Transform chicken thighs from an everyday dinner staple to an absolute showstopper with this Smoked Chicken Thighs recipe. Smoky, flavorful, and fall-off-the-bone tender, they taste like a menu item from your favorite hole-in-the-wall BBQ joint!

Why You’ll Love This Smoked Chicken Recipe

• The Dry Spice Rub Brings It. And by it, I mean: allllll the flavor. It’s sweet, smoky, savory, a little bit spicy, and the addition of cloves or cardamom gives it that little je ne sais quoi that will have everyone asking for your recipe.
• Juicy on Juicy. Bone-in, skin-on thighs don’t exactly have a reputation for being dry, but when they’re smoked, they’re supremely tender and juicy beyond your wildest dreams. 
• Smoking Brings Out the Best In Everything. From Smoked Chicken Breast to Smoked Salmon, there’s just something magical about the smoking process. The aroma, the flavor—it’s just objectively true that smoked foods are irresistible.
• It’s Easy. Okay, it’s not as easy as popping a baking dish of chicken into the oven for Baked Chicken Thighs, but as far as smoking recipes go, these smoked chicken thighs are a great place to start. There’s nothing too complicated or fussy here.

How to Smoke Chicken Thighs

The Ingredients

For the Chicken Thighs, Smoking, and Basting

• Bone-In, Skin-On Chicken Thighs. I used 6, but this is a recipe that’s easy to scale up for a crowd. Don’t use boneless skinless chicken thighs—you want bone-in and skin-on for the best flavor.
• Charcoal, Pellets, or Whatever Fuels Your Smoker. We use hardwood lump charcoal.
• Wood Chips or Chunks. I recommend pecan, oak, or apple wood. Cherry wood works too.
• Barbecue Sauce. I like using my Homemade Barbecue Sauce, but your favorite barbecue sauce will work just fine.
• Butter. Combined with the barbecue sauce for basting. Mmmmm.

For the Smoked Chicken Rub

• Brown Sugar. Dark brown sugar has a more assertive molasses flavor, while light brown sugar is more mild. Use either here.
• Kosher Salt. Always my favorite salt for cooking.
• Smoked Paprika. This adds another layer of smoky flavor to our smoked chicken thighs.
• Garlic and Onion Powder. These allow us to get all that savory flavor without having to use actual onions and garlic.
• Chili Powder and Cumin. Both bring some earthiness to our rub.
• Ground Black Pepper. Use freshly cracked peppercorns for the best flavor.
• Ground Cloves or Cardamom. The little somethin’-somethin’ that takes this dry rub to the next level.
• Cayenne Pepper. Adjust the amount as you please.

The Directions

1. Prepare. Set the chicken thighs on a parchment-lined baking sheet and pat them dry.

2. Make the Dry Rub. Whisk together all of the rub ingredients.

3. Season. Coat the chicken in the dry rub and let it sit for 30 minutes.
4. Heat the Smoker. Follow the instructions for your smoker to heat it to 225 degrees F.

5. Smoke the Chicken. Place the chicken thighs in the smoker and smoke until they reach 165 degrees F, or 45 to 75 minutes.

6. Make the BBQ Baste. Warm the barbecue sauce and butter, stirring until the butter melts.

7. Baste. Brush the sauce mixture over the chicken when the internal temperature of the chicken thighs reaches the 150 degree F mark. Keep smoking until the chicken is done.

8. Rest. Remove the chicken from the smoker and tent with aluminum foil for 10 minutes before cutting and serving. ENJOY!

Storage Tips

• To Store. Store leftovers in an airtight container in the refrigerator for up to 3 days.
• To Reheat. Loosely cover the chicken thighs with foil and reheat in a 350 degree F oven until warmed through, or warm carefully in the microwave. 
• To Freeze. Store smoked chicken thighs for up to 2 months in the freezer. Wrap them well and place them in an airtight container or freezer bag. Thaw the smoked chicken thighs overnight in the refrigerator before reheating according to the instructions above.

What to Serve with Smoked Chicken Thighs

• Vegetables. Veggies and protein make a complete meal! Try these smoked chicken thighs with Roasted Sweet Potatoes or Air Fryer Zucchini.
• Grains. Healthy whole grain dishes like Butternut Squash Quinoa Salad or Broccoli Rice Casserole are the perfect accompaniment to smoked chicken.
• BBQ Sides. Classic BBQ side dishes like Boston Baked Beans and Instant Pot Mac and Cheese are made for serving with this recipe!
• Potatoes. Try Crock Pot Baked Potatoes with cheese and a sprinkle of minced chives or Oven Roasted Potatoes.
• Grilled Foods. As long as you’re cooking outside anyway, you might as well make some Grilled Corn on the Cob or Grilled Zucchini.

Recommended Tools to Make this Recipe

• Smoker. A charcoal smoker, pellet smoker (pellet grill), or kamado smoker all work here, so choose whichever one appeals to you.
• Brush. For basting the chicken thighs.
• Instant-Read Thermometer. You’ll never suffer through dry, rubbery chicken again once you invest in a good thermometer.

Recipe Tips and Tricks

• Use the Best Wood and Charcoal. For the charcoal, I like hardwood lump charcoal, like FOGO. Use a mild wood or fruit wood, like pecan, oak, or apple for smoked chicken thighs.
• Make Sure the Rub Sticks. Dry the chicken thighs thoroughly before applying the rub. This will help it adhere better so the flavor stays on the chicken, not the smoker!
• Disregard the Time. Instead, rely on your instant-read thermometer. With smoking, it’s virtually impossible to pinpoint the precise time when something will be ready to eat. Only a thermometer can tell you when your food is done. Insert the probe into the thickest part of the chicken thigh and continue to smoke until it reaches 165 degrees F. Don’t watch the clock!
• Don’t Rush It. Although smoking and grilling have a lot in common, smoking is not a quick cooking process like grilling is. You just can’t rush it if you want the best results. (If you’re in a time crunch, make Grilled Chicken Thighs instead!)
• Don’t Cook Lower Than 225 Degrees F. A lower temperature will make the skin rubbery—not the crispy chicken skin you want! (A slightly higher temperature is okay, though.)

Print Add to Collection Go to Collections

Smoked Chicken Thighs

How to make the best Smoked Chicken Thighs at home! They're juicy, flavorful, and fall-off-the-bone tender. An easy recipe for beginners!

Course Main Course

Cuisine American

Prep Time 10 minutes minutes

Cook Time 1 hour hour

Total Time 2 hours hours

Servings 4 -6 servings

Calories 656kcal

Author Erin Clarke / Well Plated

Ingredients

For the Chicken Thighs, Smoking, and Basting

• 2 1/2 pounds bone-in skin-on chicken thighs about 6
• Charcoal pellets, or whatever fuels your smoker, we use hardwood lump charcoal
• Wood chips or chunks such as pecan, apple, or oak
• 1/3 cup Homemade Barbecue Sauce or your favorite store-bought BBQ sauce
• 2 tablespoons unsalted butter

For the Rub

• 2 tablespoons brown sugar
• 1 tablespoon kosher salt
• 1 tablespoon smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• 1 teaspoon ground black pepper
• 1/4 teaspoon ground cloves or cardamom
• 1/4 teaspoon cayenne pepper

Instructions

• Remove the chicken thighs from the refrigerator, place on a parchment-lined baking sheet, and pat dry.
  
• In a small bowl, combine the rub ingredients: brown sugar, salt, smoked paprika, garlic powder, onion powder chili powder, cumin, black pepper, cloves, and cayenne.
  
• Rub all over the chicken, working some of the rub underneath the skin. Let sit for 30 minutes at room temperature while you prepare the smoker.
  
• Heat your smoker to 225°F. Prior to lighting, add the wood, mixing it with the charcoal. It’s OK if your smoker gets a bit hotter than 225°F; just note that the chicken will cook more quickly. Do not cook it any lower than 225°F or the skin will be rubbery.
• Add the chicken thighs skin-side up and smoke until they reach 165°F on an instant-read thermometer inserted at the thickest part, 45 minutes to 1 hour 15 minutes depending upon the size of your thighs, your smoker set up, and how much your smoker temperature is fluctuating. Smoke to temperature, not to time on the clock.
  
• While the chicken is smoking, heat together the barbecue sauce and butter, stirring until the butter melts completely. Once the chicken reaches around 150°F (about 40 minutes in), baste the chicken all over with the sauce, then continue smoking until the chicken reaches 165°F.
  
• Remove the chicken from the smoker. Tent with foil and let rest 10 minutes. If you’d like to crisp the skin, place the chicken under the oven broiler for a few minutes just before serving.
  

Notes

• TO STORE: Store leftover smoked chicken thighs in an airtight container in the refrigerator for up to 3 days.
• TO REHEAT: Loosely cover the chicken thighs with foil and reheat in a 350°F oven until warmed through, or warm carefully in the microwave. 
• TO FREEZE: Store smoked chicken thighs for up to 2 months in the freezer. Wrap them well and place them in an airtight container or freezer bag. Thaw the smoked chicken thighs overnight in the refrigerator before reheating according to the instructions above.

Nutrition

Serving: 1(of 4) | Calories: 656kcal | Carbohydrates: 19g | Protein: 40g | Fat: 46g | Saturated Fat: 14g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 18g | Trans Fat: 0.4g | Cholesterol: 251mg | Potassium: 642mg | Fiber: 1g | Sugar: 14g | Vitamin A: 1488IU | Vitamin C: 0.4mg | Calcium: 51mg | Iron: 3mg

Related Recipes

Chicken is one of my mealtime staples. Here are some more healthy chicken dinner ideas to try:

Main Dishes

Smoked Chicken Thighs

Save Recipe Saved

Main Dishes

Burrito Bowl

Save Recipe Saved

Stir Fries

Chicken Stir Fry

Save Recipe Saved

Succulent, slightly charred Grilled Shrimp are one of the simple pleasures of summer—if you know how to grill them the right way. This recipe will help you achieve grilled shrimp perfection every single time!

Why You’ll Love This Grilled Shrimp Recipe

• Grilled Shrimp Is Fast. Like, lightning fast. So fast that it takes more time to fire up the grill than it does to cook the shrimp. (Might as well make some Grilled Corn or Grilled Broccoli since you took the time to preheat the grill though, right?) 
• It’s Also Easy. Whisk together a homemade Grilled Shrimp Marinade or Shrimp Seasoning, prep the shrimp if needed, and cook it. Your work is done.
• Shrimp Is a Treat. I don’t know about you, but I always feel like shrimp is something special—it’s not a dish I make on a regular basis, so it feels like a treat. While I love Grilled Chicken Breast and Grilled Pork Chops, grilled shrimp just hits different. (When it’s not grilling season, I love my Baked Shrimp Scampi and Air Fryer Shrimp!)
• You Can Scale It Up for a Party. Instead of the standard barbecue fare (looking at you, hot dogs!), impress your guests with a platter of grilled shrimp. Because it cooks so quickly, it’s great for entertaining—and this grilled shrimp recipe pairs well with all kinds of light, summery cocktails like White Sangria.
• It’s Versatile. Make grilled shrimp skewers with your favorite veggies, pile them onto pasta dishes like Garlic Shrimp Pasta, serve them over a bed of Lemon Rice, tuck them into Shrimp Tacos, or dip them in warm garlic butter for a decadent dinner. (Who can resist Garlic Butter Shrimp?!)

How to Make Grilled Shrimp

The Ingredients

• Shrimp. Technically, you can skip the peeling and deveining, but I recommend doing both. Peeling will help the seasoning or marinade soak in better and deveining prevents anyone from getting unpleasant grit in their mouths while eating. (Also, “vein” is a nice way of saying “digestive tract,” which is a nice way of saying, “it’s where the excrement lives.” So let’s get rid of it!)
• Shrimp Marinade or Grilled Shrimp Seasoning. Choose your own adventure! You’ll add lots of flavor to this grilled shrimp recipe with either option.
• Canola Oil. We use canola oil instead of olive oil here because it has a higher smoke point.

The Directions

1. Marinade or Season the Shrimp. For marinade, let sit at least 30 minutes, or up to 4 hours. If seasoning, you can cook the shrimp right away.

2. Grill. Brush the grill or pan with oil, then grill the shrimp on both sides until they’re pink and opaque. Serve immediately and ENJOY!

How Long to Grill Shrimp

Grilled shrimp should take 2 to 3 minutes per side to cook, but this is an estimate—the exact amount of time needed will depend on the size of the shrimp and the precise temperature of your grill. 

Because there can be some variation, instead of watching the clock, it’s important to watch the shrimp.

Shrimp are done cooking when:

• The tails curl slightly (a tight curl means they’re over-cooked!).
• The color goes from translucent gray to opaque pink.

Recipe Variations

• Teriyaki Grilled Shrimp. Use the teriyaki sauce from my Teriyaki Salmon to give your grilled shrimp some Asian-inspired flair. Simply brush the teriyaki sauce onto the shrimp just before grilling, and then again after they’re done cooking.
• Broiled Shrimp. To cook the shrimp in the oven, preheat the broiler. Line a sheet pan with foil and coat with nonstick spray (or use a well-seasoned cast-iron skillet). Broil the shrimp for 2 to 3 minutes, then flip them and broil the other side for 2 to 3 minutes more, or until opaque pink.
• Lemon Pepper Shrimp. Citrus and pepper pair beautifully with seafood—see my Lemon Pepper Salmon for proof! Use a store-bought or homemade lemon pepper seasoning; alternatively, you can use the seasoning or marinade linked in my original grilled shrimp recipe and serve the shrimp with an extra squeeze of lemon juice and freshly cracked pepper. Swap in lime juice or cayenne pepper for a kick.
• Sweet and Smoky Grilled Shrimp. Use my Salmon Seasoning, which has garlic powder, smoked paprika, and brown sugar for a delightful blend of sweet and savory flavors.

Storage Tips

• To Store. Grilled shrimp is best enjoyed immediately, but leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
• To Reheat. Warm leftover grilled shrimp in a skillet on the stovetop over medium-low heat or in the microwave.
• To Freeze. Transfer the grilled shrimp to an airtight freezer-safe storage container and freeze for up to 3 months. Thaw in the refrigerator overnight before reheating according to the instructions above.

What to Serve with Grilled Shrimp

• Vegetables. For a light and healthy summer dinner, pair this grilled shrimp recipe with a simple side dish like Sautéed Broccoli or Roasted Red Potatoes seasoned with flaky sea salt.
• Pasta. Add grilled shrimp to Garlic Pasta with herbs like fresh parsley and a little bit of lemon zest or serve the shrimp atop a bowl of Pesto Pasta.
• Salad. Make a large bowl of Shrimp Pasta Salad or serve grilled shrimp on a bed of Arugula Salad.
• Grains. Grilled shrimp skewers are an excellent accompaniment to cooked farro or quinoa, seasoned with a squeeze of lemon juice.
• Grilled Dishes. Make your whole dinner on the grill! Toss some veggies on the barbecue and make Grilled Asparagus or Grilled Zucchini.

Recommended Tools to Make this Recipe

• Skewers. Use double prong grill skewers or simple wood skewers—just remember to soak them!
• Mixing Bowls. You’ll need these for marinating or seasoning the shrimp.
• Grill Tongs. If you’re putting the shrimp directly on the grill grates, tongs are essential for flipping them!

Recipe Tips and Tricks

• Thaw Frozen Shrimp. It’s absolutely fine to use frozen shrimp in this grilled shrimp recipe—in fact, most fresh shrimp at the grocery store was actually frozen and thawed. Let the shrimp thaw overnight in the refrigerator, or place the frozen shrimp in a bowl of cold water for about 15 minutes, stirring occasionally, until they thaw.
• Soak Your Skewers. If you’re using wooden skewers to grill your shrimp, it’s super important to soak them in water for at least 30 minutes, or up to overnight. This keeps them from igniting when you put them on the grill.
• Don’t Over-Marinate. If you’re using my grilled shrimp marinade, don’t leave the shrimp in it for more than 4 hours. At this point, the acid from the lemon juice will begin to change the texture of the shrimp.
• Flip the Shrimp in the Same Order You Placed Them on the Grill. Yes, this sounds supremely fussy, but seriously: shrimp cooks really fast and an extra minute or two on the grill can be the difference between tender perfection and rubbery disappointment. When it’s time to turn the shrimp and cook the other side, start with the shrimp or skewer you placed on the grill first.
• Use Wild-Caught Shrimp. They’re far more flavorful than the farmed variety!
• Don’t Pile the Cooked Shrimp on a Platter. Just like moody teenagers, grilled shrimp need their space! If you pile them on top of each other, they’ll continue to cook, which can make them rubbery.
• Save the Shells. You can save the shells of shrimp and use them to make seafood stock for clam chowder and other seafood soups and stews.

Print Add to Collection Go to Collections

Grilled Shrimp

How to make perfect grilled shrimp every time with seasoning or marinade. No muss, no fuss, just an easy, healthy summer dinner ready fast!

Course Main Course

Cuisine American

Prep Time 10 minutes minutes

Cook Time 6 minutes minutes

Total Time 16 minutes minutes

Servings 4

Calories 96kcal

Author Erin Clarke / Well Plated

Ingredients

• 1 pound shrimp peeled and deveined use jumbo, 15-18 count shrimp to cook directly on the grill without skewers; if using smaller shrimp, skewer them cook for less time
• 1 batch Shrimp Marinade or Grilled Shrimp Seasoning
• Canola oil for grilling

Instructions

• Marinade the shrimp for 30 minutes (or up to 4 hours); if using the seasoning, you can season and cook right away. If using wood skewers, soak them for at least 30 minutes (smaller shrimp will need skewers; larger shrimp can cook directly on the grates).
  
• Preheat an outdoor grill or indoor grill pan to medium high heat (425°F to 450°F). If using smaller shrimp, thread them on metal skewers or wooden skewers that have been soaked in water for at least 30 minutes.
• Brush the grill or grill pan with canola oil. Grill the shrimp, just until pink and opaque, about 2 to 3 minutes per side, turning once half way through (discard the extra marinade). Serve immediately.
  

Notes

• TO BROIL: To cook the shrimp in the oven, preheat the broiler. Line a sheet pan with foil and coat with nonstick spray. Broil the shrimp for 2 to 3 minutes, then flip them and broil the other side for 2 to 3 minutes more, or until opaque pink.
• TO STORE: Grilled shrimp is best enjoyed immediately, but leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
• TO REHEAT: Warm leftover grilled shrimp in a skillet on the stovetop over medium-low heat or in the microwave.
• TO FREEZE: Transfer the grilled shrimp to an airtight freezer-safe storage container and freeze for up to 3 months. Thaw in the refrigerator overnight before reheating according to the instructions above.
• Nutritional information is an estimate and had been calculated without the marinade or seasoning, as the calorie count will vary depending on which option you choose.

Nutrition

Serving: 1 (of 4, without seasoning or marinade) | Calories: 96kcal | Protein: 23g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.1g | Trans Fat: 0.01g | Cholesterol: 183mg | Potassium: 299mg | Calcium: 73mg | Iron: 1mg

Related Recipes

Shrimp is a fantastic source of protein—and it’s delicious too! Here are some of my favorite shrimp recipes.

Seafood

Cajun Shrimp and Grits

Save Recipe Saved

Pastas

Shrimp Orzo with Lemon and Asparagus

Save Recipe Saved

Main Dishes

Healthy Shrimp Scampi with Zucchini Noodles

Save Recipe Saved

With the bright flavor of lemon, umami soy sauce, and just a little bit of honey for sweetness, this Grilled Shrimp Marinade is your ticket to a flavorful summer dinner!

Why You’ll Love This Grilled Shrimp Marinade Recipe

• You Probably Have Everything You Need to Make It. Okay, maaaaybe you’ll need to buy a lemon and garlic, but everything else in this grilled shrimp marinade is a pantry staple. That’s always a win!
• It Comes Together Lickety-Split. Like my Chicken Marinade and Salmon Marinade, this grilled shrimp marinade recipe simply requires you to give everything a good whisk. That’s it! It’s just a few more minutes than using a store-bought marinade, but the flavor is miles better.
• The Flavors Go With Everything. Which means you can use this grilled shrimp marinade for shrimp skewers, a Tex-Mex dinner like Shrimp Tacos, or serve your grilled shrimp alongside Cauliflower Fried Rice.
• It Gives Shrimp the Oomph It Needs. Shrimp always needs a little somethin’-somethin’ to bring the flavor, whether it’s Grilled Shrimp Seasoning or this marinade. Between the sweet, savory, and citrusy marinade and the light char from the grill, your Grilled Shrimp will be delectable.

How to Make Grilled Shrimp Marinade

The Ingredients

• Garlic. I prefer fresh garlic cloves to garlic powder here because fresh has a little more punch to it.
• Lemon. You’ll need the juice and the zest, so zest the lemon first. 
• Extra-Virgin Olive Oil. A staple in marinades!
• Low-Sodium Soy Sauce. This brings that umami goodness, without all the sodium.
• Honey. We want a little bit of sweetness without making the marinade cloying.
• Dried Thyme. Parsley is often the go-to for shrimp, but don’t sleep on thyme! It’s a fantastic addition to our grilled shrimp marinade.
• Ground Black Pepper. Freshly ground is best; it’s much more pungent.
• Red Pepper Flakes. Use more, use less, or leave them out altogether.
• Shrimp. I highly recommend peeling and deveining the shrimp; peeling helps the marinade soak in better.
• Garnishes. Serve with thinly sliced green onions and lemon wedges.

The Directions

1. Mix the Marinade. Whisk together all the marinade ingredients in a small bowl or liquid measuring cup. 

2. Prep the Shrimp. Rinse the shrimp, pat them dry, then place them in a zip-top bag.

3. Marinade. Pour the marinade into the bag with the shrimp and marinate in the refrigerator for 30 minutes to 4 hours.
4. Drain. Let the shrimp and marinade come to room temperature for 15 minutes, then pour off the marinade and shake off any excess from the shrimp.

5. Grill. Grill the shrimp as desired until it is opaque and pink. Serve with green onions and lemon wedges and ENJOY!

Storage Tips

• To Store. Grilled shrimp is best enjoyed right after it’s cooked, but leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
• To Reheat. Warm leftover grilled shrimp in a skillet on the stovetop over medium-low heat or in the microwave.
• To Freeze. Transfer grilled shrimp to an airtight freezer-safe container and freeze for up to 3 months. Thaw in the refrigerator overnight, then reheat according to the directions above.

What to Serve with Marinated Grilled Shrimp

• Vegetables. Veggie side dishes like Air Fryer Zucchini and Sautéed Broccoli are excellent with grilled shrimp.
• Pasta. The flavors in the grilled shrimp marinade pair well with Garlic Pasta and Pesto Pasta.
• Grains. Plate grilled shrimp with Lemon Rice or Instant Pot Brown Rice.
• Grilled Dishes. As long as you’ve got the grill fired up, you might as well make some Grilled Asparagus or Grilled Corn!

Recommended Tools to Make this Recipe

• Skewers. Either double prong grill skewers or simple wood skewers work for grilling marinated shrimp.
• Measuring Spoons. I love these magnetic spoons because they store so easily!
• Liquid Measuring Cup. Mix the grilled shrimp marinade in a liquid measuring cup so it’s easy to pour into the zip-top bag.

Recipe Tips and Tricks

• Thaw the Shrimp Before Marinating. If you’re using frozen shrimp, let them thaw in the refrigerator overnight before you marinate them. If you’re in a time-crunch, you can place the frozen shrimp in a big bowl of cold water; let them soak for 15 minutes, stirring occasionally, until they thaw.
• Use Skewers for Small Shrimp. Jumbo shrimp can be cooked directly on the grill, but you’ll need skewers for smaller shrimp to keep them from falling through the grates. Be sure to soak wooden skewers for at least 30 minutes!
• Place the Bag of Marinade in a Dish. This will keep the marinade from leaking all over your refrigerator. (Leaks don’t always happen, but when they do, you’ll be glad you took this extra step!)
• Don’t Over-Marinate. After 4 hours, the acid from the lemon juice will begin to make your shrimp tough.

Print Add to Collection Go to Collections

Grilled Shrimp Marinade

With lemon, soy sauce, and a touch of honey, this grilled shrimp marinade has just the right balance of flavors for a perfect summer dinner!

Course Main Course

Cuisine American

Prep Time 5 minutes minutes

Cook Time 6 minutes minutes

Marinating Time 30 minutes minutes

Total Time 41 minutes minutes

Servings 4 ser

Calories 474kcal

Author Erin Clarke / Well Plated

Ingredients

• 3 garlic cloves minced or grated about 1 tablespoon
• Zest and juice of 1 small lemon about 3/4 teaspoon zest and 3 tablespoons juice
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons low sodium soy sauce
• 1 tablespoon honey
• 1/2 teaspoon dried thyme
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon red pepper flakes optional
• 1 pound shrimp peeled and deveined use jumbo, 15-18 count shrimp to cook directly on the grill without skewers; if using smaller shrimp, skewer them cook for less time
• Chopped green onions lemon wedges, for serving

Instructions

• In a small bowl or liquid measuring cup with a spout, whisk together the garlic, lemon zest, lemon juice, oil, soy sauce, honey, thyme, black pepper, and red pepper flakes (if using).
  
• Rinse the shrimp and pat dry. Place in a ziptop bag.
• Pour the marinade over the shrimp, the seal the bag removing any excess air. Gently turn the shrimp to coat. Place the shrimp in a shallow dish to catch any drips and refrigerate for at least 30 minutes or up to 4 hours.
  
• Remove the shrimp from the refrigerator and let stand at room temperature for 15 minutes. Shake off the excess marinade from the shrimp and discard the excess marinade.
• Cook the shrimp as desired: Grill the shrimp over medium-high heat for 2 to 3 minutes per side (see Grilled Shrimp for specific step by steps), cook them under the oven broiler on a foil-lined baking sheet placed about 6 inches from the top for 3 to 5 minutes (rotate the pan as needed so they cook evenly), or sauté them in a skillet. For all methods, cook just until the shrimp is pink and no longer opaque—shrimp cook fast! Transfer to a serving plate. Enjoy hot or at room temperature, with a sprinkle of green onions and lemon wedges for squeezing over the top.
  

Notes

• TO STORE: Grilled shrimp is best enjoyed right after it’s cooked, but leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
• TO REHEAT: Warm leftover grilled shrimp in a skillet on the stovetop over medium-low heat or in the microwave.
• TO FREEZE: Transfer grilled shrimp to an airtight freezer-safe container and freeze for up to 3 months. Thaw in the refrigerator overnight, then reheat according to the directions above.

Nutrition

Serving: 1 (of 4, with shrimp and marinade) | Calories: 474kcal | Carbohydrates: 21g | Protein: 94g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.4g | Trans Fat: 0.02g | Cholesterol: 730mg | Sodium: 1701mg | Potassium: 1351mg | Fiber: 1g | Sugar: 18g | Vitamin A: 172IU | Vitamin C: 4mg | Calcium: 316mg | Iron: 4mg

Related Recipes

It’s always a treat when you can enjoy shrimp for dinner! Here are some of my favorite shrimp recipes:

Pastas

Shrimp Ravioli

Save Recipe Saved

Seafood

Cajun Shrimp Boil Foil Packets

Save Recipe Saved

Soups & Stews

Shrimp Corn Chowder

Save Recipe Saved

Switch up your summer grilling routine with a flavorful, smoky Grilled Flank Steak. Quick-cooking and tender, marinaded flank steak is easy to cook and will make you feel a little fancy when you serve it for dinner!

Why You’ll Love This Flank Steak Recipe

• It’s an Easy Summer Dinner. Aside from the marinating time, this grilled flank steak requires only 10 minutes of prep and 10 minutes of cooking on a charcoal or gas grill. Simple! (It also leaves you some extra time to make Grilled Broccoli or Grilled Corn on the Cob for your side.)
• Flank Steak Is Super Versatile. Slice it and serve it alongside Instant Pot Brown Rice. Pile it onto tortillas with grilled onions and bell peppers for Steak Fajitas or Flank Steak Tacos, make Steak Sandwiches or Steak Salad—so many options!
• You Can Scale It Up for a Crowd. Instead of the usual grilled fare at your next cookout, impress your guests with beautifully charred and supremely flavorful flank steak. 
• Flank Steak Is a Great Steak for Grilling. Hot take! Yes, it has a reputation for being tough, but flank steak is one of my top choices for grilling because it cooks quickly, but not so quickly that you can’t achieve that perfect medium-rare center. I’ll show you how to make sure it turns out tender and juicy, never tough and dry.
• The Marinade Is *Chef’s Kiss*. Sweet, savory, and punched up with fresh ginger, garlic, and a few carefully chosen spices, my Flank Steak Marinade takes makes this grilled flank steak restaurant quality. Soy sauce helps tenderize the meat, ensuring that it’s juicy when sliced.

How to Make Grilled Flank Steak

The Ingredients

• Flank Steak. Look for a smooth piece of steak with no membrane and a deep red color. Unlike skirt steak, flank steak tends to be a lean cut of beef; if it looks fatty, it hasn’t been butchered properly.
• Flank Steak Marinade. My flank steak marinade recipe has a nice balance of sweet, savory, and bold flavors.

The Directions

1. Prep the Steak. Dry the steak, score it with a knife to help the marinade penetrate, and place it in a zip-top bag.

2. Marinate. Pour the marinade into the bag with the steak and marinate in the refrigerator.

3. Grill. Discard the excess marinade and let the steak come to room temperature. Grill the flank steak over medium-high heat until it reaches 130 degrees F.

4. Rest and Serve. Place the grilled flank steak on a plate, cover it, and let it rest for 10 minutes before slicing it into thin strips across the grain. ENJOY!

Storage Tips

• To Store. Refrigerate leftover grilled flank steak in an airtight container for up to 2 days.
• To Reheat. Reheat leftovers in a 350 degree F oven, or in a skillet. You can also warm up the steak in the microwave, but it’s best avoided if you have other options.
• To Freeze. Freeze leftover steak in an airtight container for up to 3 months. Let it thaw overnight in the refrigerator before reheating according to the instructions above. I don’t love frozen and thawed cooked steak, but it’s certainly edible!

What to Serve with Grilled Flank Steak

• Veggie Sides. Make some quick Air Fryer Asparagus or Sautéed Mushrooms on the stove to pair with your steak.
• Asian-Inspired Dishes. The flavors in this recipe work well with Asian dishes like Asian Cucumber Salad and Asian Noodle Salad.
• Grilled Sides. As long as you have the grill fired up, use it to make Grilled Asparagus, Grilled Zucchini, or Grilled Eggplant for serving alongside your grilled flank steak!
• Salads. Layer tender slices of steak over Beet Salad or Arugula Salad.
• Potatoes. A classic Baked Potato or Roasted Fingerling Potatoes with a drizzle of olive oil, a squeeze of lemon juice, and some freshly cracked black pepper and flaky sea salt on top make for a classic side dish for steak.

Recommended Tools to Make this Recipe

• Sharp Chef’s Knife. You’ll need a good knife for scoring the steak before grilling and slicing it afterward.
• Instant Read Thermometer. Always an essential for grilling meats, but even more so with a cut like flank steak.
• Grill Tongs. The easiest way to flip the steak to sear both sides.

Recipe Tips and Tricks

• Don’t Over-Marinate. If marinating makes meat tender, you might think an extra-long marinating time will make your flank steak extra tender—but it will actually start breaking down the steak instead, giving it an unpleasant texture. Don’t marinate more than 24 hours.
• Bring the Steak to Room Temperature Before Grilling. Doing so will help it cook evenly.
• Use an Instant-Read Thermometer. This is the very best way to make sure grilled flank steak is tender and not tough. Instead of watching the clock, cook the steak until it reaches 130 degrees F on a meat thermometer.
• Let it Rest. If you cut grilled flank steak right after removing it from the grill, the juices will seep out, leaving you with bland, tough slices of beef. Cover the steak with foil and wait for 10 minutes before slicing.
• Cut Across the Grain. It’s the muscle fibers in flank steak that make it tough; making thin slices across the grain cuts through the fibers, giving you tender pieces of meat.

Print Add to Collection Go to Collections

Grilled Flank Steak

This easy grilled flank steak is always tender, juicy, and flavorful thanks to a few simple tricks and a zippy Asian-inspired marinade.

Course Main Course

Cuisine American

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Marinating Time 4 hours hours

Total Time 4 hours hours 20 minutes minutes

Servings 4 -6 servings

Calories 233kcal

Author Erin Clarke / Well Plated

Ingredients

• 1 1/2 pound flank steak
• 1 batch flank steak marinade

Instructions

• With paper towel, pat the steak dry on both sides. With the tip of a sharp knife, such as a paring knife, lightly score the top of the steak in a diagonal crosshatch pattern. The cuts should be very shallow and placed about 1 1/2 inches apart. Place the steak inside a ziptop bag.
  
• Pour the marinade over the steak. Seal the bag, removing as much air as you can, then turn the steak a few times so it’s nicely coated. Place on a plate or in a shallow dish to catch any drips. Refrigerate for at least 4 hours or up to 24 hours.
  
• When ready to grill, remove the from the refrigerator and let stand at room temperature for 20 minutes.
• Heat a gas or charcoal grill over medium-high heat (425°F to 450°F). Make sure the grates are very clean. Remove the steak from the marinade, shaking off any excess (discard the marinade, it has done its job). Grill the steak until it reaches 130°F on an instant-read thermometer, about 3 to 4 minutes per side depending on its thickness. (This is for medium-rare, which is best for flank steak; if you like your steak more well done, cook it 1 to 2 minutes more, but note this cut of meat will be tough). Transfer to a plate, cover, and let rest for 10 minutes.
  
• Once the steak has rested, use a sharp knife to cut it across the grain into very thin (1/8-inch) slices. Enjoy warm.
  

Notes

• TO STORE: Refrigerate leftover grilled flank steak in an airtight container for up to 2 days.
• TO REHEAT: Reheat leftovers in a 350°F oven, or in a skillet. You can also warm up the steak in the microwave, but it’s best avoided.
• TO FREEZE: Freeze leftover steak in an airtight container for up to 3 months. Let it thaw overnight in the refrigerator before reheating according to the instructions above.
• Nutritional information is an estimate and has been calculated without the marinade to account for the fact that most of it will be discarded after use.

Nutrition

Serving: 1g | Calories: 233kcal | Protein: 36g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 3g | Cholesterol: 102mg | Potassium: 580mg | Calcium: 36mg | Iron: 3mg

Related Recipes

Love to grill? Me too! Here are some of my favorite summer grilling recipes:

Salads

Grilled Chicken Salad

Save Recipe Saved

Grilling

Grilled Salmon

Save Recipe Saved

Grilling

Grilled Cauliflower Steaks

Save Recipe Saved

With a few simple tricks and this savory, smoky Flank Steak Marinade, you can use pantry ingredients to transform a tough cut of beef into something tender, juicy, and flavorful—like magic!

Why You’ll Love This Flank Steak Marinade Recipe

• It’s Not Your Average Steak Marinade. Instead of using the standard Worcestershire sauce, this marinade combines soy sauce with honey for the perfect balance of sweet, savory, and umami flavors. Fresh ginger brings some warmth, while garlic, chili powder, and cumin add big, bold flavors that complement the beefiness of flank steak.
• Your Flank Steak Will Be Tender and Juicy. Flank steak has a reputation for being tough, but marinating it first helps tenderize the meat. While I love my Salmon Marinade and Chicken Marinade, this marinade is developed specifically for flank steak.
• You Can Use It for Grilling or Broiling. During the summer, use this marinade for my smoky Grilled Flank Steak recipe. When it’s not grilling weather, turn on your broiler and cook your steak in the oven. Either way, it tastes outstanding.
• It’s Made With (Mostly) Pantry Ingredients. Other than the ginger and maybe the garlic, you probably have everything you need for this marinade already. Just add flank steak and you’re good to go!
• Marinated Flank Steak Is the Perfect Addition to Your Next Dinner. Use it for Flank Steak Tacos, Steak Fajitas, Steak Sandwiches, Steak Salad, or add it to a bowl of brown rice with stir fried veggies.

How to Make Flank Steak Marinade

The Ingredients

• Flank Steak. Flank steak should be smooth, with a deep red color and no membrane. Unlike skirt steak, flank steak is a lean cut of meat, so there shouldn’t be very much fat on it.
• Low-Sodium Soy Sauce. This brings plenty of savory, umami flavor to the table—without making it too salty.
• Canola Oil. I like using canola oil here because it has a higher smoke point than extra-virgin olive oil.
• Honey. A light-colored honey will sweeten your marinade, while a darker honey will add sweetness and a subtle honey flavor. If you prefer, you can use brown sugar. For more smokiness, use maple syrup.
• Garlic. No list of steak marinade ingredients would be complete without garlic!
• Fresh Ginger. Don’t substitute ground ginger! Fresh ginger has a warmer, punchier flavor that doesn’t compare to the dried stuff. Don’t want to mince it? I get it! Look for it sold in a tube in the refrigerated section or frozen in convenient cubes.
• Chili Powder. Chili powder adds some very mild heat—for a little extra, try adding red pepper flakes or cayenne too.
• Ground Cumin. Cumin is earthy and a little bit citrusy, adding depth to this flank steak marinade.
• Ground Black Pepper. You can add even more if you like your steak peppery.

The Directions

1. Prep the Steak. Pat the steak dry, then score it with a knife and place it in a zip-top bag.

2. Make the Marinade. Whisk together all of the marinade ingredients.

3. Marinate. Add the flank steak marinade to the bag with the steak and marinate in the refrigerator.

4. Cook. Grill the steak over high heat or broil it in the oven until it reaches an internal temperature of 130 degrees F.

5. Rest and Serve. Transfer the grilled flank steak to a plate, cover it with aluminum foil, and let it rest. Thinly slice the steak against the grain, then serve. ENJOY!

Storage Tips

• To Store. Refrigerate leftover flank steak in an airtight container for up to 2 days.
• To Reheat. Reheat leftovers in a 350 degree F oven, or in a skillet on the stove. You can also warm up the steak in the microwave, but the oven or stovetop are preferable.
• To Freeze. Freeze leftover steak in an airtight container for up to 3 months. Let it thaw overnight in the refrigerator before reheating according to the instructions above.

What to Serve with Flank Steak Marinade

• Veggie Sides. Simple side dishes like Sauteed Broccoli and Roasted Mushrooms are an excellent pairing with flank steak.
• Asian-Inspired Dishes. The flavors in this recipe complement the flavors in Asian dishes like Asian Cabbage Salad and Stir Fry Noodles.
• Fries. Elevate the classic steak-and-fries combo by pairing this marinated flank steak with Air Fryer Sweet Potato Fries, Homemade Fries, or Zucchini Fries.
• Salads. Lay slices of juicy steak atop Arugula Salad or Asian Noodle Salad.
• Potatoes. Keep it light with Cauliflower Mashed Potatoes or make a pan of Oven Roasted Potatoes seasoned with rosemary, oregano, smoked paprika, or Parmesan cheese.

Recommended Tools to Make this Recipe

• Sharp Chef’s Knife. A high-quality chef’s knife is a kitchen multitasker every cook needs. 
• Instant Read Thermometer. Using a thermometer to check for doneness ensures that your steak will be tender and juicy every time.
• Measuring Cup. I like to whisk the flank steak marinade in a measuring cup so I can pour it into the zip-top bag without any spills or drips.

Recipe Tips and Tricks

• Score the Meat. Even a full day of marinating will only allow the marinade to soak a few millimeters into the surface of the steak. Scoring it before marinating it will help all those flavors penetrate better.
• Don’t Marinate More Than 24 Hours. The steak will begin to break down after a day of marinating, which isn’t what you want! A minimum of 4 hours and a maximum of 24 hours marinating in this flank steak marinade will yield a tender, juicy flank steak.
• Watch the Temperature, Not the Time. The exact cooking time needed will vary depending on the temperature of your grill or oven and the thickness of the meat. This means the best way to tell if your flank steak is done cooking is by using an instant-read meat thermometer. When it reaches 130 degrees F, the steak is ready.
• Don’t Slice It Right Away. Let the flank steak rest, covered, for 10 minutes before you slice it. This will keep the juices from seeping out and give you tender, flavorful slices of beef.
• Cut Thin Slices Across the Grain. This also helps keep the steak tender, as you’ll be cutting through the tough muscle fibers.

Print Add to Collection Go to Collections

Flank Steak Marinade

This savory, smoky flank steak marinade is the best! Made with easy ingredients, it transforms a simple cut of beef into juicy, mouth-watering steak!

Course Main Course

Cuisine American

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Marinating Time 4 hours hours

Total Time 4 hours hours 20 minutes minutes

Servings 4 -6 servings

Calories 233kcal

Author Erin Clarke / Well Plated

Ingredients

• 1 1/2 pound flank steak
• 1/3 cup low sodium soy sauce
• 1/4 cup canola oil
• 3 tablespoons honey
• 1 tablespoon minced garlic about 3 cloves
• 1 1/2 teaspoons grated fresh ginger about 1 1-inch piece
• 2 teaspoons chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon ground black pepper

Instructions

• Pat the steak dry. With the tip of a sharp knife such as a paring knife, lightly score the steak in a diagonal crisscross pattern, placing the cuts about 1 or so inches apart—your cuts should be very thin and shallow (this isn’t 100% necessary but does help the marinade penetrate more quickly). Place the steak in a gallon ziptop bag.
  
• In a medium bowl or liquid measuring cup with a spout, whisk together the soy sauce, oil, honey, garlic, ginger, chili powder, cumin, and black pepper. Pour over the steak.
  
• Seal the bag, removing as much air as you can, then turn the steak several times to coat it. Place in a shallow dish to catch any drips. Marinade flank steak in the refrigerator for at least 4 hours or up to 24 hours, turning 2 to 3 times throughout.
  
• To cook, remove the steak from the marinade, shaking off any excess (discard the marinade). Cook to medium rare (130°F). You can grill it over high heat for 3 to 4 4 minutes per side (see Grilled Flank Steak for more detail). Or cook it under the broiler: position the rack about 6 inches away from the broiler. Line a rimmed baking sheet with foil and place it under the broiler for 5 minutes to preheat. Add the flank steak, then return the sheet to the oven. Broil without flipping for 6 to 8 minutes, until the steak reaches 130°F.
  
• Remove the steak to a cutting board and let rest for 10 minutes (do not skip!). Slice VERY thinly (1/8-inch) against the grain. Enjoy warm.
  

Notes

• TO STORE: Refrigerate leftover flank steak in an airtight container for up to 2 days.
• TO REHEAT: Reheat leftovers in a 350 degree F oven, or in a skillet. You can also warm up the steak in the microwave, but the oven or stovetop are preferable.
• TO FREEZE: Freeze leftover steak in an airtight container for up to 3 months. Let it thaw overnight in the refrigerator before reheating according to the instructions above.
• Marinade is from my favorite Flank Steak Marinade
• Nutritional information is an estimate and has been calculated without the marinade to account for the fact that most of it will be discarded after use.

Nutrition

Calories: 233kcal | Protein: 36g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 3g | Cholesterol: 102mg | Potassium: 580mg | Calcium: 36mg | Iron: 3mg

Related Recipes

Nothing compares to a juicy, perfectly cooked beef! Here are some more reader-favorite beef recipes.

Slow Cooker

Crock Pot Pepper Steak

Save Recipe Saved

Stir Fries

Teriyaki Beef Stir Fry

Save Recipe Saved

Stir Fries

Beef Lo Mein Recipe

Save Recipe Saved

Grilling season is upon us, and I’m taking full advantage with easy, breezy Mediterranean grilled Chicken Kabobs.

Why You’ll Love This Chicken Kabob Recipe

• Everyday Ingredients. Sometimes I like to play around with different flavor profiles for my grilled chicken skewer recipes (Fajita Chicken Kabobs, Grilled Pesto Chicken Skewers, lemon Chicken Marinade), but I designed this chicken kabob marinade to be made with pantry ingredients.
• Guaranteed Crowd-Pleaser. Readers love serving up these grilled chicken kabobs for backyard BBQs and cookouts—they’re a step up from Grilled Chicken Breast and always a hit. They can be prepped ahead or assembled at the last minute.
• Light and Healthy. Some shish kabob recipes feature sugary, sodium-laden soy sauce marinades. This homemade marinade has just a touch of honey for balance, and you can add as much or as little salt as you like. Much better!
• Juicy and Flavorful. Tender, juicy chicken with smoky veggies and an herbaceous, Greek-inspired marinade. There’s a good reason these grilled chicken kabobs are a reader favorite.
• COLOR. Just look how gorgeous they are! The colorful veggie and char marks steal the show.

How to Make Grilled Chicken Kabobs

The Ingredients

For the Chicken and Chicken Kabob Marinade:

• Boneless Skinless Chicken Breasts. You can use chicken thighs instead if you prefer.
• Olive Oil. To keep the chicken from sticking. Also, for healthy fats and flavor.
• Red Wine Vinegar. For brightness, pop, and to help the chicken tenderize.
• Honey. To balance the acidity of the vinegar and help the chicken caramelize on the grill.
• Dried Herbs. To go with the Mediterranean chicken kabobs theme, I selected oregano and rosemary. Feel free to swap thyme or Italian seasoning, or create your own custom kabob mix.
• Garlic. Four cloves, no less. Go ahead and up the amount if you have a house of serious garlic lovers.
• Salt and Pepper. Kabob marinade essentials.

For the Vegetables:

• Zucchini and Yellow Summer Squash. Cut these into 1/2-inch coins. No need to peel them first.
• Bell Peppers. Red are my favorite. Core them, then cut them into 1-inch pieces.
• Red Onions. Quarter, then cut into 1-inch pieces.
• Cherry Tomatoes. A yummy, vibrant addition to almost any chicken skewer. Thread them through the stem end.

Garnishes:

• Lemon Juice. I almost hate to call this one optional because it adds so much brightness. It’s my most recommended addition.
• Fresh Herbs. That bundle of [parsley/dill/thyme] you bought a few days ago for a different recipe and still have leftover? Chop it up and sprinkle it on your kabobs.
• Feta Cheese. Our Greek chicken kabobs just became a little more Greek. Salty, creamy, and just plain DELISH, you’ll be glad you added it.

The Directions

1. Get Ready. Cut the chicken into bite-sized pieces and whisk the marinade ingredients together.

2. Marinate. Add the marinade to a bowl or ziptop bag with the chicken. Let the chicken marinate, and soak the skewers.

3. Thread. Place the chicken and vegetables on the skewers.
4. Cook. Grill the kabobs over medium-high heat (about 375 degrees F), until the chicken is cooked through. ENJOY!

Recipe Variations

• How to Make Chicken Kabobs in the Oven. Bake the chicken in the oven at 450 degrees F for 25 to 30 minutes, turning them once halfway through. Since the chicken isn’t touching the oven directly like it does on a grill grate, a higher temperature is needed.
• How to Use Different Types of Grills. If making chicken kabobs on a charcoal grill, propane grill, or natural gas grill, the temperature you should grill chicken kabobs at is about 375 degrees F (medium-high heat).

Storage Tips

• To Store. Refrigerate leftover chicken and veggies (removed from the skewers) in an airtight container for up to 3 days.
• To Reheat. Rewarm leftovers on a baking sheet in the oven at 350 degrees F until hot. You can also reheat the chicken and vegetables in the microwave.
• To Freeze. Remove the skewers, then freeze leftover chicken and vegetables in an airtight freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating. The vegetables may become watery and soggy once thawed, but they will still be tasty.

What to Serve with Grilled Chicken Kabobs

• Grains. A bed of Lemon Rice is a delicious complement to this dish. White rice, brown rice, farro, or cauliflower rice would also work well.
• Bread and Hummus. Serve the kabobs with some warm pita bread and hummus for dipping. For something a little different, try my Edamame Hummus.
• Salad. Top a bed of chopped romaine, arugula, or spinach with a drizzle of a creamy dressing or vinaigrette and the chicken kabobs. I like ranch or a simple vinaigrette like the one in my Italian Farro Salad. Green Goddess Dressing would be delicious too. Or, add the chicken to my Greek Salad.
• Garlic Yogurt Sauce. Check out the Greek Yogurt Tzatziki Sauce in my cookbook!

Recommended Tools to Make this Recipe

• Instant Read Meat Thermometer. The best way to check if your chicken is done.
• Grill Tongs. The essential grilling tool.
• Extra Large Cutting Board. Chop your chicken and vegetables without running out of space.

How Long to Marinate Chicken for Kabobs

One of the biggest challenges I run into when making kabobs (or any grilled meat) is building in time for the meat to marinate.

These grilled chicken kabobs need just 30 minutes! This amount of time is easy to accomplish while you are prepping other elements of the meal.

• Start with the chicken marinade, then set it aside to let it do its tasty thang.
• Move on to chopping the vegetables.
• Tidy up your kitchen and check Instagram. Before you know it, the chicken and vegetable kabobs are ready to grill.

The chicken can rest in the marinade for as little as 30 minutes and for a maximum of three hours. After three hours, the meat will start to break down.

If you are trying to get ahead on the recipe, chop and prep the ingredients but wait to add the marinade to the chicken until closer to the time when you plan to grill.

Tips for Skewering with Success

You can make this grilled chicken kabob recipe with metal skewers or wooden skewers.

• If using metal skewers like these or these, be sure not to touch the skewer ends after the kabobs are cooked, as they will be HOT. Use a hot pad or tongs to hold the skewer end while you remove the chicken and vegetables from them prior to eating.
• If using wooden skewers like these, soak the skewers in water for 20 minutes prior to grilling to prevent them from catching on fire. (Trust me, they will catch if you skip this step.)
• My other big skewer tip is do not crowd the vegetables and chicken together too tightly when threading. The chicken and vegetable pieces can lightly touch, but you want to make sure the heat can circulate so that the chicken cooks through.

How Long to Grill Chicken Kabobs

The length of time needed to grill this chicken kabob recipe will vary depending upon the size of your chicken pieces and how much the temperature of your grill fluctuates.

• Plan on about 10 to 15 minutes total, turning the skewers a few times throughout so that they brown nicely on all sides.
• The chicken is cooked when it reaches an internal temperature of 165 degrees F on an instant read thermometer and the juices run clear when a piece of chicken is cut.

Print Add to Collection Go to Collections

Chicken Kabobs

This grilled chicken kabob recipe pairs juicy chicken with a rainbow of vegetables and a Mediterranean-inspired marinade. A summer favorite!

Course Main Course

Cuisine American, Greek, Mediterranean

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 1 hour hour

Servings 4 servings, 8 kabobs

Calories 276kcal

Author Erin Clarke / Well Plated

Ingredients

• 1 pound boneless skinless chicken breasts about 2 large breasts
• 3 tablespoons extra-virgin olive oil
• 3 tablespoons red wine vinegar
• 2 teaspoons honey
• 4 cloves garlic minced
• 1 tablespoon dried oregano
• 2 teaspoons dried thyme or dried rosemary
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1 small red onion quartered into 1-inch pieces
• 1 small zucchini ends trimmed and sliced into 1/2-inch coins
• 1 small summer squash ends trimmed and sliced into 1/2-inch coins
• 1 red bell pepper seeded and cut into 1-inch pieces
• Canola oil for grilling
• 1 large lemon cut into wedges (optional but way better if it’s included)

For Serving:

• Chopped fresh herbs of choice (parsley and dill are two of our favorites)
• Crumbled feta cheese

Instructions

• Cut the chicken breasts into 1-inch pieces and place in a large ziptop bag, shallow baking dish, or bowl.
  
• In a separate bowl or liquid measuring cup, whisk together the olive oil, vinegar, honey, garlic, oregano, thyme, salt, and pepper.
  
• Pour over the chicken and stir to coat (or seal the bag, removing as much air as possible, and “squish” to coat). Place in the refrigerator to marinate for 30 minutes or up to 3 hours (do not let the chicken sit for longer or the vinegar will cause it to break down). If using wooden skewers, place the skewers in water to soak for at least 20 minutes.
  
• When ready to grill, preheat the grill to medium-high heat (about 375℉). Brush the grill grates with canola oil or coat with nonstick grill spray.
• Thread the kabobs: Thread a piece of chicken onto the skewer (shake off the excess marinade when removing it from the bag. Add alternating pieces of the red onion, zucchini, yellow squash, and red bell pepper until you've reached the end of the skewer, ending with chicken. Repeat with the remaining skewers, then discard the excess chicken marinade.
  
• Grill the chicken until fully cooked through and the juices run clear, about 10 to 15 minutes, turning the skewers every few minutes so that each side has grill marks. Transfer to a serving plate and squeeze the lemon over the top. Sprinkle with fresh herbs and feta. Serve warm.

Video

Notes

• TO STORE: Refrigerate leftovers for up to 3 days. I love to use them to top salads for lunch throughout the week.
• TO MAKE IN THE OVEN: To make chicken kabobs in the oven, see the blog post above for suggestions.

Nutrition

Serving: 2 skewers | Calories: 276kcal | Carbohydrates: 11g | Protein: 26g | Fat: 14g | Saturated Fat: 2g | Cholesterol: 73mg | Fiber: 2g | Sugar: 8g

Related Recipes

Grilling makes everything taste better! Here are some more recipes you can throw on the grill for easy summer dinners:

Seafood

Shrimp Kabobs

Save Recipe Saved

Pizzas

Grilled Naan Pizza with Strawberry Chicken and Avocado

Save Recipe Saved

Grilling

Grilled Cauliflower Steaks

Save Recipe Saved

If you haven’t bitten into a sweet, juicy ear of Grilled Corn on the cob, with butter dripping down your chin and salt and spices on your lips, did summer even really happen? Don’t wait to find out!

Why You’ll Love This Easy Grilled Corn Recipe

• Amazing Flavor. Fresh corn is one of the first items that sells out at our local farmers market and for excellent reason: grilled corn tastes amazing. (Just check out the reviews on this Grilled Corn Salad.) In an act of culinary wizardry, the grill transforms a vegetable side dish that can easily taste rather meh into a capsule of pure summer bliss.
• No Burnt Kernels. The trickiest aspect of grilling corn is making sure that the insides of the kernels have time to become tender and juicy before the outsides char. As with my Grilled Potatoes, I made sure I found the absolutely best method that avoids any burnt kernels.
• Season as You Please. Love elote-style corn with cotija cheese? Go for it! Looking for something more smoky? We can make it happen! Strictly a butter and salt kind of person? You’ve got it! Make this the best grilled corn recipe ever by personalizing it however you wish!

How to Cook Corn On the Cob On the Grill

The Ingredients

• Corn. A sweet summer star. Corn is high in fiber and vitamin B, and has a number of other healthy minerals like zinc and iron. (You’ll love my classic Corn Chowder if you’re a corn lover.)

• Seasonings. Great grilled corn needs little more than butter and kosher salt, but you can season it anyway you like.

The Directions

1. Soak the Corn. Prep your other dishes while the corn soaks.

2. Grill the Corn. About 15 to 20 minutes is how long it takes to grill corn on the grill at medium heat. Leave it in the husk.

3. Prep Desired Toppings. We love the Mexican corn variation listed in the recipe below.

4. Let Cool. Then, peel back the husks.

5. Brush On the Seasonings. ENJOY!

Recipe Variations

Here are some ideas of what to season grilled corn with:

• Mexican Grilled Corn. My fave! Chili, cumin, and lime juice, plus my secret ingredient: Parmesan cheese. Top with cilantro if desired.
• Cajun Grilled Corn. Mix melted butter with Cajun seasoning and brush it over the corn.
• Italian Grilled Corn. Use Italian seasoning, Parmesan, and garlic powder. Add a sprinkle of fresh herbs for a special touch.
• Sweet and Spicy Grilled Corn. Melt together butter, brown sugar, a pinch of chipotle chili powder, and a pinch of cayenne. Brush over the corn before serving. (For extra smoky flavor, add some paprika too.)

Storage Tips

• To Store. Refrigerate leftover grilled corn for up to 4 days.
• To Reheat. Arrange the corn on a parchment-lined baking sheet. Reheat in a 350 degree F oven for 4 minutes, flip the corn over, then continue cooking for a few minutes longer, until heated through. You also cut the corn away from the cob and reheat it in a skillet or the microwave.
• To Freeze. You can freeze grilled corn on the cob. Cut the corn away from the cob and transfer it to a freezer-safe ziptop bag. Freeze for up to 1 month.

What To Serve With Grilled Corn

• Chicken. Serve grilled corn with Chicken Kabobs, Grilled Chicken Fajitas, or Grilled Chicken Breast.
• Salmon. Grilled Salmon in Foil and Cedar Plank Salmon would be delicious with this corn.
• Salads & Sides. Pair grilled corn with a Taco Salad, Steak Salad, or Cobb Salad. Add grilled corn to your cookout favorites like Boston Baked Beans and Healthy Potato Salad.
• Burger. Nothing beats a meal of grilled corn and a burger! Try my Air Fryer Hamburgers, Turkey Burgers, or a Vegan Burger.

Recommended Tools to Make this Recipe

• Grill Tongs. Sturdy, stainless steel, and locks closed for easier storage. Perfect for this Southern grilled corn on the cob!
• Grill Brush. Also stainless steel for outdoor weather.
• Baking Sheets. Commercial grade aluminum and easy clean up help this quality baking sheet serve as a perfect tray for carrying the hot ears of corn from the grill and basting them with butter.

Recipe Tips and Tricks

• Grill the Corn in the Husk. While some methods call for grilling the corn in aluminum foil, I found it is better to grill corn in the husk. The husk protects the outsides of the corn from burning. It traps moisture and heat, which allows the kernels to steam, resulting in a perfectly juicy, lightly al dente texture.
• Soak the Corn. This is a VERY important step! You do soak the corn in the husk before grilling it. The point of soaking corn is preventing the husk from catching on fire and allowing the water to help it steam (the same reason why you boil corn before grilling in other recipes).
• Don’t Overcook It. Yes, you can overcook corn on the grill. You want the corn to be tender but not mushy (one of the reasons I personally think it is better to grill corn instead of boil corn). You do close the grill when cooking corn, so it’s important to take a peek every so often to make sure it’s not overcooking.

Print Add to Collection Go to Collections

Grilled Corn

You'll love this grilled corn on the cob recipe any summer day! Keep the husk on for juicer kernels, and rub with butter and Mexican spices.

Course Side Dish

Cuisine American

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 4 ears

Calories 135kcal

Author Erin Clarke / Well Plated

Ingredients

• 4 ears fresh sweet corn husks on* (see notes)

For Mexican Grilled Corn on the Cob:

• 2 tablespoons unsalted butter
• 1 tablespoon finely grated Parmesan cheese or nutritional yeast
• 1/2 teaspoon chili powder
• 1/4 teaspoon chipotle chile powder
• ¼ teaspoon ground cumin
• ¼ teaspoon kosher salt plus additional to taste
• Zest and juice of 1 small lime divided

For Classic Grilled Corn on the Cob:

• 3 tablespoons unsalted butter
• Kosher salt
• Ground black pepper

Instructions

• Fill a large bowl or your largest pot with enough cold water to completely submerge the corn.
• Pull away the outermost layer of the husks. With scissors or kitchen shears, trim off the topmost part of the husks up to the cob, including the silk tassel. Place the ears in the water. Let sit for at least 10 minutes or up to 8 hours (this will keep the husks from burning).
  
• Heat a gas or charcoal grill to medium (about 350 to 400°F).
• Remove the corn from the water and shake off excess. Place the corn on the grill, cover, then grill for 15 to 20 minutes, turning it every 5 minutes or so to ensure the corn cooks evenly. When the corn is done, the kernels should be tender when pierced with a thin, sharp knife.
  
• Meanwhile if making the Mexican corn, in a small bowl, melt the butter. Stir in the Parmesan, chili powder, chipotle chile powder, cumin, and salt. Zest the lime directly into the bowl, then cut the lime into wedges. If making classic corn, skip this step and butter and season the corn directly.
  
• Let the corn cool for at least 5 minutes. When cool enough to handle, peel back the husks and remove any stuck-on bits of silk (any remaining silk should come away easily, but if it is stubborn, it can be rubbed away with a kitchen towel).
  
• Brush the grilled corn all over with the Mexican butter; serve hot with a wedge of lime to squeeze over the top. Or for classic corn, butter the corn and season with salt and pepper as desired.
  

Video

Notes

• *I prefer to grill corn with the husks on. The husks add flavor and help the corn steam, then char perfectly. That said, you can also make yummy grilled corn with the husks removed (the corn will be a little less tender and more charred). Remove the husks/silk from the outside of the corn and rub with olive oil. Grill on all sides over medium heat, turning every few minutes as the corn starts to char, until browned and tender, about 7 minutes. Season as desired.
• If you prefer to serve the corn cut away from the cob, cut away the kernels and place in a large bowl. Stir together with the butter and seasonings. Serve right from the bowl.
• TO STORE: Refrigerate leftover grilled corn for up to 4 days.
• TO REHEAT: Arrange the corn on a parchment-lined baking sheet. Reheat in a 350°F oven for 4 minutes, flip the corn over, then continue cooking for a few minutes longer, until heated through. You also cut the corn away from the cob and reheat it in a skillet or the microwave.
• TO FREEZE: Cut grilled corn away from the cob and transfer to a freezer safe ziptop bag. Freeze for up to 1 month.

Nutrition

Serving: 1(of 4) | Calories: 135kcal | Carbohydrates: 17g | Protein: 4g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 16mg | Potassium: 256mg | Fiber: 2g | Sugar: 6g | Vitamin A: 467IU | Vitamin C: 6mg | Calcium: 20mg | Iron: 1mg

Related Recipes

Corn is a wonderful ingredient in so many seasonal side dishes! Don’t miss some of my favorites!

Appetizers

Mexican Corn Dip

Save Recipe Saved

Main Dishes

Burrito Bowl

Save Recipe Saved

Salads

BBQ Chicken Salad

Save Recipe Saved

Whether you keep them on hand for quick lunches or serve them for dinner tonight, a juicy Grilled Chicken Breast is the perfect way to upgrade any meal. Here’s how to grill perfect ones at home!

Why You’ll Love Juicy Grilled Chicken Breast

• You Can Use Them In So Many Ways. Lean, healthy, and versatile, grilled chicken breasts are full of potential (hello, Grilled Chicken Salad, BBQ Chicken Salad and Balsamic Chicken Salad!).
• This Method Is Fail-Proof. Grilled chicken often turns out dry, bland, and rubbery. (Boneless chicken breasts are tricky, right?) With a few easy tips and techniques, you can cook flavorful, tender grilled chicken breasts that are fit for adding to other recipes (like Greek Yogurt Chicken Salad or Chicken Tortilla Casserole) AND worthy of enjoyment as a stand-alone main.
• It’s Simple and Delicious. As with any method of chicken breast preparation (such as this Air Fryer Chicken Breast or Baked Chicken Breast), a few simple but critical steps will ensure your grilled chicken breast turns out juicy, moist, and well-seasoned all the way through.

How to Make a Grilled Chicken Breast

The Ingredients

• Boneless Skinless Chicken Breasts. I prefer boneless skinless chicken breasts to bone-in chicken and skin-on chicken for grilling because they minimize prep, they’re easy to eat, and they become deliciously tender and smoky on the grill. Plus, they’re rich in protein, vitamins, and iron. For tips on grilling thighs, see Grilled Chicken Thighs.

• Chicken Marinade. No matter which marinade you choose, it’s critical to create the juiciest and most flavorful chicken breast. You can also simply combine olive oil, lemon juice, kosher salt, and any of your favorite spices and herbs. Paprika, garlic powder, cumin, onion powder, oregano, thyme, and rosemary are all excellent choices.

The Directions

1. Pound the Chicken Breasts. Make sure the middle is fairly even with the ends.

2. Poke Holes in the Chicken. This will help the marinade soak in more quickly.

3. Marinate. Add the chicken to a ziptop bag with the marinade. Seal and marinate at room temperature for at least 30 minutes, or in the refrigerator for up to 12 hours.

4. Grill Chicken. Let the chicken come to room temperature (if refrigerated). Grill chicken directly on the grill grates at 475 degrees F for 8 to 13 minutes, flipping halfway through (that’s 4 to 5 minutes on the first side and 4 to 8 minutes on the other side).

5. Let Chicken Rest. Let it rest for a few minutes, add toppings, and DIG IN!

Recipe Variations

Use this recipe as a jumping-off point for your favorite spice rub and seasonings. In addition to the go-to chicken marinade I’ve suggested in the recipe below, here are a few more ideas to get you started.

• Lemon Grilled Chicken Breast. Zest 1 additional lemon into your marinade. Finish the grilled chicken with an extra squeeze of lemon juice and additional lemon zest, if desired.
• Italian Grilled Chicken Breast. Season the chicken with Italian seasoning. Serve topped with a handful of grated Mozzarella or Parmesan cheese.
• BBQ Grilled Chicken Breast. Instead of marinating, brine the chicken by sprinkling it with kosher salt. Let sit in the refrigerator for 30 minutes. Brush off the excess salt. Baste the chicken with Barbecue Sauce before and halfway through grilling; it glazes the chicken and caramelizes, giving it lots of flavor. Serve with extra sauce for dipping.
• Buffalo Grilled Chicken Breast. Instead of brushing the chicken with BBQ sauce per the above, brush it with Buffalo sauce. Then use it to top this Buffalo Chicken Pizza.
• Teriyaki Chicken Breast. Create a marinade using 1/4 cup soy sauce, 3 tablespoons honey, 1 tablespoon rice vinegar, and 1/4 teaspoon sesame oil. Reserve 1/4 cup of the marinade to brush over the finished grilled chicken.
• Cilantro Lime Chicken Breast. Swap the lemon juice in the marinade with lime juice, then finish with fresh cilantro. Cut the chicken into bite-sized pieces for chicken tacos.

How Long to Grill Chicken Breast

The amount of time you need to grill juicy chicken breasts without them drying out will vary based on the size of the breast and how thinly you pound it.

• Small Chicken Breasts (6- to 8 ounces each): 7 to 8 minutes
• Medium Chicken Breasts (8- to 10 ounces each): 8 to 12 minutes
• Large Chicken Breasts (10 ounces or more): 14 minutes or longer

No time for cooking chicken breasts on the grill? Try making Grilled Chicken Tenders, which cook in about 6 minutes.

Storage Tips

• To Store. Refrigerate chicken in an airtight container for up to 3 days.
• To Reheat. Gently rewarm leftovers in a skillet on the stovetop over medium-low heat or in the microwave.
• To Freeze. Freeze chicken in an airtight, freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.

What to Serve With Grilled Chicken Breasts

• Other Grilled Foods. As long as you have the grill fired up, you might as well make some Grilled Asparagus or Grilled Corn.
• Classic Cookout Sides. Make a batch of sweet-and-savory Baked Beans or pair your grilled chicken with Healthy Potato Salad.
• Salads. Add grilled chicken to Cobb Salad or serve it alongside summery Watermelon Feta Salad.

Recommended Tools to Make this Recipe

• Tongs. The ultimate grill tool!
• Instant-read Meat Thermometer. The most accurate way to ensure chicken is cooked through.
• Grill Pan. Perfect for making an indoor grilled chicken breast with grill marks and other grilled chicken recipes.

Tips for Grilling Chicken Breast Without Drying It Out

• Marinate. Marinades tenderize meat by changing its protein structure which helps it stay juicier for longer. Even 15 minutes can make a major difference in results. (Check out my go-to Chicken Marinade or Chicken Thigh Marinade!)
• Pound. Pounding the chicken to an even thickness helps it cook more evenly on the grill so the ends don’t dry out before the center cooks through.
• Poke. While not strictly required, I like to poke holes all over my chicken breast with a fork to help the marinade absorb more quickly.
• Temp It. Whether you’re making this grilled chicken breast recipe, chicken wings, skewers, or even a whole chicken, the best way to ensure your chicken is not dry is to use an instant-read thermometer to test the internal temperature. Chicken and other poultry are considered safe to eat at an internal temp of 165 degrees F in the thickest part. I typically remove my chicken around the 155 to 160-degree F mark. The carryover cooking, while the chicken rests, will bring it to temperature and ensure it is juicy, not dry.

• Rest. No matter what kind of meat you are grilling (e.g., Grilled Pork Chops or Grilled Pork Tenderloin), allowing it to rest is mandatory. Resting allows the juices to reincorporate into the protein. If you cut it right away, those yummy juices will

Print Add to Collection Go to Collections

Grilled Chicken Breast

The BEST grilled chicken breast and marinade recipe! An easy method for making tender, moist grilled chicken breasts every time. So Juicy!

Course Main Course

Cuisine American

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Marinating Time 30 minutes minutes

Total Time 1 hour hour

Servings 4 servings

Calories 226kcal

Author Erin Clarke / Well Plated

Ingredients

• 1 3/4 pounds boneless, skinless chicken breasts about 3 medium breasts
• 1 batch best Chicken Marinade* see notes
• Chopped fresh herbs crumbled feta cheese, a squeeze of lemon juice, optional for serving
• Oil for grilling

Instructions

• Place the chicken breasts on a cutting board (leave several inches between them and work in batches as needed). Cover with plastic wrap to keep things tidy, and with a meat mallet, rolling pin, or your fist, pound the chicken to an even thickness. It doesn't need to be ultra thin—just make sure the middle is fairly even with the ends (the chicken should be about 1/2-inch thick).
• With a fork, poke holes all over the chicken (this will allow the marinade to absorb).
  
• In a large ziptop bag, combine the marinade ingredients, then add the chicken.
  
• Seal the bag to evenly coat the chicken with the marinade. Place in a pan or bowl to catch any drips. Let the chicken marinate at room temperature for at least 30 minutes, or refrigerate it to marinate for up to 12 hours (5 to 6 hours is ideal). Even 15 minutes is better than nothing!
  
• When ready to grill, preheat the grill to high (475 degrees F). If your chicken has been in the refrigerator, remove it and allow it to come to room temperature for at least 10 minutes. Clean and oil the grates.
• Place the chicken on the grill presentation (smooth) side down, shaking off any excess marinade. Cover the grill and let cook for 4 to 5 minutes on the first side, then flip. The chicken should lift easily off the grill; if it sticks, allow it to cook another minute or two.
  
• Recover the grill and cook for an additional 4 to 8 minutes. Chicken is considered done at 165 degrees F. I like to remove chicken from the grill around the 155-160 degree F mark and allow it to finish cooking while resting. DO NOT OVERCOOK, or your chicken will be dry.
• Place the chicken on a plate and let rest for at least 5 minutes (resting is mandatory!). Add any desired toppings or sauces. Enjoy!

Video

Notes

• *INGREDIENT NOTE: You can use any of your favorite chicken marinades for this recipe. See the blog post above for suggestions. At a minimum, marinate the chicken in a mixture of 3 tablespoons olive oil, 2 to 4 cloves garlic, 1 1/4 teaspoons kosher salt, 1/2 teaspoon ground black pepper, and 2 to 3 tablespoons of your acid of choice (lemon juice, lime juice, red wine or balsamic vinegar, etc.). You also can toss in a few teaspoons of your favorite dried herbs (I like Italian seasoning).
• TO STORE: Refrigerate chicken in an airtight storage container for up to 3 days.
• TO REHEAT: Gently rewarm leftovers in a skillet on the stovetop over medium-low heat or in the microwave.
• TO FREEZE: Freeze chicken in an airtight, freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.

Nutrition

Serving: 1(of 4); about 7 ounces | Calories: 226kcal | Protein: 42g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.03g | Cholesterol: 127mg | Potassium: 734mg | Vitamin A: 60IU | Vitamin C: 2mg | Calcium: 10mg | Iron: 1mg

More Healthy Chicken Recipes

Lean and loaded with protein, here are some of my favorite healthy chicken recipes:

Slow Cooker

Crockpot Italian Chicken

Save Recipe Saved

Grilling

Fajita Chicken Kebabs

Save Recipe Saved

Stir Fries

Lemon Basil Chicken

Save Recipe Saved