20+ Grilled Chicken Lunch Ideas Part.2

Chili Orange Grilled Chicken 

Source: Canadian Living


  • 3/4 cup pasta or tomato sauce (175 mL)
  • 1/4 cup thawed orange juice concentrate (50 mL)
  • 2 tablespoons chili powder (25 mL)
  • 1 tablespoon cider vinegar (15 mL)
  • 1 teaspoon grated orange rind (5 mL)
  • 4 cloves garlic, minced
  • 1/2 teaspoon each salt and pepper (2 mL)
  • 6 chicken breasts (3 pounds/1.5 kg)


In a large glass dish, combine sauce, orange concentrate, chili powder, vinegar, orange rind, garlic, salt, and pepper; add chicken, turning to coat. Cover and refrigerate for 4 hours, turning occasionally. (Make-ahead: Refrigerate for up to 12 hours.)

Reserving marinade, place chicken, skin side down, on greased grill over medium heat; close lid and cook for 20 minutes. Turn and brush with reserved marinade; cook for 25 minutes or until no longer pink inside. Refrigerate 2 of the breasts until cold; wrap and refrigerate for up to 2 days. Yield: 4 servings

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Grilled Chicken


  • 1 cup orange juice
  • 1 teaspoon garlic powder
  • 1/2 cup chopped cilantro
  • 2 tablespoons soy sauce
  • 1 teaspoon chile powder
  • Salt and pepper, to taste
  • 4 boneless, skinless chicken breasts
  • Tortillas (optional)


In a large bowl, mix orange juice, garlic powder, cilantro, soy, chile powder, salt, and pepper. Place chicken inside a large zip-top bag and pour marinade into bag. Let chicken marinate in the refrigerator for 1 to 24 hours, the longer the better.

Prepare barbecue grill. When it's hot, grill chicken breasts until they are no longer pink on the inside. Watch closely, as chicken breasts cook quickly. Chicken can be served whole or cut up and wrapped in tortillas.

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Grilled Chicken Sandwich with Roasted Red Onion and Garlic Mayonnaise 

Source: Cuisine Magazine

Serving size: 6


Garlic Mayonnaise

  • 3 slices red onion (1/2-inch slices), roasted
  • 1 head garlic, roasted
  • 2 tablespoons olive oil


  • 1 loaf focaccia bread, sliced
  • 1/2 cup olive oil, for the marinade
  • 2 boneless chicken breast halves, grilled and sliced
  • 5 portobello mushrooms, grilled and sliced
  • 1 1/2 tablespoons olive oil, for saut
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Rhubarb Grilled Chicken

Makes 8 servings.


  • 2 cups diced rhubarb
  • 1 cup red wine or orange juice
  • 2 cups granulated sugar
  • 1/2 cup Dijon-style mustard
  • 4 pounds boneless chicken breasts
  • 1 tablespoon olive oil


Combine the first 4 ingredients in a saucepan and simmer until rhubarb is soft. Puree in a blender and set aside. Skin and lightly pound the chicken breasts.

Oil the grill and cook chicken until just done, about 5 minutes per side. Brush chicken with rhubarb glaze during the final minutes of cooking, and serve with remaining glaze.

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Grilled Chicken with Spicy Ginger Marinade 


  • 1 cup plain nonfat yogurt
  • 2 garlic cloves, finely minced
  • 1 teaspoon fresh ginger, finely grated
  • 1 tablespoon lime juice
  • 1/4 teaspoon crushed red pepper flakes
  • 2 tablespoons chopped cilantro
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 6 boneless, skinless chicken breast halves


In a medium bowl, stir together yogurt, garlic, ginger, lime juice, red pepper flakes, cilantro, salt, and pepper. Transfer marinade to a large zip-type plastic bag, combining well. Add chicken, reseal the bag and turn it over several times to thoroughly coat chicken with marinade. Refrigerate for 1 to 6 hours. Prepare gas or charcoal grill.

Remove chicken from marinade and grill over medium-hot coals, 5-6 minutes per side. Remove to a platter and let rest 10 minutes before serving. 

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Mesquite Grilled Chicken with Honey Horseradish Sauces 


  • 6 chicken breasts, boneless and skinless, 4 ounces each
  • 1 large onion, sliced in rings
  • 2 tablespoons Worcestershire sauce
  • 6 tablespoons prepared horseradish
  • 1 1/2 teaspoons white pepper
  • 3/4 cup honey
  • 3/4 cup Dijon-style mustard
  • 1/2 cup warm water


Grill chicken breasts using mesquite chips. While chicken cooks, prepare sauce: saute onion in large skillet on low heat until translucent; add Worcestershire sauce and cook onions until completely done. Add all other ingredients and cook an additional 12 minutes. When chicken is done, remove from grill, add directly to the sauce, and coat well. Serve on a bed of rice garnished with chopped parsley and a lemon slice. Makes 6 servings.

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All Seasons Grilled Chicken 


  • 1 1/2 cups chili sauce
  • 3/4 cup red wine vinegar
  • 1 1/2 tablespoons prepared horseradish
  • 2 small cloves garlic, halved
  • 1 teaspoon salt
  • 4 (6 ounces) bone-in chicken breasts


Mix chili sauce, vinegar, horseradish, garlic, and salt in a bowl. Reserve 1/2 of the marinade. Add chicken to bowl; turn to coat. Cover; marinate in the refrigerator for about 5 minutes. Preheat grill or broiler. Remove chicken from marinade; discard marinade in the bowl. Place chicken on the grill or on a broiler pan.

Grill or broil chicken, turning and basting frequently with half the reserved marinade until juices run clear when meat is pierced with a knife, about 30 minutes. Heat remaining reserved marinade in a small saucepan, stirring occasionally. Serve hot alongside the chicken.

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