We just love all kinds of grilled food, from Mushroom Swiss Burgers, Salmon Burgers, and Grilled Oysters. But folks, just wait until you sink your teeth into this Best Grilled Chicken. Crispy on the outside and so juicy on the inside. Prepare yourself to be the reigning neighborhood grill master!
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🧈 The Ingredients
The bright lemon juice, rich butter, and fragrant herbs in the marinade work together to infuse the chicken with flavor while keeping it tender, juicy, and delicious on the grill. Find ingredient notes (including substitutions and variations) below.
👉 Substitutions and Variations
- Protein – You can with any type of chicken parts, including thighs, breasts, wings, and/or legs. If you can’t find whole leg quarters, ask your butcher to cut them for you, or just use other parts. Skinless can be substituted.
- Fat – Butter adds a luxurious taste and texture to the skin, but olive oil can be substituted if desired.
- Citrus – Lemon pairs wonderfully with chicken, but orange is wonderful, too. Be sure to go with freshly squeezed citrus for maximum flavor.
- Seasonings – Sweet paprika, or just plain paprika, can be substituted for smoked paprika. Go with your favorite dried seasonings, including rosemary, thyme, oregano, basil, marjoram, or fennel.
See the recipe card (with video) below for a full list of ingredients and measurements.
Expert Tip
As the butter in the marinade sits in the fridge with the chicken, it will harden, which is completely normal. Once the chicken hits the hot grill, the butter will melt and not only give an amazing taste but also help to make the skin extra crispy.
👩🏼🍳 How To Make the Best Grilled Chicken
- Step 1: In a medium bowl, stir together the vinegar, lemon juice, seasonings, and butter.
- Step 2: Place the chicken in a baggie and add the marinade. Chill for 3 to 24 hours.
- Step 3: Set up 2-zone heat on your grill. Place the chicken on the non-heat side. Brush on the marinade.
- Step 4: Baste and flip the chicken until the internal temperature reaches 150°F.
- Step 5: Move to the direct heat and baste with melted butter.
- Step 6: Once 165°F is reached, remove from the grill and let rest for 10 minutes before serving.
Expert Tip
It’s important to ensure the chicken reaches an internal temperature of 165°F. An instant-read thermometer is inexpensive and allows you to know once the grilled chicken is ready.
🍽️ How to Serve
- This chicken is amazing served piping hot right off the grill, but it’s also incredible once it’s cooled off.
- Don’t allow the chicken to sit out for more than 90 minutes, especially if outdoors in warm weather.
- Looking for grilled chicken on a stick? Try our amazing Chicken Kabobs!
- This chicken is wonderful served alongside classic potato salad, slow-cooker corn on the cob, and Southern baked beans.
🙋🏽♂️ Frequently Asked Questions
Marinate for at least 1 hour, but 2 hours or up to overnight, for the best flavor and tenderness.
The chicken cooks best over medium‑high heat, around 375–400°F, over indirect heat, and then finished over direct heat to achieve a nice sear without drying out.
Yes, this recipe works wonderfully with thighs, which stay extra juicy and flavorful on the grill.
The chicken is ready when it reaches an internal temperature of 165°F and the juices run clear. A digital thermometer ensures perfectly cooked chicken every single time.
🔥 More Amazing Grilled Chicken Recipes
Ready to take your next outdoor BBQ to the next level? Go for it!
And when you do, be sure to take a photo of it, post it on Instagram, and tag @HowToFeedaLoon and hashtag #HowToFeedaLoon!
Best Grilled Chicken
Video
Equipment
- Gas or charcoal grill, set up for 2-zone cooking (indirect and direct heat)
Ingredients
- 8 tablespoon unsalted butter melted, 1 stick, plus extra for final basting
- ¼ cup apple cider vinegar
- ¼ cup lemon juice fresh
- 1 tablespoon smoked paprika
- 1 teaspoon oregano dried
- 1 teaspoon rosemary dried
- 1 teaspoon thyme dried
- 1 teaspoon garlic powder
- Kosher salt and black pepper
- 4 chicken leg quarters or whole chicken quartered, halved, or cut into pieces
- 2 large lemons halved
Instructions
- Prepare the marinade by adding the vinegar, lemon juice, paprika, dried herbs, garlic powder, ½ teaspoon each of salt and pepper to the melted butter in a small bowl.8 tablespoon unsalted butter, ¼ cup apple cider vinegar, ¼ cup lemon juice, 1 tablespoon smoked paprika, 1 teaspoon oregano, 1 teaspoon rosemary, 1 teaspoon thyme, 1 teaspoon garlic powder, Kosher salt and black pepper
- Place the chicken in a shallow dish or large freezer bag. Pour the marinade into the dish or baggie. Cover the dish with plastic wrap, or press the air out of the baggie and close it. Place in the fridge for 3 to 24 hours.4 chicken leg quarters
- Fire up your grill to 2-zone heat (half direct heat and the other half no heat). Optimal internal gill temperature is between 325°F and 400°F.
- Remove the chicken from the marinade and place it on the no-heat side of the grill. Save the marinade.
- After about 10 minutes on the grill, sprinkle the chicken with a little salt and pepper. Use a brush to apply some of the reserved marinade to the chicken. Use tongs or a spatula to flip the chicken, and add a little more salt and pepper, and then a layer of marinade.
- Baste and flip the chicken about every 10 to 15 minutes, basting each time, for approximately 45 minutes, or until the internal temperature of the chicken reaches 145°F.
- Transfer the chicken to the direct-heat side of your grill. Place the lemons on the grill, cut side down, over direct heat.2 large lemons
- Discard any of the marinade and get a new brush, or clean the one you were using. Brush the chicken with a little more melted butter. Cook until the exterior is crispy and an internal temperature of 160° to 165°F has been reached.
- Remove from grill and serve with grilled lemons.
April says
This is GREAT guys thank you both for the recipe will definitely make this again. I Smoked for like 3 hrs and turned out perfectly. I don’t have twitter or Instagram so can’t leave a picture
Kris Longwell says
Wow, April! This sounds amazing! We have no doubt that was scrumptious chicken! We LOVE smoking meats! Thank you so much for sharing and for the GREAT review. That means the world to us! xoxo Kris & Wesley
April says
Gonna try this tomorrow and marinate tonight I’ll let you know how it turns out guys I’m going to do it in the pit boss smoker.
April says
Gonna try this tomorrow and marinate tonight I’ll let you know how it turns out guys I’m going to do it in the pit boss smoker.
Veronica says
I am so excited to try this! We always get chicken leg quarters with our CSA, but I never know what to do with them! I will report back ASAP. 🙂
Kris Longwell says
Hi Veronica! Woo hoo!! Please do! We hope you love this grilled chicken as much as we do!! Let us know of any questions, too!! Best, Kris & Wesley
Sarah Harris says
This looks delicious! Do you think these chicken quarters can be cooked and what you have leftover you can freeze?
Kris Longwell says
Hi Sarah! Sure! Leftovers would freeze nicely!! Let us know if you make the chicken and what you think of it! We love it a lot! Kris & Wesley
Roberta Robinson says
Can you do this with chicken breasts?
Kris Longwell says
Absolutely! We would recommend bone-in, skin-on, for extra flavor and crispy exterior. But, it would be yummy with boneless, too. Just watch the internal temp, boneless will cook faster. Let us know if you make it and how it turns out! All the best, Kris & Wesley
Noreen says
The grilled chicken recipe looks yummy! Quick question – can olive oil be subbed for the butter?
Kris Longwell says
Hi Noreen! Absolutely! It will still be very delicious! Let us know if you make the chicken and how it turns out! All the best, Kris & Wesley