Looking for summery grilled chicken recipes that give you a whole meal—a whole party, really—in one? Put this grilled chicken noodle salad from Epi contributor Leela Punyaratabandhu on your must-make list. Juicy and quick-cooking skinless, boneless chicken thighs marinate with garlic, cilantro roots or stems, oyster sauce, soy sauce, brown sugar, fish sauce, pepper, and salt, then head to the grill over high heat before they're piled on a bouncy noodle salad that's sprinkled with chopped peanuts, fresh herbs, crispy garlic, and a tangy dressing that has a little chile heat. See recipe.

Bone-in chicken breasts and whole chicken legs start over direct heat, then move to the cooler side of the grill to cook through before they're basted in a tangy homemade barbecue sauce that's pepped up with Worcestershire, honey, mustard, paprika, and apple cider vinegar. Serve with a corn salad and/or creamy slaw, and dish up an ice cream icebox cake for dessert. See recipe.

If you make only one grilled drumstick recipe this summer, it should be this easy, flavor-packed meal. The chicken marinates in a mix of gochujang, soy sauce, rice vinegar, fish sauce, Worcestershire sauce, and toasted sesame oil, then cooks low and slow over indirect heat. Serve with banchan and scallion salad. See recipe.

When chicken is marinated in yogurt, you know it's going to be good. Pile it into buns and top with herby sour cream, crunchy cucumber, and sumac onions. See recipe.

When grilled wings meet tangy tamarind purée, brown sugar, cumin, red pepper flakes, and fish sauce, good things are in store. Don't skip the crunchy onion and fresh cilantro on top. Unfortunately, these are so good you might not want to share. Looking for another easy dish to serve with these wings? How about a big platter of this low-cook chaat? See recipe.

The secret to actually juicy grilled chicken breasts: this simple, budget-friendly marinade. Set some aside before adding the meat so you'll have a sauce for serving. And consider doubling the recipe, so you can have extra chicken on hand for sandwiches, salads, and grain bowls all week long. See recipe.

Don't forget about chicken burgers—and don't discount how great they can be. These have a bit of mushroom in the mix for deeply savory flavor and tons of moisture. Double stack 'em and top with curry mustard, melty cheese, and crunchy lettuce. Chips or salad on the side? Why not both? Total time on this recipe is just half an hour. See recipe.

These grilled chicken breasts are marinated after—not before—cooking on the cooler side of the grill. You can let them sit for just a few minutes or up to an hour before serving, so it's the perfect main dish for a low-key summer dinner party or a delicious weeknight meal. Any leftovers from this chicken breast recipe make terrific chicken sandwiches (perhaps with feta, cucumber, and tomato) later in the week—and that's the kind of meal prep we can get behind. See recipe.

This recipe is inspired by the grilled chicken served at Jeerapan, a 77-year-old restaurant in Bangkok, Thailand. Their version is baked in a tandoor-like oven, but this recipe will walk you through the process for your standard backyard grill. The fresh pineapple-chile dipping sauce is tangy and sweet—it would be the star of the show if the chicken itself wasn't so very awesome. See recipe.

This might be the easiest chicken wing recipe you've ever tried—and it might be the one you stick with forever. A simple Buffalo-style hot sauce delivers a big punch of flavor to these grilled wings. You'll brush a little of the sauce on the wings at the end of grilling so that it caramelizes, then toss the cooked wings in more sauce before serving. Bring napkins—this easy grilled chicken is saucy. See recipe.

These grilled chicken thighs are all about the sauce: garlicky, lemony, delicious. Serve with fresh pita and pickles, too. See recipe.

This grilled chicken recipe is flexible: If you want to go with the same flavors and basic method but prefer chicken pieces, go ahead. Use skin-on, bone-in parts. Just note, the total cooking time will be shorter if you grill chicken breasts and legs instead instead of a whole bird cut in half. See recipe.

The best barbecue sauce doesn't come from a bottle, and this recipe proves it. Just cook a little garlic and tomato paste in a small saucepan, add maple syrup, soy sauce, Worcestershire sauce, vinegar, and Sriracha, and simmer until all the flavors come together. Use your homemade sauce on a whole chicken that's cut into pieces, or whatever mix of legs, thighs, breasts, and wings you prefer. See recipe.

If you've never grilled lemon slices with your chicken before, you're in for a treat. This clever dinner includes baby potatoes and leeks in the grill basket, too, so that every part of the dinner is ready at the same time. See recipe.

Flavored with nutmeg, allspice, cloves, and Scotch bonnet chiles, this jerk chicken from chef Sarah Kirnon will wake up your tastebuds in the best way possible. Serve it with grilled plantains and a big bowl of coconut rice and peas. See recipe.

Purée grilled red peppers, almond butter, sherry vinegar, and garlic into a Romesco-inspired smoky-sweet sauce that's great served with a crunchy grilled chicken salad. You might need a baguette on the side to make sure you don't miss a drop. See recipe.

For the ultimate juicy grilled chicken meatballs, follow this recipe from chef Sylvan Mishima Brackett of Rintaro in San Francisco. Just don't let these sit around—they're most delicious hot off the grill. See recipe.

Combine garlic and your favorite sturdy backyard herbs for a chicken marinade that's easy and doesn't require much prep time. These grilled wings work well with rosemary, oregano, thyme, or a combination of all three. Be sure to preheat your grill for two zones: medium and medium-high. The wings will start in the medium area for about 12 minutes, until they start to brown, then move to medium-high until cooked through. Place chicken on a platter and serve immediately, with some crisp greens in balsamic vinaigrette. See recipe.

If you've always wanted to try this method, we urge you to go ahead—it makes some of the most moist, succulent, and flavorful bbq chicken around. It's also something of a conversation piece. Serve with fresh tomatoes and a grain salad, or any of your favorite barbecue sides. See recipe.

Boneless chicken thighs are great on the grill, since they cook quickly and never dry out. Here, they get a marinade of sweet and spicy ginger beer, garlic, rice vinegar, and fresh ginger for extra flavor and moisture. You'll love the grilled radishes that are served alongside—just add a bowl of rice for a complete summer feast. See recipe.

Never brined a bird? Start with this aromatic citrus and molasses brine and you'll never look back. Study up on how to set up your grill for indirect heat before you fire up the coals. See recipe.

Crispy exterior, juicy interior. Sounds impossible until you start butterflying your birds before throwing them on the grill. There's a hidden extra meal in this recipe: As long as the grill is running, you might as well grill an extra breast alongside the whole bird. That way, you've got protein ready for tomorrow night's chef's salad. See recipe.

Molasses, pomegranate juice, and apricot jam lend a deliciously sweet-tart, barbecue sauce–like glaze to this chicken, which also gets a boost from fresh ginger, garlic, coriander, and cumin. This is one of our most popular classic grilling recipes from Gourmet. See recipe.

Grilled chicken breasts can be actually great—especially if you start with this pineapple marinade recipe from The Outdoor Kitchen and finish with a spicy pineapple salsa on top. Cooking chicken breasts that come out juicy and not overcooked requires an accurate thermometer—you're aiming for 160ºF internal temperature before resting. See recipe.

In this easy dinner, store-bought pesto works as both a simple marinade for the chicken and a finishing sauce. Grilling peaches caramelizes their natural sugars and adds a smoky flavor, turning them into a delicious side. Put this recipe on your meal plan for the week to come. See recipe.

Just looking for grilled chicken recipes that are truly no-fail? This is the one you need. For the very best results, we brine the chicken before it goes on the grill; sear it over the flames; finish cooking it on the other side of the grill; then toss it in a robust vinaigrette when it's done. Wrap up the meal with wedges of watermelon to achieve summer bliss. See recipe.

Take it from cookbook author Andrea Nguyen: tangy, salty grilled chicken thighs make a superlative sandwich. Customize your banh mi with as much sliced jalapeño and pickled daikon and carrot as you like. See recipe.

You don't need binchotan to make these grilled chicken skewers, but the smokeless Japanese charcoal is absolutely worth the high cost. See recipe.

Grilled chicken thighs with a Dijon mustard punch are paired with a crunchy and refreshing fennel-basil slaw for the ultimate grilled chicken sandwich. Serve with potato salad or your favorite grilled vegetables. The marinade (made with mustard, Worcestershire sauce, garlic, lemon juice, and extra-virgin olive oil) does double duty—some of it flavors the chicken, while the rest gets mixed with mayo and chopped cornichons to become a sandwich spread. See recipe.

Combine ginger, garlic, fermented chili-bean paste, and soy sauce to make a flavorful marinade for grilled half chickens—this recipe is one of our favorites from our Japanese grilling collection. See recipe.

Flattening your chicken before grilling, and holding it that way with two bricks (wrapped in foil), means a chicken that cooks more evenly—with lots of delightfully crispy skin. Serve with garlicky aioli or romesco and potato salad. See recipe.

The rich flavor of dark-meat chicken takes well to the savory cumin and garlic in this recipe. Serve wrapped in pita with labneh, mint leaves, and the best tomatoes you can find. See recipe.

It's not summer until you've made this Isaan classic, served with som tam and sticky rice. See recipe.

These grilled chicken breast fillets are based with tangy umeboshi, sake, and mirin. See recipe.

You won't be able to stop licking this glaze from your fingers. It's made with orange marmalade, Dijon mustard, sherry vinegar, soy sauce, garlic, and jalapeño. Just add fresh corn on the cob and your favorite slaw. See recipe.

Wasabi’s subtle heat pairs wonderfully with juicy chicken breast in these grilled skewers from The Japanese Grill by Tadashi Ono and Harris Salat. See recipe.

Coconut cream and pineapple? No, they're not for a piña colada, we're making one of our favorite grilled chicken recipes. (There's shallot, garlic, shrimp paste, lime juice, and vegetable oil in the marinade too.) Though while you're at it, might as well make a round of drinks too. See recipe.