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Herb Fryer Chicken

 Herb Fryer Chicken
"We use our grill all year long," says Charlene Sylvia of Sandy, Utah. "Our boys love this chicken, and it's a hit with company, too." To really bring out the lemon flavor, Charlene suggests piercing the chicken skin before marinating.
6 ServingsPrep: 5 min. + marinating Grill: 35 min.


  • 1/3 cup lemon juice
  • 1/4 cup olive oil
  • 1/4 cup minced fresh parsley
  • 2 tablespoons finely chopped onion
  • 3 garlic cloves, minced
  • 1 tablespoon grated lemon peel
  • 1 teaspoon minced fresh thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 broiler/fryer chicken (3 pounds), cut up


  • In a large resealable plastic bag, combine the lemon juice, oil,
  • parsley, onion, garlic, lemon peel, thyme, salt and pepper; add
  • chicken. Seal bag and turn to coat; refrigerate overnight, turning
  • occasionally. Drain and discard marinade.
  • Grill chicken, covered, over medium heat for 35-40 minutes or until
  • juices run clear, turning every 15 minutes. Yield: 6 servings.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.