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Dad's Lemony Grilled Chicken Recipe
Dad's Lemony Grilled Chicken Recipe photo by Taste of Home

Dad's Lemony Grilled Chicken Recipe

Publisher Photo
Lemon juice, onions and garlic add tangy flavor to chicken when firing up the grill. — Mike Schulz, Tawas City, Michigan
TOTAL TIME: Prep: 20 min. + marinating Grill: 30 min.
MAKES:8 servings
TOTAL TIME: Prep: 20 min. + marinating Grill: 30 min.
MAKES: 8 servings

Ingredients

  • 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)

Nutritional Facts

1 chicken drumstick and thigh equals 528 calories, 39 g fat (8 g saturated fat), 129 mg cholesterol, 318 mg sodium, 6 g carbohydrate, 1 g fiber, 38 g protein.

Directions

  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.
Originally published as Dad's Lemony Grilled Chicken in Taste of Home June/July 2013

Nutritional Facts

1 chicken drumstick and thigh equals 528 calories, 39 g fat (8 g saturated fat), 129 mg cholesterol, 318 mg sodium, 6 g carbohydrate, 1 g fiber, 38 g protein.

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

AVERAGE RATING
   (15)
RATING DISTRIBUTION
5 Star
 (10)
4 Star
 (4)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed May. 22, 2014

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.

MY REVIEW
Reviewed May. 21, 2014

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.

MY REVIEW
Reviewed May. 21, 2014

I use this same recipe for Cornish hens, it's excellent.

MY REVIEW
Reviewed Aug. 13, 2013

Very tasty! I used boneless skinless chicken breasts and marinated overnight.

MY REVIEW
Reviewed Jul. 18, 2013

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.

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