From smoky to spicy: 5 grilled chicken must-tries

There’s a reason grilled chicken never loses its place at the table. The smoke, the char, the marinades that cling to the meat, it’s food that feels both familiar and exciting. Every bite carries a memory of backyard grills, roadside stalls, or fancy dinners, and yet it never feels tired. But no two plates of grilled chicken have to taste the same. One can be smoky and rich, another fiery, another light and fresh. Here are five versions that show just how much range this dish has.

Tandoori chicken is where grilled chicken meets memory – it’s the dish that shows up at family tables and celebrations. Take drumsticks, cut a few slits so the spices can seep in. Stir together thick yogurt, ginger-garlic paste, chilli powder, turmeric, garam masala, lemon juice, and a little salt; the mix should smell sharp and warm. Rub the marinade deep into the chicken, then leave it alone, a few hours if you’re in a hurry, overnight if you want it flawless. Once it hits the grill, the skin crackles, the smoke seeps in, and the meat stays tender all the way through. Pull it off, squeeze over some lemon, and you’ve got the kind of chicken that never lets you down – simple, smoky, and exactly how it should be.

Peri-peri is not subtle. It’s hot, sharp, and addictive. Blend 6 red chillies with 4 garlic cloves, 2 tablespoons olive oil, 1 tablespoon vinegar, 1 teaspoon paprika, 1 teaspoon oregano, and salt. Marinate 500 g chicken thighs in this paste for 3 to 4 hours. Grill on high heat until the edges char, brushing with more paste as it cooks. What you get is chicken that bites back – this dish is smoky, fiery, and impossible to leave unfinished.

Sometimes grilled chicken doesn’t need heat; it just needs freshness. This version keeps things bright. Flatten 500 g boneless chicken breasts for even cooking. Mix the juice of 2 lemons with 3 tablespoons olive oil, 1 teaspoon thyme, 1 teaspoon rosemary, 1 teaspoon crushed pepper, 3 minced garlic cloves, and salt. Marinate for an hour, then grill until golden marks show. The result is clean and sharp, lifted by citrus and herbs; light enough for a summer dinner, satisfying enough any time.

If you like a little sweetness with your grill, this one does it. Sweet, sharp, and a little fiery – these wings tick every box. Stir honey, mustard, olive oil, garlic, chilli flakes, and just a touch of salt into a smooth, golden glaze. Tumble the chicken wings in and let them sit, soaking up all that sweetness and heat. When they hit the grill, the honey starts to bubble and char, turning sticky at the edges while the mustard keeps things sharp. Brush on more as they cook, and you’ll end up with wings that shine, caramelised and messy in the best way – the kind you can’t stop going back for.

There’s a depth to this chicken that only smoke and lime can bring. Start by soaking a few dried chipotle peppers, then blend them with olive oil, lime juice, garlic, cumin, and salt into a dark, fiery paste. Massage it into chicken thighs and let them rest, soaking up that heat. Once they hit the grill, the edges char and the air fills with smoke. Right before serving, squeeze over fresh lime. What you get is meat that’s bold and smoky, yet bright at the finish – the kind of bite that makes you want another right away.