30+ Easter Grilled Chicken Recipes for Your Spring Celebration

Easter is the perfect time to gather with family and friends, celebrate the season, and enjoy delicious food. While the classic roast lamb or ham often steals the show, grilled chicken offers a light, flavorful alternative that everyone can enjoy.

Whether you’re hosting a springtime BBQ, preparing a family meal, or looking for something fresh and festive to add to your Easter table, grilled chicken can be the star of the show.

From tangy marinades to smoky rubs, these 30+ Easter grilled chicken recipes provide a variety of options that cater to all tastes and dietary preferences.

In this article, we’ll showcase a diverse collection of grilled chicken recipes that are perfect for your Easter feast.

Whether you prefer spicy Cajun chicken, sweet honey mustard, or something a little more exotic, there’s a recipe here to elevate your Easter celebration.

Get ready to fire up the grill and create dishes that are as vibrant and flavorful as the spring season itself!

30+ Easter Grilled Chicken Recipes for Your Spring Celebration

With these 30+ Easter grilled chicken recipes, you’ll have a wide range of options to choose from, ensuring your Easter meal is filled with flavor, color, and festive cheer.

Grilled chicken is versatile and easy to prepare, making it the ideal choice for both casual outdoor gatherings and more formal dinner settings.

Whether you’re serving up tender grilled thighs, juicy breasts, or flavorful wings, these recipes will leave your guests coming back for more.

So, get inspired, fire up that grill, and make this Easter one to remember with the delicious, mouthwatering taste of grilled chicken!

Grilled Lemon Herb Chicken with Garlic Butter Sauce

This grilled lemon herb chicken is the perfect Easter recipe, offering a bright, zesty flavor combined with the savory richness of garlic butter. The marinade features fresh lemon juice, garlic, and a mix of aromatic herbs, creating a tender and flavorful chicken. A drizzle of garlic butter on top enhances the smoky grilled flavor, making this dish a crowd-pleaser for any holiday gathering.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1/4 cup olive oil
• 2 tablespoons fresh lemon juice
• 1 tablespoon lemon zest
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 cup unsalted butter
• 2 cloves garlic, minced (for butter sauce)
• 1 tablespoon fresh parsley, chopped (for garnish)

Instructions:

1. In a bowl, whisk together olive oil, lemon juice, lemon zest, minced garlic, oregano, thyme, salt, and pepper.
2. Add the chicken breasts to the marinade, ensuring they are fully coated. Let marinate in the fridge for at least 30 minutes, or up to 2 hours.
3. Preheat your grill to medium-high heat. Grill the chicken breasts for about 5-7 minutes on each side, or until the internal temperature reaches 165°F.
4. While the chicken is grilling, melt the butter in a small saucepan over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute. Remove from heat.
5. Once the chicken is cooked through, drizzle the garlic butter sauce over the grilled chicken and garnish with fresh parsley.
6. Serve immediately with your favorite Easter sides.

This Grilled Lemon Herb Chicken with Garlic Butter Sauce is an Easter meal that brings the perfect balance of fresh citrus and savory flavors. The tender, juicy chicken paired with the indulgent garlic butter sauce will be a hit at your holiday table. Whether served with grilled vegetables or a fresh spring salad, this recipe elevates your Easter celebration with minimal effort and maximum flavor.

Grilled Honey Mustard Chicken Skewers

These Grilled Honey Mustard Chicken Skewers are a fun and flavorful dish to serve at Easter. The sweet and tangy honey mustard marinade infuses the chicken with a burst of flavor, while the grill gives it a beautiful smoky char. These skewers are great for both casual and elegant Easter meals, providing a delightful contrast of sweetness and spice.

Ingredients:

• 4 boneless, skinless chicken breasts, cut into 1-inch cubes
• 1/4 cup Dijon mustard
• 1/4 cup honey
• 2 tablespoons olive oil
• 1 tablespoon apple cider vinegar
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• Wooden or metal skewers

Instructions:

1. In a small bowl, combine Dijon mustard, honey, olive oil, apple cider vinegar, garlic powder, smoked paprika, salt, and pepper. Whisk until smooth.
2. Place the chicken cubes in a resealable plastic bag or shallow dish and pour the marinade over the chicken. Seal and refrigerate for at least 30 minutes, or up to 4 hours.
3. Preheat your grill to medium-high heat. Thread the marinated chicken onto skewers, leaving a little space between each piece.
4. Grill the skewers for 4-6 minutes per side, or until the chicken reaches an internal temperature of 165°F and has a nice char.
5. Remove from the grill and serve immediately, optionally drizzling with extra honey mustard sauce.

Grilled Honey Mustard Chicken Skewers bring a delightful blend of flavors to your Easter table. The combination of sweet honey and tangy mustard makes the chicken irresistibly delicious, while the grilling process adds a smoky layer that complements the marinade perfectly. Whether served on their own or with a side of grilled vegetables or a tangy slaw, these skewers are sure to be a hit with family and guests alike.

Grilled Mediterranean Chicken with Tzatziki Sauce

For a Mediterranean twist on your Easter meal, this Grilled Mediterranean Chicken served with homemade tzatziki sauce is a vibrant, fresh, and flavorful dish. Marinated in a blend of olive oil, lemon, garlic, and herbs, the chicken is juicy and tender with a smoky finish from the grill. The cooling, creamy tzatziki sauce made from Greek yogurt, cucumber, and dill perfectly complements the warm spices in the chicken.

Ingredients:

• 4 boneless, skinless chicken thighs
• 1/4 cup olive oil
• 2 tablespoons lemon juice
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon cumin
• Salt and pepper to taste

For Tzatziki Sauce:

• 1 cup Greek yogurt
• 1/2 cucumber, finely grated
• 1 tablespoon fresh dill, chopped
• 1 tablespoon lemon juice
• 1 garlic clove, minced
• Salt and pepper to taste

Instructions:

1. In a bowl, mix together olive oil, lemon juice, minced garlic, oregano, cumin, salt, and pepper. Add the chicken thighs and coat them well. Let the chicken marinate for 30 minutes to 1 hour.
2. While the chicken is marinating, prepare the tzatziki sauce. In a small bowl, combine Greek yogurt, grated cucumber, dill, lemon juice, minced garlic, salt, and pepper. Stir until well combined and refrigerate.
3. Preheat your grill to medium-high heat. Grill the chicken thighs for 5-7 minutes per side, or until the internal temperature reaches 165°F and the chicken is nicely charred.
4. Serve the grilled chicken with a generous dollop of tzatziki sauce on top. Garnish with extra dill or lemon wedges if desired.

This Grilled Mediterranean Chicken with Tzatziki Sauce offers a delicious, refreshing option for your Easter meal. The juicy chicken, marinated in olive oil, lemon, and spices, delivers a fantastic smoky flavor, while the cool and tangy tzatziki sauce brings balance to every bite. This dish is perfect for those who enjoy fresh, bright flavors and want a healthy yet indulgent option for their Easter feast. Whether paired with a Greek salad or grilled vegetables, this recipe will impress your guests and add variety to your holiday spread.

Grilled BBQ Chicken with Pineapple Salsa

This Grilled BBQ Chicken with Pineapple Salsa is a flavorful and festive dish that’s perfect for Easter. The smoky, slightly charred BBQ chicken is complemented by a sweet and tangy pineapple salsa, adding a refreshing tropical twist. This dish balances savory, smoky, and sweet flavors, making it a delicious choice for your holiday celebration.

Ingredients:

• 4 bone-in chicken thighs
• 1/2 cup BBQ sauce (your favorite kind)
• 1 tablespoon olive oil
• Salt and pepper to taste

For Pineapple Salsa:

• 1 cup fresh pineapple, finely chopped
• 1/4 cup red onion, finely diced
• 1 small jalapeño, seeds removed and finely chopped
• 2 tablespoons cilantro, chopped
• 1 tablespoon lime juice
• Salt to taste

Instructions:

1. Preheat the grill to medium-high heat. Coat the chicken thighs with olive oil and season with salt and pepper.
2. Grill the chicken thighs for about 7-8 minutes per side, or until the internal temperature reaches 165°F and the skin is crispy.
3. While the chicken is grilling, prepare the pineapple salsa. In a bowl, combine pineapple, red onion, jalapeño, cilantro, lime juice, and salt. Stir to combine and set aside.
4. During the last few minutes of grilling, brush the BBQ sauce over the chicken and let it cook for another 2-3 minutes.
5. Serve the grilled chicken topped with the fresh pineapple salsa.

Grilled BBQ Chicken with Pineapple Salsa offers a delicious balance of smoky, tangy, and sweet flavors that will elevate your Easter meal. The BBQ sauce adds a rich depth of flavor, while the refreshing pineapple salsa gives the dish a light, tropical feel. This recipe is a wonderful option for those looking for a combination of classic BBQ flavors and a bright, fresh twist, perfect for serving at your Easter gathering.

Grilled Balsamic Glazed Chicken with Roasted Vegetables

For a lighter yet flavorful option, Grilled Balsamic Glazed Chicken with Roasted Vegetables is an elegant and easy dish that’s perfect for Easter. The balsamic glaze adds a rich, sweet acidity that perfectly complements the smoky grilled chicken, while roasted vegetables like zucchini, bell peppers, and asparagus bring freshness and color to the plate. This meal is a simple, health-conscious choice that doesn’t sacrifice flavor.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1/4 cup balsamic vinegar
• 2 tablespoons honey
• 1 tablespoon olive oil
• 1 garlic clove, minced
• Salt and pepper to taste

For Roasted Vegetables:

• 1 zucchini, sliced
• 1 red bell pepper, chopped
• 1 yellow bell pepper, chopped
• 1 bunch asparagus, trimmed and cut into 2-inch pieces
• 2 tablespoons olive oil
• Salt and pepper to taste

Instructions:

1. In a small bowl, combine balsamic vinegar, honey, olive oil, minced garlic, salt, and pepper to create the glaze. Set aside.
2. Preheat the grill to medium-high heat. Grill the chicken breasts for about 5-7 minutes per side, or until the internal temperature reaches 165°F.
3. While the chicken is grilling, toss the sliced zucchini, bell peppers, and asparagus with olive oil, salt, and pepper. Roast the vegetables in a preheated oven at 400°F for 15-20 minutes, until tender and slightly charred.
4. In the last few minutes of grilling, brush the balsamic glaze over the chicken and let it caramelize.
5. Serve the grilled chicken alongside the roasted vegetables, drizzling any remaining balsamic glaze over the top.

Grilled Balsamic Glazed Chicken with Roasted Vegetables is a perfect dish for a light yet satisfying Easter meal. The sweet and tangy balsamic glaze enhances the grilled chicken, while the roasted vegetables provide a burst of freshness and color. This dish is both elegant and simple, offering a healthy option without compromising on flavor. It’s a great choice for anyone looking to serve a wholesome and delicious meal at their Easter celebration.

Grilled Spicy Cajun Chicken with Corn on the Cob

Grilled Spicy Cajun Chicken with Corn on the Cob is a bold and flavorful Easter meal that’s sure to spice up your holiday table. The chicken is seasoned with a zesty Cajun rub that brings heat and smokiness, while the sweet grilled corn on the cob balances the dish with its natural sweetness. This recipe is perfect for those who enjoy bold, spicy flavors.

Ingredients:

• 4 bone-in chicken breasts or thighs
• 2 tablespoons Cajun seasoning
• 1 tablespoon paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon dried thyme
• Salt and pepper to taste
• 4 ears of corn, husked
• 2 tablespoons butter

Instructions:

1. Preheat the grill to medium-high heat. Mix the Cajun seasoning, paprika, garlic powder, onion powder, thyme, salt, and pepper in a bowl.
2. Rub the spice mixture evenly over the chicken breasts or thighs, ensuring the chicken is well-coated.
3. Grill the chicken for 6-8 minutes per side, or until the internal temperature reaches 165°F.
4. While the chicken is grilling, place the corn on the grill. Grill the corn for about 10 minutes, turning occasionally, until it is nicely charred.
5. During the last few minutes of grilling, melt the butter and brush it over the corn.
6. Serve the spicy Cajun chicken with the grilled corn on the cob for a bold and delicious Easter meal.

Grilled Spicy Cajun Chicken with Corn on the Cob is the perfect dish for an Easter celebration that craves bold, flavorful food. The spicy Cajun rub adds a fiery kick to the tender, juicy chicken, while the sweet corn provides a deliciously satisfying contrast. This meal is ideal for those who love a little heat and want to spice up their holiday gathering with a vibrant and satisfying dish.

Grilled Chimichurri Chicken with Grilled Vegetables

Grilled Chimichurri Chicken with Grilled Vegetables brings a burst of Argentinian flavors to your Easter meal. The vibrant, herbaceous chimichurri sauce, made from parsley, garlic, vinegar, and olive oil, enhances the smoky grilled chicken with a refreshing zing. Paired with smoky grilled vegetables like bell peppers, eggplant, and zucchini, this dish is both light and flavorful, making it a perfect choice for Easter gatherings.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 tablespoon olive oil
• Salt and pepper to taste

For Chimichurri Sauce:

• 1 cup fresh parsley, chopped
• 3 cloves garlic, minced
• 2 tablespoons red wine vinegar
• 1/4 cup olive oil
• 1/2 teaspoon dried oregano
• 1/4 teaspoon red pepper flakes (optional)
• Salt and pepper to taste

For Grilled Vegetables:

• 1 zucchini, sliced
• 1 red bell pepper, sliced
• 1 eggplant, sliced
• 1 tablespoon olive oil
• Salt and pepper to taste

Instructions:

1. Preheat the grill to medium-high heat. Drizzle olive oil over the chicken breasts and season with salt and pepper. Grill the chicken for 6-8 minutes per side or until the internal temperature reaches 165°F.
2. While the chicken is grilling, prepare the chimichurri sauce by combining parsley, garlic, red wine vinegar, olive oil, oregano, red pepper flakes, salt, and pepper in a bowl. Stir until well combined and set aside.
3. Toss the sliced vegetables in olive oil, salt, and pepper. Grill the vegetables for about 5-7 minutes per side, or until they are tender and lightly charred.
4. Once the chicken is grilled, serve it with the chimichurri sauce drizzled over the top, and the grilled vegetables on the side.

Grilled Chimichurri Chicken with Grilled Vegetables is a fresh and zesty Easter dish that offers a beautiful combination of smoky flavors and vibrant, herb-filled tang. The herbaceous chimichurri sauce adds a rich depth to the chicken, while the grilled vegetables provide a light, healthy complement. This recipe is perfect for those looking for a flavorful yet balanced Easter meal that showcases fresh, bright flavors.

Grilled Pesto Chicken with Roasted Baby Potatoes

Grilled Pesto Chicken with Roasted Baby Potatoes is a vibrant and aromatic dish that brings a burst of basil, garlic, and Parmesan to your Easter celebration. The chicken is marinated in a rich, homemade pesto sauce, giving it a juicy and flavorful finish. Paired with roasted baby potatoes, this recipe combines fresh ingredients for a hearty and satisfying meal perfect for the holiday.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1/4 cup pesto sauce (store-bought or homemade)
• Salt and pepper to taste

For Roasted Baby Potatoes:

• 1 pound baby potatoes, halved
• 2 tablespoons olive oil
• 1 teaspoon dried rosemary
• Salt and pepper to taste

Instructions:

1. Preheat your grill to medium-high heat. Rub the chicken breasts with pesto sauce and season with salt and pepper. Let the chicken marinate for at least 15 minutes.
2. While the chicken is marinating, preheat your oven to 400°F. Toss the halved baby potatoes in olive oil, rosemary, salt, and pepper, and spread them evenly on a baking sheet. Roast the potatoes for 20-25 minutes, or until golden and crispy on the outside.
3. Grill the chicken for 6-8 minutes per side or until the internal temperature reaches 165°F.
4. Serve the grilled pesto chicken with the roasted baby potatoes on the side. Garnish with extra pesto or Parmesan cheese if desired.

Grilled Pesto Chicken with Roasted Baby Potatoes is a comforting yet vibrant dish that perfectly balances the rich, aromatic flavors of pesto with the satisfying crunch of roasted potatoes. The fresh basil and garlic in the pesto elevate the grilled chicken, making it a standout dish for Easter. This recipe is perfect for those looking to bring bold, herby flavors to their holiday meal while keeping it simple and delicious.

Grilled Garlic Parmesan Chicken with Caesar Salad

Grilled Garlic Parmesan Chicken with Caesar Salad is a flavorful and satisfying Easter dish that combines savory garlic, butter, and Parmesan cheese. The chicken breasts are grilled to perfection, then brushed with a rich garlic Parmesan sauce that infuses them with incredible flavor. Paired with a classic Caesar salad, this dish is a complete meal that is sure to be a hit at your holiday celebration.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1/4 cup olive oil
• 2 cloves garlic, minced
• 1/4 cup grated Parmesan cheese
• 1 tablespoon butter, melted
• Salt and pepper to taste

For Caesar Salad:

• 4 cups romaine lettuce, chopped
• 1/4 cup Caesar dressing
• 1/4 cup grated Parmesan cheese
• Croutons for garnish

Instructions:

1. Preheat the grill to medium-high heat. Brush the chicken breasts with olive oil and season with salt and pepper. Grill the chicken for 6-8 minutes per side, or until the internal temperature reaches 165°F.
2. While the chicken is grilling, in a small bowl, combine minced garlic, melted butter, and Parmesan cheese. Once the chicken is done, brush the garlic Parmesan mixture over the grilled chicken breasts.
3. For the Caesar salad, toss the chopped romaine lettuce with Caesar dressing and top with grated Parmesan cheese and croutons.
4. Serve the grilled garlic Parmesan chicken alongside the Caesar salad.

Grilled Garlic Parmesan Chicken with Caesar Salad is a classic, comforting dish that’s perfect for Easter. The rich garlic Parmesan sauce adds incredible depth to the chicken, while the crisp Caesar salad provides a refreshing balance. This recipe is easy to prepare yet delivers on flavor, making it a great choice for a casual yet satisfying holiday meal.

Grilled Lemon Herb Chicken with Mediterranean Salad

Grilled Lemon Herb Chicken with Mediterranean Salad is a light and refreshing dish perfect for an Easter celebration. The lemon herb marinade infuses the chicken with a bright, zesty flavor, while the grill adds a smoky char. Paired with a Mediterranean salad made of cucumbers, tomatoes, olives, and feta cheese, this dish offers a healthy, vibrant option that brings the fresh flavors of spring to your table.

Ingredients:

• 4 boneless, skinless chicken breasts
• 2 tablespoons olive oil
• 2 tablespoons lemon juice
• 2 teaspoons dried oregano
• 1 teaspoon garlic powder
• Salt and pepper to taste

For Mediterranean Salad:

• 1 cucumber, diced
• 1 cup cherry tomatoes, halved
• 1/2 red onion, thinly sliced
• 1/4 cup Kalamata olives, pitted and sliced
• 1/4 cup crumbled feta cheese
• 2 tablespoons olive oil
• 1 tablespoon red wine vinegar
• Salt and pepper to taste

Instructions:

1. Preheat the grill to medium-high heat. In a small bowl, combine olive oil, lemon juice, oregano, garlic powder, salt, and pepper. Coat the chicken breasts with the marinade and let them sit for 10-15 minutes.
2. Grill the chicken for 6-8 minutes per side, or until the internal temperature reaches 165°F.
3. While the chicken is grilling, prepare the Mediterranean salad by combining cucumber, cherry tomatoes, red onion, olives, and feta cheese in a large bowl. Drizzle with olive oil and red wine vinegar, and toss to combine. Season with salt and pepper.
4. Serve the grilled lemon herb chicken with the Mediterranean salad on the side.

Grilled Lemon Herb Chicken with Mediterranean Salad is a light and flavorful dish that brings a burst of freshness to your Easter table. The zesty lemon marinade enhances the chicken, while the Mediterranean salad adds color, texture, and a refreshing contrast. This meal is perfect for those who want a healthy yet satisfying option for their holiday feast.

Grilled Teriyaki Chicken with Mango Slaw

Grilled Teriyaki Chicken with Mango Slaw is a sweet and savory combination that will tantalize your taste buds this Easter. The juicy chicken, marinated in a homemade teriyaki sauce, gets perfectly grilled to create a smoky depth of flavor. Paired with a vibrant mango slaw, this dish combines the umami of the teriyaki with the sweetness of the mango, making it a unique and festive choice for your holiday gathering.

Ingredients:

• 4 boneless, skinless chicken thighs
• 1/4 cup soy sauce
• 2 tablespoons honey
• 1 tablespoon rice vinegar
• 1 teaspoon ginger, grated
• 1 teaspoon garlic, minced
• Salt and pepper to taste

For Mango Slaw:

• 1 cup shredded cabbage
• 1/2 cup shredded carrots
• 1 ripe mango, julienned
• 1/4 cup cilantro, chopped
• 2 tablespoons rice vinegar
• 1 tablespoon honey
• Salt and pepper to taste

Instructions:

1. Preheat the grill to medium-high heat. In a small bowl, whisk together soy sauce, honey, rice vinegar, ginger, garlic, salt, and pepper to make the teriyaki marinade. Coat the chicken thighs with the marinade and let it sit for 20-30 minutes.
2. Grill the chicken for 6-8 minutes per side, or until the internal temperature reaches 165°F.
3. While the chicken is grilling, prepare the mango slaw by combining shredded cabbage, shredded carrots, mango, and cilantro in a large bowl. In a separate bowl, whisk together rice vinegar, honey, salt, and pepper. Drizzle over the slaw and toss to combine.
4. Serve the grilled teriyaki chicken with the mango slaw on the side.

Grilled Teriyaki Chicken with Mango Slaw is a flavorful and vibrant dish that offers a sweet, savory, and tangy combination of flavors. The smoky grilled chicken pairs perfectly with the refreshing mango slaw, making this dish both satisfying and light. This recipe is a great choice for an Easter meal that combines classic grilled chicken with a fresh, tropical twist.

Grilled Mediterranean Chicken Skewers with Tzatziki Sauce

Grilled Mediterranean Chicken Skewers with Tzatziki Sauce bring a delightful Mediterranean flair to your Easter gathering. The chicken is marinated in a blend of olive oil, lemon, garlic, and herbs, then skewered and grilled to perfection. Served with a cooling, creamy tzatziki sauce, this dish is full of flavor and perfect for an outdoor Easter celebration.

Ingredients:

• 4 boneless, skinless chicken breasts, cut into cubes
• 3 tablespoons olive oil
• 2 tablespoons lemon juice
• 2 garlic cloves, minced
• 1 tablespoon dried oregano
• 1 teaspoon ground cumin
• Salt and pepper to taste

For Tzatziki Sauce:

• 1/2 cup Greek yogurt
• 1/4 cucumber, finely grated
• 1 tablespoon lemon juice
• 1 garlic clove, minced
• 1 tablespoon fresh dill, chopped
• Salt and pepper to taste

Instructions:

1. Preheat the grill to medium-high heat. In a bowl, combine olive oil, lemon juice, garlic, oregano, cumin, salt, and pepper to create the marinade. Toss the chicken cubes in the marinade and let them sit for 20 minutes.
2. Thread the marinated chicken onto skewers.
3. Grill the chicken skewers for about 4-6 minutes per side or until the internal temperature reaches 165°F and the chicken is cooked through.
4. While the chicken is grilling, prepare the tzatziki sauce by combining Greek yogurt, grated cucumber, lemon juice, garlic, dill, salt, and pepper in a bowl. Stir until smooth.
5. Serve the grilled Mediterranean chicken skewers with a side of tzatziki sauce for dipping.

Grilled Mediterranean Chicken Skewers with Tzatziki Sauce offer a deliciously herby and flavorful option for your Easter celebration. The chicken is juicy and aromatic, with a smoky char from the grill, while the tzatziki sauce adds a creamy and refreshing contrast. These skewers are perfect for a casual yet flavorful Easter meal that everyone can enjoy, making them a great choice for a fun and festive gathering.

Grilled Honey Mustard Chicken with Roasted Asparagus

Grilled Honey Mustard Chicken with Roasted Asparagus is a sweet and tangy Easter dish that offers a perfect balance of flavors. The chicken is marinated in a honey mustard sauce that caramelizes on the grill, creating a juicy and flavorful crust. Paired with roasted asparagus, which brings out a smoky, tender texture, this dish is both light and satisfying, ideal for a festive yet healthy Easter meal.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1/4 cup Dijon mustard
• 2 tablespoons honey
• 1 tablespoon apple cider vinegar
• 1 teaspoon garlic powder
• Salt and pepper to taste

For Roasted Asparagus:

• 1 bunch asparagus, trimmed
• 1 tablespoon olive oil
• 1 teaspoon lemon zest
• Salt and pepper to taste

Instructions:

1. Preheat the grill to medium-high heat. In a small bowl, mix together Dijon mustard, honey, apple cider vinegar, garlic powder, salt, and pepper to create the marinade. Coat the chicken breasts with the marinade and let them sit for 15-20 minutes.
2. While the chicken is marinating, preheat the oven to 400°F. Toss the trimmed asparagus with olive oil, lemon zest, salt, and pepper. Roast for 12-15 minutes until tender and lightly charred.
3. Grill the marinated chicken for 6-8 minutes per side, or until the internal temperature reaches 165°F.
4. Serve the grilled honey mustard chicken alongside the roasted asparagus.

Grilled Honey Mustard Chicken with Roasted Asparagus is a flavorful and balanced meal that combines the sweetness of honey mustard with the smoky, crisp flavors of grilled chicken. The roasted asparagus adds a refreshing, earthy touch, making this recipe a perfect choice for Easter. The honey mustard marinade ensures the chicken is juicy and packed with flavor, while the simplicity of the asparagus lets the chicken shine.

Grilled Cajun Chicken with Corn and Black Bean Salad

Grilled Cajun Chicken with Corn and Black Bean Salad brings bold flavors and a bit of spice to your Easter meal. The chicken is marinated in a spicy Cajun seasoning mix, adding a smoky, zesty kick to the grilled chicken. Paired with a fresh corn and black bean salad, this dish is hearty and packed with vibrant flavors, making it a satisfying choice for a festive Easter feast.

Ingredients:

• 4 boneless, skinless chicken breasts
• 2 tablespoons olive oil
• 2 tablespoons Cajun seasoning
• 1 teaspoon paprika
• Salt and pepper to taste

For Corn and Black Bean Salad:

• 1 cup corn kernels (fresh, frozen, or canned)
• 1 cup black beans, drained and rinsed
• 1/2 red bell pepper, diced
• 1/4 cup red onion, diced
• 2 tablespoons lime juice
• 1 tablespoon olive oil
• Salt and pepper to taste

Instructions:

1. Preheat the grill to medium-high heat. In a small bowl, mix together olive oil, Cajun seasoning, paprika, salt, and pepper. Rub the chicken breasts with the spice mixture and let them marinate for 15-20 minutes.
2. Grill the chicken for 6-8 minutes per side, or until the internal temperature reaches 165°F.
3. While the chicken is grilling, prepare the corn and black bean salad by combining corn, black beans, red bell pepper, and red onion in a bowl. Drizzle with lime juice and olive oil, then toss to combine. Season with salt and pepper.
4. Serve the grilled Cajun chicken with the corn and black bean salad on the side.

Grilled Cajun Chicken with Corn and Black Bean Salad is a bold, flavorful dish that brings heat and freshness to your Easter meal. The Cajun-spiced chicken adds a smoky and spicy kick, while the corn and black bean salad balances it with refreshing sweetness and acidity. This dish is perfect for those looking for something a little more exciting, with vibrant flavors and satisfying textures that make it a standout Easter option.

Grilled Balsamic Chicken with Strawberry Spinach Salad

Grilled Balsamic Chicken with Strawberry Spinach Salad is a light, fresh, and tangy Easter dish. The chicken is marinated in a balsamic vinegar mixture, which caramelizes on the grill to create a smoky, slightly sweet flavor. Paired with a vibrant strawberry spinach salad, this dish captures the essence of spring, making it a refreshing and healthy choice for Easter gatherings.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1/4 cup balsamic vinegar
• 2 tablespoons olive oil
• 1 tablespoon honey
• 1 teaspoon dried thyme
• Salt and pepper to taste

For Strawberry Spinach Salad:

• 4 cups fresh spinach, washed and chopped
• 1 cup strawberries, hulled and sliced
• 1/4 cup feta cheese, crumbled
• 1/4 cup sliced almonds
• 2 tablespoons balsamic vinegar
• 1 tablespoon olive oil
• Salt and pepper to taste

Instructions:

1. Preheat the grill to medium-high heat. In a bowl, whisk together balsamic vinegar, olive oil, honey, thyme, salt, and pepper. Coat the chicken breasts with the marinade and let them sit for 15-20 minutes.
2. Grill the chicken for 6-8 minutes per side, or until the internal temperature reaches 165°F.
3. While the chicken is grilling, prepare the strawberry spinach salad by tossing spinach, strawberries, feta cheese, and sliced almonds in a large bowl.
4. Drizzle with balsamic vinegar and olive oil, then toss to combine. Season with salt and pepper.
5. Serve the grilled balsamic chicken with the strawberry spinach salad on the side.

Grilled Balsamic Chicken with Strawberry Spinach Salad is a refreshing and well-balanced dish that’s perfect for Easter. The tangy balsamic-marinated chicken pairs beautifully with the sweet, juicy strawberries and the rich feta in the salad. This light and healthy meal captures the best of spring flavors and offers a delicious, easy-to-make option for your Easter celebration. The balance of savory, sweet, and tangy will delight your guests and make this dish a memorable part of your holiday spread.

Note: More recipes are coming soon!