Lemon Grilled Chicken

Most lemon chicken recipes throw raw juice and oil over the meat and call it a day. This one warms the marinade gently first, which dissolves the sugar evenly, lets the dried basil and poultry seasoning bloom, and pulls flavor out of the bay leaf in a way that cold marinade never can.

Marinating bone-in chicken quarters at room temperature for two to three hours is the move you might not expect. The acid penetrates faster, and the chicken hits the grill at the right temperature to develop a proper sear instead of steaming through cold spots.

Starting skin-side down on the grill is critical. The fat under the skin renders into the grates, basting the meat from below while the top stays cool. Once that side is golden, you flip and finish on the bone side, which conducts heat slowly and keeps the meat juicy.

Dark meat needs longer than white meat, which is why both go on the grill at the same time but come off at different points. Watch for the white meat to hit 165°F (74°C) and pull it first.

Chef Tips

• Use freshly squeezed lemon juice, bottled juice tastes flat and metallic when the chicken hits the heat
• Don’t pour marinade that’s been in contact with raw chicken back onto cooked meat, divide and reserve some clean for the final baste
• Keep the grill lid closed between bastes to maintain even temperature and reduce flare-ups from the olive oil
• Let the chicken rest five minutes off the heat before serving so the juices settle back into the meat

Variations

• Stir in two crushed garlic cloves and a teaspoon of red pepper flakes for a spicier marinade
• Swap dried basil and bay for fresh rosemary and thyme for a more Tuscan-style chicken
• Add a tablespoon of honey or maple syrup to the marinade for caramelized, sticky-glazed edges