I love grilling season! Let’s get real though, it’s always grilling season for me. Even when we lived in Kansas I would grill year-round. Snow? Frigid temps? Pffft. I still grilled at least once a week. Granted, I was using a gas grill so I only had to be out in the cruel winter weather for a few minutes at a time so . . . .
My point is that I adore grilling. It’s a good thing my husband has zero desire to man the grill (ha – see what I did there? “Man” the grill?) because it really is my favorite way to cook. Now that we live in Florida and have acquired my beloved Big Green Egg, well let’s just say if Jeff DID want to take over grilling duty he would have a fight on his hands.
Even though my hubs has no interest in actually doing the grilling, he definitely has opinions on what I should grill. Juicy marinated grilled chicken is Jeff’s favorite food in all its variations. He requests it every time he gets a chance and it’s always on the menu for his birthday and Father’s Day.
No matter how juicy the chicken is, he always prefers it slathered in barbecue sauce. That’s another thing that makes this recipe so great – it’s great with or without barbecue sauce. It’s garlicky and tangy with a hint of lemon. This is my go-to recipe for succulent grilled chicken that really doesn’t need any embellishment. Feel free to add barbecue sauce though, I won’t take it personally!
The Best Marinated Grilled Chicken
- 2 tbsp minced lemongrass
- 2 tbsp lemon juice
- 1 tbsp lemon zest
- 20 garlic cloves peeled and smashed
- 1/4 cup sugar
- 1 1/4 cup white wine vinegar
- 1/4 cup white wine
- 1 tbsp dry mustard
- 2 tbsp worchestershire sauce
- 1/4 cup vegetable oil
- 2 tsp kosher salt
- 3 pounds chicken pieces bone-in, skin-on
- Combine all the ingredients except the chicken pieces and mix well. Pour into a resealable bag or container.
- Using the tip of a sharp knife, cut several tiny slits all over the chicken pieces. Place the chicken in the container with the marinade and turn to coat.
- Refrigerate at least 4 hours or up to overnight.
- When ready to cook prepare a grill for indirect heat. If using a charcoal grill, light the charcoal and wait until the coals are ready. Then bank the coals to one side so there is a cool side to the grill. If using a gas grill, light all the burners to high and preheat to about 400°. Turn off all but one burner and use the unlit side as the cooking area.
- Once your grill is preheated or the charcoal is ready, remove the chicken from the marinade and pat dry. Oil the grill grates and place the chicken skin side down on the cool side of the grill (indirect heat). Grill for 15 minutes. Turn the chicken over and cook another 10 minutes.
- When the chicken has reached an internal temperature of 165° move the chicken pieces over the direct heat and grill for about 5 minutes. If you are using barbecue sauce, brush the sauce on the chicken now. Turn the chicken as needed to brown and crisp the skin, being careful not to burn it.
- Remove the chicken from the grill and let rest for at least 10 minutes before serving.