20+ Grilled Chicken Lunch Ideas Part.1

Cracker Barrel Old Country Store Grilled Chicken Tenderloin


  • 1 pound chicken breast tenders
  • 1/2 cup Italian dressing (drain and discard spices)
  • 1 teaspoon fresh lime juice
  • 1 1/2 teaspoons honey


Mix dressing, lime juice, and honey together. Pour over chicken tenders, making sure all chicken tenders are covered. Marinate for 1 hour. Braise tenders in a nonstick pan or grill to lightly golden in color. Thank's For Reading cracker barrel old country store grilled chicken tenderloinEasy Recipes

Chili's Grilled Chicken Pasta

Source: Posted by Lynne

  • 2 boneless skinless chicken breast halves, cut into strips
  • 2 teaspoons Cajun seasoning
  • 2 tablespoons butter or margarine
  • 1 to 2 cups heavy cream
  • 1/4 teaspoon dried basil
  • 1/4 teaspoon lemon pepper seasoning
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/8 teaspoon garlic powder
  • 4 ounces linguine or fettuccine, cooked and drained
  • Grated Parmesan cheese, optional

Place chicken and Cajun seasoning in a bowl or resealable plastic bag; toss or shake to coat. In a large skillet over medium heat, saut

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Avanti Grilled Chicken Caesar Salad

Source: Avanti - Phoenix and Scottsdale, Arizona


  • 2 boneless chicken breasts
  • 2 heads of romaine lettuce
  • 3 cloves garlic
  • 2 filets of anchovies
  • 1 egg yolk, hardboiled
  • 1 teaspoon Worcestershire sauce
  • 4 tablespoons virgin olive oil
  • 4 tablespoons Dijon mustard
  • 1 medium lemon (juice only)
  • 1/2 cup cheese croutons
  • 1 ounce Parmesan cheese
  • Salt and pepper, to taste


Grill chicken. Either chop or slice. Set aside. Wash lettuce well and tear the leaves into bite-size pieces. In a large bowl, mash garlic and anchovies until paste-like. Add salt, egg yolk, Worcestershire sauce, olive oil, Dijon, and lemon juice. Mix well. Top with chicken, croutons, cheese, and pepper. 

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Chili's Margarita Grilled Chicken

Serving size: 4


  • 4 boneless, skinless chicken breasts
  • 1 cup liquid margarita mix
  • Fresh ground black pepper, to taste


Pour margarita mix over chicken breasts, and marinate for 2 hours in the refrigerator. When ready to prepare, drain and dust chicken breasts with black pepper. If you do not have a grill use an iron skillet. Bring to medium-high temperature and spray skillet with an oil coating. Braise the chicken breasts until done on each side. Place chicken breasts atop Chili's Black Beans. Serve with a serving of your favorite Mexican rice and Chili's Pico de Gallo.

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Cafe Annie Southwestern Grilled Chicken with Lime Butter

Source: Robert del Grande, Cafe Annie - Houston, Texas

Yield: 6 servings


  • 1 tablespoon ground cinnamon
  • 1 tablespoon chili powder
  • 1 tablespoon brown sugar
  • 1 teaspoon cocoa powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 3 tablespoons olive oil
  • 1 tablespoon balsamic vinegar
  • 3 to 3 1/2 pounds bone-in chicken parts

Lime Butter

  • 1/2 cup butter, melted
  • 1 tablespoon fresh lime juice
  • 1 serrano chile, minced
  • 2 tablespoons finely minced white onion
  • 1/4 cup finely chopped fresh cilantro
  • Pinch of ground black pepper


In a small bowl, combine the first 8 ingredients. With a spoon or a basting brush, spread the seasoning paste over the chicken. Grill the chicken using medium heat for a gas grill or indirect heat for a charcoal grill. Close the lid and grill until the chicken reaches 180 degrees F in the thighs and 170 degrees F in the breast, about 30 minutes.

In a small bowl, combine all lime butter ingredients. Drizzle over chicken just before serving or serve separately for dipping. Nutrition information per serving: Calories 643; Fat 45 g; Carbohydrates 4 g; Cholesterol 217 mg; Sodium 531 mg; Protein 55 g

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Grilled Chicken 


  • 6 to 10 chicken thighs (or other parts)
  • Garlic powder
  • Montreal Seasoning (McCormick's)
  • Sesame seed oil
  • Lemon juice


I don't know the exact amounts I use. I guess I should measure it sometime! Sprinkle the chicken with a lot of garlic powder. Sprinkle Montreal seasoning on (not too much). Pour about a teaspoon of sesame seed oil on and a tablespoon of lemon juice (put more if you like). Rub it all together and set it in the fridge for an hour. Grill on BBQ and chow down! If it doesn't taste good to you, then come on over and I'll cook it right for you.

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Grilled Chicken with Nectarine Salsa 

Marinate 4 chicken breasts for about 8 hours in lemon juice, loads of garlic, and cilantro or basil. Grill breasts outdoors or broils in the oven. Top with Nectarine Salsa.


Nectarine Salsa

  • 2 cups unpeeled, diced nectarines
  • 1/2 cup diced red onion
  • 1/3 cup diced red pepper
  • 1/3 cup or less olive oil
  • 2 tablespoons lime juice
  • 1/4 teaspoon salt
  • Pepper to taste

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Lemonade Grilled Chicken


  • 1 (6 ounces) can frozen lemonade concentrate, thawed and undiluted
  • 1/2 cup soy sauce
  • 1 teaspoon seasoned salt
  • 1/2 teaspoon celery salt
  • 1/8 teaspoon garlic powder
  • 2 chickens, cut up


Combine all ingredients except chicken, stirring well. Place chicken on grill over red hot coals. Grill about 15 to 20 minutes, turning frequently. Brush with sauce and grill an additional 30 to 35 minutes or until done, basting and turning frequently.

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Grilled Chicken with Garlic Butter 

Serves 3.


  • 1/2 cup (1 stick) butter, melted and cooled
  • 1/4 cup drained sun-dried tomatoes packed in oil
  • 3 cloves garlic
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon ground pepper
  • 2 3/4 pounds chicken breast halves


Preheat grill or broiler. For Garlic Butter: In a blender, combine butter, sun-dried tomatoes, garlic, oregano and pepper and process, scraping sides occasionally until blended. Grill or broil chicken, turning occasionally and basting with the Mediterranean butter, 30 minutes or until meat thermometer inserted in center registers 170 degrees F. NOTE: Do not baste during the last 5 minutes of grilling.

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Classic Charcoal Grilled Chicken 


  • 2 to 2 1/2 pounds cut up chicken
  • 1/4 cup fresh lemon juice
  • 1/4 cup olive oil
  • 2 tablespoons soy sauce
  • 2 large cloves garlic, minced
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon sugar
  • 1/4 teaspoon ground black pepper


Arrange chicken in a 9 x 13 x 2-inch dish. In a small bowl, combine remaining ingredients; pour half mixture over chicken; cover and refrigerate chicken at least 1 hour or overnight.

Cover and refrigerate the bowl of the remaining marinade for basting. Drain chicken; discard liquid. Wear a hot-mitt and use tongs to arrange medium-hot briquettes in a ring, leaving 12 inches in the center free of coals. Grill chicken on covered grill, skin-side down, in center of the grid, directly over the coal-free area for 25 minutes. Baste with reserved marinade. Turn. Cook 20 to 25 minutes or until no longer pink at the bone. Yield: 6 servings

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