18 Delicious Cracker Barrel Grilled Chicken Recipes Savory

Craving the cozy, homestyle flavors of Cracker Barrel but want to enjoy them from the comfort of your own kitchen? You’re in luck! We’ve rounded up 18 mouthwatering grilled chicken recipes that bring the savory, Southern charm of Cracker Barrel right to your dinner table. Perfect for busy weeknights or leisurely weekend meals, these dishes are sure to delight. Let’s dive into the deliciousness!

Herb Grilled Chicken Breast

Gently, the aroma of fresh herbs mingling with the subtle char of the grill fills the air, a reminder of the simple pleasures that cooking brings. This herb grilled chicken breast, with its tender juiciness and fragrant crust, is a testament to the beauty of uncomplicated ingredients coming together.

Ingredients

• 2 boneless, skinless chicken breasts (I find that letting them sit at room temperature for about 20 minutes before cooking ensures even grilling.)
• 2 tbsp extra virgin olive oil (My go-to for its fruity depth.)
• 1 tbsp fresh rosemary, finely chopped (There’s something about rosemary that feels like a hug from the garden.)
• 1 tbsp fresh thyme leaves (Thyme’s subtle earthiness is irreplaceable here.)
• 1 tsp garlic powder (For that warm, background note.)
• 1/2 tsp salt (I prefer sea salt for its clean taste.)
• 1/4 tsp black pepper (Freshly ground, to wake up the flavors.)

Instructions

1. Preheat your grill to medium-high heat, aiming for about 375°F to 400°F. A properly heated grill is key to those beautiful grill marks and to prevent sticking.
2. While the grill heats, pat the chicken breasts dry with paper towels. This step is crucial for getting a good sear.
3. In a small bowl, mix together the olive oil, rosemary, thyme, garlic powder, salt, and pepper. Rub this mixture all over the chicken breasts, ensuring they’re evenly coated. Letting them marinate for even just 10 minutes can deepen the flavors.
4. Place the chicken breasts on the grill. Cook for about 6-7 minutes on the first side, until you see those coveted grill marks and the edges start to look opaque.
5. Flip the chicken and cook for another 5-6 minutes on the other side. The chicken is done when it reaches an internal temperature of 165°F. Resist the urge to press down on the chicken while it cooks to keep all those juices inside.
6. Remove the chicken from the grill and let it rest for 5 minutes before slicing. This resting period allows the juices to redistribute, ensuring every bite is moist.

Vibrant with the freshness of herbs and perfectly charred, this chicken breast is wonderfully versatile. Serve it sliced over a crisp salad, or alongside roasted vegetables for a meal that feels both nourishing and indulgent.

Lemon Pepper Grilled Chicken

As the golden hues of dawn stretch across the sky, there’s something profoundly comforting about the simplicity of a well-seasoned dish. Lemon Pepper Grilled Chicken, with its zesty allure and smoky undertones, has become a quiet staple in my summer evenings, a reminder of the beauty in uncomplicated flavors.

Ingredients

• 4 boneless, skinless chicken breasts (I find that organic ones have a tenderness that’s unmatched)
• 3 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 2 tbsp lemon pepper seasoning (homemade blends carry a brighter zest)
• 1 lemon, thinly sliced (for that extra citrusy punch)
• 2 cloves garlic, minced (because garlic makes everything better)
• 1 tsp salt (I lean towards sea salt for its mineral richness)

Instructions

1. Preheat your grill to a medium-high heat of 375°F, ensuring those perfect grill marks.
2. In a small bowl, whisk together the olive oil, lemon pepper seasoning, minced garlic, and salt. This marinade is the soul of the dish.
3. Brush the chicken breasts generously with the marinade, letting the flavors seep into every crevice.
4. Place the chicken on the grill, and lay the lemon slices on top for an aromatic infusion.
5. Grill for 6-7 minutes on each side, or until the internal temperature reaches 165°F. A meat thermometer is your best friend here.
6. Let the chicken rest for 5 minutes before slicing, allowing the juices to redistribute for maximum succulence.

Juicy and bursting with a harmonious blend of tangy and peppery notes, this chicken sings when paired with a crisp salad or nestled in a warm, fluffy pita. The charred edges offer a delightful contrast to the tender, flavorful meat, making each bite a small celebration of summer.

Garlic Butter Grilled Chicken

Wandering through the flavors of summer, there’s something deeply comforting about the sizzle of chicken on the grill, especially when it’s enveloped in a rich, garlicky butter that whispers of lazy afternoons and shared meals.

Ingredients

• 4 boneless, skinless chicken breasts (I find that letting them sit out for about 15 minutes before cooking ensures even grilling)
• 1/2 cup unsalted butter, softened (I always reach for unsalted to control the seasoning myself)
• 4 cloves garlic, minced (freshly minced garlic makes all the difference here)
• 1 tbsp fresh parsley, finely chopped (a little green for color and freshness)
• 1 tsp lemon zest (just a hint to brighten the dish)
• Salt and pepper to taste (I like a generous pinch of sea salt and freshly ground black pepper)

Instructions

1. Preheat your grill to medium-high heat, aiming for about 375°F to 400°F. A properly heated grill is key to those beautiful grill marks.
2. In a small bowl, combine the softened butter, minced garlic, chopped parsley, and lemon zest. Mix until well blended. This garlic butter is the heart of the dish, so take a moment to enjoy the aroma.
3. Season both sides of the chicken breasts with salt and pepper. Ensuring each piece is evenly seasoned makes every bite perfect.
4. Place the chicken on the grill and cook for about 6-7 minutes on the first side. Resist the urge to move them around; letting them sear properly is crucial.
5. Flip the chicken and spread a generous amount of the garlic butter mixture on the cooked side. The butter will melt and seep into the chicken, creating a moist and flavorful interior.
6. Continue grilling for another 6-7 minutes, or until the internal temperature reaches 165°F. Using a meat thermometer takes the guesswork out of grilling.
7. Remove the chicken from the grill and let it rest for 5 minutes. This allows the juices to redistribute, ensuring your chicken is juicy and tender.

Buttery and rich with a punch of garlic, this grilled chicken is a testament to the magic of simple ingredients. Serve it alongside a crisp salad or over a bed of fluffy rice to soak up all that delicious garlic butter.

Smoky BBQ Grilled Chicken

As the sun dips below the horizon, casting a golden glow over the backyard, there’s nothing quite like the allure of smoky BBQ grilled chicken to bring everyone together. The aroma, rich and inviting, promises a meal that’s both comforting and exhilarating, a perfect blend of sweet, smoky, and savory.

Ingredients

• 4 boneless, skinless chicken breasts – I find that letting them sit out for about 20 minutes before grilling ensures even cooking.
• 1/2 cup of your favorite BBQ sauce – I lean towards a smoky, slightly sweet variety for depth of flavor.
• 2 tbsp olive oil – extra virgin is my go-to for its fruity notes.
• 1 tsp smoked paprika – this little spice is a game-changer for that authentic smokiness.
• 1/2 tsp garlic powder – because what’s BBQ without a hint of garlic?
• Salt and freshly ground black pepper – to season, but remember, the BBQ sauce will add its own saltiness.

Instructions

1. Preheat your grill to medium-high heat, about 375°F, ensuring it’s clean and lightly oiled to prevent sticking.
2. In a small bowl, mix together the smoked paprika, garlic powder, salt, and pepper. Rub this mixture evenly over the chicken breasts.
3. Drizzle the olive oil over the chicken, making sure each piece is lightly coated to help the spices adhere and to keep the chicken moist.
4. Place the chicken on the grill. Cook for 6-7 minutes on one side, then flip. Tip: Resist the urge to move the chicken around; letting it sear undisturbed develops those beautiful grill marks.
5. Brush the grilled side with BBQ sauce. After 5 minutes, flip again and brush the other side with sauce. Tip: Applying the sauce towards the end prevents burning and keeps the flavors bright.
6. Continue grilling for another 3-4 minutes, or until the chicken reaches an internal temperature of 165°F. Tip: Use a meat thermometer for accuracy; overcooked chicken is a sad affair.
7. Remove the chicken from the grill and let it rest for 5 minutes before serving. This allows the juices to redistribute, ensuring every bite is succulent.

Unbelievably tender with a caramelized crust, this smoky BBQ grilled chicken is a testament to the magic of simple ingredients meeting fire. Serve it alongside a crisp coleslaw or piled high on a toasted bun for a sandwich that sings with summer flavors.

Honey Mustard Grilled Chicken

Venturing into the realm of summer grilling, there’s something undeniably comforting about the sweet and tangy dance of honey mustard on perfectly charred chicken. It’s a dish that whispers of lazy afternoons and the simple joy of eating with your hands, the kind of meal that feels like a warm hug after a long day.

Ingredients

• 4 boneless, skinless chicken breasts (I find that letting them sit out for about 15 minutes before grilling ensures even cooking)
• 1/4 cup honey (local honey adds a lovely depth of flavor)
• 2 tbsp Dijon mustard (the grainy kind gives a nice texture)
• 1 tbsp whole grain mustard (for a bit of a kick)
• 2 cloves garlic, minced (fresh is always best)
• 1 tbsp olive oil (extra virgin is my go-to for its fruity notes)
• 1/2 tsp salt (I like to use sea salt for its clean taste)
• 1/4 tsp black pepper (freshly ground makes all the difference)

Instructions

1. In a small bowl, whisk together the honey, Dijon mustard, whole grain mustard, minced garlic, olive oil, salt, and black pepper until well combined. This marinade is the heart of the dish, so take a moment to taste and adjust the sweetness or tanginess to your liking.
2. Place the chicken breasts in a large resealable plastic bag or shallow dish and pour the marinade over them, ensuring each piece is thoroughly coated. Let them marinate in the refrigerator for at least 1 hour, though overnight will deepen the flavors beautifully.
3. Preheat your grill to medium-high heat, about 375°F to 400°F. A well-heated grill is key to getting those perfect grill marks without sticking.
4. Remove the chicken from the marinade, letting any excess drip off, and place it on the grill. Discard the remaining marinade.
5. Grill the chicken for about 6-7 minutes on each side, or until the internal temperature reaches 165°F. Resist the urge to flip too soon; letting the chicken develop a crust ensures juicy, flavorful meat.
6. Once cooked, let the chicken rest for 5 minutes before slicing. This allows the juices to redistribute, making every bite succulent.

Best enjoyed with the charred edges slightly crispy, the honey mustard grilled chicken is a symphony of flavors that’s both robust and delicate. Serve it atop a fresh salad for a light meal or alongside grilled vegetables for a hearty dinner that celebrates the season.

Spicy Cajun Grilled Chicken

Dusk settles softly outside, and here in the kitchen, the sizzle of Spicy Cajun Grilled Chicken fills the air with warmth. It’s a dish that carries the soul of Southern cooking, with each bite promising a journey through bold flavors and tender textures.

Ingredients

• 4 boneless, skinless chicken breasts (I find the organic ones have a better texture)
• 2 tbsp Cajun seasoning (homemade blends have a fresher kick, but store-bought works in a pinch)
• 1/4 cup extra virgin olive oil (my go-to for its fruity notes)
• 2 tbsp honey (for a touch of sweetness that balances the heat)
• 1 tbsp apple cider vinegar (it tenderizes the chicken beautifully)
• 1 tsp smoked paprika (adds a deep, smoky layer to the flavor profile)

Instructions

1. In a large bowl, whisk together the olive oil, honey, apple cider vinegar, Cajun seasoning, and smoked paprika until well combined. Tip: Letting the marinade sit for 5 minutes before adding the chicken helps the flavors meld.
2. Add the chicken breasts to the bowl, ensuring each piece is thoroughly coated with the marinade. Cover and refrigerate for at least 2 hours, or overnight for deeper flavor. Tip: Turning the chicken halfway through marinating ensures even flavor distribution.
3. Preheat your grill to medium-high heat, about 375°F. Tip: A well-heated grill prevents sticking and gives those beautiful grill marks.
4. Remove the chicken from the marinade, letting excess drip off, and place on the grill. Discard the remaining marinade.
5. Grill for 6-7 minutes on each side, or until the internal temperature reaches 165°F. Tip: Resist the urge to flip the chicken more than once to keep it juicy.

Mouthwatering and perfectly charred, this Spicy Cajun Grilled Chicken is a testament to the magic of simple ingredients coming together. Serve it sliced over a crisp salad or alongside roasted sweet potatoes for a meal that sings with contrast and harmony.

Maple Glazed Grilled Chicken

Venturing into the quiet of the evening, the aroma of maple glazed grilled chicken begins to weave its way through the air, a sweet and smoky promise of comfort. It’s a dish that holds the warmth of summer evenings and the simplicity of ingredients coming together in harmony.

Ingredients

• 4 boneless, skinless chicken breasts (I find that organic ones have a better texture)
• 1/2 cup pure maple syrup (the darker, the richer the flavor)
• 2 tbsp soy sauce (I swear by the low-sodium version for a balanced taste)
• 1 tbsp olive oil (extra virgin, always, for that fruity note)
• 2 cloves garlic, minced (freshly minced makes all the difference)
• 1 tsp smoked paprika (for that hint of depth)
• Salt and freshly ground black pepper (to season, but remember, the soy sauce adds saltiness)

Instructions

1. In a medium bowl, whisk together the maple syrup, soy sauce, olive oil, minced garlic, and smoked paprika until well combined. This is your marinade.
2. Season the chicken breasts lightly with salt and pepper, then place them in a large resealable bag. Pour the marinade over the chicken, seal the bag, and gently massage to ensure each piece is coated. Let it marinate in the refrigerator for at least 1 hour, though overnight is ideal for deeper flavor.
3. Preheat your grill to medium-high heat, about 375°F. A well-heated grill ensures those perfect grill marks and prevents sticking.
4. Remove the chicken from the marinade, letting excess drip off. Reserve the marinade for basting.
5. Grill the chicken for 6-7 minutes on each side, basting occasionally with the reserved marinade, until the internal temperature reaches 165°F. Always use a meat thermometer for accuracy.
6. Let the chicken rest for 5 minutes before slicing. This keeps it juicy.

Juicy and tender, the chicken carries a caramelized crust from the maple glaze, with a smoky undertone that’s irresistibly good. Serve it atop a crisp salad or alongside roasted sweet potatoes for a meal that feels both indulgent and wholesome.

Parmesan Crusted Grilled Chicken

Gently, the golden hues of summer evenings remind me of the simple joys in life, like the crisp, savory delight of Parmesan Crusted Grilled Chicken. It’s a dish that carries the warmth of the season, perfect for those reflective moments under the setting sun.

Ingredients

• 2 boneless, skinless chicken breasts (I find that pounding them to an even thickness ensures they cook uniformly.)
• 1/2 cup grated Parmesan cheese (The sharper, the better for that bold flavor.)
• 1/4 cup breadcrumbs (I like to use panko for that extra crunch.)
• 1 tbsp olive oil (Extra virgin is my go-to for its fruity notes.)
• 1 tsp garlic powder (A little goes a long way to infuse the chicken with aroma.)
• 1/2 tsp salt (Sea salt adds a nice mineral touch.)
• 1/4 tsp black pepper (Freshly ground, for that sharp bite.)
• 1 egg (Room temperature eggs blend more smoothly.)

Instructions

1. Preheat your grill to medium-high heat, about 375°F, ensuring it’s clean to prevent sticking.
2. In a shallow dish, whisk the egg until fully beaten, creating a smooth base for the coating.
3. In another dish, mix the Parmesan, breadcrumbs, garlic powder, salt, and pepper, combining them well for an even crust.
4. Dip each chicken breast into the egg, letting excess drip off, then press into the Parmesan mixture, coating both sides thoroughly.
5. Drizzle the olive oil over the grill grates to minimize sticking, using tongs and a folded paper towel for safety.
6. Place the coated chicken breasts on the grill, cooking for about 6-7 minutes per side, until the crust is golden and the internal temperature reaches 165°F.
7. Let the chicken rest for 5 minutes off the grill; this allows the juices to redistribute, ensuring moist meat.

Now, the chicken emerges with a crust that’s irresistibly crisp, giving way to tender, flavorful meat beneath. Serve it alongside a bright arugula salad or over a bed of creamy risotto for a meal that feels both indulgent and intimately comforting.

Balsamic Glazed Grilled Chicken

Here in the quiet of the morning, with the sun just beginning to stretch its golden fingers across the sky, I find myself thinking about the simple pleasures that make life so rich. Among them, the humble yet profoundly satisfying balsamic glazed grilled chicken stands out, a dish that marries the tangy sweetness of balsamic with the smoky char of the grill.

Ingredients

• 4 boneless, skinless chicken breasts (I find that letting them sit at room temperature for about 20 minutes before grilling ensures even cooking.)
• 1/2 cup balsamic vinegar (Aged balsamic brings a deeper flavor, but any good quality vinegar will do.)
• 2 tbsp honey (For that perfect balance of sweetness.)
• 2 cloves garlic, minced (Because garlic makes everything better.)
• 1 tbsp extra virgin olive oil (My go-to for its fruity notes.)
• Salt and freshly ground black pepper (To season, because flavor starts here.)

Instructions

1. In a small saucepan over medium heat, combine the balsamic vinegar, honey, minced garlic, and olive oil. Bring to a simmer, then reduce the heat to low and let it reduce by half, about 10 minutes. Stir occasionally to prevent burning.
2. Preheat your grill to medium-high heat, around 375°F. This ensures a good sear without charring the chicken too quickly.
3. Season both sides of the chicken breasts with salt and pepper. The seasoning is the foundation of flavor, so don’t skimp.
4. Place the chicken on the grill and cook for 6-7 minutes on the first side. You’re looking for those beautiful grill marks and a good sear.
5. Flip the chicken and brush the cooked side with the balsamic glaze. Cook for another 5-6 minutes, then flip again and brush the other side with glaze. This double glazing builds layers of flavor.
6. Continue to cook until the chicken reaches an internal temperature of 165°F, about 1-2 minutes more. Always use a meat thermometer for accuracy.
7. Remove the chicken from the grill and let it rest for 5 minutes before serving. This allows the juices to redistribute, ensuring moist chicken.

The chicken emerges from the grill with a sticky, caramelized glaze that’s both sweet and tangy, the perfect contrast to the smoky, juicy meat beneath. Try serving it over a bed of arugula with shaved Parmesan for a dish that’s as beautiful as it is delicious.

Chili Lime Grilled Chicken

Moments like these, when the air carries the faintest hint of summer, I find myself drawn to dishes that balance zest with warmth. This chili lime grilled chicken, with its vibrant marinade and smoky edges, is a testament to such cravings.

Ingredients

• 4 boneless, skinless chicken breasts (I find the organic ones have a better texture)
• 1/4 cup extra virgin olive oil (my kitchen staple for its fruity notes)
• 2 tbsp honey (local if you can, for that deep sweetness)
• 3 cloves garlic, minced (freshly minced makes all the difference)
• 1 lime, juiced and zested (the zest adds a bright pop)
• 1 tsp chili powder (adjust based on your heat preference)
• 1/2 tsp ground cumin (for that earthy undertone)
• Salt, to taste (I use sea salt for its clean flavor)

Instructions

1. In a large bowl, whisk together the olive oil, honey, minced garlic, lime juice and zest, chili powder, cumin, and salt until well combined.
2. Add the chicken breasts to the bowl, ensuring each piece is thoroughly coated in the marinade. Cover and refrigerate for at least 1 hour, though overnight marinating brings out deeper flavors.
3. Preheat your grill to medium-high heat, about 375°F, ensuring the grates are clean and lightly oiled to prevent sticking.
4. Remove the chicken from the marinade, letting excess drip off, and place on the grill. Discard the remaining marinade.
5. Grill for 6-7 minutes on each side, or until the internal temperature reaches 165°F, using a meat thermometer for accuracy.
6. Let the chicken rest for 5 minutes before slicing, allowing the juices to redistribute for maximum tenderness.

Zesty and slightly charred, this chicken carries a melody of flavors that sing of summer. Serve it atop a crisp salad or alongside grilled vegetables for a meal that feels both light and satisfying.

Teriyaki Grilled Chicken

As the golden hues of dawn gently unfold, there’s something deeply comforting about the thought of Teriyaki Grilled Chicken, a dish that marries the simplicity of grilling with the rich, umami-packed embrace of teriyaki sauce.

Ingredients

• 4 boneless, skinless chicken breasts (I find that letting them sit at room temperature for about 20 minutes before cooking ensures even grilling.)
• 1/2 cup soy sauce (I swear by the low-sodium version for a perfectly balanced flavor.)
• 1/4 cup honey (Local honey adds a subtle floral note that’s just divine.)
• 2 tablespoons mirin (This sweet rice wine is my secret weapon for depth.)
• 1 tablespoon grated ginger (Freshly grated makes all the difference.)
• 2 cloves garlic, minced (Because garlic is life.)
• 1 tablespoon sesame oil (Just a drizzle for that nutty finish.)
• 1/2 teaspoon red pepper flakes (For a whisper of heat that lingers.)

Instructions

1. In a medium bowl, whisk together the soy sauce, honey, mirin, ginger, garlic, sesame oil, and red pepper flakes until well combined. This is your teriyaki marinade.
2. Place the chicken breasts in a large resealable bag and pour the marinade over them. Seal the bag, ensuring all the chicken is coated, and refrigerate for at least 1 hour, though overnight is my preference for maximum flavor.
3. Preheat your grill to medium-high heat, about 375°F. A well-heated grill is key to those beautiful char marks without sticking.
4. Remove the chicken from the marinade, letting the excess drip off, and place on the grill. Reserve the marinade for basting.
5. Grill the chicken for 6-7 minutes on each side, basting with the reserved marinade after flipping. The chicken is done when it reaches an internal temperature of 165°F.
6. Let the chicken rest for 5 minutes before slicing. This allows the juices to redistribute, ensuring every bite is moist.

How the teriyaki glaze caramelizes into a sticky, sweet crust against the smoky grill marks is nothing short of magical. Serve it atop a mound of steaming jasmine rice, garnished with a sprinkle of sesame seeds and thinly sliced green onions, for a meal that feels like a hug.

Rosemary Garlic Grilled Chicken

Breathing in the quiet of the morning, I find myself drawn to the simplicity and heartiness of a dish that feels like a warm embrace. Rosemary Garlic Grilled Chicken is that kind of meal—unassuming yet deeply satisfying, with flavors that linger like a gentle reminder of home.

Ingredients

• 4 boneless, skinless chicken breasts (I find that letting them sit out for about 15 minutes before cooking ensures even grilling)
• 3 tbsp extra virgin olive oil (my go-to for its fruity depth)
• 2 tbsp fresh rosemary, finely chopped (there’s something about the aroma that instantly lifts my spirits)
• 4 garlic cloves, minced (because more garlic is always a good idea)
• 1 tsp salt (I prefer sea salt for its clean, sharp taste)
• 1/2 tsp black pepper (freshly ground, to awaken the flavors)

Instructions

1. In a small bowl, whisk together the olive oil, rosemary, garlic, salt, and pepper until well combined.
2. Place the chicken breasts in a large dish and pour the marinade over them, ensuring each piece is thoroughly coated. Cover and refrigerate for at least 1 hour, though overnight marinating brings out the flavors beautifully.
3. Preheat your grill to medium-high heat, about 375°F, ensuring the grates are clean and lightly oiled to prevent sticking.
4. Remove the chicken from the marinade, letting any excess drip off, and place it on the grill. Discard the remaining marinade.
5. Grill the chicken for 6-7 minutes on each side, or until the internal temperature reaches 165°F, using a meat thermometer for accuracy.
6. Let the chicken rest for 5 minutes before slicing, allowing the juices to redistribute for the most succulent bite.

Every bite of this Rosemary Garlic Grilled Chicken is a melody of earthy rosemary and pungent garlic, with the chicken staying remarkably juicy. I love serving it over a bed of wild rice or alongside a crisp, green salad for a meal that feels both nourishing and indulgent.

Sweet and Spicy Grilled Chicken

Under the golden glow of the evening sun, there’s something deeply comforting about the sizzle of chicken on the grill, especially when it’s coated in a glaze that dances between sweet and spicy. This recipe is a testament to the beauty of balance, a dish that warms the soul with every bite.

Ingredients

• 4 boneless, skinless chicken breasts (I find that letting them sit at room temp for 20 minutes ensures even cooking)
• 1/4 cup honey (local honey adds a lovely depth of flavor)
• 2 tbsp soy sauce (I reach for the low-sodium version to control the saltiness)
• 1 tbsp apple cider vinegar (a splash brightens the whole dish)
• 1 tsp crushed red pepper flakes (adjust to your heat preference)
• 2 cloves garlic, minced (freshly minced makes all the difference)
• 1 tbsp extra virgin olive oil (my go-to for its fruity notes)

Instructions

1. In a small bowl, whisk together honey, soy sauce, apple cider vinegar, red pepper flakes, and minced garlic until well combined. Tip: Let the marinade sit for 10 minutes to allow the flavors to meld.
2. Preheat your grill to medium-high heat, about 375°F. Tip: A properly heated grill prevents sticking and ensures those beautiful grill marks.
3. Brush both sides of the chicken breasts with olive oil and season lightly with salt and pepper.
4. Place the chicken on the grill and cook for 5-6 minutes on the first side. Tip: Resist the urge to move the chicken too soon; letting it sear properly is key.
5. Flip the chicken and brush the cooked side generously with the honey glaze. Cook for another 5-6 minutes.
6. Flip once more, brush the other side with glaze, and cook for an additional 2-3 minutes, or until the internal temperature reaches 165°F.
7. Remove from the grill and let rest for 5 minutes before slicing. This allows the juices to redistribute, ensuring moist chicken.

Delightfully sticky with a kick that lingers just long enough, this chicken is perfect atop a crisp salad or alongside grilled vegetables. The contrast of the charred edges against the succulent, glazed meat is nothing short of magical.

Apple Cider Vinegar Grilled Chicken

Moments like these, when the light filters through the kitchen window just so, remind me why I love the simplicity of grilling. Today, I’m sharing a recipe that’s close to my heart, one that balances tangy and sweet with every bite.

Ingredients

• 4 boneless, skinless chicken breasts (I find that organic ones have a better texture)
• 1/2 cup apple cider vinegar (the unfiltered kind adds a lovely depth)
• 1/4 cup extra virgin olive oil (my go-to for its fruity notes)
• 2 tbsp honey (local if you can, for that subtle floral touch)
• 2 cloves garlic, minced (freshly minced makes all the difference)
• 1 tsp smoked paprika (it gives a whisper of warmth)
• Salt and freshly ground black pepper (to season, but we’ll be specific in the steps)

Instructions

1. In a medium bowl, whisk together the apple cider vinegar, olive oil, honey, minced garlic, smoked paprika, 1 tsp salt, and 1/2 tsp black pepper until well combined.
2. Add the chicken breasts to the bowl, ensuring each piece is fully submerged in the marinade. Cover and refrigerate for at least 2 hours, though overnight marinating is my secret for maximum flavor.
3. Preheat your grill to a medium-high heat of 375°F. A tip here: if you’re using a gas grill, make sure to oil the grates lightly to prevent sticking.
4. Remove the chicken from the marinade, letting excess drip off. Reserve the marinade for basting.
5. Grill the chicken for 6-7 minutes on each side, basting with the reserved marinade during the last few minutes of cooking. Watch for those beautiful grill marks as your cue to flip.
6. Once the chicken reaches an internal temperature of 165°F, remove it from the grill and let it rest for 5 minutes. This resting period is crucial for juicy meat.

What emerges is a dish where the chicken is irresistibly tender, with a glaze that’s both vibrant and comforting. Serve it alongside a crisp salad or over a bed of quinoa for a meal that feels both nourishing and indulgent.

Brown Sugar Glazed Grilled Chicken

Dusk settles softly outside my kitchen window as I prepare this dish, a humble yet deeply satisfying brown sugar glazed grilled chicken that never fails to bring comfort. It’s the kind of meal that feels like a warm embrace, perfect for those evenings when the world seems to move just a bit slower.

Ingredients

• 4 boneless, skinless chicken breasts – I find that organic chicken tends to have a better texture and flavor.
• 1/2 cup packed brown sugar – the deep molasses notes make all the difference.
• 1/4 cup apple cider vinegar – a splash adds the perfect tangy balance.
• 2 tbsp Dijon mustard – my secret weapon for a bit of sharpness.
• 1 tbsp smoked paprika – for that whisper of smokiness.
• 1 tsp garlic powder – because everything’s better with garlic.
• 1/2 tsp salt – just enough to enhance the flavors.
• 1/4 tsp black pepper – freshly ground, if you can.

Instructions

1. Preheat your grill to medium-high heat, about 375°F, ensuring it’s clean to prevent sticking.
2. In a small saucepan over medium heat, whisk together the brown sugar, apple cider vinegar, Dijon mustard, smoked paprika, garlic powder, salt, and black pepper. Bring to a simmer, then reduce heat to low and let it thicken for about 5 minutes, stirring occasionally. Tip: Keep an eye on the glaze to prevent burning.
3. Season the chicken breasts lightly with salt and pepper on both sides. Tip: Letting the chicken sit at room temperature for 10 minutes before grilling ensures even cooking.
4. Grill the chicken for 6-7 minutes on each side, or until the internal temperature reaches 165°F. Tip: Brush the chicken with the glaze during the last few minutes of grilling for a sticky, caramelized finish.
5. Remove the chicken from the grill and let it rest for 5 minutes before serving. This allows the juices to redistribute, ensuring every bite is moist.

Every bite of this chicken is a delightful contrast of sweet and smoky, with a tender juiciness that’s hard to resist. Serve it alongside a crisp apple slaw or over a bed of wild rice for a meal that feels both rustic and refined.

Jalapeno Lime Grilled Chicken

Beneath the golden hues of the setting sun, there’s something deeply comforting about the sizzle of chicken on the grill, especially when it’s marinated in the vibrant flavors of jalapeno and lime. This dish is a celebration of simple ingredients coming together to create something unexpectedly magical.

Ingredients

• 4 boneless, skinless chicken breasts (I find that organic chicken tends to have a better texture and flavor.)
• 2 jalapenos, finely chopped (Seeds in for more heat, out for a milder taste.)
• 1/4 cup fresh lime juice (About 2 limes, and please, fresh is best here.)
• 2 tbsp extra virgin olive oil (My go-to for its fruity notes.)
• 2 cloves garlic, minced (Because garlic makes everything better.)
• 1 tsp salt (I use sea salt for its clean taste.)
• 1/2 tsp black pepper (Freshly ground, if you can.)

Instructions

1. In a medium bowl, whisk together the lime juice, olive oil, minced garlic, salt, and black pepper until well combined.
2. Add the chopped jalapenos to the marinade, stirring gently to distribute them evenly.
3. Place the chicken breasts in a large resealable plastic bag or shallow dish, then pour the marinade over them, ensuring each piece is well coated. Marinate in the refrigerator for at least 2 hours, or overnight for deeper flavor.
4. Preheat your grill to medium-high heat, about 375°F. This ensures a nice sear without burning.
5. Remove the chicken from the marinade, letting any excess drip off, then place on the grill. Discard the remaining marinade.
6. Grill the chicken for 6-7 minutes on each side, or until the internal temperature reaches 165°F. A meat thermometer is your best friend here.
7. Let the chicken rest for 5 minutes before slicing. This keeps it juicy.

As the chicken rests, the juices redistribute, leaving you with tender, flavorful meat that’s perfectly balanced between spicy and tangy. Serve it sliced over a bed of cilantro-lime rice, or tucked into warm tortillas with avocado slices for a quick taco night upgrade.

Orange Ginger Grilled Chicken

Kneading through the memories of summer barbecues, I find myself drawn to the vibrant flavors of orange and ginger, a duo that brings both zest and warmth to the simplest of dishes. This Orange Ginger Grilled Chicken is a testament to how a few thoughtful ingredients can transform the ordinary into something memorable.

Ingredients

• 4 boneless, skinless chicken breasts (I find that organic ones have a better texture)
• 1/2 cup fresh orange juice (squeezed from about 2 medium oranges, because the freshness is irreplaceable)
• 2 tbsp grated ginger (I keep a knob in the freezer for easy grating)
• 1/4 cup honey (local if you can, it adds a subtle floral note)
• 2 tbsp soy sauce (I opt for low-sodium to control the saltiness)
• 1 tbsp olive oil (extra virgin is my pantry staple)
• 1 tsp garlic powder (for that quick umami kick)

Instructions

1. In a medium bowl, whisk together the orange juice, grated ginger, honey, soy sauce, olive oil, and garlic powder until well combined.
2. Place the chicken breasts in a large resealable bag and pour the marinade over them. Seal the bag, removing as much air as possible, and massage the marinade into the chicken. Let it marinate in the refrigerator for at least 2 hours, though overnight is ideal for deeper flavor.
3. Preheat your grill to medium-high heat, about 375°F to 400°F, ensuring the grates are clean and lightly oiled to prevent sticking.
4. Remove the chicken from the marinade, letting the excess drip off, and place it on the grill. Discard the remaining marinade.
5. Grill the chicken for 6-7 minutes on each side, or until the internal temperature reaches 165°F when checked with a meat thermometer.
6. Let the chicken rest for 5 minutes before slicing to allow the juices to redistribute.

The chicken emerges with a beautifully caramelized exterior, the orange and ginger melding into a sweet and spicy glaze that clings to each tender bite. Try serving it over a bed of quinoa with a side of grilled asparagus for a meal that feels both nourishing and indulgent.

Mango Habanero Grilled Chicken

How the golden hues of summer seem to dance on the plate with this Mango Habanero Grilled Chicken, a dish that marries the sweetness of ripe mangoes with the fiery kick of habanero, all while the grill marks tell a story of smoky perfection.

Ingredients

• 2 boneless, skinless chicken breasts (I find that organic chicken tends to grill more evenly)
• 1 cup mango puree (homemade or store-bought, but always go for the ripest mangoes you can find)
• 2 habanero peppers, finely minced (wear gloves, trust me on this one)
• 2 tbsp honey (local honey adds a lovely depth)
• 1 tbsp apple cider vinegar (it’s my secret for a bit of tang)
• 1 tsp smoked paprika (for that whisper of smoke)
• 1/2 tsp salt (I prefer sea salt for its clean taste)
• 2 tbsp extra virgin olive oil (my kitchen staple)

Instructions

1. In a medium bowl, whisk together the mango puree, minced habanero peppers, honey, apple cider vinegar, smoked paprika, and salt until well combined. Tip: Taste the sauce before adding the chicken to adjust the heat level to your liking.
2. Place the chicken breasts in a resealable plastic bag and pour the marinade over them. Seal the bag and massage the marinade into the chicken. Let it marinate in the refrigerator for at least 2 hours, or overnight for deeper flavor. Tip: Laying the bag flat in the fridge ensures the chicken marinates evenly.
3. Preheat your grill to medium-high heat, about 375°F. Brush the grates with olive oil to prevent sticking.
4. Remove the chicken from the marinade, letting the excess drip off. Grill for 6-7 minutes per side, or until the internal temperature reaches 165°F. Tip: Resist the urge to move the chicken around too much; letting it sit ensures those beautiful grill marks.
5. Let the chicken rest for 5 minutes before slicing. This allows the juices to redistribute, keeping the chicken moist.

Kindly savor the contrast of the charred edges against the juicy, flavorful meat. The mango habanero sauce caramelizes beautifully, offering a sticky-sweet glaze with a heat that builds slowly. Serve it atop a crisp salad or alongside grilled pineapple for a tropical twist.

Conclusion

We hope this roundup of 18 Delicious Cracker Barrel Grilled Chicken Recipes has inspired your next meal. Each recipe offers a unique twist on a classic favorite, perfect for home cooks looking to bring restaurant-quality flavors to their table. Don’t forget to try them out, share your favorites in the comments, and pin this article on Pinterest for easy access to these savory dishes. Happy cooking!