This Citrus Grilled Chicken Marinade recipe makes a juicy, flavorful dinner that tastes like the golden hour on a warm summer evening. Fresh orange juice, garlic, tarragon, and a touch of Dijon mustard come together for such a simple blend of summer flavor!

Marinade for Chicken that Actually Works!

Have you ever felt like a marinade looks and smells amazing but totally disappears once you cook the meat?

This easy healthy citrus grilled chicken recipe marinade is your answer to bold flavor with minimal fuss. It’s juicy, tender, and just looks fancy enough to make a weeknight feel special, even though you barely lifted a finger.

Healthy BBQ Dish that ISN’T a Burger

This is our go-to recipe for summer cookouts when burgers feel a little too expected. The bright citrus, fresh tarragon, and smoky char make this marinated chicken a total crowd-pleaser. With just 10 minutes of prep time and totally make-ahead friendly, it’s your weeknight dinner hero.

This chicken marinade is great served with 5 Minute Grilled Peach Caprese Salad, Lemon Orzo, or Strawberry Cucumber Salad!

Ingredients for Citrus Grilled Chicken Marinade

This easy marinade keeps things simple, using citrus, herbs, and garlic to add fresh, vibrant flavor to any cut of chicken. Low in calories, low in sodium, and lean protein, it’s a great option if you’re trying to eat lighter or stick to a healthy routine!

• Chicken Breasts: High protein and easy to buy. Chicken thighs work too!
• Dijon Mustard: Adds zip and helps the marinade stick.
• Orange Juice: Try lemon juice or lime for an even tangier twist.
• Orange Zest: Boosts citrus flavor and adds freshness.
• Olive Oil: Keeps the chicken moist and helps the marinade work its way in.
• Fresh Tarragon: A soft, slightly sweet herb with a hint of anise – perfect with citrus. (Swap with fresh thyme or basil if needed.)
• Sugar: Balances the acidity.
• Garlic Cloves: For that essential savory punch.
• Salt: Enhances flavor and keeps the chicken juicy.

How to Make Citrus Grilled Chicken 

This easy marinade delivers juicy, flavorful grilled chicken without the fuss. Follow these simplified steps for perfect results every time.

1. Make the dressing: Whisk ingredients together. Set aside.
2. Mix the marinade: Combine the marinade in a medium bowl or ziplock.
3. Marinate the chicken: Add the chicken and marinate in the refrigerator.
   • Tip: Flip the bag or chicken halfway through to marinate evenly.
4. Grill: Cook the chicken starting at a high heat to create the grill marks, then turn down.
5. Rest and serve: Rest chicken under foil for 5 minutes- this is essential for juicy chicken! Then Drizzle with dressing!

Storing and Freezing Citrus Grilled Chicken Marinade

Store leftover grilled chicken in an airtight container in the fridge for up to 4 days.

Freeze cooked chicken (sliced or whole) in a freezer-safe bag for up to 3 months. (We like to use our foodsaver for ultimate flavor later)

How to Reheat Grilled Chicken

Reheat gently in a covered skillet with a splash of water or oil, or in the microwave with a damp paper towel.

FAQ About Chicken Marinade

Variations and Substitutions

• Try chicken thighs for a richer texture and deeper savory notes.
• Fresh thyme or basil can be used instead of tarragon if that’s what you have on hand.
• Try honey or maple syrup instead of sugar for natural sweetness with added depth.
• For a savory twist, mix in a splash of soy sauce or Worcestershire sauce, or replace the citrus with a touch of vinegar for extra tang.
• Double the dressing to use as a sauce for rice, potatoes, or a fresh green salad on the side.

With zesty citrus, garlic, and herbs, it’s hands-down the best grilled chicken for laid-back dinners or sharing with friends. Tender, vibrant, and made with real ingredients – it’s the kind of meal that just feels right on a hot summer day.

More Flavorful Chicken Recipes to Try

Here are a few more juicy, flavor-packed chicken recipes from our kitchen that keep things easy, healthy, and anything but boring:

• Mango Salsa Mexican Grilled Chicken with Coconut Rice
• Greek Marinade Chicken Souvlaki
• Easy Huli Huli Grilled Chicken
• Asian Ginger Marinade for Grilled Chicken
• Sticky Asian Grilled Chicken Breasts
• Quick Grilled Chicken with Oregano
• Our Favorite BBQ Chicken on the Grill
• Marinated Smoked Chicken Thighs on the Traeger

How to Make Easy Citrus Grilled Chicken Marinade

This Grilled Peach Caprese Salad might just be the most irresistible twist on caprese yet. Sweet grilled peaches, cool slices of mozzarella, ripe summer tomatoes, and creamy avocado all finished with a rich balsamic drizzle – it’s fresh, colorful, and packed with flavor in every bite.

Why We Love This Salad

This salad is a go-to around here because it’s simple, stunning, and packed with layers of flavor – sweet grilled fruit, creamy mozzarella, and that tangy balsamic glaze. We served it at a church BBQ and the entire platter disappeared faster than anything else on the table. It’s one of those dishes that looks fancy, tastes even better, and takes almost no effort to pull off.

What to Serve It With

My grilled peach salad makes an easy, elegant pairing for just about any summer meal. We especially love it with BBQ dishes, grilled meats, or anything rich and savory. Try it with our juicy Flank Steak, herby Easy 3 Ingredient Chicken Marinade, or a side of our Secret Best Grilled Corn for the ultimate warm-weather dinner.

Ingredients for Grilled Peach Avocado Caprese Salad

This salad is fresh, simple, and full of texture – no fancy ingredients, just a few summery staples that shine on their own.

• Lemons: Grilled for a sweet, smoky citrus flavor.
• Peach: Ripe and thickly sliced so it caramelizes on the grill.
• Olive Oil: Helps with grilling and adds richness.
• Tomatoes: Juicy and vibrant – summer tomatoes work best.
• Avocado: Sliced just before serving for creamy texture.
• Sea Salt or Sea Salt Flakes: A good finishing salt makes all the difference.
• Fresh Ground Black Pepper: Adds balance and warmth.
• Fresh Mozzarella: Soft and milky – mozzarella pearls or burrata work too.
• Arugula or Arugula Mix: Adds peppery crunch and stretches the salad for a crowd.
• Balsamic Vinegar: Reduced to a sweet, glossy drizzle.

How to Make Grilled Peach Avocado Caprese Salad

The easiest summer salad…

1. Make the balsamic reduction: Cook the balsamic and sugar until reduced by half and cool.
   Tip: A low-rimmed skillet speeds things up.
2. Grill the lemons and peaches:Brush with olive oil and grill the lemons and peaches until grill marks appear.
   Tip: Always allow the fruit to cool at this point to not wilt the greens.
3. Build the salad: Fill a large platter with everything!
4. Serve immediately: Let your guests dig in!

Storing and Making Ahead Grilled Peach Avocado Caprese Salad

Can you make this salad ahead of time, or save the leftovers for later?

This salad is best fresh, but leftovers will keep in the fridge for up to 2 days. I prefer to carefully remove the fruit so it doesn’t continue to wilt the greens. 

Make Ahead: 

You can assemble everything ahead of time, then grill the peaches and lemons right before serving. The balsamic reduction can be made up to a week in advance and stored in the fridge.

Variations and Substitutions

• Swap peaches for nectarines or even grilled plums if that’s what you’ve got on hand. 
• Use burrata or goat cheese instead of mozzarella for a creamier or tangier bite.
• Don’t have arugula? Spinach, baby kale, or spring mix will still taste great.
• Add a handful of toasted almonds, walnuts, or pine nuts for extra crunch.
• To make it more filling, try adding grilled chicken, prosciutto, or a scoop of quinoa.
• A light drizzle of honey or a splash of lemon juice can brighten things up if your fruit isn’t super sweet.
• No time to grill? A hot skillet or grill pan on the stove works just fine for both the peaches and lemons.

This grilled peach avocado caprese is proof that a few good ingredients and a hot grill can make magic on a plate.

More Fresh and Flavor-Packed Salad Recipes to Try

• Loaded Cowboy Salad
• Broccoli Salad
• Your Neighbor’s Tomato Cucumber Salad
• Citrus Jicama Avocado Salad
• 5-Minute Avocado Salad
• 7-Layer Pea Salad

Watch How This Peach Caprese Salad is Made…

Imagine thin chicken cutlets marinated in homemade pesto sizzling over the grill until the edges turn audibly crispy. Grilled pesto chicken is just two pantry-friendly ingredients, yet every bite tastes like you spent the whole afternoon fussing—perfect for busy summer nights!

Take all the stress out of dinner with this easy grilled pesto chicken recipe! It can be prepped in the morning or even the day before and takes less than 10 minutes to cook!

This is one of my favorite go-to meals for a busy weeknight running the kids from soccer and golf and church activities and all the things.

Why I love Pesto!

In college I was asked out on a date and the other couple we ate with made us dinner. It was my first date with this guy, first time hanging out with a married couple and my first time having pesto. In fact, I’d never even heard of pesto!!

Ever since that date I’ve been making different dishes with pesto like our caprese sandwich or 15 Minute Pesto Pasta, but I’ll tell you what, this crispy healthy grilled chicken with pesto is my absolute favorite.

My favorite part about pesto chicken? The cheese in the pesto makes this deliciously crispy, crunch crust on the chicken, oh man it’s good!

How to Make Grilled Pesto Chicken

This recipe is so easy you only need:

Chicken and Pesto!

Let’s jump right into how to make it:

1. Prep the Chicken: Cover the chicken with pesto on all sides and marinate for at least 30 minutes but ideally overnight.
   • NOTE: I absolutely LOVE our homemade basil pesto recipe, but if you want to save time, you can totally grab a jar at the grocery store. The Kirkland Brand of Pesto at Costco is actually pretty dang good.
2. Grill the Chicken: Make sure you oil the grates before grilling as that cheese will want to stick!
   • PRO TIP: Use a meat thermometer to check the internal temperature. You’re looking for 165 degrees F for the internal temperature. It really won’t take too long with the chicken being so thin.

If you don’t have a grill, you can cook this chicken in a skillet on the stovetop or bake it in the oven (350℉ in a baking dish for 15-20 minutes).

How to Know When Chicken is Ready to Flip

You know when chicken is not ready to be flipped if the chicken is sticking to the grates. It should easily lift when ready. We go into all the details in our how to cook chicken on the stovetop, but the same rules apply for cooking on the grill too.

How to Eat Crispy Pesto Chicken

When I make this for dinner on a busy evening, I usually will make roasted broccoli or air fry broccoli and make some sort of grain to go with it like our lemon orzo with peas. Sometimes I’ll even double this recipe so that I can have leftovers for lunches. It taste so good in a wrap or on a sandwich…hello caprese chicken sandwich!

This crispy grilled chicken also tastes great on top of a salad or in a cream pasta dish. Toss it into our easy fettucine recipe for a delicious burst of flavor!

Storing and Reheating

How to Store Grilled Chicken:

Grilled chicken should be stored in an airtight container in the fridge. It will keep for for 3-4 days.

How to Freeze Grilled Chicken:

Let the chicken cool completely and then place in a freezer safe container or a ziploc bag.

It will keep in the freezer for up to 3 months.

When you’re ready to eat it, let it thaw in the fridge overnight and then follow the directions below for reheating.

How to Reheat Grilled Chicken:

Reheating chicken can be tricky because it can dry out quickly. I’ve found that reheating this thin chicken is best done on the stove top. I add a little splash of oil to a skillet and warm it up over medium-high heat just for a few minutes on each side. I like to add more pesto too just to make sure it stays moist.

With just two simple ingredients, you can have a delicious and healthy meal ready in no time! This crispy thin grilled pesto chicken recipe is perfect for a quick weeknight dinner. We have this easy chicken dinner recipe on repeat all summer long!

More Delicious Grilled Chicken Recipes:

• Honey Lemon Basil Grilled Chicken
• Marinated Grilled Chicken Breasts
• Mango Salsa Mexican Grilled Chicken
• Huli Huli Grilled Chicken
• Grilled Chicken with Oregano

Watch Our Video on How to Make This Healthy Crispy Grilled Chicken

This vibrant Healthy Thai Peanut Salad with Grilled Flank Steak is a protein-packed dish bursting with bold, fresh flavors. Topped with a creamy homemade Thai peanut dressing, it’s the perfect balance of healthy and satisfying! Perfect for lunch or dinner!

Love the rich, nutty flavors of Pad Thai (Thai peanut noodles)? You’re in for a treat! Skip the pasta and give this Healthy Thai Peanut Salad with Grilled Flank Steak a try—it’s a fresh, feel-good twist on a classic favorite.

I can’t stand thinking up a healthy dinner idea every day! It’s exhausting. Cade isn’t much help either (sorry, Cade), and even brainstorming quick dinner recipes can feel like a chore. Throw in the “healthy” factor, and I’m already over it. That’s exactly why I came up with this Healthy Thai Peanut Salad with Grilled Flank Steak. It’s the result of a little rule I’ve been testing out over the past year.

When we started getting more and more requests for healthy dinner recipes, especially quick ones, I knew we needed to rethink things. Not just for adults, but for busy families juggling everything life throws at them.

So one day, as Cade and I were hashing this out, a light bulb went off: instead of stressing about brand-new recipes, why not start with dishes we already love and simply swap out the unhealthy ingredients for better, feel-good options? And guess what? It worked! This salad is proof that healthy can be delicious, simple, and totally doable! Even on a busy weeknight.

How to Make Your Favorite Recipe Healthy

Our new rule is simple: start with a favorite recipe, add more fruits and veggies, and swap out sugars and processed ingredients for healthier alternatives.

It’s easier than you’d think! For example, we took a classic lasagna recipe and made a few clever changes. We used thinly sliced zucchini instead of pasta and cottage cheese instead of ricotta. The result? A dish so good that no one even noticed the swaps. It all bakes together perfectly, and the zucchini melts right in, making it an effortless upgrade.

Who says healthy eating can’t be sneaky and delicious?

Ingredients Needed For Healthy Thai Peanut Salad with Grilled Flank Steak

Salad Ingredients:

• Flank Steak
• Mixed Greens
• Spinach
• Red Bell Pepper
• Orange Bell Pepper
• Red Cabbage
• Avocados
• Carrot
• Cucumber
• Jalapeño
• Sesame Seeds
• Cilantro
• Dry Roasted, Salted Peanuts
• Green Onions

Sauce and Dressing Ingredients:

• Creamy Peanut Butter
• Sriracha
• Fresh Lime Juice
• Toasted Sesame Oil
• Warm Water
• Rice Vinegar
• Fresh Ginger, grated
• Garlic
• Soy Sauce
• Honey

Our Healthy Thai Peanut Salad with Grilled Flank Steak perfectly showcases how simple swaps can transform a dish into something fresh and healthy. We took our beloved Thai Peanut Sauce Noodles and Chicken recipe and decided to give it a fun twist. Instead of chicken, we opted for grilled flank steak, and instead of pasta, we used a hearty mix of spinach and greens, adding an abundance of colorful veggies!

The result? A vibrant dish brimming with color, texture, and variety that left us completely satisfied. It was a breeze to make, proving that healthy eating doesn’t have to be boring at all!

Why Flank Steak Steak for Thai Food?

Flank steak is an ideal choice for this Healthy Thai Peanut Salad for several reasons. First, it cooks quickly over high heat, ensuring a tender result in no time. Plus, it’s budget-friendly, making it accessible for many home cooks. Its bold flavor beautifully complements the Thai-inspired ingredients, making it a standout option for this dish.

Typically, one flank steak can provide enough for two to three meals when cut into halves or thirds. If you’re feeding a larger family, it might stretch to cover just one or two meals. Nonetheless, its versatility and great value make it a fantastic addition to your culinary repertoire!

Can I Make This Healthy Thai Peanut Salad with Grilled Flank Steak Vegan?

Absolutely! You can easily transform this recipe into a vegan delight while keeping it just as delicious! Simply say goodbye to the flank steak and welcome a plant-based superstar like tofu or seitan. For a touch of sweetness, swap out the honey for maple syrup, which works perfectly!

To take it up a notch, consider adding extra veggies. Toss in shelled edamame for a protein-packed punch, delicious snap peas for a satisfying crunch, and fragrant Thai basil to elevate the flavor profile. Feeling adventurous? You could even mix in some fluffy quinoa or rice noodles to make the dish heartier and more filling!

What is Another Name for Flank Steak?

Another name for flank steak is “London Broil.” However, it’s worth noting that some butchers use the term “London Broil” for cuts from the round, which comes from the rear part of the cow. So, when purchasing flank steak, it’s best to clarify with your butcher to ensure you’re getting the right cut.

How to Cut Steak Thin

There’s a little secret to achieving that super thin-cut steak, just like the ones you find in restaurants. First, place the steak in a Ziploc bag filled with marinade. Then, put the entire bag in the freezer for about 15 minutes. Afterward, remove the Thai peanut sauce steak from the bag and slice it thinly on a cutting board. You will discover that just those few minutes in the freezer have frozen the steak just enough to allow your knife to glide through effortlessly.

Is The Peanut Sauce For This Salad Gluten-Free?

A typical recipe for peanut sauce typically includes ingredients like peanut butter, coconut milk, soy sauce, and a few other staples. However, it’s important to note that not all soy sauce is gluten-free. If you’re unsure about the soy sauce you’re using, you can easily swap it out for tamari, which serves as a gluten-free alternative.

As long as your peanut sauce is made with gluten-free soy sauce or tamari, it will be safe for those with gluten intolerance. Conversely, if it isn’t gluten-free, it could potentially cause issues for anyone sensitive to gluten. Therefore, always double-check the label on your soy sauce to ensure it’s suitable!

This Healthy Thai Peanut Steak Salad is everything you need: vibrant, flavorful, and packed with nutrients. Whether you’re impressing guests or treating yourself to a gourmet-style meal, this dish brings restaurant-quality flavor straight to your kitchen. Give it a try, and let us know what you think in the comments. Happy cooking!

More Asian Recipes: 

• Easy Asian Orange Chicken
• Korean Asian Braised Short Ribs
• Quick and Easy 15-Minute Chicken Stir Fry
• One Pan Simple Asian Shrimp Noodles
• Teriyaki Chicken Casserole
• Asian Chicken Skewers with Honey Garlic Sauce
• Pork Dumplings
• Quick and Easy Cashew Chicken
• Teriyaki Chicken Noodles
• Sweet and Spicy Orange Salmon
• Grilled Sweet and Sour Chicken
• Thai Peanut Noodles with Chicken
• …All of Our Asian Recipes! 

Watch the Video of How to Make Thai Peanut Steak Salad

Smoked chicken wings bursting with flavor from a perfect dry rub using a mixture of dark brown sugar and spices like oregano, smoked paprika, and more! Your boring chicken wings just became the best dang chicken recipe you’ll have this month!

I used to not like chicken wings, but chicken wings are, in fact, delicious. I don’t know how such a teensy tiny amount of meat on a bone can be so good, but these Dry Rub Smoked Chicken Wings are proof of the deliciousness. If a dry rub and smoker aren’t your thing, try our traditional buffalo wings, air fryer teriyaki wings, or our garlic parmesan grilled chicken wings recipes!

Bust out your Traeger (or any smoker) because I’m totally on board with this lil’ chicken wang thang!

How to Make Smoked Chicken Wings

These smoked chicken wings are packed with flavor and perfect for any gathering. Follow these quick steps to get tender, smoky wings with a delicious crust.

1. Preheat: Using a Traeger or other smoker, start with the super smoke setting for 5 minutes, then set the smoker to 225°F and preheat for 10 minutes
2. Mix: Whisk together dark brown sugar, light brown sugar, kosher salt, ground mustard, smoked paprika, oregano, garlic powder, and black pepper
3. Coat: Toss chicken wings in the dry rub until fully coated.
4. Smoke: Arrange wings in a disposable pan and cook for 1.5–2 hours until internal temp reaches 165°F.
5. Grill: Cook wings on high heat until grill marks appear on each side.
6. Rest: Cover wings with foil for 5 minutes, then serve.

For more detailed instructions and tips, check out the full recipe card below.

Read more: Looking for Traeger recipes? Check out our Traeger Chicken Breast Recipe or our Whole Smoked Chicken Recipe next!

What Goes in the Dry Rub?

The dry rub is where all the flavor comes from. Combined with the smokiness, this dry rub takes your chicken wings up a notch or twelve! Here is what you need:

• Dark brown sugar: Adds deep, rich sweetness with a hint of molasses.
• Light brown sugar: Provides milder sweetness and balances the dark brown sugar’s intensity.
• Kosher salt: Enhances all the flavors and helps tenderize the meat.
• Ground mustard: Adds a subtle tangy heat and complexity.
• Smoked paprika: Brings smoky, slightly sweet warmth that complements the wings.
• Garlic powder: Delivers savory depth and aromatic punch.
• Oregano: Offers herbal earthiness and a touch of bitterness.
• Black pepper: Adds sharp, spicy heat and brightness.

And before I get a bunch of questions about the two brown sugars, let me explain! A combo of dark and light brown sugar made for the best flavor without the overwhelming molasses if you only used dark. Likewise, only using light brown or white sugar wasn’t enough flavor.

These wings are delicious on their own, but feel free to dip them in bbq sauce or ranch!ch!

How to Make Chicken Wings Without A Smoker

No smoker? No problem. You can still make flavorful wings using your oven, charcoal grill, or gas grill.

Oven Method

Follow the recipe as written, then bake the wings in a preheated 425°F oven for about 30 minutes. Flip each wing and continue baking for another 10–15 minutes. Use a meat thermometer to make sure the internal temperature reaches 165°F.

Grill Method (Charcoal or Gas)

Grill the wings over medium heat, turning occasionally until fully cooked and nicely charred. Again, aim for an internal temp of 165°F.

How Many Chicken Wings Per Person

I have the hardest time estimating how much food to make for large groups sometimes. If you are making these wings as the main dish, plan on about 4 to 6 whole chicken wings (8 to 12 pieces) per person. If these wings are part of a whole array of appetizers, 2 to 3 whole wings per person should be enough. This recipe calls for 3 pounds of wings, which will be about 15-20 whole wings. So you may need to double or triple this recipe if you are preparing for a large group.

Are Smoked Chicken Wings Gluten Free?

Yes! Chicken on its own is gluten-free, and all the ingredients for the dry rub are gluten-free.

What are the Best Wood Pellets for Smoking Chicken Wings?

When it comes to smoking chicken wings, we love to use a mild wood like apple wood, cherry wood, or maple wood works the best. A strong wood like mesquite or hickory can overwhelm the little bit of meat on the wings. But when all is said and done, any wood chips will work just fine! Test out different pellets and see which flavor you like the best!

How to Store Chicken Wings

Store leftover chicken wings in an airtight container in the refrigerator for up to 4 days. To freeze them, let the wings cool completely, then place them in a freezer-safe bag, pressing out as much air as possible before sealing. A food saver works great for this. Frozen wings will keep for up to 3 months. When you’re ready to enjoy them again, thaw and reheat using one of the methods below.

How to Reheat Chicken Wings?

There’s nothing better than leftovers, but bringing hot delicious wings back to life after they are cold can be difficult. There are a few ways to reheat them:

Skillet: Heat a tablespoon of oil in a skillet and pan-fry the wings until warmed through. It’s fast and easy, though the skin may not crisp up like before.

Microwave: The quickest option, but you’ll lose any crispiness.

Oven: Bake at 375°F for 20–25 minutes. This is our favorite method—it takes a bit longer but keeps the flavor and crisps up the skin.

Grill: Reheat over medium-low heat for about 15 minutes. You may not get the crunch, but the smoky flavor stays strong.

Whether it’s your next game day party, a New Year’s party, or just plain dinner for the fam, these smoked chicken wings have made a wing lover out of me! They are healthier than your typical deep-fried chicken wings, and they have the best bold smoky flavor! Come do this wang thang with me!

More Wings and Appetizer Recipes:

• Glazed Smoked Chicken Wings
• Garlic Parmesan Grilled Chicken Wings
• Bacon Wrapped Avocados
• Best Deviled Eggs
• All our APPETIZER RECIPES here!

Looking for a delicious and nutritious meal option? Try these grilled chicken tacos, packed with lean protein and fresh pico de gallo, for a satisfying and healthy meal that will leave your taste buds and body happy.

A simple marinade tenderizes and flavors the chicken, and then we grill it to add that smoky bbq flavor. Warm up some Vista brand corn tortillas (these are our FAVORITE), add the grilled chicken and then top with homemade pico de gallo. So easy!

I grew up on tacos, but when I say that we have to take it with a grain of salt because my mother was raised on a farm in Idaho, which means not only was it always ground beef, flour tortillas, and shredded iceberg lettuce with occasional tomatoes or cheese, but the ground beef for sure 100% had potatoes grated into it, I’m not kidding. We call them Idaho tacos!

Once I was married, my world really started to expand in the world of tacos, but it’s kind of harder than you think when you start off cooking for yourself you want all the flavor, but you’re just not totally sure how everyone achieves it. You can find all sorts of crazy ingredients and marinating times out there, but I’ve found that simplicity is the answer and that’s exactly what these tacos are what you want for dinner tonight.

Ingredients for Grilled Chicken Tacos Recipe

You’ll need just a few ingredients to make the marinade, and you’ll have most of the items in the pantry already. Here is everything you will need:

• Chicken Breasts: Marinate and grill the chicken whole and then chop it into bite-size pieces right before serving.
• Garlic: Adds flavor.
• Lime Juice: Fresh is best of course, and it helps tenderize the chicken and adds flavor.
• Olive Oil: Adds flavor and moisture to the meat and helps tenderize it.
• Seasonings: Chili Powder, Cumin, Smoked Paprika, Black Pepper, and Salt
• Corn Tortillas: We don’t use anything but Vista brand tortillas these days, but you can use whatever brand you love.
• Pico De Gallo: Tomatoes, Jalapenos, Limes, Garlic, Red Onion, Salt, Pepper and Cilantro

The measurements for each ingredient are listed in the recipe card at the end of this post.

How to Make Grilled Chicken Tacos

We are going to crank this taco recipe out in 30 minutes and I’m going to show you how to do it. This recipe is such a great option for a healthy and protein packed dinner! Here are the basic steps:

1. Marinate: Combine the chicken, garlic, olive oil, lime juice and seasonings in a large dish or zip top bag and stir or squish to combine. Let it marinate in the fridge for at least 10 minutes or up to 5 hours.
2. Prep: Pull the chicken from the refrigerator and let it sit for a few minutes while you preheat the grill to take the chill off. Oil the grill grates and place the chicken on the grill.
3. Grill: Cook for 5 minutes, then flip and cook another 5-7 minutes.
4. Rest: Remove the chicken from the grill and let it rest for 5 minutes.
5. Chop: Cut the chicken breasts in to bite sized pieces.
6. Assemble: Spoon the chicken into corn tortillas that have been warmed up and top with pico de gallo.

These instructions can also be found in the recipe card at the end of this post when you can also save or print the recipe.

Toppings for Chicken Tacos

We love these tacos with just simple pico de gallo, but you could add any toppings you want! Here are a few ideas:

• Guacamole
• Sliced Jalapenos
• Sour Cream
• Pickled Onions
• Sliced Radishes
• Shredded Lettuce
• Cheese: Queso or Cotija Cheese
• Mexican Street Corn
• Homemade Salsa

Tips for a Perfect Taco

It seems a little silly to share tips for a perfect tacos, but we have really found that there are few tricks that make all the difference.

First, warm up the tortillas with a little oil in a frying pan, then keep them in a tortilla warmer until you are ready to serve them. Especially with corn tortillas, warming them up will help them soften and to not crack. Toasting them a little also adds great flavor!

Second, don’t overload the tortillas with the filling. Tacos that are too full will end up in a mess. Use less filling and eat more tacos! Ha!

Third, eat your tacos over an open, empty tortilla and collect anything that falls out in the empty tortilla. Then you have new taco ready to go!

What to Eat with Chicken Tacos

I love tacos and all Mexican main dishes and one of the best things about it is the sides! Some of the most popular side dishes on the blog are our Mexican inspired sides, including Elote Grilled Mexican Corn Salad, Cilantro Lime Rice, our Most Delicious Black Beans. Some other great options would be refried beans, avocado salad, chorizo potatoes, Pinto beans, chips and salsa, or Spanish rice.

Can Chicken Be Eaten Cold?

You can safely eat cooked chicken cold. Chicken leftovers are safe to eat up to three to four days in the refrigerator.

Using Leftovers

This chicken makes great leftovers! I love to use leftover chicken in quesadillas, on salads, on nachos, or in bowls for lunch the next day.

Can Grilled Chicken Tacos Be Made on the Stove Top?

Yes, you can absolutely make these in the house. Just use a grill pan when you cook the chicken and follow the same directions as written. If you don’t have a grill pan, just a regular sauté pan or cast iron skillet would work just fine as well.

Storage Tips

Once tacos are assembled, they don’t store super well. The tortilla will get soggy. Tacos should be store with the filling and tortillas stored separately. For these tacos, the chicken, pico de gallo and tortillas should all be stored separately in airtight containers. The chicken can be reheated in the microwave or on the stove top. We prefer reheating it on the stove top with a little oil to crisp it up again.

Craving some delicious chicken tacos but short on time? No worries! Follow these simple steps to make tasty grilled chicken tacos in 30 minutes or less.

More Taco Recipes to Try:

• Homemade Fish Tacos
• Chicken Birria Tacos
• Carne Asada Tacos
• Grilled Avocado Tacos

Watch How to Make Chicken Tacos

This chicken thigh marinade is the perfect blend of mustard (2 kinds!), garlic, maple syrup, brown sugar, vinegar and seasonings. It is so simple and so good, it could be used to marinate socks!

Serve this chicken recipe with a side of mashed potatoes and roasted veggies and you have a well-rounded dinner the whole family will love!

This is one of those marinade recipes that’s wonderful on every single kind of meat you could consume — salmon, steak, pork tenderloin, chicken in all its varieties, etc. I love when when I find a fail-proof marinade recipe like that! We used to make this chicken all the time when the blog first began, but over the years you slowly start to try new things and before you know it, without even meaning to, you’ve forgotten some of the things that you love the most. 

Boy, if that’s not symbolic of life, I don’t know what is!

This chicken thighs marinade recipe is one that is simply whisked together, can easily be adapted if needed (see notes below) and works just as well marinating 30 minutes as it does for hours. But beware, not all meats can handle it the same, so check out the entire post. 

And if you haven’t already, you absolutely must take a second to pin our other marinade recipes like:

• The Best Steak Marinade
• Marinated Chicken Breasts
• Asian Steak Marinade
• Steak Fajitas Marinade
• Marinated Smoked Chicken

Family Dinners

We are about to send our first off to college in the fall, another is deep in the waters of Jr High and still our caboose is entering the battlefield of the elementary school playground. If there’s one thing I know for certain it’s that family dinners are an absolute must to stay connected to one another. I would bet that it’s even life-saving for families. But with three kids at three different schools and totally different needs I can easily feel like I’m running around and never slowing down. This recipe is loved by everyone around the dinner table!

Ingredients for Chicken Thigh Marinade

The best marinades have a little salt, a little sweet, a little acid, a little spice and some umami flavor. This marinade recipe checks all the boxes. Here are the marinade ingredients:

• Chicken Thighs: boneless, skinless
• Dijon Mustard: pale yellow in color but bold in tangy flavor
• Stone Ground Mustard: adds texture to the marinade and the teeny tiniest bit of heat
• Garlic: adds flavor
• Dark Brown Sugar: light brown can be used, dark brown just has a richer flavor
• Maple Syrup: be sure to use the real stuff, Grade A
• Oregano or Marjoram: I used dried herbs for this recipe, but you can use fresh if you want. You’ll want to half the amount down to 1/2 teaspoon.
• Rice Vinegar: adds acid and brightens the marinade
• Sea Salt and Fresh Black Pepper: season to taste

The measurements for each ingredient can be found in the recipe card at the end of this post. You can also print or save the recipe there.

Recipe Adaptations

You can feel free to swap out any of the mustards for whatever ones you like best. Use spicy brown for more heat, honey mustard for more sweetness, etc. You can also change up the herbs – basil, thyme, marjoram, and oregano all works great.

Bone-in chicken thighs also work great. They will just need a little longer on the grill to come to temperature.

How to Make Maple Mustard Grilled Chicken Thighs

Making the marinade is as easy as whisking together all the marinade ingredients. I’ll walk you through each step of making this easy grilled chicken recipe:

1. Whisk: Add all the ingredients for the marinade into a small bowl and whisk until well combined.
2. Pour: Pour most of the marinade into a ziploc bag and save the extra in a small container. Sprinkle the chicken with salt and pepper and add the chicken to the bag. Squish the chicken around to coat with the marinade.
3. Refrigerate: Place the chicken in the fridge and let it marinate for at least 30 minutes (up to overnight).
4. Prep: Pull the chicken from the fridge and let it rest for a few minutes. Heat the grill to medium-high heat and wipe the grill grates with a paper coated in olive oil.
5. Grill: Remove the chicken from the bag and place on the grill. Allow it to cook for 4-6 minutes on the first side and then flip and let it cook for another 4-6 minutes.
6. Baste: Brush the chicken with the reserved sauce that you saved in step 1.
7. Rest: Remove the chicken from the grill, cover it with foil, and let it rest for 2-3 minutes. Serve!

All of the instructions in full detail can be found in the recipe card down below so keep scrolling.

Should You Poke Holes in Chicken Before Marinating?

No, no and more no! You should never poke holes in any meat for marinating. It drains the natural juices in the meat and results in a drier finished product.

How Long to Marinate Chicken Thighs

Chicken thighs are pretty easy to please when it comes to marinating. You can leave them at room temperature for as little as 30 minutes or they can marinate in the refrigerator overnight up to 24 hours. I wouldn’t recommend going any longer than 24 hours though. The meat starts to break down and get tougher.

If you’re looking to make this recipe ahead of time, the marinade can be made up to 3 days ahead of time. Then just add it to the chicken to marinate for up to 24 hours.

Other Marinating Times

Not all meats are created equal when it comes to marinating. Chicken breasts should never be marinated using this marinade for more than 6 hours. Beef (like steaks or roasts) and pork can handle over night, up to 24 hours.

What is a Safe Temperature for Chicken Thighs?

Chicken thighs are considered safe to eat when they reach an internal temperature of 165 degrees. I like to pull them out of the oven around 160 degrees and then while they rest, they come up to 165.

How to Bake Chicken Thighs in the Oven

If you want to use the oven for this recipe rather than the grill, preheat the oven to 475 degree F and bake them for 5 minutes. Then decrease the temperature to 350 degrees F and bake for 20-25 minutes. If the tops aren’t as golden and crispy as you want, you can broil them for a couple of minutes but keep a close eye on them!

Ways to Use Marinated Chicken Thighs

If you end up with some leftover thighs, you can slice them up and toss them with some pasta. They also go great on a sandwich or wrap or tossed in a salad.

What to Eat with Grilled Chicken Thighs

Here are a few ideas for some great side dishes to eat with this chicken main dish:

• Roasted Sweet Potatoes
• Sauteed Mushrooms
• Baked Potatoes
• Macaroni Salad
• Roasted Garlic Veggies
• Potato Salad
• Southern Mac and Cheese

Storage Tips

Store: Grilled chicken thighs will keep in the refrigerator in an airtight container for 4-5 days.

Reheat: My favorite way to reheat leftovers is in the oven. Preheat the oven to 350 degrees F and place the thighs in a baking dish and add about a cup of chicken broth. Cover the dish with foil and bake for 15 minutes. Remove the foil and bake for another 5 minutes.

If you want to reheat them a little quicker, just zap them in the microwave. They tend to dry out in the microwave though.

Freeze: These marinated chicken thighs freeze great. Once they have cooled completely. Place them in a ziplock bag and get as much air out as possible (using a food saver would be an even better option). They will keep in the freezer for up to 3 months. Let them thaw in the fridge overnight and reheat according to the instructions above.

Can You Freeze Chicken in the Marinade?

You can also freeze the chicken in the marinade before grilling if you prefer. Place the chicken and the marinade in a ziplock back and freeze immediately. When you are ready to eat it, let it thaw in the refrigerator overnight and then grill as directed.

Chicken thighs are a budget-friendly, flavorful and healthy protein. After letting them soak in all the delicious flavors of this chicken thigh marinade, you’ll be grilling up maple mustard chicken thighs alllllllll summer long!

More Juicy Chicken Thigh Recipes:

• Smoked Chicken Thighs
• Jerusalem Herb Chicken Thighs
• Baked Boneless Skinless Chicken Thighs
• Slow Cooker Garlic Chicken Thighs
• Bourbon Chicken

It’s one of my favorite quick dinner ideas for summer – grilled corn and roasted tomato pesto pasta is so fresh and ready in just 15 minutes! This is the perfect light summer meal, but if you would rather use it as a side dish, make our honey lemon basil grilled chicken breasts to go with it!

When you find something that the whole family will eat, you make it in every form possible! By some miracle, all my kids will eat pesto. PESTO! Of all the things! I’m not complaining because pesto is life!

We have pesto pizza, pesto paninis, pesto veggies, pesto chicken pasta, and even pesto tarts! See…all forms possible and every one is so delish!

This recipe is so tasty with a little smokiness from the roasted tomatoes and grilled corn. I love the addition of the bocconcini for the creaminess and added protein. It’s also healthy and so satisfying!

What Ingredients Go in Roasted Tomato Pesto Pasta?

This ingredients list is simple and so yum! You’ll need the ingredients for homemade pesto sauce and then just a few other items to get this recipe on the table. Here is your list:

• Penne
• Pine Nuts
• Garlic
• Basil
• Olive Oil
• Tomatoes – We like the little vine ripe tomatoes but cherry tomatoes or grape tomatoes work great too.
• Grilled Corn – Definitely grill your own corn on the cob if you have the time, but if not, grab a back of roasted corn from the freezer section at the grocery store.
• Parmesan (fresh)
• Sea Salt
• Pepper
• Bocconcini: Also called fresh mozzarella balls or pearls.

So much fresh summer flavor! I love it! The measurements for each can be found in the recipe card at the end of this post.

How to Make Roasted Tomato Pesto Pasta

I said this recipe was going to be added to your list of quick dinner ideas, right? Here are the steps to have a healthy meal on the table in 15 minutes:

1. Get the water boiling and the pasta cooking. Follow the package directions and cook to al dente.
2. Toast the pine nuts
3. Roast the tomatoes.
4. Make homemade pesto while the pasta is cooking and tomatoes are roasting.
5. Boil and then char the corn (If you have the time, follow our grilled corn recipe). Cut the corn from the cobs.
6. Drain the pasta and add pesto and stir to combine.
7. Add grilled corn, roasted tomatoes and bocconcini and fold everything together. Salt and pepper to taste.
8. Sprinkle from some fresh parm and serve!

That’s it! 15 minutes! All the detailed instructions can be found in the recipe card down below.

What to Eat with Pesto Pasta?

I love a good crusty bread with this dish like our no knead artisan bread.

What Pasta is Best for Pesto?

I love this ridged penne pasta because the pesto clings all over it. You could do bowtie or rigatoni. It’s really great with any pasta you have on hand.

How Long Does Pesto Pasta Last?

If you store this pasta in an airtight container, it will last for up to 5 days in the refrigerator.

And now we come to one of my favorite parts of this pasta dish, it makes GREAT leftovers! Eat it warm for dinner and then cold the next day for a quick healthy lunch!

If you need a fabulous addition to your arsenal of quick dinner ideas, then you must try this grilled corn and roasted tomatoes pesto pasta! It’s a perfect weeknight family meal!

More Quick Dinner Ideas:

• 15 Minute Sesame Steak Stir Fry
• Healthy Turkey Instant Pot Chili
• 20 Minute Cheesy Pesto Pasta
• Easy Garlic Butter Salmon
• Creamy Herb Chicken with Sun-Dried Tomatoes
• Easy Philly Cheesesteak Bread
• Quick and Easy Ham Lemon Orzo with Parmesan and Peas
• Cornflake Ranch Chicken
• Quick and Easy Shortcut Chicken Parmesan
• Easy Beef Ragu and Pasta
• Instant Pot Beef Stroganoff
• Easy Coconut Curry Chicken

REMEMBER TO SUBSCRIBE TO our FREE Oh Sweet Basil NEWSLETTER AND RECEIVE EASY RECIPES DELIVERED INTO YOUR INBOX EVERY DAY!

When you try a recipe, please use the hashtag #ohsweetbasil on INSTAGRAM for a chance to be featured in our stories!  FOLLOW OH, SWEET BASIL ON FACEBOOK | INSTAGRAM | PINTEREST | TWITTER FOR ALL OF OUR LATEST CONTENT, RECIPES AND STORIES.

Nothing says summer quite like a good burger! This time we are teaching you how to make a perfect smash burger and there’s one secret that is life-changing. If it’s a summer BBQ with friends, a family reunion or a 4th of July bash, this smash burger recipe is the way to go!

Serve it with a fresh tomato cucumber salad, a giant pot of BBQ baked beans, watermelon slices and you’re set !

Why Smash a Burger

Look, I don’t know why smashing a burger, literally the one thing you should NEVER do to meat totally works in this recipe, but it does. Ok, I do actually know why, it’s because it caramelizes every single piece of that patty thus making for more flavor in each bite, but the point is, it doesn’t make sense and so therefore you should absolutely eat it.

It’s kind of like that crazy wedge salad story; it’s simple and therefore it’s the beeeeeest!

Cade and I discovered smash burgers when we were in our first few years of marriage and I think it’s actually what kind of turned me from burger hater to burger enjoyer and now lover. I still loooove a crispy chicken sandwich, don’t you get me wrong, but a smash burger will always make my mouth water.

They are juicy, buttery, and have those crispy edges that are the star of this burger show. And the best thing about this is that smash burgers are simple and cook so fast…exactly what you want to feed the fam on a busy summer weeknight or to feed a crowd for your 4th of July festivities!

Ingredients for Smash Burgers

There’s nothing crazy going on with these ingredients. The crazy comes in the cooking technique, so your ingredient list looks like this:

Burger Patties

• Canola Oil
• Burger Buns: Potato buns taste great or brioche buns also work well.
• Butter
• Ground Beef (60/40): this probably sounds crazy, but just ask your butcher and trust me on this one…all the flavor comes in the higher fat content!
• Salt
• Pepper

Toppings

• American Cheese
• Lettuce
• Killer Burger Sauce
• Dill Pickles
• White Onion

The measurements for each ingredient can be found in the recipe card down below.

How to Make a Smash Burger

We have a post already on the secrets to the best hamburger, which is amazing and true, but throw all those rules out the window for these smash burgers. Your first step in making these burgers is going to be at the grocery store. As your butcher for a pound of ground beef that is 60% ground chuck and 40% ground brisket (or sirloin). It’s going to blow your mind how much flavor that combination of beef has!

1. Divide the pound of ground beef into loose 2″ balls and set them in the freezer on plate for 15 minutes.
   • PRO TIP: The less you handle the meat, the better. Keep the balls loose with jagged edges so that there are more edge area to get crispy and delicious!
2. Toast the buns on a cast iron skillet and set aside.
3. Pull the meat out of the freezer and flatten each ball on the skillet using a metal spatula or a burger press and season one side with salt and pepper.
   • PRO TIP: High heat at first so that you instantly char that meat but then turn it down a little to medium so you don’t burn the meat.
4. Place the burgers onto the cast iron pan seasoned side down and then season the other side.
5. Cook until it caramelizes and flip. Add the cheese slices.
6. Cover the pan with a lid to melt the cheese.
7. Place your burgers on the toasted hamburger buns and add your toppings.

All of the instructions in full detail can be found in the recipe card down below.

Why Do You Put the Meat in the Freezer Before Cooking?

This is the secret to making the smash burgers perfectly! With the meat nice and cold, it cooks a little slower while still letting the edges get caramelized and crispy. If the meat is too warm, it cooks too fast and dries out while the edges caramelize.

What to Eat with a Smash Burger

We love all the typical burger sides with this recipe. These are a few of our favorites:

• Baked Beans
• Pasta Salad
• Marinated Tomato Salad
• Potato Salad
• Mac and Cheese
• Grilled Corn on the Cob

Any of those recipes with be great with these burger, but you can seriously do any side you want! Just some simple french fries make my heart the happiest!

Variations on a Smash Burger

Feel free to top your burgers any way that you want. Here are a few ideas:

• Grilled Onions
• Jalapenos
• Bacon
• Avocado
• Sauteed Mushrooms

I want to know what you choose to top your burger!

Can I Make this Recipe on the Grill?

Yes! If you want that smoky grilled flavor, then absolutely grill them up! You’ll want to put a griddle on top of the grilling grates so you can really smash the burgers down. Or if you have a Blackstone, that works awesome too!

When you think of burgers, you think summer, and you should, but with a smash burger, you can make it all year round right on the stove top. They are juicy and crispy and the best burger I’ve had in ages! I’m dying for you to try it!

More Burger Recipes:

• Teriyaki Pina Colada Burger
• Lasagna Burger
• Southern Pimento Cheeseburger
• Pepperoni Pizza Burger
• Maple Mustard Apple Chicken Burgers
• Tillamook Bacon Cheeseburger
• Over the Top Burger
• Black Bean Burger

REMEMBER TO SUBSCRIBE TO our FREE Oh Sweet Basil NEWSLETTER AND RECEIVE EASY RECIPES DELIVERED INTO YOUR INBOX EVERY DAY!

When you try a recipe, please use the hashtag #ohsweetbasil on INSTAGRAM for a chance to be featured in our stories!  FOLLOW OH, SWEET BASIL ON FACEBOOK | INSTAGRAM | PINTEREST | TWITTER FOR ALL OF OUR LATEST CONTENT, RECIPES AND STORIES.

Grilled salmon is one of the quickest and healthiest ways to make salmon! This recipe includes a delicious seasoning rub and a homemade tartar sauce for extra deliciousness!

We’ve done it! We made it through another winter here in Utah and I am dying to get the grill out and kick off the summer grilling season! The first recipe on my list is this easy grilled salmon recipe.

Learning to Love Salmon

Growing up salmon was actually a really big deal. When you’re in the Pacific Northwest, you learn all about the Native Americans and salmon is represented often in totem poles etc. I have such a vivid memory of learning about “the salmon people”, their chants, songs, dances, and beautiful culture. Unfortunately I HATED salmon so that’s about as far as I got.

Now I’m trying so hard to learn and enjoy it and one of the best tricks I’ve learned is to cook it skin on and then the skin will easily slide off once it’s done. No sawing away with the knife!

And yes, one of the first times I was served salmon with the skin on the bottom of the filet I took the smallest piece and suffered through eating it, skin and all. Go ahead, Gag away. I certainly was trying not to do just that. Lol!

Ingredients for Grilled Salmon

For this recipe, we are going to make a flavor-packed seasoning rub for the salmon fillets and a homemade tartar sauce. Here is your ingredients list:

For the Salmon

• Salmon Fillets (skin-on)
• Olive Oil
• Kosher Salt
• Smoked Paprika
• Chili Powder
• Granulated Garlic
• Parsley Flakes
• Ground Mustard
• Black Pepper
• Lemon 

For the Tartar Sauce

• Mayonnaise
• Dill Pickles
• Fresh Dill
• Lemon Juice
• Sugar
• Salt and Pepper

The measurements for all the ingredients can be found in the recipe card down below. This is just meant to be an overview of the items you will needs so keep scrolling for the all the details!

How to Grill Salmon

I love grilling salmon because all you do is prep the fillets and then let the grill do all the work! It really couldn’t be easier! Here are the basic steps:

1. Heat the grill to high heat.
2. Make sure the grates on the grill are clean and wipe them with an oiled paper towel. Close the grill lid and let it heat up.
3. Combine all the ingredients for the seasoning mixture.
4. Brush the flesh side of the fillets with oil and season evenly with the seasoning mixture.
5. Place the fillets with the skin side down over direct heat on the grill. Close the lid and let it cook for 6-8 minutes.
6. Gently flip each fillet and cook for another 2-5 minutes.
7. Transfer to a plate and let the fillets rest for a few minutes. Gently remove the skin from the salmon and serve with lemon wedges and tartar sauce.
8. To make the tartar sauce, just whisk all the ingredients together and serve.

These instructions are also available in full detail in the recipe card below.

How Long to Cook Grilled Salmon

Salmon fillets portions cook on the grill really quickly, so you will only need about 10 minutes to cook it. If you’re grilling a whole salmon fillet, it will take a little longer, but not much!

Tips for the Best Grilled Salmon

• Buy salmon fillets that have the skin on. It makes the grilling, flipping, and serving easy.
• Season the flesh side of the fillet well. And I always serve salmon with fresh lemon wedges.
• Make sure the grill grates are clean and super hot before adding the fillets.
• Only flip your fillets once. They will start with the skin side down and will only flip once.
• Don’t overcook the salmon!

What Temperature is Salmon Safe to Eat

According to the USDA, salmon is safe to eat at 145 degrees F, but it should be pulled from the grill around 130-135 degrees F. It will continue to cook as it rests. You can use a meat thermometer to check the internal temperature of the fillets.

Which Salmon is Best for Grilling?

When I first started getting into the salmon scene (I’m a late bloomer when it comes to fish!), it was a little overwhelming to know which type to buy. There’s wild-caught and farmed, skin on and skin off, and so many different types – Atlantic, Coho, King, Sockeye, etc.

I like to use farm-raised salmon when I grill because it typically has more fat which holds up a little better to the high heat of a grill. You will also want to buy salmon with the skin on. As far as the type of salmon, I usually buy Atlantic or Sockeye.

What to Serve with Salmon

Salmon goes great with just about any side dish, but some of our favorites are grilled vegetables or grilled asparagus. You can’t go wrong with a bright summer salad like our tomato cucumber salad or our strawberry feta spinach salad. And you know I’m always down for a delicious bread side dish like our crusty artisan bread or a warm loaf of homemade french bread!

Other Ways to Cook Salmon

If grilled salmon with this flavor profile isn’t your thing, we have several other salmon recipes for you to try. They are all oven baked, but there are so many different flavor options…

• Sweet and Spicy Orange Salmon
• Maple Bacon Mustard Salmon
• Teriyaki Salmon in a rice bowl
• Garlic Butter Salmon
• Apricot Lemon Salmon

Is It Better to Cook Salmon with the Skin Off or On?

I always cook salmon with the skin on. It’s almost like a little protective barrier, especially on the grill, to keep the salmon from getting dried out. Once it is cooked, it is super easy to remove the skin and serve it.

Which Side of the Salmon Do You Grill First?

Salmon should be grilled with the skin side down first and for the bulk of the grilling time. We will flip it once right at the end just for a few minutes to get those grill marks on the top.

Is It Better to Grill Salmon on Foil or Not?

Salmon can definitely be grilled on top of foil, but foil will keep all the moisture surrounding the fillets which will essentially steam the salmon. This almost defeats the purpose of grilling because you want those crispy edges and that crusty outside on the fish.

How to Keep Fish From Sticking on the Grill

I know one of the fears of grilling fish is it getting stuck to the grill and crumbling. I have a few tips to help make sure that doesn’t happen.

First, make sure the grill is scrubbed clean before placing the fist on the grates.

Second, rub a paper towel coated with vegetable oil (or olive oil) all over the grates.

Lastly, believe it or not, when salmon is cooked, it will naturally release from the grill and be very easy to remove. If you try to flip it and it’s stuck, give it another minute or two and then try again.

Storage

Grilled salmon stores great in the refrigerator for up to 3-4 days. Make sure it has cooled completely before putting it in an airtight container.

You’re going to be tempted to reheat salmon in the microwave, but that high heat just destroys salmon. Salmon is best reheated in the oven in a baking dish. Set the temperature 300 degrees and cover your baking dish loosely with foil. It will take about 15 minutes to heat through.

Skip the burgers and chicken this time, and let’s grill some salmon tonight! This grilled salmon is seasoned to perfection and the homemade tartar sauce is just the extra punch of flavor you want. It’s healthy and easy, and dinner is on the table in less than 20 minutes!

More Summer Grilling Recipes

• Best Grilled Chicken Marinade
• Grilled Flank Steak
• Grilled BBQ Baby Back Ribs
• Huli Huli Grilled Chicken
• Garlic Parmesan Grilled Chicken Wings