25+ Mouthwatering Fall Grilled Chicken Recipes to Try This Season

As the days grow shorter and the air turns crisp, the beauty of fall inspires us to embrace the changing seasons with open arms—and appetites!

One of the best ways to enjoy the bountiful flavors of autumn is by grilling chicken, a versatile protein that can be infused with the rich, warm spices and seasonal ingredients that characterize this time of year.

From smoky chipotle marinades to sweet maple glazes, grilled chicken is a canvas for creativity, offering endless opportunities to tantalize your taste buds.

In this article, we’ve gathered over 25 fall-inspired grilled chicken recipes that are sure to become favorites in your household.

Whether you’re hosting a backyard barbecue, enjoying a cozy family dinner, or prepping meals for the week, these recipes celebrate the essence of fall with seasonal flavors and hearty sides.

Get ready to fire up the grill and savor the delicious taste of autumn with these delightful grilled chicken dishes!

25+ Mouthwatering Fall Grilled Chicken Recipes to Try This Season

As we embrace the beautiful fall season, there’s no better way to enjoy the flavors of autumn than with these 25+ grilled chicken recipes.

Each dish combines seasonal ingredients with unique marinades and cooking techniques that elevate your grilling game.

From zesty citrus glazes to earthy herb-infused flavors, these recipes are designed to bring warmth and comfort to your table.

So, gather your loved ones, ignite the grill, and let the enticing aromas of fall grilled chicken fill your backyard.

Whether you choose to serve your grilled chicken with hearty side dishes or fresh salads, you’ll create meals that not only satisfy the appetite but also celebrate the essence of this vibrant season.

Apple Cider Marinated Grilled Chicken

This Apple Cider Marinated Grilled Chicken is the perfect autumn dish, combining the crisp flavors of fresh apple cider with savory herbs and a hint of sweetness. The marinade infuses the chicken with warmth and depth, while grilling adds a smoky finish. Ideal for outdoor gatherings or a cozy dinner, this recipe will bring the taste of fall to your plate.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 ½ cups apple cider
• 2 tablespoons olive oil
• 2 tablespoons Dijon mustard
• 2 cloves garlic, minced
• 1 tablespoon fresh thyme, chopped
• 1 tablespoon fresh rosemary, chopped
• 1 tablespoon honey
• Salt and pepper to taste

Instructions:

1. In a medium bowl, whisk together apple cider, olive oil, Dijon mustard, garlic, thyme, rosemary, honey, salt, and pepper.
2. Place the chicken breasts in a resealable plastic bag and pour the marinade over them. Seal the bag, ensuring the chicken is evenly coated, and refrigerate for at least 2 hours (or overnight for a stronger flavor).
3. Preheat the grill to medium-high heat. Remove the chicken from the marinade and let the excess drip off.
4. Grill the chicken for 6-7 minutes on each side, or until the internal temperature reaches 165°F.
5. Remove from grill and let rest for 5 minutes before serving.

Apple Cider Marinated Grilled Chicken brings the essence of autumn to your table with its sweet and savory notes. The apple cider gives a slight tang, while fresh herbs elevate the dish with earthiness. Perfect for a fall feast or weeknight meal, this recipe will leave you craving more of its delightful seasonal flavor.

Maple Mustard Grilled Chicken with Sweet Potatoes

Nothing says fall like the rich combination of maple syrup and mustard. This Maple Mustard Grilled Chicken with Sweet Potatoes pairs tangy mustard with the natural sweetness of maple syrup, creating a balance of flavors that’s quintessentially autumn. Adding grilled sweet potatoes as a side makes it a wholesome, hearty meal.

Ingredients:

• 4 chicken thighs (bone-in, skin on)
• ¼ cup maple syrup
• 2 tablespoons Dijon mustard
• 1 tablespoon whole grain mustard
• 1 tablespoon apple cider vinegar
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• 2 medium sweet potatoes, sliced into ½ inch rounds
• Olive oil for brushing

Instructions:

1. In a small bowl, mix maple syrup, Dijon mustard, whole grain mustard, apple cider vinegar, smoked paprika, salt, and pepper.
2. Coat the chicken thighs evenly with the maple mustard mixture, reserving a little for basting. Let the chicken marinate for at least 1 hour.
3. Preheat the grill to medium heat. Brush the sweet potato slices with olive oil and season with salt and pepper.
4. Grill the chicken thighs, skin side down first, for about 6-8 minutes per side, basting occasionally with the remaining marinade, until the internal temperature reaches 165°F.
5. While grilling the chicken, place the sweet potatoes on the grill. Cook for about 4-5 minutes per side, until tender and charred.
6. Serve the chicken alongside the sweet potatoes for a complete fall-inspired meal.

Maple Mustard Grilled Chicken with Sweet Potatoes brings out the best of fall flavors, combining the richness of maple syrup with the boldness of mustard. Paired with the natural sweetness of grilled sweet potatoes, this dish is a satisfying way to embrace the autumn season. It’s a great choice for an easy yet flavorful meal that feels both comforting and festive.

Smoky Pumpkin Spice Grilled Chicken

Embrace the season of pumpkins with this Smoky Pumpkin Spice Grilled Chicken recipe. Combining the classic warmth of pumpkin spice with a touch of smokiness from paprika and cumin, this dish transforms your grilled chicken into a fall favorite. It’s an unexpected twist on pumpkin spice, ideal for fall barbecues or a unique weeknight dinner.

Ingredients:

• 4 chicken drumsticks
• 2 teaspoons pumpkin spice
• 1 teaspoon smoked paprika
• ½ teaspoon ground cumin
• 1 tablespoon olive oil
• 2 tablespoons pumpkin puree
• 1 tablespoon apple cider vinegar
• Salt and pepper to taste

Instructions:

1. In a small bowl, whisk together pumpkin spice, smoked paprika, cumin, olive oil, pumpkin puree, apple cider vinegar, salt, and pepper.
2. Rub the chicken drumsticks with the pumpkin spice mixture, ensuring an even coat. Allow the chicken to marinate for at least 30 minutes, or up to 2 hours for deeper flavor.
3. Preheat the grill to medium heat. Place the chicken drumsticks on the grill and cook for about 12-15 minutes, turning occasionally, until the chicken reaches an internal temperature of 165°F and has a slightly charred exterior.
4. Remove from the grill and let rest for a few minutes before serving.

Smoky Pumpkin Spice Grilled Chicken brings together the cozy flavors of fall in a savory way. The blend of pumpkin spice with smoky paprika and cumin creates an exciting flavor profile that feels seasonal but not overly sweet. This dish will be a hit for anyone looking to enjoy the autumn spirit while still savoring a grilled favorite.

Grilled Chicken with Cranberry Orange Glaze

This Grilled Chicken with Cranberry Orange Glaze is the perfect marriage of sweet and tart, making it a wonderful fall dish. The bright and tangy cranberry-orange sauce provides a burst of autumn flavor while keeping the chicken juicy and tender. Whether you’re grilling for a weeknight dinner or a festive fall gathering, this dish will impress with its vibrant seasonal taste.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 cup fresh cranberries (or frozen)
• ½ cup orange juice
• Zest of 1 orange
• ¼ cup honey
• 1 tablespoon Dijon mustard
• 1 tablespoon olive oil
• Salt and pepper to taste

Instructions:

1. In a small saucepan, combine cranberries, orange juice, orange zest, honey, and Dijon mustard. Cook over medium heat for 10-15 minutes until the cranberries burst and the sauce thickens. Set aside.
2. Season the chicken breasts with salt and pepper. Brush with olive oil.
3. Preheat the grill to medium-high heat. Grill the chicken for 5-6 minutes on each side or until the internal temperature reaches 165°F.
4. During the last few minutes of grilling, brush the cranberry orange glaze over the chicken.
5. Remove from the grill, let rest for 5 minutes, and serve with extra glaze on the side.

Grilled Chicken with Cranberry Orange Glaze is a beautiful way to bring the fall harvest to your plate. The combination of tart cranberries and sweet oranges enhances the grilled chicken, making every bite a celebration of autumn flavors. This recipe is an elegant and easy way to enjoy the season’s best ingredients.

Honey Balsamic Grilled Chicken with Rosemary

Honey Balsamic Grilled Chicken with Rosemary is a classic fall recipe, combining the sweet richness of honey with the tang of balsamic vinegar and the earthy flavor of fresh rosemary. The marinade creates a perfect glaze, while grilling adds a delicious smoky char to the chicken. This dish is perfect for transitioning from the warm days of summer to the cool evenings of fall.

Ingredients:

• 4 chicken thighs (bone-in, skin on)
• ¼ cup balsamic vinegar
• 2 tablespoons honey
• 1 tablespoon fresh rosemary, chopped
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• Salt and pepper to taste

Instructions:

1. In a small bowl, whisk together balsamic vinegar, honey, rosemary, garlic, olive oil, salt, and pepper.
2. Place the chicken thighs in a resealable plastic bag, pour the marinade over them, and marinate for at least 1 hour (or overnight for best results).
3. Preheat the grill to medium heat. Remove the chicken from the marinade and let the excess drip off.
4. Grill the chicken for 7-8 minutes per side, basting with the remaining marinade, until the internal temperature reaches 165°F.
5. Let the chicken rest for a few minutes before serving.

Honey Balsamic Grilled Chicken with Rosemary is a perfect balance of sweet, savory, and earthy flavors. The honey and balsamic vinegar glaze caramelizes beautifully on the grill, while the rosemary infuses the chicken with an aromatic warmth that’s perfect for fall. This dish is a wonderful choice for both casual and special occasions during the autumn months.

Grilled Chicken with Butternut Squash and Sage

This Grilled Chicken with Butternut Squash and Sage is an earthy, hearty meal that captures the essence of fall. Butternut squash, with its natural sweetness, complements the savory grilled chicken, while fresh sage adds a touch of herbaceousness. It’s a complete fall-inspired dish that feels comforting and flavorful, perfect for a cool autumn evening.

Ingredients:

• 4 chicken breasts (bone-in, skin on)
• 1 small butternut squash, peeled and cut into cubes
• 2 tablespoons fresh sage, chopped
• 2 tablespoons olive oil
• 1 tablespoon honey
• 1 teaspoon smoked paprika
• Salt and pepper to taste

Instructions:

1. Preheat the grill to medium heat. Toss the butternut squash cubes with olive oil, honey, smoked paprika, salt, and pepper.
2. Grill the butternut squash for 8-10 minutes, turning occasionally until tender and charred.
3. While the squash is grilling, season the chicken breasts with salt and pepper and place them on the grill.
4. Grill the chicken for about 7-8 minutes per side, or until the internal temperature reaches 165°F.
5. Remove both the chicken and the squash from the grill. Garnish with fresh sage and serve.

Grilled Chicken with Butternut Squash and Sage brings together the hearty flavors of fall with minimal effort. The sweetness of the butternut squash pairs beautifully with the grilled chicken, and the addition of fresh sage adds an aromatic element that elevates the entire dish. This recipe is perfect for a cozy fall dinner that showcases the season’s best ingredients.

Smoky Applewood Grilled Chicken with Caramelized Pears

This Smoky Applewood Grilled Chicken with Caramelized Pears captures the spirit of fall with its woodsy, smoky flavor and the natural sweetness of caramelized pears. The chicken is seasoned with applewood smoked spices, giving it a rich, deep flavor, while the pears bring a soft, buttery sweetness. It’s a perfect dish for fall barbecues or an elegant outdoor dinner, combining warmth and sweetness in every bite.

Ingredients:

• 4 chicken thighs (bone-in, skin on)
• 2 tablespoons applewood smoked seasoning (available in spice blends)
• 2 tablespoons olive oil
• 2 ripe pears, halved and cored
• 2 tablespoons butter
• 1 tablespoon honey
• 1 teaspoon cinnamon
• Salt and pepper to taste

Instructions:

1. Rub the chicken thighs with olive oil and applewood smoked seasoning, making sure they are well-coated. Let them sit for 30 minutes to allow the flavors to meld.
2. Preheat the grill to medium heat. Place the chicken on the grill and cook for 6-8 minutes per side until the internal temperature reaches 165°F.
3. While the chicken is grilling, heat a skillet on the stovetop or grill and melt the butter. Add pear halves, honey, and cinnamon, cooking until the pears are golden and caramelized, about 3-4 minutes per side.
4. Serve the smoky grilled chicken alongside the caramelized pears for a sweet and savory autumn meal.

Smoky Applewood Grilled Chicken with Caramelized Pears brings together the heartiness of fall with the delicate sweetness of pears. The applewood seasoning enhances the chicken’s depth of flavor, while the caramelized pears add a luscious texture. This dish is a delightful mix of smoky, sweet, and savory, making it a must-try for fall gatherings.

Grilled Chicken with Sage Brown Butter and Roasted Brussels Sprouts

This Grilled Chicken with Sage Brown Butter and Roasted Brussels Sprouts is a comforting and earthy fall dish. The nutty richness of brown butter paired with the fresh, aromatic sage elevates the chicken to a gourmet level. Roasted Brussels sprouts add a crunchy and slightly sweet element, making this dish a complete autumn-inspired meal perfect for a cozy evening.

Ingredients:

• 4 boneless, skinless chicken breasts
• 2 tablespoons olive oil
• 4 tablespoons butter
• 6 fresh sage leaves
• 1 lb Brussels sprouts, trimmed and halved
• 1 tablespoon balsamic vinegar
• Salt and pepper to taste

Instructions:

1. Preheat the grill to medium-high heat. Toss the Brussels sprouts with olive oil, balsamic vinegar, salt, and pepper, then roast them in the oven at 400°F for 25-30 minutes until crispy.
2. Season the chicken breasts with salt and pepper and grill them for 5-6 minutes on each side, until the internal temperature reaches 165°F.
3. In a small skillet, melt the butter over medium heat until it turns golden brown and nutty in aroma. Add the sage leaves and cook for 1 minute until crispy.
4. Drizzle the sage brown butter over the grilled chicken and serve alongside the roasted Brussels sprouts.

Grilled Chicken with Sage Brown Butter and Roasted Brussels Sprouts brings out the best flavors of fall, combining the nutty richness of brown butter with the earthiness of sage. Paired with crispy roasted Brussels sprouts, this dish offers a warm, comforting meal that’s perfect for the fall season. The textures and flavors come together harmoniously, making it an ideal recipe for a cozy dinner.

Grilled Pumpkin Spice Chicken Skewers with Maple Dipping Sauce

Grilled Pumpkin Spice Chicken Skewers with Maple Dipping Sauce is a fun and festive fall recipe. Infused with pumpkin spice, these chicken skewers bring a warm, aromatic flavor that’s perfect for the season. Paired with a sweet maple dipping sauce, this dish is great for an autumn barbecue or appetizer. The skewers are easy to make, flavorful, and sure to be a hit at any fall gathering.

Ingredients:

• 4 boneless, skinless chicken breasts, cut into bite-sized cubes
• 2 teaspoons pumpkin spice
• 1 tablespoon olive oil
• 1 tablespoon lemon juice
• Salt and pepper to taste
• ½ cup pure maple syrup
• 2 tablespoons Dijon mustard
• 1 tablespoon apple cider vinegar

Instructions:

1. In a medium bowl, toss the chicken cubes with olive oil, pumpkin spice, lemon juice, salt, and pepper. Thread the chicken onto skewers.
2. Preheat the grill to medium-high heat. Grill the chicken skewers for 4-5 minutes on each side until the chicken is fully cooked and reaches 165°F.
3. In a small bowl, whisk together maple syrup, Dijon mustard, and apple cider vinegar to make the dipping sauce.
4. Serve the chicken skewers with the maple dipping sauce on the side for a delicious fall treat.

Grilled Pumpkin Spice Chicken Skewers with Maple Dipping Sauce offer a fun, flavorful way to enjoy autumn’s signature spices. The pumpkin spice adds warmth to the chicken, while the maple dipping sauce balances the dish with a touch of sweetness. Whether as a main course or appetizer, these skewers are a festive addition to any fall celebration.

Herb-Mustard Grilled Chicken with Roasted Sweet Potatoes

Herb-Mustard Grilled Chicken with Roasted Sweet Potatoes is a robust and hearty dish that perfectly embraces fall flavors. The herb-mustard marinade infuses the chicken with aromatic notes, while the roasted sweet potatoes add a sweet, earthy contrast. This dish is not only satisfying but also showcases seasonal ingredients, making it a fantastic choice for a comforting fall dinner.

Ingredients:

• 4 boneless, skinless chicken breasts
• 3 tablespoons Dijon mustard
• 2 tablespoons olive oil
• 2 tablespoons fresh thyme, chopped
• 2 tablespoons fresh rosemary, chopped
• 2 cloves garlic, minced
• Salt and pepper to taste
• 2 medium sweet potatoes, cubed

Instructions:

1. In a bowl, mix Dijon mustard, olive oil, thyme, rosemary, minced garlic, salt, and pepper to create the marinade. Coat the chicken breasts with the marinade and let them sit for at least 30 minutes.
2. Preheat the oven to 400°F. Toss the cubed sweet potatoes with olive oil, salt, and pepper, and spread them on a baking sheet. Roast for 25-30 minutes until tender and caramelized.
3. Preheat the grill to medium-high heat. Grill the marinated chicken for about 6-8 minutes on each side or until the internal temperature reaches 165°F.
4. Serve the grilled chicken with a side of roasted sweet potatoes for a delicious fall meal.

Herb-Mustard Grilled Chicken with Roasted Sweet Potatoes is a delightful dish that highlights the flavors of the season. The combination of the herbaceous marinade and sweet roasted potatoes creates a satisfying meal that feels both hearty and nourishing. This recipe is ideal for family dinners or gatherings, providing a comforting taste of fall that everyone will enjoy.

Maple Glazed Grilled Chicken with Autumn Veggies

Maple Glazed Grilled Chicken with Autumn Veggies is a sweet and savory dish that captures the essence of fall. The maple glaze adds a delightful sweetness to the grilled chicken, perfectly complemented by a colorful medley of roasted autumn vegetables. This recipe not only tastes amazing but also brings the vibrant colors of fall to your table, making it a feast for the eyes as well.

Ingredients:

• 4 boneless, skinless chicken thighs
• ½ cup pure maple syrup
• 2 tablespoons soy sauce
• 1 tablespoon apple cider vinegar
• 1 teaspoon garlic powder
• 1 teaspoon ground ginger
• 2 cups mixed autumn vegetables (such as bell peppers, zucchini, and carrots)

Instructions:

1. In a bowl, whisk together maple syrup, soy sauce, apple cider vinegar, garlic powder, and ginger to create the glaze.
2. Coat the chicken thighs in half of the maple glaze and let them marinate for at least 30 minutes.
3. Preheat the grill to medium-high heat. Grill the marinated chicken for about 5-7 minutes on each side until cooked through.
4. Meanwhile, toss the mixed autumn vegetables in olive oil, salt, and pepper. Grill them in a grill basket for 8-10 minutes until tender and slightly charred.
5. Serve the grilled chicken with the remaining maple glaze drizzled on top and a side of grilled autumn veggies.

Maple Glazed Grilled Chicken with Autumn Veggies brings a delightful harmony of flavors to your fall dining table. The sweet maple glaze enhances the chicken’s juiciness, while the grilled vegetables provide a healthy and colorful accompaniment. This recipe is perfect for weeknight dinners or fall gatherings, offering a delicious way to celebrate the season’s bounty.

Lemon Rosemary Grilled Chicken with Autumn Grain Salad

Lemon Rosemary Grilled Chicken with Autumn Grain Salad is a light yet hearty dish that embodies the freshness of fall. The zesty lemon and aromatic rosemary brighten the grilled chicken, while the autumn grain salad offers a variety of textures and flavors with seasonal ingredients. This recipe is not only nutritious but also beautifully colorful, making it an appealing choice for gatherings or meal prep.

Ingredients:

• 4 boneless, skinless chicken breasts
• Juice and zest of 1 lemon
• 3 tablespoons olive oil
• 2 tablespoons fresh rosemary, chopped
• Salt and pepper to taste
• 2 cups cooked grains (such as quinoa or farro)
• 1 cup diced butternut squash (roasted)
• 1 cup arugula
• ¼ cup dried cranberries
• ¼ cup feta cheese, crumbled

Instructions:

1. In a bowl, whisk together lemon juice, lemon zest, olive oil, rosemary, salt, and pepper. Marinate the chicken breasts for at least 30 minutes.
2. Preheat the grill to medium-high heat. Grill the marinated chicken for 6-8 minutes on each side until the internal temperature reaches 165°F.
3. In a large bowl, combine cooked grains, roasted butternut squash, arugula, dried cranberries, and feta cheese to make the grain salad.
4. Slice the grilled chicken and serve it over the autumn grain salad for a nutritious and flavorful meal.

Lemon Rosemary Grilled Chicken with Autumn Grain Salad is a refreshing and wholesome dish that highlights the best of fall’s flavors. The bright lemon and aromatic rosemary provide a zesty contrast to the hearty grain salad, creating a balanced meal that is both satisfying and nourishing. This recipe is ideal for meal prep or as a centerpiece for a fall gathering, allowing you to celebrate the season with vibrant, wholesome ingredients.

Cranberry Balsamic Grilled Chicken with Spinach Salad

Cranberry Balsamic Grilled Chicken with Spinach Salad is a vibrant and flavorful dish that perfectly embodies the fall season. The tangy cranberry balsamic glaze adds a delightful sweetness to the grilled chicken, while the fresh spinach salad provides a crunchy and refreshing contrast. This dish is not only beautiful on the plate but also packed with nutrients, making it an excellent choice for a light yet satisfying fall meal.

Ingredients:

• 4 boneless, skinless chicken breasts
• ½ cup cranberry juice
• ¼ cup balsamic vinegar
• 2 tablespoons honey
• 1 teaspoon garlic powder
• Salt and pepper to taste
• 6 cups fresh spinach
• 1 cup sliced strawberries
• ½ cup crumbled goat cheese
• ¼ cup walnuts, toasted

Instructions:

1. In a small saucepan, combine cranberry juice, balsamic vinegar, honey, garlic powder, salt, and pepper. Simmer over medium heat for about 10 minutes, or until the sauce thickens slightly.
2. Marinate the chicken breasts in half of the cranberry balsamic glaze for at least 30 minutes.
3. Preheat the grill to medium-high heat. Grill the marinated chicken for 6-8 minutes on each side, brushing with additional glaze until the chicken reaches an internal temperature of 165°F.
4. In a large bowl, combine fresh spinach, sliced strawberries, goat cheese, and toasted walnuts. Toss gently with the remaining cranberry balsamic glaze as a dressing.
5. Serve the grilled chicken on a bed of spinach salad for a refreshing and flavorful meal.

Cranberry Balsamic Grilled Chicken with Spinach Salad is a delightful blend of flavors and textures that truly captures the essence of fall. The tartness of cranberries paired with the sweetness of honey creates a rich glaze that enhances the chicken, while the fresh salad adds a refreshing crunch. This dish is perfect for fall gatherings or weeknight dinners, offering a nutritious and elegant meal that will impress family and friends alike.

Chipotle Maple Grilled Chicken with Corn and Avocado Salad

Chipotle Maple Grilled Chicken with Corn and Avocado Salad is a bold and satisfying dish that combines smoky and sweet flavors, perfect for fall cookouts. The chipotle seasoning adds a spicy kick, while the maple syrup balances it out with sweetness. The accompanying corn and avocado salad brings freshness and texture, making this meal not only delicious but also visually appealing.

Ingredients:

• 4 boneless, skinless chicken thighs
• 2 tablespoons chipotle powder
• 3 tablespoons maple syrup
• 2 tablespoons olive oil
• 1 teaspoon cumin
• Salt and pepper to taste
• 2 cups fresh corn (or frozen, thawed)
• 1 ripe avocado, diced
• 1 cup cherry tomatoes, halved
• ¼ cup cilantro, chopped
• Juice of 1 lime

Instructions:

1. In a bowl, mix chipotle powder, maple syrup, olive oil, cumin, salt, and pepper to create the marinade. Coat the chicken thighs with the marinade and let them sit for at least 30 minutes.
2. Preheat the grill to medium-high heat. Grill the marinated chicken for about 6-7 minutes per side until fully cooked and reaching an internal temperature of 165°F.
3. While the chicken is grilling, combine fresh corn, diced avocado, cherry tomatoes, cilantro, and lime juice in a separate bowl. Toss gently to combine.
4. Serve the grilled chicken with the corn and avocado salad for a fresh and flavorful fall meal.

Chipotle Maple Grilled Chicken with Corn and Avocado Salad is a vibrant and flavorful dish that perfectly balances sweetness and spice. The chipotle seasoning elevates the chicken with a smoky heat, while the corn and avocado salad adds a refreshing and creamy contrast. This recipe is ideal for fall barbecues or casual dinners, providing a delicious and nutritious meal that will delight your guests.

Orange Ginger Grilled Chicken with Quinoa Pilaf

Orange Ginger Grilled Chicken with Quinoa Pilaf is a zesty and wholesome dish that brings a burst of flavor to your fall table. The citrusy orange and spicy ginger marinade creates a deliciously aromatic grilled chicken, while the quinoa pilaf, enriched with seasonal vegetables, adds a nutritious and hearty side. This recipe is perfect for a healthy yet indulgent meal that celebrates the flavors of autumn.

Ingredients:

• 4 boneless, skinless chicken breasts
• Juice and zest of 1 orange
• 2 tablespoons fresh ginger, grated
• 2 tablespoons soy sauce
• 2 tablespoons honey
• Salt and pepper to taste
• 1 cup quinoa, rinsed
• 2 cups vegetable broth
• 1 cup diced butternut squash
• ½ cup peas
• ¼ cup green onions, sliced

Instructions:

1. In a bowl, mix orange juice, orange zest, grated ginger, soy sauce, honey, salt, and pepper to create the marinade. Marinate the chicken breasts for at least 30 minutes.
2. Preheat the grill to medium-high heat. Grill the marinated chicken for 6-8 minutes per side until cooked through and the internal temperature reaches 165°F.
3. In a saucepan, combine rinsed quinoa and vegetable broth. Bring to a boil, then reduce heat and simmer for 15 minutes. Stir in diced butternut squash and peas, cooking until the squash is tender.
4. Fluff the quinoa pilaf with a fork and stir in sliced green onions. Serve the grilled chicken alongside the quinoa pilaf for a delicious, healthful meal.

Orange Ginger Grilled Chicken with Quinoa Pilaf is a refreshing and satisfying dish that showcases the vibrant flavors of fall. The bright notes of orange and spicy ginger make the chicken irresistible, while the quinoa pilaf offers a hearty and nutritious side. This recipe is perfect for those seeking a wholesome meal without sacrificing flavor, making it a fantastic option for fall dinners or meal prep.

Note: More recipes are coming soon!