This recipe, perfect for a casual outdoor gathering, focuses on the simple yet flavorful combination of chicken parts, herbs, and lemon.
Grilled Lemon Chicken
This recipe, perfect for a casual outdoor gathering, focuses on the simple yet flavorful combination of chicken parts, herbs, and lemon. Originally designed for dark meat parts, it can be adapted for other cuts or even a whole chicken. The optional brining step enhances the juiciness and flavor of the chicken, while the two-level grilling method ensures a perfect balance of sear and slow cook. Alternatively, an oven-roasting option is provided for those who prefer indoor cooking.
Ingredients
- 8 chicken thighs or 4 whole legs
- ¾ cup kosher salt or 6 tbsp table salt (for brining)
- 2 tbsp olive oil
- 2 large garlic cloves, minced very fine
- ½ cup fresh lemon juice
- Freshly ground black pepper
- 1½ tsp minced fresh oregano or thyme leaves
Directions
Trim all overhanging fat from the chicken pieces. For optional brining, dissolve the salt in 1 quart water in a gallon-size sealable plastic bag. Add the chicken, press out excess air, seal, and refrigerate for about 1½ hours.
For the lemon sauce, place the olive oil and garlic in a small saucepan over low heat. When the garlic just begins to sizzle, remove from heat. Mix with the lemon juice in a large, shallow nonreactive pan. Set aside.
If grilling, prepare the grill with 5 quarts of charcoal. Build a two-level fire with one side for medium-hot heat and one side for medium-low heat. Cover and heat the grill rack for 5 minutes. If oven-roasting, preheat the oven to 425°F (220°C).
Remove chicken from the brine, rinse, and dry thoroughly. Season with pepper. If not brined, season generously with salt and pepper. If oven-roasting, lift the chicken thighs from the lemon sauce, letting any excess drip back into the bowl. Place the chicken on a rimmed sheet pan and let sit at room temperature while the oven heats.
If grilling, grill uncovered over medium-hot heat, extinguishing flare-ups if needed, until seared, 1–2 minutes per side. Move to medium-low heat and continue grilling uncovered, turning occasionally, for 12–16 minutes for thighs or 16–20 minutes for whole legs. Chicken is done when the internal temperature reaches 165°F. If oven-roasting, bake until fully cooked and lightly browned, 25–30 minutes. An instant-read thermometer inserted into the thickest part should register 165–175°F.
Stir the oregano into the lemon sauce. Roll the chicken in the sauce to coat. If grilling, return to the coolest part of the grill and cook over low heat 5 minutes longer, turning and brushing once or twice. If oven-roasting, return the chicken to the lemon sauce, turning to coat. Serve warm or at room temperature.
- Brining is optional but recommended for enhanced flavor and juiciness.
- Flare-ups usually occur during the first few minutes on the grill; if charring begins, move the chicken to a cooler zone.
- The recipe can be adapted for chicken breasts or a whole chicken by adjusting cooking times accordingly.