We all know that thighs are the best part of the chicken, and lemon marinated chicken is the best way to prepare it for the grill. What, you didn't know that?! Well now you do!
Chicken thighs are the most foolproof part of the chicken when it comes to grilling. It's darned near impossible to overcook 'em, unless they become charred. They always cook up tender, and the dark meat rarely becomes dry.
Combine those qualities with a fantastic, yet simple grilled chicken recipe and you have a real winner! This recipe was sent to us by one of our readers, Pam, through our Contact Form. Thanks Pam!
With only four ingredients to come up with (including the chicken pieces), this recipe wins the prize for ease simplicity.
Combine 1 cup fresh squeezed lemon juice with 1 tablespoon of Lawry's seasoned salt. Place 2 to 3 pounds of chicken pieces on a platter and pour the lemon marinade over them. Cover with plastic wrap.
Marinate the chicken for a half-hour or so. Flip the chicken over a couple of times so both sides of the chicken get flavored nicely. Drain well, then brush a little vegetable oil on before placing the chicken on your grill. Brush on more oil as needed as the chicken cooks.
Grill over medium direct heat, at about 325 degrees, for 1 to 1-1/2 hours or until done. That's an internal temperature of 170°F for white meat, 180°F for dark. Remove when the temperature is 5-10 degrees below the done temperature. Let the chicken rest for 20 minutes. During that time, residual heat will bring the internal temperature up to "done".
To keep the grill clean, you can place the chicken directly on a baking sheet in the grill; or better yet, place the lemon marinated chicken on a raised rack that's placed on the baking sheet that's placed on the grate that's placed in your grill.
That way, the chicken won't be lying in it's juices and grease as it cooks...and your grill will remain spotless. It is spotless, isn't it?
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