grilled chicken recipes
Craving a taste of summer? Dive into the world of grilled chicken, a timeless favorite that brings together smoky flavors, juicy meat, and a burst of fresh herbs.
Ingredients
- 2 1/2 to 3 lbs chicken meat (thighs, breasts, or drumsticks)
- 1/2 cup mayonnaise
- 1 1/2 tbsp Dijon mustard
- 1/4 cup freshly squeezed lemon juice
- 3 to 4 garlic cloves, grated or pressed
- 2 tsp sea salt
- Ground black pepper, to taste
- 1 tsp dried garlic powder
- 1 tsp dried onion powder
- 1 tsp coriander
- 1 tsp smoked paprika
- 2 to 3 tbsp fresh, chopped dill
Instructions
Preparing the Marinade
- In a large glass casserole tray or mixing bowl, add the mayonnaise and Dijon mustard.
- Squeeze in the lemon juice.
- Grate or press the garlic cloves and add to the bowl.
- Season with salt, pepper, garlic powder, onion powder, smoked paprika, coriander, and fresh dill.
- Whisk everything together to form a uniform sauce.
Marinating the Chicken
- Remove the chicken from its packaging and pat it dry with paper towels.
- Add the chicken into the casserole pan or mixing bowl with the marinade.
- Using your hands, massage the marinade into the chicken meat, making sure it’s well covered all over.
- Cover the pan with plastic wrap and refrigerate the chicken for at least 30 minutes to 2 hours, or overnight for the best results.
Grilling the Chicken
- Preheat your outdoor grill to 500°F for at least 10 to 15 minutes. The grates should be extra hot to prevent sticking.
- Add the chicken onto the hot grates, spacing at least 1 to 2 inches apart for even cooking.
- Grill the chicken with the grill lid closed until it reaches an internal temperature of 165°F. The timing will depend on the thickness and cut of chicken meat you’re using. Boneless chicken thighs typically take 16 to 18 minutes.
- Turn the chicken over every 4 to 6 minutes for even cooking.
- If the chicken is nicely charred but not fully cooked, move it to the top rack of your grill, or off to the side for indirect heat.
- Remove the grilled chicken onto a tray and let it rest for 10 minutes prior to cutting and serving.