Unleash your inner chef with these 21 irresistible KFC grilled chicken recipes! Perfect for quick weeknight dinners or weekend gatherings, these flavor-packed dishes bring the Colonel’s magic to your backyard. Whether you crave smoky, spicy, or sweet, there’s something here for every taste. Get ready to fire up the grill and impress your family and friends—let’s dive into these mouthwatering creations!
Smoky BBQ KFC Grilled Chicken
Glistening with a perfect balance of sweet and savory, this smoky BBQ KFC grilled chicken transforms humble poultry into a showstopping centerpiece worthy of any summer gathering. Generously coated in a spice-rubbed crust that crackles with flavor, each succulent bite delivers the nostalgic comfort of Kentucky Fried Chicken elevated by the irresistible char of open-flame cooking. Prepare to impress with this foolproof recipe that marries classic techniques with bold barbecue flair.
Ingredients
– 4 bone-in, skin-on chicken thighs
– 2 tablespoons high-smoke-point avocado oil
– 1/4 cup high-quality ketchup
– 2 tablespoons robust molasses
– 1 tablespoon tangy apple cider vinegar
– 1 teaspoon smoked paprika
– 1/2 teaspoon garlic powder
– 1/2 teaspoon onion powder
– 1/4 teaspoon cayenne pepper
– 1 teaspoon coarse kosher salt
– 1/2 teaspoon freshly cracked black pepper
Instructions
1. Pat dry 4 bone-in, skin-on chicken thighs thoroughly with paper towels to ensure crispy skin.
2. In a small bowl, whisk together 1/4 cup high-quality ketchup, 2 tablespoons robust molasses, 1 tablespoon tangy apple cider vinegar, 1 teaspoon smoked paprika, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/4 teaspoon cayenne pepper, 1 teaspoon coarse kosher salt, and 1/2 teaspoon freshly cracked black pepper until fully combined.
3. Brush both sides of the chicken thighs evenly with 2 tablespoons high-smoke-point avocado oil.
4. Coat the chicken thighs liberally with the spice mixture, pressing gently to adhere.
5. Preheat your grill to medium-high heat, approximately 400°F, and lightly oil the grates.
6. Place the chicken thighs skin-side down on the grill and close the lid.
7. Grill for 6-8 minutes until the skin is golden brown and slightly charred.
8. Flip the chicken thighs using tongs and grill for another 6-8 minutes with the lid closed.
9. Reduce the grill heat to medium, around 350°F, and continue cooking for 10-12 minutes until the internal temperature reaches 165°F.
10. Remove the chicken from the grill and let it rest on a clean plate for 5 minutes before serving.
Mouthwateringly tender beneath its crackling exterior, this chicken boasts juicy, fall-off-the-bone meat infused with smoky-sweet complexity. Serve it alongside creamy coleslaw and cornbread to soak up every last drop of the sticky glaze, or shred it over a crisp green salad for a lighter take that doesn’t sacrifice an ounce of flavor.
Spicy Herb-Infused KFC Grilled Chicken
There’s something undeniably magical about transforming humble chicken into a masterpiece of flavor and texture. This Spicy Herb-Infused KFC Grilled Chicken elevates the classic with aromatic herbs and a gentle kick of heat, promising a succulent, restaurant-quality experience right from your backyard grill. The careful infusion process ensures every bite is bursting with complex, layered flavors that will have your guests asking for the secret.
Ingredients
– 4 bone-in, skin-on chicken thighs
– 1/4 cup fragrant extra virgin olive oil
– 2 tablespoons vibrant smoked paprika
– 1 tablespoon finely minced fresh garlic
– 1 teaspoon fiery cayenne pepper
– 1 tablespoon aromatic dried oregano
– 1 teaspoon coarse kosher salt
– 1/2 teaspoon freshly cracked black pepper
– 2 tablespoons bright fresh lemon juice
– 1/4 cup finely chopped fresh parsley
Instructions
1. In a medium bowl, whisk together 1/4 cup fragrant extra virgin olive oil, 2 tablespoons vibrant smoked paprika, 1 tablespoon finely minced fresh garlic, 1 teaspoon fiery cayenne pepper, 1 tablespoon aromatic dried oregano, 1 teaspoon coarse kosher salt, and 1/2 teaspoon freshly cracked black pepper until fully combined.
2. Add 4 bone-in, skin-on chicken thighs to the bowl, ensuring each piece is thoroughly coated with the marinade.
3. Cover the bowl with plastic wrap and refrigerate for at least 4 hours or ideally overnight to allow the flavors to deeply penetrate the meat.
4. Preheat your grill to a steady medium heat of 375°F, ensuring the grates are clean and lightly oiled to prevent sticking.
5. Remove the chicken from the marinade, letting any excess drip off, and place it skin-side down on the preheated grill.
6. Grill for 8-10 minutes until the skin is golden brown and slightly charred, then flip each piece carefully with tongs.
7. Continue grilling for another 10-12 minutes, or until the internal temperature reaches 165°F when checked with a meat thermometer.
8. Transfer the grilled chicken to a clean plate and drizzle with 2 tablespoons bright fresh lemon juice for a burst of acidity.
9. Sprinkle 1/4 cup finely chopped fresh parsley over the top just before serving to add freshness and color.
Each bite offers a perfect contrast of crispy, herb-infused skin and incredibly juicy, tender meat, with the cayenne providing a subtle warmth that builds without overwhelming. Serve this showstopping chicken alongside a crisp garden salad or atop a bed of creamy mashed potatoes to soak up every last drop of its flavorful juices, making it an ideal centerpiece for summer gatherings or cozy weeknight dinners.
Zesty Lemon Pepper KFC Grilled Chicken
Unveiling a masterpiece of home cooking, this zesty lemon pepper grilled chicken transforms humble ingredients into an extraordinary meal that rivals your favorite fast-food indulgence. Using bright, vibrant flavors and simple techniques, this dish delivers restaurant-quality results with effortless elegance.
Ingredients
– 4 bone-in, skin-on chicken thighs
– 1/4 cup freshly squeezed lemon juice
– 2 tablespoons extra virgin olive oil
– 2 teaspoons coarsely cracked black pepper
– 1 teaspoon finely grated lemon zest
– 1 teaspoon granulated garlic powder
– 1/2 teaspoon kosher salt
– 1/4 teaspoon cayenne pepper
Instructions
1. Pat the chicken thighs completely dry with paper towels to ensure crisp skin.
2. Whisk together the freshly squeezed lemon juice, extra virgin olive oil, coarsely cracked black pepper, finely grated lemon zest, granulated garlic powder, kosher salt, and cayenne pepper in a large bowl.
3. Add the chicken thighs to the marinade, turning to coat each piece thoroughly.
4. Cover the bowl with plastic wrap and refrigerate for at least 2 hours or up to 4 hours for maximum flavor penetration.
5. Preheat your grill to medium-high heat, approximately 400°F, and lightly oil the grates.
6. Place the chicken thighs skin-side down on the grill and cook for 6-8 minutes until the skin is golden brown and slightly charred.
7. Flip the chicken using tongs and continue cooking for another 6-8 minutes.
8. Reduce the grill heat to medium, around 350°F, and move the chicken to a cooler part of the grill if available.
9. Cook for an additional 10-12 minutes, flipping once halfway through, until the internal temperature reaches 165°F.
10. Transfer the chicken to a clean plate and let it rest for 5 minutes before serving.
Lusciously juicy with a crackling, peppery crust, this chicken boasts bold citrus notes that cut through the richness. Serve it alongside a crisp garden salad or atop creamy mashed potatoes for a truly satisfying meal that celebrates summer’s brightest flavors.
Garlic Parmesan KFC Grilled Chicken
Fragrant and utterly irresistible, this Garlic Parmesan KFC Grilled Chicken transforms humble ingredients into an elegant main course. Following the iconic flavors of the beloved fast-food chain, this homemade version boasts a golden, herbaceous crust that gives way to exceptionally juicy meat. It’s a dish that promises to become a weeknight favorite, yet feels special enough for weekend entertaining.
Ingredients
– 4 boneless, skinless chicken breasts
– 1 cup buttermilk
– 1 cup all-purpose flour
– 1/2 cup freshly grated Parmesan cheese
– 2 tablespoons garlic powder
– 1 tablespoon onion powder
– 1 tablespoon smoked paprika
– 1 teaspoon cayenne pepper
– 1 teaspoon fine sea salt
– 1/2 teaspoon freshly ground black pepper
– 2 tablespoons extra virgin olive oil
– 1/4 cup chopped fresh parsley
Instructions
1. Place 4 boneless, skinless chicken breasts in a shallow dish and pour 1 cup of buttermilk over them, ensuring each piece is fully coated.
2. Cover the dish with plastic wrap and refrigerate for at least 4 hours or up to overnight to tenderize the chicken.
3. In a separate large bowl, whisk together 1 cup of all-purpose flour, 1/2 cup of freshly grated Parmesan cheese, 2 tablespoons of garlic powder, 1 tablespoon of onion powder, 1 tablespoon of smoked paprika, 1 teaspoon of cayenne pepper, 1 teaspoon of fine sea salt, and 1/2 teaspoon of freshly ground black pepper until well combined.
4. Remove each chicken breast from the buttermilk, allowing any excess to drip off, then dredge thoroughly in the flour mixture, pressing gently to adhere the coating.
5. Preheat your grill to medium-high heat, approximately 400°F, and lightly oil the grates with 2 tablespoons of extra virgin olive oil to prevent sticking.
6. Place the coated chicken breasts on the grill and cook for 6-7 minutes per side, or until the internal temperature reaches 165°F and the exterior is golden brown with visible grill marks.
7. Transfer the grilled chicken to a serving platter and let it rest for 5 minutes to allow the juices to redistribute.
8. Sprinkle the top with 1/4 cup of chopped fresh parsley just before serving for a burst of color and freshness.
Tender and succulent, this chicken features a crisp, flavorful crust infused with garlic and Parmesan that complements the smoky grill notes. Serve it sliced over a bed of creamy polenta or alongside a crisp garden salad for a balanced meal that highlights its robust, savory profile.
Honey Mustard Glazed KFC Grilled Chicken
Yielded from the perfect harmony of sweet and tangy, this honey mustard glazed grilled chicken transforms humble ingredients into an extraordinary meal. Your taste buds will dance with each succulent bite, elevated by a glossy, caramelized coating that clings beautifully to tender, juicy meat.
Ingredients
– 4 bone-in, skin-on chicken thighs
– 1/2 cup smooth Dijon mustard
– 1/4 cup golden wildflower honey
– 2 tablespoons rich extra virgin olive oil
– 2 cloves aromatic fresh garlic, minced
– 1 teaspoon smoked paprika
– 1/2 teaspoon coarse sea salt
– 1/4 teaspoon freshly cracked black pepper
Instructions
1. Pat the chicken thighs completely dry with paper towels to ensure crisp skin.
2. In a medium bowl, whisk together the Dijon mustard, wildflower honey, extra virgin olive oil, minced garlic, smoked paprika, sea salt, and black pepper until fully combined.
3. Brush both sides of each chicken thigh generously with the honey mustard glaze, reserving half for basting.
4. Preheat your grill to medium-high heat, aiming for 375°F, and lightly oil the grates to prevent sticking.
5. Place the chicken thighs skin-side down on the grill and cook for 6–8 minutes until grill marks form and the skin is golden brown.
6. Flip the chicken thighs and brush the tops with the reserved glaze.
7. Close the grill lid and cook for another 6–8 minutes, brushing with glaze once more halfway through.
8. Check the internal temperature with a meat thermometer; it should read 165°F in the thickest part.
9. Remove the chicken from the grill and let it rest for 5 minutes to allow juices to redistribute.
10. Brush with any remaining glaze just before serving for an extra glossy finish.
Outstanding in both flavor and presentation, this dish boasts a crackling skin giving way to moist, tender meat. The sweet and tangy glaze caramelizes into a sticky, irresistible coating that pairs wonderfully with a crisp salad or buttery mashed potatoes for a complete, satisfying meal.
Cajun-Style KFC Grilled Chicken
Elevating the humble grilled chicken to new heights, this Cajun-inspired rendition marries the bold, spicy flavors of Louisiana with the comforting familiarity of backyard barbecue. Each succulent piece is infused with a symphony of paprika, garlic, and herbs, creating a dish that’s both rustic and refined—perfect for weeknight dinners or festive gatherings alike.
Ingredients
– 4 bone-in, skin-on chicken thighs
– 2 tablespoons smoked paprika
– 1 tablespoon garlic powder
– 1 teaspoon cayenne pepper
– 1 teaspoon dried oregano
– 1 teaspoon onion powder
– 1/2 teaspoon freshly ground black pepper
– 1/2 teaspoon coarse sea salt
– 2 tablespoons extra virgin olive oil
– 1 tablespoon fresh lemon juice
Instructions
1. In a small bowl, combine 2 tablespoons of smoked paprika, 1 tablespoon of garlic powder, 1 teaspoon of cayenne pepper, 1 teaspoon of dried oregano, 1 teaspoon of onion powder, 1/2 teaspoon of freshly ground black pepper, and 1/2 teaspoon of coarse sea salt to create the Cajun seasoning blend.
2. Pat 4 bone-in, skin-on chicken thighs dry with paper towels to ensure the seasoning adheres well and promotes even browning.
3. Rub the chicken thighs evenly with 2 tablespoons of extra virgin olive oil, coating all sides to help the spices stick and keep the meat moist during grilling.
4. Sprinkle the Cajun seasoning blend generously over both sides of the chicken thighs, pressing gently to adhere the spices to the surface.
5. Drizzle 1 tablespoon of fresh lemon juice over the seasoned chicken to add a bright, acidic note that balances the heat.
6. Preheat an outdoor grill to medium-high heat, aiming for a temperature of 375°F, and lightly oil the grates to prevent sticking.
7. Place the chicken thighs skin-side down on the grill and cook for 6-8 minutes, until the skin is crispy and golden brown.
8. Flip the chicken thighs using tongs and grill for another 6-8 minutes, or until the internal temperature reaches 165°F when checked with a meat thermometer.
9. Remove the chicken from the grill and let it rest for 5 minutes before serving to allow the juices to redistribute, ensuring maximum tenderness.
Lusciously crispy on the outside and tender within, this chicken boasts a deep, smoky heat from the Cajun spices, complemented by the zesty hint of lemon. Serve it alongside creamy coleslaw or atop a bed of fluffy rice to soak up every last bit of flavor, making for a meal that’s as satisfying as it is memorable.
Mediterranean Herb KFC Grilled Chicken
Savor the harmonious fusion of Southern comfort and Mediterranean elegance with this grilled chicken masterpiece, where classic KFC-inspired seasonings meet the vibrant freshness of sun-kissed herbs. This dish transforms humble chicken into a succulent centerpiece that’s both effortlessly sophisticated and deeply satisfying, perfect for elevating weeknight dinners or impressing guests at a summer gathering. Each bite delivers a symphony of flavors, from the aromatic herbs to the perfectly charred, juicy meat.
Ingredients
– 2 pounds of bone-in, skin-on chicken thighs
– 1/4 cup of rich extra virgin olive oil
– 2 tablespoons of freshly squeezed lemon juice
– 4 cloves of finely minced garlic
– 1 tablespoon of fragrant dried oregano
– 1 teaspoon of earthy paprika
– 1 teaspoon of finely ground black pepper
– 1/2 teaspoon of flaky sea salt
– 1/4 cup of chopped fresh parsley
– 1/4 cup of chopped fresh basil
Instructions
1. In a medium bowl, whisk together 1/4 cup of rich extra virgin olive oil, 2 tablespoons of freshly squeezed lemon juice, 4 cloves of finely minced garlic, 1 tablespoon of fragrant dried oregano, 1 teaspoon of earthy paprika, 1 teaspoon of finely ground black pepper, and 1/2 teaspoon of flaky sea salt until fully combined.
2. Add 2 pounds of bone-in, skin-on chicken thighs to the bowl, ensuring each piece is thoroughly coated in the marinade.
3. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or up to 4 hours for deeper flavor infusion—marinating longer tenderizes the chicken beautifully.
4. Preheat your grill to medium-high heat, aiming for a consistent temperature of 375°F to achieve optimal searing without burning.
5. Remove the chicken from the marinade, allowing any excess to drip off, and place it skin-side down on the preheated grill.
6. Grill for 6-8 minutes, until the skin is golden brown and has distinct grill marks, then flip each piece carefully.
7. Continue grilling for another 6-8 minutes, or until the internal temperature reaches 165°F when checked with a meat thermometer for perfect doneness.
8. Transfer the grilled chicken to a clean plate and let it rest for 5 minutes to redistribute juices, ensuring maximum tenderness.
9. Sprinkle the chicken evenly with 1/4 cup of chopped fresh parsley and 1/4 cup of chopped fresh basil just before serving to preserve their bright, herbal notes.
10. For an extra burst of freshness, squeeze additional lemon juice over the top if desired.
Zesty and aromatic, this chicken boasts a crisp, herbaceous crust giving way to incredibly moist and tender meat beneath. Serve it alongside a simple quinoa salad or roasted vegetables to let the Mediterranean flavors shine, or slice it over a bed of greens for a light yet fulfilling meal that celebrates summer’s bounty.
Tandoori Spiced KFC Grilled Chicken
Perfectly balancing fiery Indian spices with classic American comfort, this tandoori-spiced grilled chicken transforms ordinary weeknight dinners into extraordinary culinary experiences. The aromatic blend of warm spices creates a beautifully charred crust while keeping the meat incredibly juicy and tender.
Ingredients
– 2 pounds bone-in, skin-on chicken pieces (preferably free-range)
– 1 cup plain Greek yogurt (thick and creamy)
– 2 tablespoons freshly squeezed lemon juice (bright and acidic)
– 2 tablespoons Kashmiri red chili powder (vibrant and mildly spicy)
– 1 tablespoon garam masala (fragrant and complex)
– 1 tablespoon smoked paprika (deep and earthy)
– 2 teaspoons freshly grated ginger (pungent and aromatic)
– 3 large garlic cloves, finely minced (pungent and savory)
– 1 teaspoon fine sea salt
– 2 tablespoons grapeseed oil (neutral and high-heat stable)
– Fresh cilantro leaves for garnish (bright and herbaceous)
Instructions
1. Pat dry 2 pounds of bone-in, skin-on chicken pieces thoroughly with paper towels to ensure crisp skin.
2. In a large mixing bowl, combine 1 cup of thick plain Greek yogurt, 2 tablespoons of freshly squeezed lemon juice, 2 tablespoons of vibrant Kashmiri red chili powder, 1 tablespoon of fragrant garam masala, 1 tablespoon of deep smoked paprika, 2 teaspoons of freshly grated ginger, 3 finely minced garlic cloves, and 1 teaspoon of fine sea salt.
3. Whisk the marinade vigorously until completely smooth and well incorporated.
4. Add the dried chicken pieces to the marinade bowl, coating each piece evenly on all sides.
5. Cover the bowl tightly with plastic wrap and refrigerate for at least 4 hours or preferably overnight to deepen flavor penetration.
6. Remove marinated chicken from refrigerator 30 minutes before grilling to bring to room temperature for even cooking.
7. Preheat grill to medium-high heat, maintaining a consistent temperature of 400°F.
8. Brush grill grates lightly with 2 tablespoons of neutral grapeseed oil to prevent sticking.
9. Place chicken pieces skin-side down on the hot grill, spacing them evenly to allow proper air circulation.
10. Grill undisturbed for 8-10 minutes until deep grill marks form and skin releases easily from grates.
11. Flip chicken carefully using tongs and grill for another 8-10 minutes until internal temperature reaches 165°F when measured with an instant-read thermometer.
12. Transfer grilled chicken to a clean platter and let rest for 5 minutes to redistribute juices.
13. Garnish generously with fresh cilantro leaves before serving.
Unbelievably succulent beneath its spicy, charred exterior, this chicken delivers complex layers of smoky paprika and warm garam masala that meld beautifully with the tangy yogurt marinade. Serve alongside cooling cucumber raita and warm naan bread to balance the heat, or slice over crisp garden salads for a protein-packed lunch that feels anything but ordinary.
Sriracha Lime KFC Grilled Chicken
Zesty and vibrant, this Sriracha Lime KFC Grilled Chicken transforms humble ingredients into an extraordinary culinary experience. Perfectly balancing heat with citrus brightness, it promises a memorable meal that will become a staple in your grilling repertoire. Elevate your weeknight dinner with this effortlessly elegant dish that delivers restaurant-quality flavors right at home.
Ingredients
– 4 bone-in, skin-on chicken thighs
– 1/2 cup rich Sriracha sauce
– 1/4 cup freshly squeezed lime juice
– 2 tablespoons golden honey
– 3 cloves aromatic garlic, minced
– 1 tablespoon premium olive oil
– 1 teaspoon coarse kosher salt
– 1/2 teaspoon freshly cracked black pepper
Instructions
1. In a medium bowl, whisk together 1/2 cup rich Sriracha sauce, 1/4 cup freshly squeezed lime juice, 2 tablespoons golden honey, 3 cloves minced aromatic garlic, 1 tablespoon premium olive oil, 1 teaspoon coarse kosher salt, and 1/2 teaspoon freshly cracked black pepper until fully combined.
2. Place 4 bone-in, skin-on chicken thighs in a large resealable plastic bag and pour the marinade over them, ensuring all pieces are thoroughly coated.
3. Seal the bag tightly, removing excess air, and refrigerate for at least 4 hours or up to overnight for maximum flavor penetration.
4. Preheat your grill to medium-high heat, approximately 400°F, and lightly oil the grates to prevent sticking.
5. Remove the chicken from the marinade, allowing excess to drip off, and discard the remaining marinade.
6. Place the chicken thighs skin-side down on the preheated grill and cook for 6-8 minutes until the skin is crispy and golden brown.
7. Flip the chicken using tongs and continue cooking for another 6-8 minutes on the second side.
8. Reduce the grill heat to medium (about 350°F) and move the chicken to indirect heat, closing the lid to cook for an additional 10-12 minutes.
9. Check for doneness by inserting a meat thermometer into the thickest part of the thigh, ensuring it reaches 165°F internally.
10. Transfer the grilled chicken to a clean platter and let it rest for 5 minutes before serving to allow juices to redistribute.
Exquisitely caramelized and bursting with flavor, the chicken emerges with a perfect crisp exterior giving way to exceptionally juicy, tender meat. The bold Sriracha heat harmonizes beautifully with the bright lime acidity, creating a complex flavor profile that lingers delightfully on the palate. Serve alongside cooling cilantro-lime rice or crisp jicama slaw to complement the spicy kick, making for a truly unforgettable dining experience.
Sweet and Tangy Teriyaki KFC Grilled Chicken
Crafted with a perfect balance of savory and sweet, this teriyaki grilled chicken transforms humble ingredients into an elegant main course. Marinated in a glossy, homemade sauce and grilled to juicy perfection, it delivers restaurant-quality flavor with minimal effort. Unforgettable in both taste and presentation, this dish will become a staple in your summer entertaining repertoire.
Ingredients
– 4 bone-in, skin-on chicken thighs
– 1/2 cup premium soy sauce
– 1/4 cup rich honey
– 2 tablespoons finely grated fresh ginger
– 3 cloves aromatic garlic, minced
– 1 tablespoon toasted sesame oil
– 1 teaspoon freshly cracked black pepper
– 2 tablespoons thinly sliced scallions
– 1 teaspoon toasted sesame seeds
Instructions
1. In a medium bowl, whisk together 1/2 cup premium soy sauce, 1/4 cup rich honey, 2 tablespoons finely grated fresh ginger, 3 cloves minced aromatic garlic, 1 tablespoon toasted sesame oil, and 1 teaspoon freshly cracked black pepper until fully combined.
2. Place 4 bone-in, skin-on chicken thighs in a large resealable bag and pour the marinade over them, ensuring all pieces are fully coated.
3. Press out excess air, seal the bag, and refrigerate for at least 4 hours or up to overnight for maximum flavor penetration.
4. Preheat your grill to medium-high heat, aiming for a consistent 375°F.
5. Remove the chicken from the marinade, letting excess drip off, and reserve the remaining marinade in a small saucepan.
6. Grill the chicken skin-side down for 6-8 minutes until the skin is crispy and golden brown with visible grill marks.
7. Flip the chicken using tongs and cook for another 6-8 minutes until the internal temperature reaches 165°F when measured with an instant-read thermometer.
8. While the chicken grills, bring the reserved marinade to a boil over medium heat and simmer for 3-5 minutes until slightly thickened into a glossy glaze.
9. Brush the reduced glaze over the grilled chicken during the last 2 minutes of cooking.
10. Transfer the chicken to a clean platter and let it rest for 5 minutes to allow juices to redistribute.
11. Garnish with 2 tablespoons thinly sliced scallions and 1 teaspoon toasted sesame seeds before serving.
Unbelievably tender and infused with deep umami notes, the chicken boasts a caramelized exterior that gives way to succulent, flavorful meat. Serve it over steamed jasmine rice to soak up every drop of the sticky-sweet glaze, or slice it thinly for elegant lettuce wraps topped with crisp vegetables.
Asian Sesame KFC Grilled Chicken
Zesty and aromatic, this Asian Sesame KFC Grilled Chicken transforms humble poultry into an elegant centerpiece with its glossy, umami-rich glaze and perfectly charred edges. Inspired by the bold flavors of Korean fried chicken but lightened on the grill, it’s a dish that promises both crunch and succulence in every bite.
Ingredients
– 1.5 pounds of skin-on, bone-in chicken thighs
– 1/4 cup of smooth, naturally brewed soy sauce
– 2 tablespoons of toasted sesame oil with a nutty aroma
– 2 tablespoons of golden, mild honey
– 2 cloves of freshly minced garlic
– 1 teaspoon of finely grated ginger root
– 1 tablespoon of creamy, well-stirred sesame paste
– 1 teaspoon of vibrant gochujang paste
– 1 tablespoon of toasted white sesame seeds
– 2 thinly sliced scallions for garnish
Instructions
1. In a medium bowl, whisk together 1/4 cup of smooth, naturally brewed soy sauce, 2 tablespoons of toasted sesame oil, 2 tablespoons of golden honey, 2 cloves of freshly minced garlic, 1 teaspoon of finely grated ginger, 1 tablespoon of creamy sesame paste, and 1 teaspoon of vibrant gochujang paste until fully combined.
2. Add 1.5 pounds of skin-on, bone-in chicken thighs to the bowl, ensuring each piece is thoroughly coated in the marinade.
3. Cover the bowl with plastic wrap and refrigerate for at least 2 hours or up to overnight to allow the flavors to penetrate deeply—marinating longer enhances tenderness and taste.
4. Preheat an outdoor grill to medium-high heat, aiming for a steady temperature of 400°F, and lightly oil the grates to prevent sticking.
5. Remove the chicken from the marinade, letting any excess drip off, but reserve the remaining marinade for later use.
6. Place the chicken thighs skin-side down on the preheated grill and cook for 6-8 minutes, until the skin is crispy and golden brown with visible grill marks.
7. Flip the chicken using tongs and cook for an additional 6-8 minutes on the other side, or until the internal temperature reaches 165°F when checked with a meat thermometer for perfect doneness.
8. While the chicken cooks, pour the reserved marinade into a small saucepan and bring it to a boil over medium heat, then simmer for 3-5 minutes until it thickens slightly into a glaze—always boil used marinade to eliminate any raw chicken bacteria.
9. Brush the grilled chicken with the reduced glaze during the last 2 minutes of cooking to create a shiny, caramelized coating.
10. Transfer the chicken to a serving platter, sprinkle with 1 tablespoon of toasted white sesame seeds and 2 thinly sliced scallions for a fresh, colorful finish.
Unbelievably tender with a crackling skin that gives way to juicy, flavor-infused meat, this dish boasts a harmonious blend of sweet, savory, and subtly spicy notes. Serve it over steamed jasmine rice to soak up the glossy sauce, or slice it for a vibrant salad topped with crisp vegetables and a drizzle of extra sesame oil for added depth.
Buffalo Ranch KFC Grilled Chicken
Unveiling a modern twist on comfort food, this Buffalo Ranch KFC Grilled Chicken combines the fiery zest of buffalo sauce with the creamy coolness of ranch, all kissed by the grill for a smoky depth. It’s a dish that elevates weeknight dinners with gourmet flair, promising a symphony of bold flavors and tender, juicy results.
Ingredients
– 4 boneless, skinless chicken breasts, plump and high-quality
– 1/2 cup rich buffalo hot sauce
– 1/4 cup creamy buttermilk ranch dressing
– 2 tablespoons unsalted butter, melted and golden
– 1 teaspoon garlic powder, finely ground
– 1 teaspoon smoked paprika, for a deep aroma
– 1/2 teaspoon coarse sea salt
– 1/4 teaspoon freshly cracked black pepper
– 2 tablespoons fresh chives, finely chopped for garnish
Instructions
1. In a medium bowl, whisk together 1/2 cup rich buffalo hot sauce, 1/4 cup creamy buttermilk ranch dressing, 2 tablespoons melted unsalted butter, 1 teaspoon finely ground garlic powder, 1 teaspoon smoked paprika, 1/2 teaspoon coarse sea salt, and 1/4 teaspoon freshly cracked black pepper until fully combined.
2. Add 4 boneless, skinless chicken breasts to the bowl, ensuring each piece is thoroughly coated in the marinade.
3. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, or up to 4 hours, to allow the flavors to penetrate the chicken deeply.
4. Preheat an outdoor grill or grill pan to medium-high heat, aiming for a temperature of 400°F.
5. Remove the chicken from the marinade, letting any excess drip off, and discard the remaining marinade.
6. Place the chicken on the preheated grill and cook for 6-7 minutes per side, or until the internal temperature reaches 165°F and grill marks appear.
7. Transfer the grilled chicken to a clean plate and let it rest for 5 minutes to redistribute the juices.
8. Sprinkle the top with 2 tablespoons finely chopped fresh chives before serving.
Yielding succulent, char-kissed chicken, each bite delivers a perfect balance of spicy buffalo heat and cool ranch creaminess, with a smoky undertone from the grill. Serve it sliced over a crisp salad, tucked into warm tortillas for wraps, or alongside roasted vegetables for a complete, restaurant-quality meal that’s sure to impress.
Citrus and Herb KFC Grilled Chicken
Kickstarting your culinary journey with a twist on a classic, this Citrus and Herb KFC Grilled Chicken combines zesty brightness with savory herbs for a dish that’s both refreshing and deeply satisfying. Perfectly charred on the grill, it’s an elegant yet approachable centerpiece for any gathering. Let’s dive into creating this vibrant, flavor-packed masterpiece.
Ingredients
– 4 bone-in, skin-on chicken thighs
– 1/4 cup freshly squeezed lemon juice
– 2 tablespoons fragrant extra virgin olive oil
– 2 cloves finely minced garlic
– 1 tablespoon finely chopped fresh rosemary
– 1 teaspoon coarse kosher salt
– 1/2 teaspoon freshly cracked black pepper
– 1/4 teaspoon crushed red pepper flakes
Instructions
1. In a medium bowl, whisk together 1/4 cup freshly squeezed lemon juice, 2 tablespoons fragrant extra virgin olive oil, 2 cloves finely minced garlic, 1 tablespoon finely chopped fresh rosemary, 1 teaspoon coarse kosher salt, 1/2 teaspoon freshly cracked black pepper, and 1/4 teaspoon crushed red pepper flakes until well combined.
2. Add 4 bone-in, skin-on chicken thighs to the bowl, ensuring each piece is fully coated in the marinade.
3. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or up to 4 hours for deeper flavor penetration.
4. Preheat your grill to medium-high heat, aiming for a steady temperature of 375°F.
5. Remove the chicken from the marinade, allowing any excess to drip off, and discard the remaining marinade.
6. Place the chicken thighs skin-side down on the preheated grill grates.
7. Grill for 6–8 minutes, or until the skin is golden brown and slightly charred with visible grill marks.
8. Flip the chicken thighs using tongs to avoid piercing the skin.
9. Continue grilling for another 6–8 minutes, or until the internal temperature reaches 165°F when checked with an instant-read thermometer.
10. Transfer the grilled chicken to a clean plate and let it rest for 5 minutes before serving.
Succulent and aromatic, this chicken boasts a crispy, herb-infused skin giving way to juicy, tender meat with a bright citrus undertone. Serve it alongside a simple arugula salad or over creamy polenta for a meal that feels both rustic and refined, perfect for al fresco dining or a cozy weeknight dinner.
Smoky Chipotle KFC Grilled Chicken
Aromatic and deeply satisfying, this smoky chipotle grilled chicken transforms humble ingredients into an unforgettable culinary experience. Inspired by the bold flavors of KFC’s signature seasoning, this recipe delivers tender, juicy chicken with a perfect charred exterior and complex spice profile that will become an instant favorite at any summer gathering.
Ingredients
– 4 bone-in, skin-on chicken thighs
– 2 tablespoons smoked paprika
– 1 tablespoon ground chipotle powder
– 1 teaspoon garlic powder
– 1 teaspoon onion powder
– 1 teaspoon freshly cracked black pepper
– 1/2 teaspoon cayenne pepper
– 2 tablespoons light brown sugar
– 1 tablespoon kosher salt
– 2 tablespoons extra virgin olive oil
– 1/4 cup fresh lime juice
– 2 tablespoons chopped fresh cilantro
Instructions
1. In a medium bowl, whisk together 2 tablespoons smoked paprika, 1 tablespoon ground chipotle powder, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon freshly cracked black pepper, 1/2 teaspoon cayenne pepper, 2 tablespoons light brown sugar, and 1 tablespoon kosher salt until fully combined.
2. Pat 4 bone-in, skin-on chicken thighs completely dry with paper towels to ensure proper browning.
3. Rub the spice mixture evenly over all surfaces of the chicken thighs, including under the skin.
4. Drizzle 2 tablespoons extra virgin olive oil over the seasoned chicken and massage gently to create a paste-like coating.
5. Cover the chicken with plastic wrap and refrigerate for at least 4 hours or overnight for maximum flavor penetration.
6. Preheat your grill to medium-high heat, approximately 400°F, ensuring the grates are clean and lightly oiled.
7. Place the chicken thighs skin-side down on the hot grill and cook for 6-8 minutes until well-charred and grill marks appear.
8. Flip the chicken using tongs and continue cooking for another 6-8 minutes on the second side.
9. Move the chicken to a cooler part of the grill or reduce heat to medium, then cook for an additional 10-12 minutes until the internal temperature reaches 165°F when measured with an instant-read thermometer.
10. Transfer the grilled chicken to a clean platter and let rest for 5 minutes to allow juices to redistribute.
11. Drizzle 1/4 cup fresh lime juice over the rested chicken and garnish with 2 tablespoons chopped fresh cilantro.
What makes this chicken exceptional is the contrast between the crispy, smoky-spiced skin and the incredibly moist, tender meat beneath. The chipotle provides a gentle heat that builds gradually, while the brown sugar creates a beautiful caramelized crust. Serve it alongside grilled corn and a crisp cabbage slaw for a complete meal that celebrates bold Southwestern flavors.
Buttermilk Marinated KFC Grilled Chicken
Delightfully tender and bursting with savory flavor, this buttermilk-marinated grilled chicken captures the essence of KFC’s iconic taste with a healthier, smoky twist. Perfect for summer gatherings or weeknight dinners, it promises juicy, flavorful results every time.
Ingredients
– 4 bone-in, skin-on chicken thighs
– 2 cups full-fat buttermilk, creamy and tangy
– 2 tablespoons smoked paprika, richly aromatic
– 1 tablespoon garlic powder, finely ground
– 1 tablespoon onion powder, sweet and pungent
– 1 teaspoon cayenne pepper, subtly spicy
– 2 teaspoons kosher salt, coarse and flaky
– 1 teaspoon freshly ground black pepper, bold and aromatic
– 2 tablespoons vegetable oil, neutral and high-heat stable
Instructions
1. In a large bowl, whisk together 2 cups full-fat buttermilk, 2 tablespoons smoked paprika, 1 tablespoon garlic powder, 1 tablespoon onion powder, 1 teaspoon cayenne pepper, 2 teaspoons kosher salt, and 1 teaspoon freshly ground black pepper until fully combined.
2. Add 4 bone-in, skin-on chicken thighs to the marinade, ensuring each piece is thoroughly coated.
3. Cover the bowl with plastic wrap and refrigerate for at least 4 hours or up to overnight for maximum flavor penetration—marinating longer enhances tenderness.
4. Preheat an outdoor grill to medium-high heat, aiming for 375°F, and lightly oil the grates with 2 tablespoons vegetable oil to prevent sticking.
5. Remove the chicken from the marinade, allowing excess to drip off, and discard the remaining marinade for food safety.
6. Place the chicken skin-side down on the grill and cook for 6-8 minutes, until the skin is crispy and golden brown with visible grill marks.
7. Flip the chicken using tongs and cook for another 6-8 minutes, or until the internal temperature reaches 165°F when checked with a meat thermometer for perfect doneness.
8. Transfer the chicken to a clean plate and let it rest for 5 minutes to redistribute juices, ensuring moist results.
Now, savor the succulent, smoky chicken with its crackling skin and tender interior; serve it alongside grilled corn or atop a fresh salad for a delightful meal that balances comfort and elegance.
Conclusion
Whether you’re craving classic comfort or bold new flavors, these 21 irresistible KFC grilled chicken recipes offer endless inspiration for your kitchen. We hope you’ll try a few favorites, share your thoughts in the comments below, and pin this roundup to your Pinterest boards for easy reference. Happy cooking!
I’m Louise Cutler, a food lover who enjoys creating simple, flavorful recipes that anyone can make and share at home.
