- 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.
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
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."