Grilled chicken made easy: 4 juicy and flavorful recipes
Take your grilled chicken to the next levelPlay Video
Brit Morin's DIY games and hacks for the end of summer
'Debutante farmer' trades galley for a farm focused on the seasons
How to peel and chop tomatoes like a pro
The best way to roast vegetables so they cook evenly
Adam Rapoport from Bon Appétit magazine serves up some simple but savory dishes that are perfect for a summer barbecue. Try his recipes for chicken under a brick, beer-can chicken, wings, tacos and more.
- 1 3 1/2–4-lb. chicken, backbone removed
- 2 tablespoons vegetable oil
- Kosher salt, freshly ground pepper
- 2 bricks wrapped in foil
Prepare grill for high, indirect heat (for a charcoal grill, bank coals on 1 side of grill; for a gas grill, leave 1 or 2 burners off). Place chicken on work surface, skin side up. Using your palms, press firmly on breastbone to flatten breast. Rub chicken with oil; season with salt and pepper. Tuck wings slightly under breast. Place chicken, skin side down, over indirect heat, set bricks on top, and grill, covered, until skin is golden and crisp, 25–30 minutes. Using tongs, remove bricks; turn chicken, skin side up. Replace bricks and continue grilling until chicken is cooked through and an instant-read thermometer inserted into the thickest part of thigh registers 165°, 25–30 minutes longer.
Special equipment: 2 bricks wrapped in foil.
- 1 can light lager
- 1 3 1/2–4-lb. chicken
- 2 tablespoons spice rub
- Foil baking pan
Pour out (or drink) half of beer. Prepare grill for high, indirect heat and fit with grill pan (for a charcoal grill, bank coals on 1 side of grill and put drip pan on empty side; for a gas grill, leave 1 burner turned off and place drip pan over unlit burner). Add water to pan to a depth of 1/2 inch. Season chicken with spice rub. Place cavity of chicken, legs pointing down, onto open can so that it supports chicken upright. Place can, with chicken, on grill over indirect heat (and above drip pan). Grill chicken, covered, until cooked through and an instant-read thermometer inserted into the thickest part of thigh registers 165°, 45–60 minutes. (If using charcoal, you may need to add more to maintain heat.) Let chicken rest 10 minutes before carving. Serve with pan drippings.
Wing tip: Use a can opener to remove the entire top of the beer can (pour out half). It'll maximize the boozy vapors that make it to the chicken. Special equipment: A foil baking pan (for drip pan).
- 4 garlic cloves, finely chopped
- 1/4 cup chopped fresh oregano
- 1/4 cup chopped fresh rosemary
- 1/4 cup olive oil
- Kosher salt, freshly ground pepper
- 2 pounds chicken wings
- 1 1/2 pounds chicken thighs
Combine garlic, oregano, rosemary, and oil in a large resealable plastic bag; season with salt and pepper. Add chicken wings, seal bag, and turn to coat. Chill at least 1 hour or overnight. Prepare grill for medium heat. Remove wings from marinade and grill, covered and turning occasionally, until golden brown and crisp, 15–20 minutes.
Do ahead: Chicken can be marinated 1 day ahead. Keep chilled.
- 1 medium onion, cut into wedges, keeping root intact
- 2 garlic cloves, finely chopped
- 1 pound skinless, boneless chicken thighs
- 1 tablespoon cumin seeds, coarsely crushed
- 1 tablespoon vegetable oil
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 8 corn tortillas, warmed (for serving)
- 2 avocados, sliced (for serving)
- Charred tomatillo salsa verde (for serving)
- Cilantro sprigs, sliced radishes, and lime wedges (for serving)
Chicken: Toss onion, garlic, chicken, cumin, oil, salt, and pepper in a medium bowl. Plancha: A charcoal grill is our first choice since it gets hotter than a gas grill, but both will work. For charcoal, fill your grill with a 4-inch layer of unlit hardwood charcoal. Meanwhile, light a chimney starter filled with charcoal. When the coals are ready, dump them over the unlit charcoal coals. Refit the grill grate and position the slate on top. Let it heat while the bottom layer of coals ignites. If using a gas grill, place slate on cold grill grate, turn burners to high, then close the lid and heat for 20 minutes.The slate might crack, but don’t worry. Lightly coat the surface with olive oil and start grilling as soon as it’s really hot (water should evaporate immediately). Never lift the slate off the grate while the grill is lit. Instead, remove the grate, slate and all using sturdy oven mitts.Grill onion and chicken until cooked through and lightly charred, about 4 minutes per side. Let chicken rest 5 minutes before slicing. Serve with tortillas, avocados, tomatillo salsa verde, cilantro, radishes, and lime wedges.