By Grocery List Plus Editorial Staff | Published on October 4, 2026
Serves 2
329 cal · 25 min
Spicy Grilled Chicken and Green Onions
Recipe GLPR83c29b7c5796c9
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Average rating: 4.8 (1)
Tender grilled chicken breast halves seasoned with a spicy marinade of hot pepper sauce, honey, and paprika, served alongside charred green onions. A quick and flavorful main course that comes together in about 25 minutes, perfect for a weeknight dinner.
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Ingredients
2 tablespoons vegetable oil
1 tablespoon hot pepper sauce
2 teaspoons honey
1 teaspoon paprika
7 green onions
2 skinless boneless chicken breast halves
Salt to taste
Directions
Preheat your grill to medium-high heat. In a 9-inch glass pie dish, whisk together the vegetable oil, hot pepper sauce, honey, and paprika until well blended. Mince one of the green onions and stir it into the marinade. Set aside 2 tablespoons of the marinade in a small bowl for later use.
Place the chicken breast halves into the pie dish with the remaining marinade, turning them to coat both sides evenly. Let the chicken marinate at room temperature for 10 minutes, turning occasionally to ensure even coating.
Remove the chicken and remaining whole green onions from the marinade. Sprinkle both the chicken and the green onions lightly with salt.
Place the chicken breasts on the preheated grill and arrange the whole green onions alongside them. Grill for approximately 10 minutes, turning the chicken and green onions occasionally, until the chicken reaches an internal temperature of 165°F and the green onions become softened with light char marks.
Transfer the grilled chicken and green onions to serving plates. Drizzle each portion with the reserved 2 tablespoons of marinade and serve immediately.
Comments
Every ingredient is a pantry staple or produce item at any Charlotte chain, with chicken breast and green onions available everywhere from Walmart to Harris Teeter. The real cost driver is the chicken itself at roughly $3–4 per breast, making the dish around $4–5 per serving depending on the size of your chicken and how much oil clings to it. The 25-minute claim is honest if your grill is already hot and your chicken is close to room temperature; if you're starting cold, add 10 minutes for prepping and heating. This is a same-night, hands-on dish that needs attention while grilling—not a set-it-and-forget meal—but the simplicity and speed make it ideal for a quick weeknight protein when you have time to stand over the grill.
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