Go Back

Print Recipe
Ingredients Method Notes

Ingredients
  

  • 4 Lbs Chicken Bone in with skin thighs, legs, or breasts.
  • MARINADE
  • 1/4 Cup Olive Oil
  • 3 Tbl Lemon Juice
  • 4 Clves Garlic Minced.
  • 1 Tbl Salt
  • 2 Tsp Pepper
  • 2 Tsp Paprika
  • 1 Tsp Onion Powder
  • 1 Tsp Oregano
  • 1 Tsp Thyme
  • 1 Tbl Brown Sugar
  • FOR FINISHING
  • Lemon Wedges
  • Chopped Parsley

Method
 

  1. GRILL SETUP-GAS GRILL
  2. Create a two-zone fire:
    One side: Medium-high heat (400–450°F) Other side: Burners off or set very low.
  3. This gives you:
    A hot zone for browning and grill marks. A cooler zone for gentle cooking without burning.
  4. GRILL SETUP-CHARCOAL GRILL
  5. Bank charcoal to one side of the grill.Leave the other side without coals. Target grill temperature: 375–425°F.
    For extra flavor, add a small handful of soaked hickory, apple, or cherry wood chips to the coals.
  6. INSTRUCTIONS
  7. Combine all marinade ingredients in a large bowl. Add chicken and coat thoroughly. Cover and refrigerate for 2–4 hours (overnight for deeper flavor).
  8. Preheat grill to 400–450°F. Clean and oil the grates. Set up the grill for indirect cooking as described above.
  9. Place chicken skin-side down over the direct heat zone for 3–4 minutes until lightly charred. Flip and cook another 2–3 minutes. Move chicken to the indirect heat zone.
  10. Close the lid and cook: Thighs/drumsticks: 25–30 minutes. Bone-in breasts: 30–35 minutes. Turn pieces every 10 minutes.
  11. Move chicken back over direct heat for 2–3 minutes per side to crisp the skin and deepen the color. Cook until the internal temperature reaches:165°F for breasts175°F for thighs and drumsticks.
  12. Remove from grill.Tent loosely with foil.Rest for 5–10 minutes before serving.

Notes

Serve with:
  • Grilled corn on the cob
  • Garlic mashed potatoes
  • Coleslaw
  • Baked beans
  • Watermelon slices
Avoid constantly flipping the chicken. Most of the cooking should happen on the indirect side with the lid closed. This keeps the meat juicy while preventing flare-ups and burnt skin.
The result is beautifully browned chicken with smoky flavor, crispy skin, and tender, juicy meat every time.