before cooking on the grill. Enjoy the herby, juicy chicken for summer dinners, stuffed in sandwiches, or on a salad!

Course Main Course

Cuisine American

Diet Gluten Free

Keyword grilled pesto chicken, pesto chicken

Prep Time 1

Cook Time 6

Total Time 1 6

Servings

Calories 276kcal

Author Erin Alvarez

Ingredients

½ cup pesto
2 tbsp yogurt
2 tbsp mayo
2 tbsp lemon juice
2 tbsp water
2 garlic cloves minced
¼ tsp salt
1 lb. chicken breast thin sliced or slice larger breasts in half

Instructions

Combine the pesto, yogurt, mayonnaise, lemon juice, water, garlic, and salt together in a large bowl. Add the chicken and toss to combine. Cover the bowl and place it in the refrigerator and allow the chicken to marinate for at least 1 hour, or up to 24 hours.
Take the bowl out of the fridge 20-30 minutes before you want to cook to allow the chicken to come to room temperature.
Heat a grill over medium heat (approx. 400°F), then place the chicken onto it and grill for 3 minutes per side. Transfer the chicken to a cutting board and wait a few minutes before slicing. Enjoy!

Video

Notes

*Calories are per serving and are an estimation

Nutrition