As the temperature rises, our cravings for light and refreshing meals only intensify. And what better way to beat the heat than with a deliciously cooked piece of chicken? In this collection of 19 summer chicken recipes, we’re sharing our favorite ways to keep it cool and flavorful all season long.
From classic grilled skewers to innovative salads and sandwiches, these mouthwatering dishes are sure to become your go-to’s for a hot summer day. And the best part? Each recipe is carefully crafted to be quick, easy, and packed with flavor – perfect for a busy schedule or a spontaneous backyard BBQ.
So whether you’re looking for a quick lunch idea or a show-stopping dinner option, we’ve got you covered. Dive in below to explore our favorite summer chicken recipes and start cooking up some refreshing fun!
Grilled Lemon Herb Chicken Skewers
Brighten up your mealtime with these flavorful and refreshing grilled chicken skewers, infused with the zest of lemon and herbs.
Ingredients:
– 1 pound boneless, skinless chicken breast or thighs, cut into 1-inch pieces
– 1/2 cup freshly squeezed lemon juice
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– 1 tablespoon chopped fresh rosemary
– 1 tablespoon chopped fresh thyme
– Salt and pepper to taste
– 10-12 bamboo skewers
Instructions:
1. Preheat grill to medium-high heat.
2. In a large bowl, whisk together lemon juice, olive oil, garlic, rosemary, thyme, salt, and pepper.
3. Add chicken pieces to the marinade and toss to coat. Cover and refrigerate for at least 30 minutes or up to 2 hours.
4. Thread chicken onto skewers, leaving a small space between each piece.
5. Grill skewers for 10-12 minutes, turning occasionally, until chicken is cooked through and slightly charred.
Cooking Time: 10-12 minutes
Summer Chicken Avocado Salad
Fresh and flavorful, this salad is perfect for a warm summer evening. With the combination of juicy chicken, creamy avocado, and crunchy veggies, you’ll be hooked!
Ingredients:
– 1 pound cooked chicken breast, diced
– 2 ripe avocados, diced
– 1 cup mixed greens (arugula, spinach, lettuce)
– 1 cup cherry tomatoes, halved
– 1/4 cup red onion, thinly sliced
– 1 tablespoon olive oil
– 1 tablespoon freshly squeezed lime juice
– Salt and pepper to taste
– Optional: crumbled feta cheese or chopped cilantro for garnish
Instructions:
1. In a large bowl, combine mixed greens, cherry tomatoes, and red onion.
2. In a separate bowl, whisk together olive oil and lime juice. Pour over the greens mixture; toss to combine.
3. Add diced chicken and avocado to the salad; gently toss until well combined.
4. Season with salt and pepper to taste.
5. Garnish with crumbled feta cheese or chopped cilantro, if desired.
Cooking Time: 10 minutes
Chicken and Mango Salsa Tacos
This recipe combines the juicy flavors of grilled chicken, sweet and tangy mango salsa, and crispy taco shells for a mouthwatering treat. Perfect for a quick weeknight dinner or a lively gathering with friends.
Ingredients:
– 1 lb boneless, skinless chicken breasts
– 1 ripe mango, diced
– 1/2 cup red onion, diced
– 1 jalapeño pepper, seeded and finely chopped
– 2 tbsp lime juice
– 1 tsp olive oil
– Salt and pepper to taste
– 8-10 corn tortillas
– Optional toppings: avocado, sour cream, cilantro, queso fresco
Instructions:
1. Preheat grill or grill pan to medium-high heat. Season chicken with salt and pepper. Grill for 5-6 minutes per side or until cooked through.
2. In a separate pan, heat olive oil over medium heat. Add diced mango, red onion, and jalapeño. Cook for 3-4 minutes or until the mixture is slightly caramelized.
3. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20 seconds.
4. Assemble tacos by slicing grilled chicken, spooning mango salsa on top, and adding desired toppings.
Cooking Time: 15-18 minutes
Citrus Marinated Chicken Thighs
Brighten up your meal with the zesty flavors of citrus and herbs, as chicken thighs soak up a marinade infused with orange, lemon, and garlic. Perfect for a quick weeknight dinner or a weekend BBQ.
Ingredients:
– 4-6 bone-in, skin-on chicken thighs
– 1/2 cup freshly squeezed orange juice
– 1/4 cup freshly squeezed lemon juice
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– 1 teaspoon dried oregano
– Salt and pepper to taste
Instructions:
1. In a large bowl, whisk together orange and lemon juices, garlic, and olive oil.
2. Add the chicken thighs, ensuring they’re fully coated in the marinade.
3. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes or up to 4 hours.
4. Preheat grill or oven to medium-high heat (400°F/200°C).
5. Remove the chicken from the marinade, letting any excess liquid drip off.
6. Season with salt and pepper to taste.
7. Cook the chicken thighs for 20-25 minutes on the grill or in the oven.
Cooking Time: 20-25 minutes
Chicken Caprese Stuffed Peppers
This recipe brings together the flavors of Italy and the simplicity of stuffed peppers. Chicken, mozzarella cheese, fresh basil, and juicy tomatoes come together to create a delicious and easy meal.
Ingredients:
– 4 large bell peppers, any color
– 1 pound boneless chicken breast, cut into small pieces
– 1 cup shredded mozzarella cheese
– 1/2 cup chopped fresh basil
– 2 cloves garlic, minced
– 1 cup cherry tomatoes, halved
– Salt and pepper to taste
– Olive oil for cooking
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut the tops off the peppers and remove seeds and membranes.
3. In a large skillet, cook chicken over medium-high heat until browned and cooked through.
4. Stuff each pepper with cooked chicken, mozzarella cheese, basil, garlic, and cherry tomatoes.
5. Season with salt and pepper to taste.
6. Drizzle olive oil over the peppers and bake for 25-30 minutes or until tender.
Cooking Time: 25-30 minutes
Summer Chicken Pasta with Basil Pesto
Summer Chicken Pasta with Basil Pesto Recipe
Beat the heat with this refreshing summer pasta dish, bursting with flavors of juicy chicken, fragrant basil, and tangy pesto.
Ingredients:
– 8 oz. pasta (such as bow tie or penne)
– 1 lb. boneless, skinless chicken breast
– 2 tbsp. olive oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 cup cherry tomatoes, halved
– 1/4 cup basil pesto
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Reserve 1 cup pasta water before draining.
2. In a large skillet, heat olive oil over medium-high. Add chicken and cook until browned and cooked through, about 5-6 minutes per side.
3. Remove chicken from skillet and set aside. Reduce heat to medium. Add diced onion and minced garlic; sauté until softened, about 3 minutes.
4. Add cherry tomatoes to the skillet and cook for an additional 2 minutes.
5. Stir in basil pesto and reserved pasta water to create a creamy sauce. Season with salt and pepper to taste.
6. Slice cooked chicken into strips and add to the pasta mixture. Toss to combine, adding grated Parmesan cheese if desired.
7. Serve immediately, garnished with fresh basil leaves if desired.
Cooking Time: 20-25 minutes
Grilled Chicken and Pineapple Kabobs
Elevate your BBQ game with this sweet and savory kabob recipe, featuring juicy chicken and caramelized pineapple.
Ingredients:
– 1 pound boneless, skinless chicken breast, cut into 1-inch pieces
– 1 cup fresh pineapple chunks
– 1 red bell pepper, cut into 1-inch pieces
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– 1 teaspoon soy sauce
– Salt and pepper to taste
– 10 bamboo skewers
Instructions:
1. Preheat grill to medium-high heat.
2. Thread chicken, pineapple, bell pepper, and garlic onto skewers, leaving a small space between each piece.
3. Brush with olive oil and season with soy sauce, salt, and pepper.
4. Grill kabobs for 8-10 minutes, turning occasionally, or until chicken is cooked through and slightly charred.
5. Serve hot and enjoy!
Cooking Time: 8-10 minutes
Chicken Caesar Salad Wraps
Elevate your salad game with these delicious wraps that combine the flavors of chicken, romaine lettuce, and classic Caesar dressing.
Ingredients:
– 1 pound cooked chicken breast, diced
– 4 large flour tortillas
– 2 cups romaine lettuce, chopped
– 1/2 cup Caesar dressing
– 1/2 cup shaved Parmesan cheese
– 1/4 cup chopped fresh parsley
Instructions:
1. In a large bowl, combine chicken, romaine lettuce, and Caesar dressing. Toss to coat.
2. Lay a tortilla flat on a surface. Spoon about 1/4 cup of the chicken mixture onto the center of the tortilla.
3. Sprinkle with Parmesan cheese and parsley.
4. Fold the bottom half of the tortilla up over the filling, then fold in the sides and roll into a neat wrap.
5. Repeat with remaining ingredients.
6. Serve immediately and enjoy!
Cooking Time: 10 minutes
Summer Chicken Quinoa Bowl
Beat the heat with this refreshing summer quinoa bowl recipe, packed with juicy chicken, crunchy veggies, and a hint of citrus.
Ingredients:
– 1 cup cooked quinoa
– 1 pound boneless, skinless chicken breast, cut into bite-sized pieces
– 2 tablespoons olive oil
– 1 small red bell pepper, diced
– 1 small yellow bell pepper, diced
– 1 small zucchini, sliced
– 2 cloves garlic, minced
– 1 tablespoon freshly squeezed lime juice
– Salt and pepper to taste
– Chopped fresh cilantro for garnish (optional)
Instructions:
1. Preheat oven to 375°F.
2. In a medium bowl, whisk together quinoa, chicken, olive oil, bell peppers, zucchini, garlic, and lime juice.
3. Season with salt and pepper to taste.
4. Transfer the mixture to a baking dish and bake for 20-25 minutes or until the chicken is cooked through and the veggies are tender.
5. Fluff the quinoa with a fork and serve hot. Garnish with chopped cilantro, if desired.
Cooking Time: 25-30 minutes
Chicken and Watermelon Feta Salad
A refreshing twist on traditional salads, this Chicken and Watermelon Feta Salad combines the sweetness of watermelon with the tanginess of feta cheese and the savory flavor of chicken.
Ingredients:
– 1 lb boneless, skinless chicken breast
– 2 cups diced seedless watermelon (about 1 small melon)
– 1/2 cup crumbled feta cheese
– 1/4 cup chopped fresh mint leaves
– 2 tbsp olive oil
– 1 tsp lemon zest
– Salt and pepper to taste
Instructions:
1. Preheat grill or grill pan to medium-high heat. Season chicken with salt, pepper, and lemon zest. Grill for 5-6 minutes per side, or until cooked through.
2. Let the chicken rest for a few minutes before slicing into thin strips.
3. In a large bowl, combine watermelon, feta cheese, and mint leaves.
4. Add sliced chicken to the salad and drizzle with olive oil.
5. Toss gently to combine and season with salt and pepper to taste.
Cooking Time: 15-20 minutes
Balsamic Glazed Chicken with Berries
Elevate your dinner game with this sweet and savory recipe that combines juicy chicken breasts with a rich balsamic glaze and fresh berries. Perfect for a weeknight dinner or special occasion, this dish is sure to impress.
Ingredients:
– 4 boneless, skinless chicken breasts
– 1 cup balsamic vinegar
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– 1 cup mixed berries (strawberries, blueberries, raspberries)
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a small bowl, whisk together balsamic vinegar, olive oil, garlic, salt, and pepper.
3. Place chicken breasts in a shallow baking dish and brush with the glaze.
4. Roast for 25-30 minutes or until cooked through.
5. Toss berries with a tablespoon of sugar and set aside.
6. Remove chicken from oven and spoon some of the berry mixture over the top of each breast.
7. Return to oven for an additional 2-3 minutes or until berries are caramelized.
Cooking Time: 30-35 minutes
Chicken and Corn Chowder Soup
Warm up with this comforting and flavorful soup, perfect for a chilly day. Tender chicken, sweet corn, and creamy potatoes come together in a rich and savory broth.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs
– 2 medium-sized potatoes, peeled and diced
– 1 cup frozen corn kernels
– 2 tablespoons butter
– 1 onion, chopped
– 4 cups chicken broth
– 1/2 cup milk or heavy cream
– Salt and pepper to taste
– Fresh parsley or chives for garnish (optional)
Instructions:
1. In a large pot or Dutch oven, melt the butter over medium heat. Add the chopped onion and cook until softened, about 3-4 minutes.
2. Add the chicken to the pot and cook until browned on all sides, about 5-6 minutes. Remove from heat and set aside.
3. Add the diced potatoes, corn kernels, and chicken broth to the pot. Bring to a boil, then reduce heat and simmer for 15-20 minutes or until the potatoes are tender.
4. Stir in the milk or heavy cream and season with salt and pepper to taste.
5. Shred the cooked chicken into bite-sized pieces and add back to the pot. Simmer for an additional 2-3 minutes to combine flavors.
6. Serve hot, garnished with fresh parsley or chives if desired.
Cooking Time: 30-40 minutes
Summer Chicken Stir-Fry with Zucchini
Beat the heat with this refreshing summer stir-fry recipe that combines juicy chicken, tender zucchini, and savory flavors.
Ingredients:
– 1 lb boneless, skinless chicken breast, cut into bite-sized pieces
– 2 medium zucchinis, sliced into 1/4-inch thick strips
– 2 cloves garlic, minced
– 1 tablespoon soy sauce
– 1 tablespoon olive oil
– 1 teaspoon grated ginger
– Salt and pepper to taste
– Chopped green onions and sesame seeds for garnish (optional)
Instructions:
1. Heat the olive oil in a large skillet or wok over medium-high heat.
2. Add the chicken and cook until browned, about 5-7 minutes. Remove from the pan and set aside.
3. In the same pan, add the garlic, ginger, and soy sauce. Cook for 1 minute, stirring constantly.
4. Add the zucchini strips to the pan and cook until tender, about 3-5 minutes.
5. Return the chicken to the pan and stir to combine with the zucchini mixture.
6. Season with salt and pepper to taste.
7. Garnish with green onions and sesame seeds, if desired.
Cooking Time: 15-20 minutes
Grilled Chicken with Peach Salsa
Elevate your summer grilling game with this sweet and savory combination of grilled chicken and fresh peach salsa.
Ingredients:
– 4 boneless, skinless chicken breasts
– 1 ripe peach, diced
– 1/2 cup red onion, diced
– 1 jalapeño pepper, seeded and finely chopped
– 1 tablespoon olive oil
– 1 teaspoon honey
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Preheat grill to medium-high heat.
2. In a small bowl, whisk together olive oil, honey, salt, and pepper.
3. Brush the mixture evenly onto both sides of the chicken breasts.
4. Grill the chicken for 5-6 minutes per side, or until cooked through.
5. Meanwhile, combine peach, red onion, jalapeño, and cilantro (if using) in a bowl.
6. In a small pan, heat the peach salsa over medium heat for 2-3 minutes, stirring occasionally, until slightly caramelized.
7. Serve grilled chicken with warm peach salsa spooned on top.
Cooking Time: 12-15 minutes
Chicken and Cucumber Yogurt Salad
This light and refreshing salad is perfect for hot summer days or as a healthy lunch option. The combination of juicy chicken, crunchy cucumber, and creamy yogurt will leave you craving more.
Ingredients:
– 1 pound boneless, skinless chicken breast
– 2 medium cucumbers, peeled and thinly sliced
– 1/2 cup plain Greek yogurt
– 1 tablespoon lemon juice
– 1/4 teaspoon salt
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat grill or grill pan to medium-high heat.
2. Season chicken with salt and cook for 5-6 minutes per side, or until cooked through.
3. Let chicken rest for a few minutes before slicing into thin strips.
4. In a large bowl, combine sliced cucumbers, yogurt, lemon juice, and chopped parsley (if using).
5. Add the cooked chicken to the bowl and toss gently to combine.
6. Serve immediately and enjoy!
Cooking Time: 15-20 minutes
Summer Chicken Fajitas with Bell Peppers
Beat the heat with this refreshing summer twist on classic fajitas, featuring juicy chicken and colorful bell peppers.
Ingredients:
– 1 lb boneless, skinless chicken breasts, cut into thin strips
– 2 large bell peppers (any color), sliced
– 1/2 cup lime juice
– 2 cloves garlic, minced
– 1 tsp dried oregano
– 1/4 tsp cumin
– Salt and pepper, to taste
– 8 small flour tortillas
– Optional toppings: avocado, sour cream, shredded cheese, cilantro
Instructions:
1. In a large bowl, whisk together lime juice, garlic, oregano, cumin, salt, and pepper. Add chicken; marinate for at least 30 minutes.
2. Preheat grill or grill pan to medium-high heat. Remove chicken from marinade; cook for 5-7 minutes per side, or until cooked through.
3. Meanwhile, sauté bell peppers in a separate pan with a little oil over medium heat. Cook until tender, about 5 minutes.
4. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20 seconds.
5. Assemble fajitas by slicing grilled chicken and adding to tortillas with sautéed bell peppers. Add your favorite toppings.
Cooking Time: 25-30 minutes
Chicken and Orzo Salad with Lemon Dressing
A refreshing twist on traditional pasta salads, this recipe combines the flavors of lemon, garlic, and chicken with the creamy texture of orzo.
Ingredients:
– 1 pound boneless, skinless chicken breast
– 8 ounces orzo pasta
– 2 cups mixed greens (arugula, spinach, etc.)
– 1 cup cherry tomatoes, halved
– 1/4 cup crumbled feta cheese
– 2 cloves garlic, minced
– 2 tablespoons freshly squeezed lemon juice
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cook orzo according to package instructions.
3. Grill chicken for 5-6 minutes per side, or until cooked through. Let cool, then slice into strips.
4. In a large bowl, combine cooked orzo, mixed greens, cherry tomatoes, and feta cheese.
5. In a small bowl, whisk together lemon juice, garlic, salt, and pepper.
6. Pour dressing over pasta mixture and toss to combine.
7. Top with sliced chicken and serve.
Cooking Time: 30-40 minutes
Grilled Chicken and Veggie Platter
A flavorful and healthy platter that’s perfect for a quick weeknight dinner or a weekend gathering with friends and family.
Ingredients:
– 4 boneless, skinless chicken breasts
– 1 red bell pepper, sliced
– 1 yellow bell pepper, sliced
– 1 onion, sliced
– 2 cloves of garlic, minced
– 2 tbsp olive oil
– Salt and pepper to taste
– Optional: your favorite seasonings or marinades
Instructions:
1. Preheat grill to medium-high heat.
2. In a small bowl, whisk together olive oil, garlic, salt, and pepper.
3. Brush the mixture evenly onto both sides of the chicken breasts.
4. Grill the chicken for 5-6 minutes per side, or until cooked through.
5. While the chicken is cooking, grill the bell peppers and onion slices for 3-4 minutes per side, or until tender.
6. Serve the grilled chicken with the roasted vegetables on a platter.
Cooking Time: 15-20 minutes
Summer Chicken Lettuce Wraps with Ginger Sauce
Enjoy a refreshing and flavorful twist on traditional chicken wraps with this summer-inspired recipe.
Ingredients:
– 1 pound cooked chicken breast, diced
– 4-6 lettuce leaves (romaine or iceberg)
– 1/2 cup crumbled feta cheese (optional)
– 1/4 cup sliced red bell pepper
– 1/4 cup sliced cucumber
– 2 tablespoons ginger sauce (see below for recipe)
– Salt and pepper to taste
Ginger Sauce:
– 1/2 cup mayonnaise
– 2 tablespoons grated fresh ginger
– 1 tablespoon soy sauce
– 1 tablespoon honey
– 1 tablespoon lime juice
– Salt and pepper to taste
Instructions:
1. In a small bowl, whisk together ginger sauce ingredients until smooth.
2. Assemble wraps by placing chicken, feta cheese (if using), bell pepper, cucumber, and lettuce leaves on each wrap.
3. Drizzle with ginger sauce and season with salt and pepper.
4. Serve immediately and enjoy!
Cooking Time: 10 minutes
Summary
Get ready to beat the heat with these refreshing summer chicken recipes! From Grilled Lemon Herb Chicken Skewers to Summer Chicken Pasta with Basil Pesto, there’s something for everyone. Try Citrus Marinated Chicken Thighs or Chicken Caprese Stuffed Peppers for a flavorful twist. If you’re looking for something light and easy, go for the Summer Chicken Quinoa Bowl or Chicken and Watermelon Feta Salad. And don’t forget to cool off with refreshing summer-inspired dishes like Grilled Chicken and Pineapple Kabobs or Balsamic Glazed Chicken with Berries.
