Dad's Lemony Grilled Chicken Recipe
- 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)
- 1. 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.
- 2. 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.
1 chicken drumstick and thigh: 528 calories, 39g fat (8g saturated fat), 129mg cholesterol, 318mg sodium, 6g carbohydrate (3g sugars, 1g fiber), 38g protein
Reviews for Dad's Lemony Grilled Chicken
"I followed the recipe exactly and it was only okay. I marinated the chicken in the refrigerator for two days, so I expected it to be very flavorful but it wasn't nearly salty or lemony enough."
"We used a cut up chicken for this recipe. I only added one onion (Vidalia) because it looked like enough and I think it was. Prepare one day and grill the next. This would be an easy recipe for a workday meal. This is a nice summer recipe."
"I really enjoyed this. I added 1Tab. of Italian seasoning and marinated it overnight. It added a little extra omph! Will use this many times."
"We had this for dinner tonight on the grill. Delish. I used boneless, skinless chicken breasts and would definitely make again. I threw everything into a plastic bag and marinated over night. No basting required and still moist and delish. We did use the direct method and only for 7 minutes on each side."
"This recipe is better than the version we have used forever. Thanks! 95% of our grilling, we do a ton of it, is over indirect coals. Place the thighs and legs away from the coals, skin side up, cover with lid with the vents wide open. In 50-55 min you have great juicy chicken. Do not turn, peek or baste during the cooking time. Marinating overnight is a plus. With this amount of oil your chicken skin will look and taste almost like fried chicken. Reheat marinade and baste at the table for a wonderful finishing touch."
"I use this same recipe for Cornish hens, it's excellent."
"Very tasty! I used boneless skinless chicken breasts and marinated overnight."
"This came out moist and pleasant. I'm not sure that the marinade added as much flavor as I would have liked, but it was good."
"This recipe was a hit in our house! I am so glad we tried it. I had my sister pick something for us to make for dinner and was kind of leery of the lemon chicken because normally I'm not a lemon fan but this surprised me and I loved it! We started it on the grill and had to finish it in the oven due to flare ups but it still turned out great! When we put it in the oven we dumped the remaining marinade on top and it was awesome! I made the recipe as listed except I didn't have quite the 2/3 cup of lemon juice. I used the juice of 4 fresh squeezed lemons. A great recipe that will make your family wanting more! We didn't have a piece leftover!"
"This is a variation of one of my own recipes, so I was already prepared to really enjoy it. Had to cut it down for two, very easy to do, and I did ours in the oven. Excellent."
"Very tasty. I doubled the recipe for extras during the week."
"I loved this. Used boneless skinless chicken at the time but it is really a good seasoning."
"Easy to prepare; extra marinade to baste not really necessary. Indirect grilling kept the chicken moist. Very flavorful and tender."
"Made this recipe tonight with boneless skinless chicken thighs. Grilled for about 6 minutes on medium heat. The flavor was mild enough for picky eaters and complex enough for foodies. Will definitely make several times this summer!"
"VERY good! Marinated for 2 days and grilled chicken with some of the onions from the marinade on top. Garlic and lemon flavors came through fabulously. Will definitely make again."
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.