grilled chicken recipe

How to Grill Chicken & Salmon

Grilling is one of the reasons I enjoy summer so much. The fact that I live in Arizona means I get to do more of it than just during the summer months too! Yep, I’m able to grill year ‘round here. Talk about a happy girl!

Have you discovered the benefit of grilling for a healthier dinner meal plan? SO easy, so light, so yummy!

Here's some specific ideas to help you make healthier (and yummier) salmon and chicken on the grill for your healthy dinners at home.

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How to Create Tender, Savory Salmon on the Grill

  • If salmon is frozen, thaw completely.

  • Pre-heat grill to medium-high heat, lay salmon filets out on flat pan or plate.

  • Squeeze 1 full lemon evenly over the salmon.

  • Sprinkle 3-4 garlic cloves, minced, over the fish.

  • Press the garlic into the flesh.

  • Sprinkle freshly cracked black pepper over salmon and salt lightly.

  • Sprinkle ground onion, ground garlic, paprika and a light shake of chili powder if you like a little more flavor.

  • Place salmon on light spritz of olive oil on aluminum foil packet on grill (if it has skin, you can place directly on grill plate - tastes better this way, in my opinion.

  • Your fillets are now ready to grill slowly over low heat, for about 15 minutes, or until done.

Additional Tip: Use fresh herbs, like dill, for extra flavor over salmon.

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Grilling Tips for Pull-Apart Chicken Breasts

  • Buy full boneless skinless breasts instead of tenderloins to save money.

  • Cut chicken breasts into 2-3 pieces (tenderloin-style) to promote quicker cooking and portion control.

  • Marinate breast pieces in a small amount of Italian salad dressing. I use Italian dressing because it’s a neutral flavor, keeps the chicken moist and from getting slimy/tasting weird as the week progresses.

Make Ahead Tips: Grill enough on Sunday for meals through Wednesday, then midweek, grill a new batch for the remainder of the week’s meals.

Cooking ahead like this cuts your prep time down and is a delicious grab and make option for those days you don’t want to be in the kitchen too long. 

Cooking for meals ahead of time will give you a quick protein choice for soups, salads, pastas, and sandwiches. It will be easier to stick with a healthier meal plan when you have these ready to grab and add, versus cooking them separately for each day’s meals.

Tenderness Tip:  Be sure to grill the chicken until JUST done (they’ll be white, NO pinkness), on medium heat.  If you grill them on high heat or too quickly, you’ll end up with tough meat!

Coaching tip: I've had people ask me about the "alleged" link between cooking on a grill and cancer. After researching this specific topic even further, I’ve found that so far, research has not concluded that grilling causes cancer. However, cooking foods too fast, at too high of a temperature and for too long can release carcinogenic compounds that contribute to some cancers.

So a good rule of thumb for safely grilling is:

Cook (and Grill) Low and Slow!

Got some of your own grilling tips you’d like to share?

Leave your grilling secrets in the comments below or feel free to share them with us in our (free) FRESH Start Club!

Asian-Inspired Grilled Chicken Thighs

Ready for a new and easy way to cook up a batch of chicken thighs for your loves? These Asian-Inspired Grilled Chicken Thighs will wow your family, yet keep you OUT of your kitchen!

I was ready for a dinner idea like that, too! Even with all the experimenting I do in creating foods that my picky eaters will actually enjoy (but don't take all day in the kitchen to prepare!) I get a little bored in our same old-same old choices! This easy recipe was just the fix.

We all know that boneless, skinless chicken is a better bet for our healthy eating plans than skin-on. NOT eating the skin can save you too much fat, empty calories and cholesterol-raising trouble! Yet, finding FRESH ideas that don't break the bank or the taste buds, that's where the challenge happens...

Once you try this delicious recipe, let us know if you'll be adding it to your family favorites from now on! I'm sure you're going to love it.

Here's how to make it:



  • 1/2 cup rice vinegar
  • 1/3 cup low-sodium soy sauce
  • 1/4 cup toasted sesame oil
  • 1/4 cup pure maple syrup or honey
  • 3 minced garlic cloves

  • 8 skinless, boneless chicken thighs
  • Garnish:
  • 3-5 diced Green Onions
  • 1 tsp sesame seeds


  1. Whisk the vinegar, soy sauce, toasted sesame oil, sweetener and garlic in a bowl until blended. Pour half the marinade into a large zipper bag; keep the other half of the sauce set aside in the bowl.
  2. Place the chicken thighs into the bag containing marinade, squeeze all the air out of the bag, and seal. Shake a few times to coat chicken with marinade.
  3. Refrigerate for 1/2 hour.
  4. Grill the coated chicken over medium heat until done.
  5. While the chicken is grilling, pour the other half of the marinade into a small saucepan over medium heat.
  6. Bring marinade to a soft boil, cooking for 3 to 5 minutes, to thicken sauce.
  7. After the chicken is finished grilling, baste with the additional, thickened marinade and sprinkle diced green onions and sesame seeds over the thighs before serving.

Easy enough, right? I especially love how FEW INGREDIENTS are needed for this recipe. You can serve it over a FRESH salad, with grilled veggies like zucchini or eggplant or mushrooms, OR with a delicious fried rice!

For more delicious (and EASY!) recipes like this one, visit our Recipe Box here!