Lemon juice, onions and garlic add tangy flavor to chicken when firing up the grill. — Mike Schulz, Tawas City, Michigan
- 1 cup olive oil
- 2/3 cup lemon juice
- 6 garlic cloves, minced
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 2 medium onions, chopped
- 8 chicken drumsticks (2 pounds)
- 8 bone-in chicken thighs (2 pounds)
- In a small bowl, whisk the first five ingredients until blended; stir in onions. Pour 1-1/2 cups marinade into a large resealable plastic bag. Add chicken; seal bag and turn to coat. Refrigerate overnight. Cover and refrigerate remaining marinade.
- Prepare grill for indirect heat. Drain chicken, discarding marinade in bag. Place chicken on grill rack, skin side up. Grill, covered, over indirect medium heat 15 minutes. Turn; grill 15-20 minutes longer or until a thermometer reads 170°-175°, basting occasionally with reserved marinade. Yield: 8 servings.
Originally published as Dad's Lemony Grilled Chicken in Taste of Home June/July 2013
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
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