Sink your teeth into juicy and tender Grilled Chicken and savor the flavor of garlic, rosemary, and thyme with each and every bite.
Ever hear the expression, “K.I.S.S.,” or “Keep It Simple, Stupid”? (It reminds me of a particular scene in The Office involving Dwight and Ryan; I won’t digress but, if you know, you know). Well, sometimes I think whoever coined it must have been referring to chicken recipes.
I have attempted (with some success, I hope) a number of chicken dishes here on BB—my Marry Me Chicken and Poppy Seed Chicken come to mind—with the hopes they inspire others to go beyond the usual chicken recipes that are ubiquitous. Then I realized, perhaps fledgling cooks need a simple recipe that illustrates the versatility of chicken while also proving just how delicious it can be with the simplest of touches.
That’s the thinking behind this recipe for Grilled Chicken. It requires only a handful of ingredients—you likely already have them in your kitchen—and comes together in no time. Whether you’re a chicken expert or a chicken newbie still coming out of your egg, you can’t go wrong with this recipe.
Can I Use Different Cuts Of Chicken?
Of course! Remember when I mentioned the versatility of chicken? Well, one aspect of that versatility is that there are so many different “types.” I’ve used drumsticks here but you can adapt this recipe to other cuts.
Chicken Thighs: Takes about the same amount of time to cook as drumsticks. It’s dark meat that can hold flavor well.
Chicken Breasts: Not as flavorful as a drumstick (being white meat and not dark) but if you use bone-in, skin-on breasts with this rub, you may not notice much difference.
Chicken Wings: Not a lot of meat but very tasty. Adjust the cooking time, as wings cooks more quickly than drumsticks.
Chicken Legs: Includes the thigh and drumstick.
Ingredients
- 4 chicken drumsticks
- 3 tbsp extra virgin olive oil
- 2 cloves garlic, minced
- 1 tsp fresh thyme, chopped
- 1 tsp fresh rosemary, chopped
- pinch of salt and black pepper
- 1 tsp lemon zest (approximately half a lemon)
How To Make Grilled Chicken // The Steps
Step 1: Season the chicken drumsticks on both sides with salt and black pepper.
Step 2: In a small bowl, combine the olive oil, garlic, thyme, rosemary, and lemon zest. Mix well.
Step 3: Add the marinade to the chicken drumsticks. Cover with plastic wrap then let marinate in the refrigerator for at least 2 hours to overnight. Alternatively, place the chicken in a Ziploc bag.
Step 4: Preheat the grill to HIGH heat and oil the grates. Place the marinated chicken on the grill and cook for 5-7 minutes on each side.
Step 5: Remove the chicken from the grill and let the chicken rest for 5 minutes before serving. Enjoy!
Top Tips For Perfect Grilled Chicken //
- Don’t cut into the chicken during the resting period.
- Use a meat thermometer and remove the chicken from the oven the moment it hits a safe internal temperature (165F).
- Experiment with wood chips (like hickory and mesquite) on your charcoal grill.
- Use a high-heat oil like Canola or grapeseed when cleaning the grates.
- If looking to double this recipe, keep the ratio of oil to lemon zest the same (i.e., double both). The marinade needs to have balance.
FAQs
Start by searing the chicken over the flame then move it off the flame. This will give the inside an opportunity to get cooked through before the outside gets charred.
Just the one. In fact, the less moving, poking, and pressing you do to the chicken, the happier (and tastier) it will be.
Consider soaking it in a brine, a mix of 1/4 cup kosher salt dissolved in 4 cups water. Do this for 30 minutes.
Pounding the chicken isn’t necessary but it will lead to a more tender chicken.
I like oregano, basil, or parsley.
Sure. Dried herbs are usually stronger so you’ll probably want to use less.
Serving Suggestions
Baked Potatoes with Garlic Herb Sour Cream: Potatoes is always a winner with chicken.
Vegetable Salad: A healthy option made with blue cheese, pistachios, and a hint of balsamic.
The Best Creamy Corn Casserole: Whether you call it Corn Casserole or Corn Pudding, we can all agree it’s a comfort food that can complement any entrée.
BLT Pasta Salad: Not only does the B, L, and T go with chicken, so does the pasta.
How to Prep and Store Grilled Chicken
To prep the chicken, apply the rub and let it sit until you’re ready to cook. For leftovers, let the chicken cool completely then store in the fridge for p to 4 days. I usually wrap the pieces in aluminum foil or plastic. You can also keep them in an airtight container. Another option is to freeze the chicken in an airtight container or freezer-safe bag.
Grilled Chicken Legs
Ingredients
- 4 chicken drumsticks
- 3 tbsp extra virgin olive oil
- 2 cloves garlic minced
- 1 tsp fresh thyme chopped
- 1 tsp fresh rosemary chopped
- pinch of salt and black pepper
- 1 tsp lemon zest from half a lemon
Instructions
- Season the chicken drumsticks on both sides with salt and black pepper.
- In a small bowl, combine the olive oil, garlic, thyme, rosemary, and lemon zest. Mix well.
- Add the marinade to the chicken drumsticks. Cover with plastic wrap then let marinate in the refrigerator for at least 2 hours to overnight. Alternatively, place the chicken in a Ziploc bag.
- Preheat the grill to HIGH heat and oil the grates. Place the marinated chicken on the grill and cook for 5-7 minutes on each side.
- Remove the chicken from the grill and let the chicken rest for 5 minutes before serving. Enjoy!
