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Butterflied Grilled Chicken with a Chile-Lime Rub

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A quick and efficient way to cook a whole bird on the grill is to butterfly, or "spatchcock" it. When cooking a whole chicken on the grill, try searing the chicken first over direct heat then finish cooking over indirect heat (as instructed in this recipe). That way you avoid the all too common problem when grilling--chicken burned on the outside and raw in the center. For best flavor, let the chicken marinate in the rub overnight in the refrigerator. Serve with lime wedges and fresh salsa.

Beer-Glazed Chicken with Grilled Vegetables

Need a new chicken dinner idea? Try this grilled chicken and vegetable dish from chef Rick Bayless. Grilling the chicken and summer vegetables is a no-brainer, but in colder months, you may wish to move indoors and roast the chicken, along with some root vegetables. Whatever the weather, it's worth seeking out piloncillo for the beer glaze. This unrefined sugar used in Mexican cooking is made from evaporated cane juice. Its complex caramelized flavor balances any bitterness in the beer. Look for it in Latin markets and online.

Grilled Ancho Chicken Breasts & Apricot Salsa

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In this healthy grilled chicken recipe, ancho chile powder adds a rich, mild flavor to lean chicken breasts. If you can't find ancho chile powder, feel free to use mild chili powder in its place. A vibrant salsa with avocado and grilled apricots, nectarines and/or peaches completes the pretty picture. Grilling not-quite-ripe stone fruit is a mouth­watering way to bring out its natural flavor and sweetness--plus, the fruit is grilled right alongside the chicken, making for a quick recipe.