26+ Delicious Summer Chicken Dinner Recipes That Will Make Your Mouth Water

Summer is the perfect time to explore light, flavorful, and fresh dinner ideas, and what better way to enjoy the season than with some delicious chicken recipes?

Whether you’re grilling, roasting, or tossing together a quick salad, chicken offers endless versatility.

From zesty marinades to sweet and savory combinations, summer chicken dinners can be both healthy and mouthwatering.

In this blog post, we’re rounding up 26+ summer chicken dinner recipes that will elevate your summer meals.

Whether you’re hosting a backyard barbecue, preparing a family dinner, or simply looking for a quick and easy meal after a long day, these recipes will become your go-to favorites.

Let’s dive into the world of summer chicken dishes that are guaranteed to please everyone at the table!

26+ Delicious Summer Chicken Dinner Recipes That Will Make Your Mouth Water

With 26+ summer chicken dinner recipes to choose from, you’re sure to find something that suits your taste and makes the most of the season’s fresh ingredients.

Whether you crave the smoky flavors of grilled chicken, the sweetness of a fruit-infused salad, or the comfort of a hearty roasted dish, these recipes have something for everyone.

So grab your apron, fire up the grill, and get ready to enjoy the best summer dinners with chicken.

Grilled Lemon Herb Chicken with Summer Veggies

This recipe is all about celebrating the fresh, zesty flavors of summer.

Marinated in lemon juice, garlic, and herbs, the chicken is grilled to perfection alongside vibrant seasonal vegetables like zucchini and bell peppers. It’s a quick, healthy, and colorful dish that brings summer right to your plate.

Ingredients:

• 4 boneless, skinless chicken breasts
• 2 lemons (zest and juice)
• 3 tbsp olive oil
• 3 garlic cloves, minced
• 2 tsp dried oregano
• 1 tsp salt
• ½ tsp black pepper
• 2 zucchinis, sliced
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• Fresh parsley, chopped (for garnish)

Instructions:

1. In a bowl, whisk together lemon juice, zest, olive oil, garlic, oregano, salt, and pepper.
2. Place chicken breasts in a large ziplock bag or bowl and pour marinade over them. Marinate in the fridge for at least 30 minutes (or up to 2 hours for deeper flavor).
3. Preheat the grill to medium-high heat. Remove chicken from the marinade and place on the grill.
4. Grill chicken for 6–7 minutes per side, or until internal temperature reaches 165°F (75°C).
5. Toss sliced vegetables in a bit of olive oil and grill for 3–5 minutes until tender and slightly charred.
6. Plate chicken with the grilled vegetables and sprinkle fresh parsley over the top.

A plate of this grilled lemon herb chicken delivers the essence of summer with every bite.

The citrusy brightness pairs beautifully with charred vegetables, making this dish both satisfying and refreshing. Whether you’re dining al fresco or just want a taste of sunshine, this recipe hits the mark.

Honey Peach Glazed Chicken Thighs

Sweet, tangy, and a little bit sticky—in the best way—these honey peach glazed chicken thighs are an irresistible summer treat.

The glaze caramelizes as it cooks, locking in juicy flavor while giving the chicken a gorgeous golden finish. Served with a side of herbed rice or a crisp salad, this dish turns a weeknight meal into something special.

Ingredients:

• 6 bone-in, skin-on chicken thighs
• Salt and pepper to taste
• 1 tbsp olive oil
• 1 cup peach preserves
• 2 tbsp honey
• 2 tbsp apple cider vinegar
• 1 tbsp Dijon mustard
• 1 tsp garlic powder
• ½ tsp crushed red pepper flakes (optional)
• Fresh thyme (for garnish)

Instructions:

1. Preheat oven to 400°F (200°C). Pat chicken thighs dry and season both sides with salt and pepper.
2. In a small saucepan over medium heat, combine peach preserves, honey, vinegar, mustard, garlic powder, and red pepper flakes. Simmer for 5 minutes until thickened slightly.
3. Heat olive oil in an ovenproof skillet over medium-high heat. Sear chicken thighs skin-side down for 5–6 minutes until golden brown. Flip and cook another 3 minutes.
4. Brush chicken with peach glaze, reserving some for later. Transfer skillet to the oven and roast for 20–25 minutes, brushing with more glaze halfway through.
5. Remove from oven and let rest for 5 minutes. Garnish with fresh thyme.

The sticky-sweet glaze on these chicken thighs is pure summer decadence.

The peach preserves add a gentle fruitiness, while the vinegar and mustard cut through with balance. Serve this dish at your next BBQ or family dinner—it’s sure to be the star of the table.

Mediterranean Chicken Pasta Salad

This vibrant pasta salad is a complete summer meal in a bowl. Tender grilled chicken is tossed with al dente pasta, crisp veggies, feta cheese, and a tangy homemade vinaigrette.

It’s ideal for meal prep, picnics, or lazy dinners when turning on the oven feels like too much.

Ingredients:

• 2 boneless, skinless chicken breasts
• Salt and pepper to taste
• 1 tbsp olive oil
• 8 oz rotini or penne pasta
• 1 cup cherry tomatoes, halved
• 1 cucumber, diced
• ½ red onion, thinly sliced
• ½ cup kalamata olives, pitted and halved
• ½ cup feta cheese, crumbled
• ¼ cup fresh basil, chopped

For the Dressing:

• ¼ cup olive oil
• 2 tbsp red wine vinegar
• 1 tsp Dijon mustard
• 1 garlic clove, minced
• ½ tsp dried oregano
• Salt and pepper to taste

Instructions:

1. Cook pasta according to package instructions. Drain and rinse with cold water.
2. Season chicken breasts with salt and pepper. Heat olive oil in a skillet or grill pan over medium-high heat and cook chicken 5–6 minutes per side, until cooked through. Let rest, then slice thinly.
3. In a large bowl, combine pasta, tomatoes, cucumber, onion, olives, feta, and basil.
4. Whisk together dressing ingredients until well combined. Pour over the salad and toss gently.
5. Top with sliced chicken and serve immediately or chill for an hour to enhance the flavors.

This Mediterranean chicken pasta salad is the kind of dish you’ll want to make on repeat all summer long.

It’s light, satisfying, and full of textures and flavors that just scream sunshine. Plus, it travels well—making it perfect for potlucks, beach days, or outdoor dinners under the stars.

Spicy Grilled Chicken Tacos with Mango Salsa

These grilled chicken tacos bring a perfect balance of heat and sweetness, making them an ideal choice for summer gatherings.

The chicken is marinated in a spicy blend of chili powder, cumin, and lime, then grilled and topped with a bright and refreshing mango salsa. These tacos are perfect for taco nights, backyard BBQs, or a casual family dinner.

Ingredients:

• 4 boneless, skinless chicken breasts
• 2 tbsp chili powder
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1 tsp salt
• 1 tbsp lime juice
• 1 tbsp olive oil
• 8 small corn tortillas
• 1 ripe mango, diced
• 1 small red onion, diced
• 1 jalapeño, minced
• 2 tbsp fresh cilantro, chopped
• 1 tbsp honey
• Juice of 1 lime
• Sour cream or Mexican crema (optional)

Instructions:

1. In a bowl, combine chili powder, cumin, paprika, garlic powder, salt, lime juice, and olive oil to create the marinade.
2. Coat the chicken breasts in the marinade and let them sit for at least 30 minutes in the refrigerator.
3. Preheat your grill to medium-high heat. Grill the chicken for about 6–7 minutes per side until the internal temperature reaches 165°F (75°C).
4. While the chicken grills, prepare the mango salsa by mixing together diced mango, red onion, jalapeño, cilantro, honey, and lime juice in a bowl.
5. Slice the grilled chicken into strips. Warm the tortillas on the grill for about 1 minute on each side.
6. Assemble the tacos by placing a few strips of chicken on each tortilla, topping with mango salsa, and adding a dollop of sour cream or Mexican crema if desired.

These spicy grilled chicken tacos with mango salsa are packed with vibrant flavors, from the smoky heat of the chicken to the sweet, juicy mango salsa.

They’re the perfect handheld meal for summer, bursting with textures and freshness. You’ll definitely want to serve them at your next fiesta.

Summer Chicken and Strawberry Salad

A refreshing, light salad perfect for hot days, this summer chicken and strawberry salad is a delightful blend of juicy chicken, sweet strawberries, and tangy vinaigrette.

The addition of feta and toasted almonds gives it both richness and crunch, making it a satisfying yet healthy option for lunch or dinner.

Ingredients:

• 2 boneless, skinless chicken breasts
• Salt and pepper to taste
• 1 tbsp olive oil
• 4 cups mixed greens (such as arugula, spinach, and baby kale)
• 1 cup strawberries, hulled and sliced
• ½ cup crumbled feta cheese
• ¼ cup sliced almonds, toasted
• ¼ red onion, thinly sliced
• ¼ cup balsamic vinegar
• 1 tbsp honey
• 2 tbsp olive oil (for dressing)

Instructions:

1. Season the chicken breasts with salt and pepper. Heat 1 tablespoon of olive oil in a skillet over medium heat. Cook the chicken for 5–6 minutes per side until cooked through and golden brown. Let the chicken rest for 5 minutes, then slice thinly.
2. In a large bowl, toss the mixed greens, strawberries, feta cheese, and red onion.
3. In a small bowl, whisk together balsamic vinegar, honey, and olive oil to make the dressing.
4. Drizzle the dressing over the salad and toss gently to combine.
5. Top the salad with sliced chicken and toasted almonds.

This summer chicken and strawberry salad is a perfect balance of savory, sweet, and tangy.

The chicken is juicy and flavorful, while the strawberries and feta provide freshness and creaminess. It’s a light yet filling meal that feels indulgent without weighing you down. Perfect for a light lunch or dinner on a warm day.

BBQ Chicken Skewers with Grilled Pineapple

These BBQ chicken skewers are a summer classic, featuring tender pieces of chicken marinated in a smoky, tangy BBQ sauce and grilled alongside sweet, caramelized pineapple.

This dish is fun to make and eat, and it pairs wonderfully with a cold drink and good company.

Ingredients:

• 4 boneless, skinless chicken breasts, cut into 1-inch cubes
• 1 cup BBQ sauce (your favorite brand or homemade)
• 1 tbsp olive oil
• 1 pineapple, peeled, cored, and cut into 1-inch cubes
• Salt and pepper to taste
• 1 tsp smoked paprika
• Fresh cilantro (for garnish)

Instructions:

1. In a bowl, toss the chicken cubes with BBQ sauce, smoked paprika, salt, and pepper. Let marinate in the fridge for at least 30 minutes.
2. Thread the marinated chicken and pineapple cubes alternately onto skewers.
3. Preheat your grill to medium-high heat. Brush the grill with olive oil to prevent sticking.
4. Grill the skewers for about 5–6 minutes per side, basting with extra BBQ sauce as they cook, until the chicken reaches an internal temperature of 165°F (75°C).
5. Remove from the grill and let rest for a few minutes. Garnish with fresh cilantro before serving.

These BBQ chicken skewers with grilled pineapple are a fantastic summer dish that combines savory chicken with the sweetness of caramelized pineapple.

The smoky BBQ sauce adds depth to the flavor, and grilling gives everything a beautiful char. It’s a perfect meal for a summer cookout or casual dinner with friends and family.

Crispy Chicken and Avocado Salad with Lime Vinaigrette

A crispy, juicy chicken salad paired with creamy avocado and a tangy lime vinaigrette—this recipe offers a refreshing yet hearty option for your summer meals. The crispy chicken adds texture, while the avocado lends a smooth richness.

Together with a vibrant dressing, this salad becomes a flavorful, balanced dish.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 cup panko breadcrumbs
• 1 egg, beaten
• 1 cup flour
• Salt and pepper to taste
• 2 tbsp olive oil
• 1 avocado, diced
• 4 cups mixed greens (spinach, arugula, and romaine)
• ½ cup cherry tomatoes, halved
• 1 small cucumber, sliced
• ¼ red onion, thinly sliced
• 2 tbsp fresh cilantro, chopped

For the Lime Vinaigrette:

• Juice of 2 limes
• 2 tbsp olive oil
• 1 tsp honey
• 1 tsp Dijon mustard
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 400°F (200°C). Season the chicken breasts with salt and pepper.
2. Set up a breading station: Place flour in one shallow dish, the beaten egg in another, and panko breadcrumbs in a third. Dredge each chicken breast in flour, dip in egg, and coat in breadcrumbs.
3. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Cook the chicken breasts for 3–4 minutes per side until golden brown and cooked through (internal temperature should reach 165°F or 75°C). Alternatively, bake the chicken for 20–25 minutes until crispy.
4. While the chicken cooks, prepare the lime vinaigrette by whisking together lime juice, olive oil, honey, Dijon mustard, salt, and pepper.
5. In a large bowl, toss together mixed greens, cherry tomatoes, cucumber, red onion, and diced avocado.
6. Slice the cooked chicken and place it on top of the salad. Drizzle with lime vinaigrette and garnish with fresh cilantro.

This crispy chicken and avocado salad with lime vinaigrette is both satisfying and light. The combination of crispy chicken and creamy avocado is simply irresistible, while the lime vinaigrette brings an extra zing that makes every bite burst with flavor.

Perfect for a hot summer day or when you’re looking for a lighter meal that still feels indulgent.

Grilled Chicken and Corn Salad with Cilantro Lime Dressing

This grilled chicken and corn salad is a fresh, smoky, and tangy delight, ideal for summer cookouts or a vibrant, filling dinner.

The sweetness of grilled corn pairs beautifully with the tender chicken, and the cilantro lime dressing ties everything together with a burst of flavor.

Ingredients:

• 4 boneless, skinless chicken breasts
• 4 ears of corn, husked
• 2 tbsp olive oil
• Salt and pepper to taste
• 1 cup cherry tomatoes, halved
• 1 cucumber, diced
• ½ red onion, finely chopped
• 1 red bell pepper, diced
• 1 avocado, diced
• ¼ cup fresh cilantro, chopped

For the Cilantro Lime Dressing:

• Juice of 2 limes
• 2 tbsp olive oil
• 1 tbsp honey
• 1 garlic clove, minced
• ½ tsp cumin
• Salt and pepper to taste

Instructions:

1. Preheat your grill to medium-high heat. Season the chicken breasts with olive oil, salt, and pepper.
2. Grill the chicken for 6–7 minutes per side, until cooked through and the internal temperature reaches 165°F (75°C).
3. While the chicken is cooking, place the corn on the grill. Grill for about 8–10 minutes, turning occasionally until charred and tender. Allow the corn to cool before cutting the kernels off the cob.
4. In a large bowl, combine grilled chicken (sliced), grilled corn kernels, cherry tomatoes, cucumber, red onion, bell pepper, avocado, and cilantro.
5. In a small bowl, whisk together the cilantro lime dressing ingredients until smooth.
6. Drizzle the dressing over the salad and toss gently to combine.

This grilled chicken and corn salad with cilantro lime dressing is full of bold and bright flavors.

The smoky grilled chicken and corn pair perfectly with the cool, fresh vegetables and creamy avocado. The cilantro lime dressing adds a refreshing finish, making it an ideal dish for a summer dinner or a BBQ side.

Pineapple and Chicken Stir-Fry

Sweet, savory, and colorful, this pineapple and chicken stir-fry is a great quick dinner for those busy summer nights when you want something flavorful but light.

The combination of tender chicken, crisp vegetables, and juicy pineapple creates a harmonious dish that’s full of texture and vibrant flavors.

Ingredients:

• 2 boneless, skinless chicken breasts, cut into bite-sized pieces
• 1 tbsp soy sauce
• 1 tbsp hoisin sauce
• 1 tbsp rice vinegar
• 1 tbsp sesame oil
• 1 tsp ginger, minced
• 1 garlic clove, minced
• 1 cup pineapple chunks (fresh or canned)
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 cup snap peas
• 1 small onion, sliced
• 2 tbsp green onions, chopped (for garnish)
• 1 tbsp sesame seeds (optional)

Instructions:

1. In a small bowl, mix together soy sauce, hoisin sauce, rice vinegar, sesame oil, ginger, and garlic to create the stir-fry sauce.
2. Heat a large skillet or wok over medium-high heat. Add the chicken and cook for 5–6 minutes, until browned and cooked through. Remove the chicken from the skillet and set aside.
3. In the same skillet, add a little more sesame oil if necessary and sauté the onion, bell peppers, snap peas, and pineapple for 3–4 minutes, until the vegetables are crisp-tender.
4. Add the chicken back into the skillet and pour in the stir-fry sauce. Toss everything together and cook for an additional 2–3 minutes, allowing the sauce to coat the chicken and vegetables.
5. Garnish with green onions and sesame seeds before serving.

This pineapple and chicken stir-fry is a tropical-inspired meal that balances sweetness with savory umami flavors.

The combination of pineapple, veggies, and tender chicken is both satisfying and light, making it a perfect dish for summer. Serve it over steamed rice or noodles for a complete meal.

Grilled Chicken with Watermelon and Feta Salad

This bright and refreshing salad pairs juicy grilled chicken with the sweetness of watermelon and the salty creaminess of feta cheese.

It’s a light yet satisfying dish that combines the best of summer’s produce, making it perfect for outdoor dinners, picnics, or a quick weeknight meal.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 tbsp olive oil
• Salt and pepper to taste
• 4 cups cubed watermelon
• 1 cucumber, sliced
• ½ red onion, thinly sliced
• ½ cup crumbled feta cheese
• ¼ cup fresh mint, chopped
• 2 tbsp balsamic glaze (optional)

For the Marinade:

• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1 tsp garlic powder
• 1 tsp dried oregano
• Salt and pepper to taste

Instructions:

1. In a small bowl, whisk together the marinade ingredients: olive oil, lemon juice, garlic powder, oregano, salt, and pepper.
2. Coat the chicken breasts with the marinade and let them sit in the fridge for at least 30 minutes to soak up the flavors.
3. Preheat the grill to medium-high heat. Grill the chicken for 6–7 minutes per side, or until the internal temperature reaches 165°F (75°C). Let the chicken rest for 5 minutes before slicing.
4. While the chicken is grilling, combine watermelon, cucumber, red onion, feta, and mint in a large bowl.
5. Slice the grilled chicken and add it on top of the salad.
6. Drizzle with balsamic glaze for an extra burst of flavor (optional) and serve immediately.

This grilled chicken with watermelon and feta salad is a refreshing and satisfying summer dish.

The combination of sweet watermelon, savory feta, and tender chicken is simply delicious, and the fresh mint adds a cool, aromatic touch. It’s the perfect balance of lightness and heartiness for those hot summer nights.

Lemon Basil Chicken Skewers with Pesto

These lemon basil chicken skewers are bursting with fresh, aromatic flavors.

Marinated in a tangy lemon and basil dressing, the chicken gets a slight citrusy zing that pairs beautifully with a dollop of homemade pesto. These skewers are great for grilling and make for a fun, shareable summer meal.

Ingredients:

• 4 boneless, skinless chicken breasts, cut into 1-inch cubes
• 2 tbsp olive oil
• 1 tbsp lemon zest
• 2 tbsp lemon juice
• 2 cloves garlic, minced
• 1 tsp dried oregano
• Salt and pepper to taste
• 8 wooden skewers (soaked in water for 30 minutes)

For the Pesto:

• 1 cup fresh basil leaves
• 2 tbsp pine nuts
• 2 cloves garlic
• ½ cup olive oil
• ¼ cup grated Parmesan cheese
• Salt and pepper to taste

Instructions:

1. In a bowl, mix together the olive oil, lemon zest, lemon juice, garlic, oregano, salt, and pepper to make the marinade.
2. Add the chicken cubes to the marinade and let them marinate in the fridge for 30 minutes.
3. While the chicken is marinating, prepare the pesto by blending basil, pine nuts, garlic, olive oil, Parmesan, salt, and pepper in a food processor until smooth.
4. Preheat the grill to medium-high heat. Thread the marinated chicken cubes onto the soaked skewers.
5. Grill the chicken skewers for 5–6 minutes per side, until they’re golden brown and the internal temperature reaches 165°F (75°C).
6. Serve the chicken skewers with a drizzle of pesto sauce on top.

These lemon basil chicken skewers with pesto are a bright, fresh, and savory dish that is perfect for summer grilling.

The lemon marinade imparts a wonderful citrus flavor to the chicken, and the pesto adds a rich, herbaceous finish. They’re a delicious, easy-to-make meal that pairs well with a simple side salad or grilled vegetables.

Smoky Chicken and Vegetable Foil Packets

Foil packets are the perfect no-fuss way to cook chicken and vegetables while keeping everything juicy and flavorful.

This smoky chicken and vegetable foil packet recipe is ideal for grilling or baking, and the smoky spices give the chicken and veggies a delicious charred flavor that will transport you straight to summer.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 tbsp olive oil
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• ½ tsp cumin
• ½ tsp chili powder
• Salt and pepper to taste
• 1 bell pepper, sliced
• 1 zucchini, sliced
• 1 red onion, sliced
• 1 cup corn kernels (fresh or frozen)
• Fresh cilantro (for garnish)

Instructions:

1. Preheat the grill to medium-high heat (or set your oven to 400°F/200°C).
2. In a small bowl, mix together the olive oil, smoked paprika, garlic powder, onion powder, cumin, chili powder, salt, and pepper.
3. Coat the chicken breasts in the spice mixture and set aside.
4. Cut four large pieces of aluminum foil and arrange the chicken breasts in the center of each piece.
5. Add the sliced bell pepper, zucchini, red onion, and corn around the chicken.
6. Fold the foil around the chicken and vegetables to create a sealed packet.
7. Grill the packets for 20–25 minutes (or bake in the oven for 25–30 minutes) until the chicken reaches an internal temperature of 165°F (75°C) and the vegetables are tender.
8. Carefully open the foil packets, garnish with fresh cilantro, and serve.

These smoky chicken and vegetable foil packets are incredibly easy to prepare and make clean-up a breeze.

The smoky spices infuse the chicken, while the vegetables steam in their own juices, creating a deliciously tender and flavorful meal. Whether you’re grilling out or baking indoors, this is the perfect go-to summer dinner for busy days or outdoor gatherings.

Garlic Parmesan Grilled Chicken with Roasted Vegetables

This garlic parmesan grilled chicken is packed with flavor and perfectly complemented by a side of roasted vegetables.

The garlic and parmesan create a crispy, savory crust on the chicken, while the roasted vegetables add color and a natural sweetness. This dish is simple to prepare, yet feels like a special treat.

Ingredients:

• 4 boneless, skinless chicken breasts
• 3 tbsp olive oil
• 3 cloves garlic, minced
• ¼ cup grated parmesan cheese
• 1 tsp dried Italian herbs (oregano, thyme, basil)
• Salt and pepper to taste
• 2 cups baby potatoes, halved
• 1 cup carrots, sliced
• 1 red bell pepper, chopped
• 1 zucchini, sliced
• 1 tbsp fresh parsley, chopped (for garnish)

Instructions:

1. Preheat your grill to medium-high heat.
2. In a small bowl, combine the olive oil, minced garlic, grated parmesan, Italian herbs, salt, and pepper. Coat the chicken breasts with this mixture and let them marinate for 15–30 minutes.
3. While the chicken marinates, preheat the oven to 400°F (200°C). Toss the baby potatoes, carrots, bell pepper, and zucchini with a bit of olive oil, salt, and pepper. Roast them on a baking sheet for 20–25 minutes, until tender and golden brown.
4. Grill the chicken for 6–7 minutes per side, until cooked through and the internal temperature reaches 165°F (75°C).
5. Serve the grilled chicken with the roasted vegetables on the side, garnishing with fresh parsley.

This garlic parmesan grilled chicken with roasted vegetables is a simple yet flavorful meal.

The savory, crispy chicken pairs perfectly with the sweet, caramelized roasted vegetables, creating a balanced and satisfying dish. It’s a great option for a hearty yet light summer dinner.

Grilled Chicken Caprese Salad

A fresh and vibrant dish, this Grilled Chicken Caprese Salad brings together juicy grilled chicken, ripe tomatoes, mozzarella, and a drizzle of balsamic glaze.

It’s a twist on the classic Caprese salad, made even more substantial with the addition of chicken for a complete meal that’s perfect for summer.

Ingredients:

• 4 boneless, skinless chicken breasts
• 2 tbsp olive oil
• 1 tsp dried oregano
• 1 tsp garlic powder
• Salt and pepper to taste
• 2 cups mixed greens (arugula, spinach, and romaine)
• 2 large tomatoes, sliced
• 1 cup fresh mozzarella, sliced
• 1 tbsp fresh basil, chopped
• 2 tbsp balsamic glaze

Instructions:

1. Preheat the grill to medium-high heat. Season the chicken breasts with olive oil, oregano, garlic powder, salt, and pepper.
2. Grill the chicken for 6–7 minutes per side, until the internal temperature reaches 165°F (75°C). Let the chicken rest for 5 minutes, then slice it thinly.
3. In a large bowl, toss together the mixed greens, sliced tomatoes, and fresh mozzarella.
4. Arrange the sliced grilled chicken on top of the salad, sprinkle with fresh basil, and drizzle with balsamic glaze before serving.

This Grilled Chicken Caprese Salad is perfect for hot summer days when you want something light but filling. The grilled chicken adds heartiness to the dish, while the fresh tomatoes and mozzarella give it a deliciously refreshing flavor.

The balsamic glaze brings a sweet tang that ties everything together. It’s a great dish for lunch or dinner.

Chicken Shawarma Bowls with Garlic Yogurt Sauce

This chicken shawarma bowl is a flavorful and healthy option that combines spiced chicken with fresh veggies and a creamy garlic yogurt sauce.

The warm, aromatic spices give the chicken a deliciously savory flavor, while the cool yogurt sauce balances out the heat. It’s a great choice for a Mediterranean-inspired summer meal.

Ingredients:

• 4 boneless, skinless chicken breasts
• 3 tbsp olive oil
• 1 tbsp ground cumin
• 1 tbsp ground coriander
• 1 tsp smoked paprika
• 1 tsp ground turmeric
• 1 tsp garlic powder
• Salt and pepper to taste
• 1 cup cooked quinoa or couscous
• 1 cucumber, diced
• 1 tomato, diced
• 1 red onion, thinly sliced
• 1 cup fresh parsley, chopped

For the Garlic Yogurt Sauce:

• 1 cup Greek yogurt
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1 tbsp lemon juice
• Salt and pepper to taste

Instructions:

1. In a small bowl, combine the olive oil, cumin, coriander, paprika, turmeric, garlic powder, salt, and pepper to create the marinade. Coat the chicken breasts with the marinade and let them sit for at least 30 minutes in the refrigerator.
2. Preheat your grill to medium-high heat. Grill the chicken for 6–7 minutes per side, until the internal temperature reaches 165°F (75°C). Let the chicken rest for 5 minutes before slicing into strips.
3. While the chicken grills, prepare the garlic yogurt sauce by mixing Greek yogurt, olive oil, garlic, lemon juice, salt, and pepper in a bowl until smooth.
4. To assemble the bowls, place a base of cooked quinoa or couscous in each bowl. Top with diced cucumber, tomato, red onion, and sliced chicken.
5. Drizzle the garlic yogurt sauce over the chicken and vegetables, and sprinkle with fresh parsley.

These chicken shawarma bowls are bursting with flavor and texture.

The spiced chicken is rich and aromatic, and the garlic yogurt sauce brings a creamy tang that enhances every bite. The fresh vegetables add a crisp crunch, making this a balanced, satisfying meal that’s perfect for summer.

Lemon Dill Grilled Chicken with Cucumber Tomato Salad

This lemon dill grilled chicken pairs beautifully with a refreshing cucumber and tomato salad, making it the perfect light and flavorful meal for a hot summer day.

The zesty lemon and aromatic dill in the chicken marinade infuse it with bright, herby flavors, while the salad offers a cool and crisp contrast.

Ingredients:

• 4 boneless, skinless chicken breasts
• 2 tbsp olive oil
• Zest and juice of 1 lemon
• 2 tsp dried dill (or 2 tbsp fresh dill, chopped)
• 2 cloves garlic, minced
• Salt and pepper to taste
• 2 cups cherry tomatoes, halved
• 1 cucumber, diced
• ½ red onion, thinly sliced
• 1 tbsp fresh parsley, chopped (for garnish)

Instructions:

1. In a bowl, mix the olive oil, lemon zest, lemon juice, dill, garlic, salt, and pepper. Coat the chicken breasts with the marinade and refrigerate for at least 30 minutes to allow the flavors to meld.
2. Preheat the grill to medium-high heat. Grill the chicken for 6–7 minutes per side, until cooked through and the internal temperature reaches 165°F (75°C).
3. While the chicken grills, combine the cherry tomatoes, cucumber, red onion, and parsley in a large bowl. Season with a pinch of salt and pepper.
4. Slice the grilled chicken and serve it with the cucumber tomato salad on the side. Garnish with additional fresh parsley if desired.

The lemon dill grilled chicken with cucumber tomato salad is a light, refreshing, and satisfying dish.

The chicken is flavorful and juicy, while the salad offers a crunchy, cooling contrast. This is an ideal meal for a summer barbecue or a quick weeknight dinner when you want something both healthy and delicious.

Spicy Mango Chicken Tacos

These spicy mango chicken tacos are a vibrant, tropical twist on traditional tacos.

The combination of marinated grilled chicken, spicy seasoning, and sweet mango salsa creates a perfect balance of flavors that will transport you straight to summer.

Ingredients:

• 4 boneless, skinless chicken breasts
• 2 tbsp olive oil
• 1 tbsp chili powder
• 1 tsp smoked paprika
• 1 tsp cumin
• 1 tsp garlic powder
• Salt and pepper to taste
• 8 small corn tortillas
• 1 mango, diced
• 1 small red onion, finely chopped
• 1 jalapeño, minced (optional, for heat)
• 2 tbsp fresh cilantro, chopped
• Juice of 1 lime
• 1 avocado, sliced
• Sour cream (optional, for topping)

Instructions:

1. In a small bowl, combine olive oil, chili powder, smoked paprika, cumin, garlic powder, salt, and pepper. Rub the spice mixture onto both sides of the chicken breasts.
2. Preheat the grill to medium-high heat. Grill the chicken for 6–7 minutes per side, or until the internal temperature reaches 165°F (75°C).
3. While the chicken is grilling, make the mango salsa by combining the diced mango, red onion, jalapeño, cilantro, and lime juice in a bowl. Season with salt and pepper to taste.
4. Once the chicken is done, let it rest for 5 minutes before slicing it thinly.
5. Warm the corn tortillas on the grill or in a skillet for about 1 minute per side.
6. Assemble the tacos by adding slices of grilled chicken to each tortilla and topping with mango salsa, avocado slices, and a dollop of sour cream (if using).

These spicy mango chicken tacos are bursting with flavor!

The sweetness of the mango salsa pairs perfectly with the spicy, smoky chicken, while the avocado and sour cream add a creamy, cooling element. These tacos are perfect for a summer dinner or Taco Tuesday!

Grilled Chicken and Pineapple Skewers

These grilled chicken and pineapple skewers are a fun, tropical dish that combines savory, juicy chicken with the sweetness of grilled pineapple.

They’re perfect for serving at a backyard barbecue or as a fun dinner that’s both easy and satisfying.

Ingredients:

• 4 boneless, skinless chicken breasts, cut into 1-inch cubes
• 2 tbsp olive oil
• 2 tbsp soy sauce
• 1 tbsp honey
• 1 tsp garlic powder
• 1 tsp ginger powder
• Salt and pepper to taste
• 1 pineapple, peeled and cut into chunks
• 1 red bell pepper, cut into chunks
• 1 yellow bell pepper, cut into chunks
• 8 wooden skewers (soaked in water for 30 minutes)

Instructions:

1. In a bowl, whisk together olive oil, soy sauce, honey, garlic powder, ginger powder, salt, and pepper. Add the chicken cubes to the marinade and let it sit for at least 30 minutes to absorb the flavors.
2. Preheat the grill to medium-high heat. Thread the marinated chicken cubes, pineapple chunks, and bell pepper pieces onto the soaked skewers, alternating the chicken with pineapple and peppers.
3. Grill the skewers for 6–8 minutes per side, turning occasionally, until the chicken reaches an internal temperature of 165°F (75°C) and the pineapple has caramelized slightly.
4. Remove the skewers from the grill and let them rest for a few minutes before serving.

These grilled chicken and pineapple skewers are a tropical delight that’s both flavorful and fun to eat.

The sweet, caramelized pineapple and savory chicken create a perfect balance, making this dish a hit at summer gatherings or a simple, weeknight meal.

Grilled Lemon Herb Chicken with Asparagus

This grilled lemon herb chicken paired with crisp asparagus is a bright and refreshing summer dinner.

The lemon and herb marinade gives the chicken a fresh, zesty flavor, while the grilled asparagus adds a smoky crunch. This dish is simple, healthy, and packed with flavor.

Ingredients:

• 4 boneless, skinless chicken breasts
• 3 tbsp olive oil
• Zest and juice of 1 lemon
• 2 tsp dried thyme
• 1 tsp dried rosemary
• 2 cloves garlic, minced
• Salt and pepper to taste
• 1 bunch of asparagus, trimmed
• 1 tbsp fresh parsley, chopped (for garnish)

Instructions:

1. In a bowl, combine olive oil, lemon zest, lemon juice, thyme, rosemary, garlic, salt, and pepper. Coat the chicken breasts with the marinade and let it sit in the refrigerator for at least 30 minutes.
2. Preheat your grill to medium-high heat. Grill the chicken for 6–7 minutes per side, or until the internal temperature reaches 165°F (75°C).
3. While the chicken grills, toss the asparagus with a bit of olive oil, salt, and pepper. Grill the asparagus for 4–5 minutes, turning occasionally, until tender and slightly charred.
4. Serve the grilled chicken alongside the asparagus, garnished with fresh parsley.

This grilled lemon herb chicken with asparagus is a light and wholesome meal that celebrates the flavors of summer.

The citrusy chicken pairs wonderfully with the smoky grilled asparagus, making this an easy yet satisfying dinner. It’s perfect for a quick weeknight meal or a weekend gathering.

BBQ Chicken and Corn on the Cob

There’s nothing like the smoky, sweet flavors of BBQ chicken paired with the perfect side of grilled corn on the cob.

This dish brings together the bold flavors of barbecue sauce and the sweet, charred corn, creating an easy and delicious summer dinner.

Ingredients:

• 4 boneless, skinless chicken breasts
• ½ cup BBQ sauce (your favorite kind)
• 4 ears of corn, husked
• 2 tbsp butter
• Salt and pepper to taste
• 1 tsp paprika (optional, for extra smokiness)

Instructions:

1. Preheat the grill to medium-high heat. Brush the chicken breasts with BBQ sauce, coating them evenly.
2. Grill the chicken for 6–7 minutes per side, basting with additional BBQ sauce as it cooks, until the internal temperature reaches 165°F (75°C).
3. While the chicken grills, place the corn on the grill and cook for about 10 minutes, turning occasionally, until the kernels are tender and slightly charred.
4. Remove the corn from the grill, brush with butter, and season with salt, pepper, and paprika if using.
5. Serve the BBQ chicken alongside the grilled corn on the cob.

BBQ chicken and corn on the cob is the epitome of a summer cookout.

The tangy, smoky chicken paired with sweet, buttered corn makes for a satisfying and delicious meal. It’s perfect for a backyard barbecue or a quick weeknight dinner.

Chicken Caesar Salad Wraps

These chicken Caesar salad wraps are a fun and portable way to enjoy the classic Caesar salad with the addition of juicy grilled chicken.

The creamy Caesar dressing and crisp lettuce make these wraps a perfect light meal for lunch or dinner on a warm day.

Ingredients:

• 4 boneless, skinless chicken breasts
• 2 tbsp olive oil
• Salt and pepper to taste
• 1 cup Caesar dressing
• 4 large whole wheat or spinach tortillas
• 4 cups romaine lettuce, chopped
• ½ cup grated Parmesan cheese
• 1 cup croutons (optional, for crunch)

Instructions:

1. Preheat the grill to medium-high heat. Season the chicken breasts with olive oil, salt, and pepper. Grill the chicken for 6–7 minutes per side, or until the internal temperature reaches 165°F (75°C).
2. While the chicken grills, toss the chopped romaine lettuce with Caesar dressing, Parmesan cheese, and croutons if using.
3. Once the chicken is grilled, slice it thinly.
4. Lay the tortillas flat and evenly distribute the Caesar salad and sliced chicken in the center of each tortilla.
5. Roll up the tortillas to form wraps, folding in the edges to secure the filling.
6. Serve immediately or wrap in foil for an easy-to-take lunch or dinner.

These chicken Caesar salad wraps offer all the flavors of a classic Caesar salad, but in a convenient, portable form.

The juicy grilled chicken adds protein, and the Caesar dressing ties everything together with a creamy, tangy flavor. It’s the perfect meal for lunch, dinner, or even a picnic.

Grilled Honey Balsamic Chicken with Roasted Sweet Potatoes

This grilled honey balsamic chicken is a perfect balance of sweet and tangy, while the roasted sweet potatoes are both satisfying and healthy.

Together, they create a simple yet flavorful summer dinner that’s perfect for any night of the week.

Ingredients:

• 4 boneless, skinless chicken breasts
• 3 tbsp balsamic vinegar
• 2 tbsp honey
• 2 tbsp olive oil
• 1 tsp garlic powder
• Salt and pepper to taste
• 4 medium sweet potatoes, peeled and cubed
• 1 tbsp olive oil (for sweet potatoes)
• 1 tsp paprika (optional for sweet potatoes)
• Fresh thyme (optional for garnish)

Instructions:

1. Preheat the grill to medium-high heat. In a bowl, whisk together balsamic vinegar, honey, olive oil, garlic powder, salt, and pepper. Coat the chicken breasts with this marinade and let them sit for at least 30 minutes.
2. While the chicken marinates, preheat the oven to 400°F (200°C). Toss the cubed sweet potatoes with olive oil, paprika, salt, and pepper, then spread them on a baking sheet in a single layer.
3. Roast the sweet potatoes for 25–30 minutes, flipping once halfway through, until they’re tender and golden brown.
4. Grill the chicken for 6–7 minutes per side, basting with the leftover marinade, until the internal temperature reaches 165°F (75°C).
5. Serve the grilled chicken alongside the roasted sweet potatoes and garnish with fresh thyme, if desired.

The grilled honey balsamic chicken with roasted sweet potatoes is a deliciously balanced dish.

The sweet, tangy chicken pairs beautifully with the savory, caramelized sweet potatoes, making this a hearty yet healthy summer meal.

Crispy Chicken and Avocado Salad with Lime Vinaigrette

This crispy chicken and avocado salad is fresh, crunchy, and full of flavor. Topped with a zesty lime vinaigrette, it’s a perfect meal for a light, healthy summer dinner.

The crispy chicken adds a satisfying texture that pairs wonderfully with creamy avocado and fresh veggies.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 cup panko breadcrumbs
• 1 egg, beaten
• 1 tbsp olive oil (for frying)
• 4 cups mixed greens (arugula, spinach, romaine)
• 2 avocados, sliced
• 1 cucumber, sliced
• 1 cup cherry tomatoes, halved
• ¼ red onion, thinly sliced
• Salt and pepper to taste

For the Lime Vinaigrette:

• 3 tbsp olive oil
• 2 tbsp lime juice
• 1 tsp honey
• 1 tsp Dijon mustard
• Salt and pepper to taste

Instructions:

1. Season the chicken breasts with salt and pepper. Dip each breast into the beaten egg, then coat it with panko breadcrumbs.
2. Heat olive oil in a large skillet over medium heat. Cook the chicken breasts for 5–6 minutes per side, until golden brown and the internal temperature reaches 165°F (75°C). Remove from heat and let rest.
3. In a small bowl, whisk together the ingredients for the lime vinaigrette: olive oil, lime juice, honey, Dijon mustard, salt, and pepper.
4. In a large bowl, combine the mixed greens, avocado slices, cucumber, cherry tomatoes, and red onion. Toss with the lime vinaigrette.
5. Slice the crispy chicken and place it on top of the salad.

This crispy chicken and avocado salad with lime vinaigrette is the perfect combination of crunch and creaminess, with the tangy dressing bringing everything together.

It’s a light yet satisfying dish that’s ideal for a warm summer evening.

Grilled Chicken and Peach Salad with Goat Cheese

This grilled chicken and peach salad is bursting with summer flavors.

The sweetness of the grilled peaches pairs perfectly with the savory chicken and tangy goat cheese, creating a beautiful balance of flavors that’s light yet filling.

Ingredients:

• 4 boneless, skinless chicken breasts
• 2 tbsp olive oil
• Salt and pepper to taste
• 2 ripe peaches, halved and pitted
• 4 cups mixed greens (arugula, spinach, or baby kale)
• ½ cup crumbled goat cheese
• 1/4 cup toasted pecans (optional)
• 2 tbsp balsamic vinegar

Instructions:

1. Preheat the grill to medium-high heat. Rub the chicken breasts with olive oil and season with salt and pepper.
2. Grill the chicken for 6–7 minutes per side, until cooked through and the internal temperature reaches 165°F (75°C).
3. While the chicken grills, place the peach halves on the grill, cut-side down. Grill for 2–3 minutes until the peaches are slightly caramelized and grill marks appear.
4. Toss the mixed greens with balsamic vinegar. Slice the grilled chicken and peaches.
5. To assemble the salad, arrange the greens on a platter, top with sliced chicken, grilled peaches, goat cheese, and toasted pecans if using.

The grilled chicken and peach salad with goat cheese is a refreshing and vibrant dish, ideal for a summer meal.

The sweet, juicy peaches bring a burst of flavor to the savory chicken and tangy goat cheese, making it a perfect combination of textures and tastes.