26+ Delicious Summer Chicken Dinner Party Recipes That Will Wow Your Guests

Planning a summer dinner party?

There’s no better way to impress your guests than with a lineup of vibrant, flavorful chicken dishes that are as easy to prepare as they are delicious to eat.

Whether you’re hosting a backyard barbecue, an elegant al fresco dinner, or a casual get-together with friends, chicken is the perfect canvas for bold marinades, fresh herbs, and seasonal produce.

In this collection of 26+ summer chicken dinner party recipes, you’ll find something for every taste and occasion—from smoky grilled skewers and citrusy salads to zesty tacos and Mediterranean favorites.

Each dish is designed to bring out the best of summer: light, colorful, satisfying, and shareable.

With these recipes, you’ll spend less time in the kitchen and more time enjoying the sunshine and good company.

26+ Delicious Summer Chicken Dinner Party Recipes That Will Wow Your Guests

With these 26+ summer chicken dinner party recipes in your back pocket, you’re all set to host an unforgettable gathering.

From spicy to sweet, rustic to refined, each dish brings something special to the table.

Not only are these recipes perfect for warm-weather entertaining, but they’re also designed to be crowd-pleasers that make the most of summer’s freshest ingredients.

So fire up the grill, set the table outdoors, and treat your guests to a delicious spread of chicken dishes that are anything but ordinary.

Whether you’re aiming for laid-back or upscale, these recipes are your ticket to a memorable summer dinner party filled with great flavors and even better company.

Grilled Citrus Herb Chicken with Mango Salsa

This bright and zesty chicken dish is the embodiment of summer.

Marinated in fresh citrus juice and herbs, the chicken is grilled to juicy perfection and topped with a refreshing mango salsa. It’s a crowd-pleaser that brings vibrant flavors and a touch of tropical flair to your dinner table.

Ingredients:

For the chicken:

• 4 boneless, skinless chicken breasts
• 1/4 cup olive oil
• Juice of 1 orange
• Juice of 1 lime
• 2 cloves garlic, minced
• 1 tbsp chopped fresh thyme
• 1 tbsp chopped fresh rosemary
• Salt and pepper to taste

For the mango salsa:

• 1 ripe mango, diced
• 1/2 red onion, finely chopped
• 1/2 red bell pepper, diced
• 1/4 cup chopped cilantro
• Juice of 1 lime
• Salt to taste

Instructions:

1. In a bowl, whisk together olive oil, orange juice, lime juice, garlic, thyme, rosemary, salt, and pepper.
2. Place chicken in a resealable plastic bag or dish and pour marinade over. Refrigerate for at least 1 hour, preferably 3–4 hours.
3. While the chicken marinates, combine all mango salsa ingredients in a bowl. Chill until ready to serve.
4. Preheat grill to medium-high heat. Remove chicken from marinade and grill 6–7 minutes per side, or until fully cooked.
5. Let the chicken rest for 5 minutes before slicing.
6. Serve topped with a generous spoonful of mango salsa.

Whether you’re grilling in the backyard or entertaining indoors, this dish offers a light yet flavorful experience.

The juicy grilled chicken paired with sweet-and-spicy mango salsa brings out the best of summer’s bounty and is sure to impress guests with both color and taste.

Lemon Basil Cream Chicken Pasta

Creamy yet light, this chicken pasta dish balances the richness of a silky sauce with the brightness of lemon and basil.

It’s perfect for a dinner party when you want something comforting without being too heavy—plus, it comes together quickly for low-fuss hosting.

Ingredients:

• 2 boneless, skinless chicken breasts
• Salt and pepper to taste
• 2 tbsp olive oil
• 3 cloves garlic, minced
• Zest and juice of 1 lemon
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1/2 cup fresh basil leaves, chopped
• 12 oz fettuccine or linguine pasta

Instructions:

1. Season chicken with salt and pepper. Heat olive oil in a large skillet over medium heat and sear chicken until golden and cooked through, 5–6 minutes per side. Remove and let rest before slicing.
2. Cook pasta according to package directions. Drain and set aside, reserving 1/2 cup of pasta water.
3. In the same skillet, add garlic and sauté until fragrant, about 1 minute.
4. Stir in lemon zest, juice, and cream. Bring to a gentle simmer, then stir in Parmesan.
5. Toss in cooked pasta and add reserved pasta water as needed to loosen sauce.
6. Add sliced chicken and fresh basil, tossing gently to combine.
7. Serve with extra Parmesan and basil if desired.

The creamy lemon-basil sauce wraps each strand of pasta in rich, tangy flavor, while the sliced chicken adds protein and depth.

It’s elegant enough for entertaining but approachable enough for casual dinners—an ideal summer centerpiece.

Mediterranean Stuffed Chicken Breasts

These juicy chicken breasts are stuffed with a savory mixture of sun-dried tomatoes, feta cheese, spinach, and olives, then roasted to golden perfection.

The flavors are bold and sophisticated, making it an ideal main dish for a summer dinner party that feels both rustic and refined.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1/2 cup chopped sun-dried tomatoes (in oil), drained
• 1/2 cup crumbled feta cheese
• 1/2 cup chopped baby spinach
• 1/4 cup chopped Kalamata olives
• 2 tbsp olive oil
• Salt and pepper to taste
• 1 tsp dried oregano

Instructions:

1. Preheat oven to 375°F (190°C).
2. Butterfly each chicken breast by slicing it horizontally, creating a pocket without cutting all the way through.
3. In a bowl, mix sun-dried tomatoes, feta, spinach, and olives.
4. Stuff each chicken breast with the mixture and secure with toothpicks.
5. Rub each breast with olive oil, season with salt, pepper, and oregano.
6. Place in a baking dish and bake for 25–30 minutes, or until the chicken is fully cooked.
7. Let rest for a few minutes before slicing and serving.

This dish brings together the sun-soaked flavors of the Mediterranean in a neat, elegant package.

The creamy feta and briny olives pair beautifully with the savory chicken, creating a flavor profile that feels like a European getaway on a plate. Pair it with a chilled white wine and a simple arugula salad for a polished summer meal.

Spicy BBQ Chicken Skewers with Cilantro Lime Rice

These skewers of tender, smoky chicken are marinated in a spicy BBQ sauce and grilled to perfection.

Served alongside fluffy cilantro lime rice, it’s a vibrant and satisfying dish that adds a touch of sweetness and heat to your dinner party spread.

Ingredients:

For the chicken:

• 4 boneless, skinless chicken breasts, cut into cubes
• 1/4 cup BBQ sauce (your favorite variety)
• 2 tbsp olive oil
• 1 tsp smoked paprika
• 1 tsp chili powder
• 1/2 tsp garlic powder
• Salt and pepper to taste
• Wooden skewers (soaked in water for 30 minutes)

For the rice:

• 1 1/2 cups long-grain white rice
• 2 cups water or chicken broth
• 1 tbsp olive oil
• 1/2 cup chopped fresh cilantro
• Juice of 1 lime
• Salt to taste

Instructions:

1. In a bowl, mix BBQ sauce, olive oil, smoked paprika, chili powder, garlic powder, salt, and pepper.
2. Add chicken cubes and marinate for at least 30 minutes, up to 2 hours.
3. Meanwhile, cook the rice: in a saucepan, bring water or broth to a boil, then add rice and olive oil. Reduce heat, cover, and cook for 15–20 minutes until rice is tender and liquid is absorbed.
4. Fluff rice with a fork and stir in cilantro, lime juice, and salt.
5. Preheat grill to medium-high heat. Thread marinated chicken onto skewers.
6. Grill chicken skewers for 5–7 minutes per side, or until fully cooked.
7. Serve the skewers over a bed of cilantro lime rice.

These skewers are a perfect finger-food option for a summer dinner party, delivering smoky, sweet, and spicy flavors with every bite.

The cilantro lime rice serves as a fresh, cooling side that balances the heat from the BBQ chicken, making it a delightful dish for guests to enjoy while mingling.

Pesto Chicken Caprese Salad

A fresh and vibrant dish, this salad features grilled chicken topped with fresh mozzarella, tomatoes, and a drizzle of basil pesto.

It’s light, flavorful, and full of the bright, summery ingredients that make it perfect for al fresco dining or an easy, impressive starter for your party.

Ingredients:

• 4 boneless, skinless chicken breasts
• Salt and pepper to taste
• 2 tbsp olive oil
• 1 cup cherry tomatoes, halved
• 1/2 cup fresh mozzarella balls, halved
• 1/4 cup fresh basil leaves, chopped
• 3 tbsp pesto sauce (store-bought or homemade)

For the pesto (if making homemade):

• 2 cups fresh basil leaves
• 1/4 cup pine nuts
• 1/2 cup olive oil
• 1/2 cup grated Parmesan cheese
• 2 cloves garlic
• Salt and pepper to taste

Instructions:

1. Season chicken breasts with salt, pepper, and olive oil. Grill over medium-high heat for 6–7 minutes per side, or until cooked through.
2. If making homemade pesto, combine basil, pine nuts, garlic, Parmesan, and olive oil in a food processor. Blend until smooth. Season with salt and pepper to taste.
3. Once chicken is cooked, slice into strips and arrange on a platter.
4. Top with halved cherry tomatoes, mozzarella balls, and a generous drizzle of pesto.
5. Garnish with chopped basil leaves before serving.

This Caprese-inspired dish is a perfect way to celebrate summer’s best produce.

The combination of juicy grilled chicken, creamy mozzarella, and sweet tomatoes, topped with fragrant pesto, brings together rich, fresh flavors in a way that’s both light and satisfying. It’s an ideal dish for warm evenings and casual yet stylish entertaining.

Lemon Garlic Roasted Chicken with Roasted Vegetables

This simple yet stunning dish features whole chicken pieces roasted to golden perfection with lemon and garlic, accompanied by a medley of roasted vegetables.

It’s a hearty, rustic dish that’s sure to impress guests and makes for a comforting, full-flavored meal.

Ingredients:

For the chicken:

• 4 bone-in, skin-on chicken thighs
• 2 tbsp olive oil
• Juice and zest of 1 lemon
• 4 cloves garlic, minced
• 1 tbsp fresh thyme, chopped
• Salt and pepper to taste

For the roasted vegetables:

• 2 cups baby potatoes, halved
• 1 cup carrots, peeled and cut into 1-inch pieces
• 1 red onion, cut into wedges
• 1 tbsp olive oil
• 1 tsp dried rosemary
• Salt and pepper to taste

Instructions:

1. Preheat oven to 400°F (200°C).
2. In a small bowl, mix olive oil, lemon juice and zest, garlic, thyme, salt, and pepper.
3. Rub chicken thighs with the lemon garlic mixture, making sure to coat both sides.
4. In a separate bowl, toss the vegetables with olive oil, rosemary, salt, and pepper. Spread them out on a baking sheet.
5. Place the chicken thighs on the same sheet or in a separate pan, skin-side up.
6. Roast for 35–40 minutes, or until chicken reaches an internal temperature of 165°F (75°C) and vegetables are tender and caramelized.
7. Serve chicken with roasted vegetables on the side.

This roasted chicken with vegetables is a one-pan meal that offers comforting flavors with minimal prep.

The crispy, flavorful skin on the chicken combined with the roasted vegetables makes for a satisfying dish that feels special yet is easy enough for a dinner party. It’s the kind of meal that brings people together around the table, ideal for relaxed summer gatherings.

Summer Chicken and Zucchini Skillet with Feta

This easy, one-pan dish combines the lightness of chicken with the earthy flavor of zucchini, all brought together with a tangy feta cheese topping.

It’s an ideal recipe for a weeknight dinner party or a quick summer gathering where you want something flavorful yet not too heavy.

Ingredients:

• 4 boneless, skinless chicken breasts
• 2 medium zucchinis, sliced
• 1 tbsp olive oil
• 2 cloves garlic, minced
• 1 tsp dried oregano
• Salt and pepper to taste
• 1/2 cup crumbled feta cheese
• Fresh parsley, chopped (for garnish)

Instructions:

1. Heat olive oil in a large skillet over medium heat.
2. Season the chicken breasts with salt, pepper, and oregano, then sear them in the skillet for 6–7 minutes per side, until golden and cooked through. Remove from the skillet and set aside.
3. In the same skillet, add a bit more olive oil if needed, and sauté garlic for 1 minute. Add the sliced zucchini and cook for 4–5 minutes, until tender but still crisp.
4. Return the chicken to the skillet, sprinkle with feta, and cook for another 2 minutes until the cheese begins to soften.
5. Garnish with fresh parsley and serve hot.

This dish is a fresh, vibrant summer option with the mild sweetness of zucchini and the savory tang of feta.

It’s quick to prepare and offers a perfect balance of flavors, making it a great choice for dinner parties or casual summer meals.

Grilled Chicken Tacos with Avocado Crema

These grilled chicken tacos are a fun and interactive dinner option for your summer party.

The smoky grilled chicken is paired with a creamy avocado sauce that elevates the whole experience. Topped with crunchy vegetables, it’s a dish that combines texture, flavor, and freshness.

Ingredients:

For the chicken:

• 4 boneless, skinless chicken thighs
• 1 tbsp olive oil
• Juice of 1 lime
• 1 tsp chili powder
• 1/2 tsp cumin
• 1/2 tsp paprika
• Salt and pepper to taste

For the avocado crema:

• 1 ripe avocado
• 1/2 cup sour cream or Greek yogurt
• Juice of 1/2 lime
• 1/4 tsp garlic powder
• Salt to taste

For the toppings:

• 8 small soft taco tortillas
• 1/2 cup shredded cabbage or lettuce
• 1/2 cup diced tomatoes
• 1/4 cup chopped cilantro
• Lime wedges

Instructions:

1. Preheat the grill to medium-high heat.
2. In a bowl, combine olive oil, lime juice, chili powder, cumin, paprika, salt, and pepper. Coat the chicken thighs in the marinade and let sit for 10–15 minutes.
3. While the chicken marinates, make the avocado crema: blend the avocado, sour cream, lime juice, garlic powder, and salt in a food processor or mash together until smooth and creamy.
4. Grill the chicken for 5–7 minutes per side, until fully cooked and juicy. Let rest for a few minutes before slicing.
5. Warm the tortillas on the grill or stovetop for about 30 seconds per side.
6. Assemble the tacos by placing sliced chicken on each tortilla, then topping with shredded cabbage, diced tomatoes, cilantro, and a generous drizzle of avocado crema.
7. Serve with lime wedges for extra zest.

These tacos are bursting with fresh flavors and textures, from the smoky grilled chicken to the creamy, cool avocado crema.

It’s a crowd-pleasing dish that’s sure to be a hit at your summer dinner party. Feel free to add your favorite toppings like sliced jalapeños or a sprinkle of cheese!

Honey Mustard Glazed Chicken with Roasted Asparagus

This simple yet flavorful recipe combines the tang of honey mustard with the savory taste of roasted chicken, creating a dish that’s elegant yet easy to prepare.

Paired with tender roasted asparagus, it’s an effortlessly stylish meal that’s perfect for any occasion.

Ingredients:

For the chicken:

• 4 boneless, skinless chicken breasts
• 1/4 cup Dijon mustard
• 2 tbsp honey
• 1 tbsp olive oil
• 1 tbsp lemon juice
• 1/2 tsp garlic powder
• Salt and pepper to taste

For the asparagus:

• 1 bunch asparagus, trimmed
• 1 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C).
2. In a small bowl, whisk together Dijon mustard, honey, olive oil, lemon juice, garlic powder, salt, and pepper.
3. Place the chicken breasts in a baking dish and brush with half of the honey mustard glaze.
4. Toss the asparagus with olive oil, salt, and pepper, and spread in a single layer on a separate baking sheet.
5. Roast the chicken and asparagus in the oven for 20–25 minutes, or until the chicken is fully cooked and the asparagus is tender and slightly caramelized. During the last 5 minutes of cooking, brush the chicken with the remaining glaze.
6. Serve the chicken alongside the roasted asparagus.

The honey mustard glaze gives the chicken a perfect balance of sweetness and tang, while the roasted asparagus adds a fresh, earthy flavor to the dish.

It’s a simple yet elegant combination that’s perfect for a summer dinner party when you want to serve something sophisticated but not overly complicated.

Chicken Shawarma with Tzatziki and Pita

This Mediterranean-inspired chicken shawarma is full of bold spices and is perfect for summer entertaining.

Marinated in a combination of spices like cumin, paprika, and garlic, the chicken is cooked to juicy perfection and served with a refreshing tzatziki sauce and warm pita. It’s flavorful, aromatic, and perfect for a crowd.

Ingredients:

For the chicken:

• 4 boneless, skinless chicken thighs
• 2 tbsp olive oil
• 1 tsp cumin
• 1 tsp paprika
• 1/2 tsp ground turmeric
• 1/2 tsp ground coriander
• 2 cloves garlic, minced
• Juice of 1 lemon
• Salt and pepper to taste

For the tzatziki sauce:

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

For serving:

• 4 pita breads
• Sliced tomatoes and cucumbers
• Fresh parsley or cilantro for garnish

Instructions:

1. In a bowl, combine olive oil, cumin, paprika, turmeric, coriander, garlic, lemon juice, salt, and pepper. Coat the chicken thighs with the marinade and let them sit for at least 30 minutes (or up to 2 hours).
2. For the tzatziki sauce, mix together Greek yogurt, grated cucumber, dill, olive oil, lemon juice, garlic, salt, and pepper in a bowl. Refrigerate until ready to serve.
3. Preheat a grill or grill pan to medium-high heat. Grill the chicken for 6–7 minutes per side, or until fully cooked and golden brown.
4. Warm the pita breads on the grill for 30 seconds on each side.
5. Slice the grilled chicken into strips and serve with pita bread, tzatziki sauce, fresh tomatoes, cucumbers, and a sprinkle of fresh herbs.

This chicken shawarma is a wonderful blend of spices, and the tzatziki sauce provides a cooling contrast to the warm, flavorful chicken.

It’s perfect for creating a Mediterranean-inspired feast that your guests will rave about.

Sweet Chili Chicken with Pineapple Salsa

This sweet and tangy chicken dish is an irresistible summer delight. The chicken is glazed with a sweet chili sauce and paired with a refreshing pineapple salsa.

It’s a perfect balance of heat and sweetness, with the salsa adding a tropical twist that is sure to impress your dinner party guests.

Ingredients:

For the chicken:

• 4 boneless, skinless chicken breasts
• 1/4 cup sweet chili sauce
• 2 tbsp soy sauce
• 1 tbsp honey
• 1 tbsp rice vinegar
• 1 tbsp olive oil
• Salt and pepper to taste

For the pineapple salsa:

• 1 cup fresh pineapple, diced
• 1/4 red onion, finely diced
• 1/4 cup chopped cilantro
• 1/2 red bell pepper, diced
• 1 jalapeño, finely chopped (optional)
• Juice of 1 lime
• Salt to taste

Instructions:

1. Preheat grill or grill pan to medium-high heat.
2. In a small bowl, mix together sweet chili sauce, soy sauce, honey, rice vinegar, olive oil, salt, and pepper.
3. Season chicken breasts with salt and pepper, then brush with the sweet chili glaze. Grill chicken for 6–7 minutes per side, basting with the glaze until cooked through and slightly caramelized.
4. While the chicken grills, prepare the salsa by mixing together pineapple, red onion, cilantro, red bell pepper, jalapeño (if using), lime juice, and salt in a bowl.
5. Once the chicken is done, serve it topped with a generous spoonful of the pineapple salsa.

The sweetness from the pineapple salsa balances the heat of the chili sauce, making this dish a perfect choice for a light yet flavorful summer dinner party.

The combination of sweet, spicy, and tangy is a delightful contrast that your guests will love.

Summer Chicken Paella

Paella is a classic Spanish dish that combines savory chicken, seafood, and vegetables in a flavorful saffron-infused rice.

This chicken paella is a perfect summer dish for larger gatherings and provides a beautiful, colorful presentation that is sure to impress your guests.

Ingredients:

• 4 bone-in, skin-on chicken thighs
• 1 tbsp olive oil
• 1 medium onion, diced
• 1 bell pepper, diced
• 2 cloves garlic, minced
• 1 1/2 cups Arborio rice or short-grain rice
• 1/4 tsp saffron threads
• 1 1/2 cups chicken broth
• 1/2 cup dry white wine
• 1 cup frozen peas
• 1/2 cup chopped tomatoes (fresh or canned)
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)
• Lemon wedges (for serving)

Instructions:

1. Heat olive oil in a large, shallow pan or paella pan over medium heat. Season chicken thighs with salt and pepper, then sear them in the pan, skin-side down, for 5–6 minutes until golden brown. Flip and cook for another 5 minutes. Remove and set aside.
2. In the same pan, add onion, bell pepper, and garlic. Sauté for 3–4 minutes until softened.
3. Add rice and saffron threads to the pan, stirring to coat the rice with the oil and vegetables. Pour in chicken broth and white wine, bringing the mixture to a simmer.
4. Return the chicken thighs to the pan, skin-side up, and cover with a lid. Simmer for 25–30 minutes, until the rice is tender and the chicken is cooked through.
5. Stir in peas and chopped tomatoes, cooking for an additional 5 minutes. Adjust seasoning with salt and pepper.
6. Garnish with fresh parsley and serve with lemon wedges.

This summer chicken paella brings all the flavors of Spain to your dinner table, with its rich saffron-infused rice and hearty chicken.

It’s a show-stopping dish that is both flavorful and festive—perfect for sharing with friends and family during a summer gathering.

Grilled Lemon Herb Chicken with Couscous Salad

This light and refreshing grilled chicken dish is infused with fresh lemon and herbs, making it a perfect summer dinner party option.

Paired with a fluffy couscous salad full of crunchy vegetables and herbs, this recipe is packed with flavor, texture, and vibrancy.

Ingredients:

For the chicken:

• 4 boneless, skinless chicken breasts
• 2 tbsp olive oil
• Juice and zest of 1 lemon
• 1 tbsp fresh thyme, chopped
• 1 tbsp fresh rosemary, chopped
• 2 cloves garlic, minced
• Salt and pepper to taste

For the couscous salad:

• 1 1/2 cups couscous
• 2 cups water or chicken broth
• 1/2 cucumber, diced
• 1/2 cup cherry tomatoes, halved
• 1/4 red onion, finely diced
• 1/4 cup fresh parsley, chopped
• 2 tbsp olive oil
• Juice of 1 lemon
• Salt and pepper to taste

Instructions:

1. In a bowl, whisk together olive oil, lemon juice, zest, thyme, rosemary, garlic, salt, and pepper. Coat the chicken breasts with the marinade and let sit for at least 30 minutes.
2. While the chicken marinates, cook the couscous: bring water or chicken broth to a boil, then add the couscous. Cover, remove from heat, and let sit for 5 minutes before fluffing with a fork.
3. Prepare the couscous salad by mixing the cooked couscous with cucumber, tomatoes, red onion, parsley, olive oil, lemon juice, salt, and pepper.
4. Preheat the grill to medium-high heat. Grill the chicken for 6–7 minutes per side, or until fully cooked and golden brown.
5. Serve the grilled chicken over the couscous salad, garnished with extra lemon wedges.

This dish combines bright citrusy flavors with tender grilled chicken and a refreshing couscous salad that’s packed with fresh ingredients.

It’s light but filling—perfect for a warm summer evening.

BBQ Chicken Flatbreads with Fresh Corn and Avocado

These BBQ chicken flatbreads are a fun, interactive way to serve a crowd at your summer dinner party.

The smoky BBQ chicken pairs perfectly with sweet corn, creamy avocado, and a touch of cilantro, making each bite a perfect balance of savory and fresh.

Ingredients:

For the chicken:

• 2 boneless, skinless chicken breasts
• 1/2 cup BBQ sauce (your favorite variety)
• Salt and pepper to taste

For the flatbreads:

• 4 flatbread or naan breads
• 1 cup fresh corn kernels (about 2 ears of corn)
• 1 avocado, sliced
• 1/4 cup red onion, thinly sliced
• 1/2 cup shredded mozzarella or cheddar cheese
• 1/4 cup fresh cilantro, chopped
• Lime wedges for serving

Instructions:

1. Preheat your grill or oven to medium-high heat.
2. Season the chicken breasts with salt and pepper. Grill or cook in a skillet for 6–7 minutes per side, or until fully cooked. Brush the chicken with BBQ sauce in the last minute of cooking. Let the chicken rest for 5 minutes before slicing it thinly.
3. Warm the flatbreads on the grill or in the oven for about 2–3 minutes.
4. Once warm, top the flatbreads with a layer of BBQ sauce, then add sliced grilled chicken, corn kernels, avocado slices, red onion, and shredded cheese.
5. Return the flatbreads to the grill or oven and cook for 3–4 more minutes, until the cheese has melted and the flatbread is crispy.
6. Garnish with fresh cilantro and serve with lime wedges.

These BBQ chicken flatbreads are a fun, build-your-own type of dish that allows guests to enjoy a variety of toppings with each bite.

The combination of the sweet corn and creamy avocado brings a fresh contrast to the smoky BBQ chicken, making this dish the perfect crowd-pleaser.

Baked Chicken Parmesan with Roasted Vegetables

A classic comfort dish, Chicken Parmesan gets a summer makeover with baked chicken, fresh tomato sauce, and roasted vegetables on the side.

This hearty yet lightened-up version is easy to prepare and perfect for an elegant dinner party that will satisfy your guests’ appetites.

Ingredients:

For the chicken:

• 4 boneless, skinless chicken breasts
• 1 cup breadcrumbs (preferably panko)
• 1/2 cup grated Parmesan cheese
• 1 cup marinara sauce (store-bought or homemade)
• 1 1/2 cups shredded mozzarella cheese
• 1 tbsp olive oil
• Salt and pepper to taste

For the roasted vegetables:

• 1 zucchini, sliced
• 1 red bell pepper, cut into strips
• 1/2 red onion, cut into wedges
• 1 tbsp olive oil
• 1 tsp dried oregano
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Season the chicken breasts with salt and pepper. In a shallow bowl, mix together breadcrumbs and Parmesan cheese. Dredge each chicken breast in the breadcrumb mixture, pressing to coat well.
3. Heat olive oil in a large oven-safe skillet over medium-high heat. Sear each chicken breast for 2–3 minutes per side, until golden brown. Remove from heat.
4. Spoon marinara sauce over each chicken breast and top with shredded mozzarella. Transfer the skillet to the oven and bake for 15–20 minutes, until the cheese is melted and the chicken is cooked through (internal temperature of 165°F or 75°C).
5. While the chicken bakes, toss zucchini, bell pepper, and red onion with olive oil, oregano, salt, and pepper. Spread the vegetables on a baking sheet and roast for 15–20 minutes, until tender and lightly caramelized.
6. Serve the Chicken Parmesan with the roasted vegetables on the side.

This Baked Chicken Parmesan with roasted vegetables offers all the comforting flavors of the classic dish, with the added bonus of perfectly roasted veggies that complement the rich tomato sauce and melted cheese.

It’s a fulfilling dish that’s sure to make your guests feel at home and satisfied.

Grilled Chicken Caesar Salad Wraps

This twist on the classic Caesar salad turns it into a handheld, fun-to-eat wrap, perfect for a summer dinner party.

The smoky grilled chicken adds depth of flavor, while the crisp lettuce and creamy Caesar dressing bring the freshness of the classic salad to every bite.

Ingredients:

For the chicken:

• 4 boneless, skinless chicken breasts
• 1 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp paprika
• Salt and pepper to taste

For the salad:

• 4 large whole wheat or spinach wraps
• 4 cups romaine lettuce, chopped
• 1/2 cup grated Parmesan cheese
• 1/4 cup croutons, crushed
• 1/2 cup Caesar dressing (store-bought or homemade)
• Lemon wedges (for serving)

Instructions:

1. Preheat the grill to medium-high heat.
2. Season the chicken breasts with olive oil, garlic powder, paprika, salt, and pepper. Grill the chicken for 6–7 minutes per side, or until fully cooked (internal temperature should reach 165°F/75°C). Let the chicken rest for a few minutes, then slice into strips.
3. In a large bowl, toss the chopped lettuce with Caesar dressing, Parmesan cheese, and crushed croutons.
4. Lay the wraps flat and fill each one with the Caesar salad mixture. Top with sliced grilled chicken.
5. Roll up the wraps tightly and serve with lemon wedges for an extra burst of freshness.

These Grilled Chicken Caesar Salad Wraps are a deliciously light yet filling option for a summer gathering.

The smoky chicken adds a lovely contrast to the creamy Caesar dressing and crunchy croutons, making each bite satisfying and flavorful.

Spicy Mango Chicken Skewers

If you’re looking for a bold and tropical flavor combination for your summer party, these Spicy Mango Chicken Skewers are a must-try.

The sweetness of the mango marinade pairs perfectly with the spicy kick of chili, creating a dish that’s as exciting as it is delicious.

Ingredients:

For the chicken:

• 4 boneless, skinless chicken breasts, cut into 1-inch cubes
• 1 ripe mango, peeled and chopped
• 2 tbsp honey
• 1 tbsp olive oil
• 1 tbsp lime juice
• 1 tbsp chili powder
• 1/2 tsp cayenne pepper (optional for extra heat)
• Salt and pepper to taste

For serving:

• Fresh cilantro, chopped
• Lime wedges

Instructions:

1. In a blender or food processor, combine mango, honey, olive oil, lime juice, chili powder, cayenne pepper (if using), salt, and pepper. Blend until smooth.
2. Place the chicken cubes in a large bowl and pour the mango marinade over them. Toss to coat and refrigerate for at least 30 minutes (or up to 2 hours).
3. Preheat the grill or grill pan to medium-high heat.
4. Thread the marinated chicken onto skewers, then grill for 6–7 minutes per side, or until fully cooked and slightly charred.
5. Serve the skewers with a sprinkle of fresh cilantro and lime wedges on the side.

These Spicy Mango Chicken Skewers are a fantastic option for a summer dinner party with their sweet and spicy flavor profile.

The smoky grilled chicken combined with the tropical sweetness of the mango marinade creates a vibrant dish your guests will love.

Lemon Basil Chicken Piccata

This zesty and flavorful dish offers a light, summery take on the classic chicken piccata.

The tangy lemon and fresh basil elevate the simple chicken breasts, while the capers add a salty burst that makes every bite pop. It’s a sophisticated yet easy-to-make dish perfect for impressing your guests.

Ingredients:

For the chicken:

• 4 boneless, skinless chicken breasts
• 1/2 cup all-purpose flour
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp olive oil
• 2 tbsp butter

For the sauce:

• 1/2 cup chicken broth
• 1/4 cup fresh lemon juice
• 1 tbsp capers, drained
• 1/4 cup fresh basil, chopped
• Salt and pepper to taste

Instructions:

1. Season the chicken breasts with salt and pepper, then lightly dredge in flour, shaking off the excess.
2. Heat olive oil and butter in a large skillet over medium heat. Cook the chicken breasts for 4–5 minutes per side, until golden brown and fully cooked. Remove the chicken from the skillet and set aside.
3. In the same skillet, add chicken broth, lemon juice, and capers, scraping up any browned bits from the pan. Let the sauce simmer for 3–4 minutes, until slightly reduced.
4. Return the chicken to the skillet and coat with the sauce. Simmer for another 2 minutes to heat through.
5. Remove from heat, sprinkle with fresh basil, and adjust seasoning with salt and pepper.
6. Serve with lemon wedges on the side.

This Lemon Basil Chicken Piccata is a bright, tangy dish that’s perfect for a summer dinner party.

The lemon and basil bring freshness, while the capers add a touch of briny complexity, making it a flavorful and satisfying main course.

Grilled Chicken and Vegetable Skewers with Chimichurri Sauce

These vibrant grilled chicken and vegetable skewers are a crowd-pleaser, featuring tender, flavorful chicken paired with a colorful mix of bell peppers, zucchini, and onions.

The chimichurri sauce—packed with fresh herbs, garlic, and tangy vinegar—adds a burst of flavor that takes these skewers to the next level.

Ingredients:

For the skewers:

• 4 boneless, skinless chicken breasts, cut into cubes
• 1 red bell pepper, cut into chunks
• 1 yellow bell pepper, cut into chunks
• 1 zucchini, sliced
• 1 red onion, cut into wedges
• 2 tbsp olive oil
• Salt and pepper to taste

For the chimichurri sauce:

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

Instructions:

1. Preheat your grill or grill pan to medium-high heat.
2. Thread the chicken and vegetables onto skewers, alternating between chicken and veggies. Brush with olive oil and season with salt and pepper.
3. Grill the skewers for 5–7 minutes per side, until the chicken is cooked through and the vegetables are tender and slightly charred.
4. While the skewers cook, make the chimichurri sauce: Combine parsley, oregano, garlic, red wine vinegar, olive oil, red pepper flakes, salt, and pepper in a small bowl. Stir well and set aside.
5. Once the skewers are done, drizzle the chimichurri sauce over them and serve immediately.

These Grilled Chicken and Vegetable Skewers with Chimichurri Sauce offer the perfect balance of smoky, herby, and tangy flavors, making them a great dish for a summer dinner party.

Mediterranean Chicken with Orzo and Feta

This Mediterranean-inspired dish features juicy grilled chicken served over a bed of orzo pasta with sun-dried tomatoes, Kalamata olives, and feta cheese.

It’s a flavorful and filling option that transports your taste buds to the Mediterranean, all while being light enough for a summer meal.

Ingredients:

For the chicken:

• 4 boneless, skinless chicken breasts
• 2 tbsp olive oil
• 1 tsp dried oregano
• 1/2 tsp garlic powder
• Juice of 1 lemon
• Salt and pepper to taste

For the orzo:

• 1 1/2 cups orzo pasta
• 1/4 cup sun-dried tomatoes, chopped
• 1/4 cup Kalamata olives, sliced
• 1/2 cup crumbled feta cheese
• 2 tbsp fresh parsley, chopped
• Salt and pepper to taste

Instructions:

1. Preheat the grill to medium-high heat.
2. Season the chicken breasts with olive oil, oregano, garlic powder, lemon juice, salt, and pepper. Grill the chicken for 6–7 minutes per side, until fully cooked and golden brown. Let the chicken rest before slicing.
3. While the chicken grills, cook the orzo according to package instructions. Drain and set aside.
4. In a large bowl, combine the cooked orzo, sun-dried tomatoes, Kalamata olives, feta cheese, and fresh parsley. Season with salt and pepper.
5. Serve the grilled chicken over the orzo mixture and garnish with extra parsley or feta if desired.

This Mediterranean Chicken with Orzo and Feta is a hearty yet refreshing dish that combines the tanginess of feta with the briny olives and sweet sun-dried tomatoes, making it perfect for a summer dinner gathering.

Pesto Chicken Caprese Salad

A fresh and vibrant twist on the classic Caprese salad, this Pesto Chicken Caprese Salad combines grilled chicken with juicy tomatoes, fresh mozzarella, and basil, all drizzled with a fragrant pesto sauce.

It’s a perfect light dinner that’s packed with fresh flavors and visually stunning.

Ingredients:

For the chicken:

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

For the salad:

• 2 cups mixed greens or arugula
• 2 cups cherry tomatoes, halved
• 1/2 cup fresh mozzarella balls (bocconcini or ciliegine)
• 1/4 cup fresh basil leaves, torn
• 1 tbsp balsamic glaze (optional)

Instructions:

1. Preheat the grill to medium-high heat.
2. Season the chicken breasts with olive oil, pesto, salt, and pepper. Grill the chicken for 6–7 minutes per side, or until cooked through and juicy.
3. While the chicken grills, assemble the salad: Arrange the mixed greens or arugula on a large platter. Top with halved cherry tomatoes, mozzarella balls, and torn basil leaves.
4. Once the chicken is done, slice it thinly and arrange it over the salad.
5. Drizzle the pesto chicken with additional pesto sauce and balsamic glaze, if desired.

This Pesto Chicken Caprese Salad offers a refreshing and satisfying combination of tender grilled chicken and creamy mozzarella, making it a great option for a light yet flavorful summer meal.

Grilled Lemon and Garlic Chicken Thighs with Herbed Quinoa

These Grilled Lemon and Garlic Chicken Thighs are juicy and flavorful, with a tangy citrus kick balanced by the richness of garlic.

Paired with a side of herbed quinoa, this dish is fresh, healthy, and perfect for a summer evening outdoors.

Ingredients:

For the chicken:

• 4 bone-in, skin-on chicken thighs
• 2 tbsp olive oil
• 2 garlic cloves, minced
• Juice and zest of 1 lemon
• 1 tsp dried oregano
• Salt and pepper to taste

For the quinoa:

• 1 cup quinoa
• 2 cups water or chicken broth
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh mint, chopped
• 1 tbsp olive oil
• Juice of 1/2 lemon
• Salt and pepper to taste

Instructions:

1. Preheat your grill to medium-high heat.
2. In a bowl, whisk together olive oil, garlic, lemon juice, lemon zest, oregano, salt, and pepper. Coat the chicken thighs with the marinade and let them sit for 30 minutes.
3. While the chicken marinates, rinse the quinoa under cold water. Bring the water or chicken broth to a boil, then add the quinoa. Reduce the heat, cover, and simmer for 15 minutes, or until the quinoa is fluffy and the liquid has been absorbed. Let it sit for 5 minutes before fluffing with a fork.
4. Stir in the fresh parsley, mint, olive oil, lemon juice, salt, and pepper into the cooked quinoa.
5. Grill the chicken thighs skin-side down for 6–7 minutes, then flip and cook for an additional 7–8 minutes, or until the chicken reaches an internal temperature of 165°F (75°C).
6. Serve the grilled chicken thighs over a bed of herbed quinoa and garnish with extra lemon wedges if desired.

These Grilled Lemon and Garlic Chicken Thighs with Herbed Quinoa are a zesty, aromatic combination that will transport your guests to a sunny Mediterranean escape.

The herbed quinoa pairs wonderfully with the smoky grilled chicken, creating a balanced and flavorful meal.

Honey Mustard Chicken with Roasted Sweet Potatoes and Asparagus

This sweet and tangy Honey Mustard Chicken is roasted alongside caramelized sweet potatoes and crisp asparagus.

It’s a well-rounded, flavorful dish that comes together easily and is perfect for a summer dinner party with minimal fuss.

Ingredients:

For the chicken:

• 4 boneless, skinless chicken breasts
• 2 tbsp Dijon mustard
• 2 tbsp honey
• 1 tbsp olive oil
• 1 tbsp apple cider vinegar
• Salt and pepper to taste

For the sides:

• 2 medium sweet potatoes, peeled and diced
• 1 bunch asparagus, trimmed
• 1 tbsp olive oil
• 1 tsp paprika
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C).
2. In a small bowl, whisk together Dijon mustard, honey, olive oil, apple cider vinegar, salt, and pepper to make the marinade.
3. Coat the chicken breasts with the honey mustard marinade and let them marinate for at least 15 minutes.
4. While the chicken marinates, toss the diced sweet potatoes with olive oil, paprika, salt, and pepper. Spread them on a baking sheet and roast in the oven for 15 minutes.
5. After 15 minutes, add the asparagus to the baking sheet with the sweet potatoes, drizzling with olive oil and seasoning with salt and pepper. Continue roasting for another 15–20 minutes, until the sweet potatoes are tender and the asparagus is crisp-tender.
6. While the vegetables roast, heat a skillet over medium heat. Cook the marinated chicken breasts for 4–5 minutes per side, until they are golden brown and cooked through (internal temperature should reach 165°F/75°C).
7. Serve the honey mustard chicken alongside the roasted sweet potatoes and asparagus.

The combination of sweet and tangy honey mustard chicken paired with roasted sweet potatoes and asparagus makes this dish a satisfying and vibrant option for a summer gathering.

It’s a hearty yet healthy choice that brings a variety of textures and flavors to the table.

Grilled Chicken Tacos with Pineapple Salsa

These Grilled Chicken Tacos with Pineapple Salsa are a crowd favorite that will instantly bring a burst of summer to your dinner party.

The grilled chicken is perfectly seasoned, while the sweet and tangy pineapple salsa adds a fresh and tropical twist to the classic taco.

Ingredients:

For the chicken:

• 4 boneless, skinless chicken breasts
• 2 tbsp olive oil
• 1 tsp chili powder
• 1 tsp cumin
• 1/2 tsp smoked paprika
• 1/2 tsp garlic powder
• Salt and pepper to taste

For the pineapple salsa:

• 1 cup fresh pineapple, diced
• 1/4 cup red onion, finely chopped
• 1/4 cup fresh cilantro, chopped
• Juice of 1 lime
• 1 jalapeño, seeded and finely chopped (optional for heat)
• Salt and pepper to taste

For serving:

• 8 small soft corn or flour tortillas
• Lime wedges

Instructions:

1. Preheat your grill to medium-high heat.
2. In a small bowl, mix together the chili powder, cumin, smoked paprika, garlic powder, salt, and pepper. Rub the chicken breasts with olive oil and the spice mixture.
3. Grill the chicken for 6–7 minutes per side, or until cooked through (internal temperature of 165°F/75°C).
4. While the chicken grills, prepare the pineapple salsa by combining the diced pineapple, red onion, cilantro, lime juice, jalapeño (if using), salt, and pepper in a bowl.
5. Warm the tortillas on the grill for about 1–2 minutes, until soft and warm.
6. Once the chicken is cooked, slice it thinly and serve it in the tortillas with a generous spoonful of pineapple salsa. Serve with lime wedges on the side.

These Grilled Chicken Tacos with Pineapple Salsa are a perfect combination of savory and sweet, offering a fun, festive dish that’s perfect for a summer dinner party.

The smoky grilled chicken and fresh, tangy salsa will have your guests coming back for seconds.