Ingredients
- /3 cup lemon juice
- /4 cup olive or vegetable oil
- /4 cup minced fresh parsley
- tablespoons finely chopped onion
- garlic cloves, minced
- tablespoon grated lemon peel
- teaspoon minced fresh thyme
- /2 teaspoon salt
- /4 teaspoon pepper
- (3 pound) broiler-fryer chicken, cut up
Instructions
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Step 1
Start by whisking the lemon juice, oil, parsley, onion, garlic, lemon peel, thyme, salt, and pepper in a bowl. Place the chicken pieces in a large resealable plastic bag and pour the marinade over them. Seal the bag and turn it a few times to coat every piece evenly. Refrigerate overnight, or at least 8 hours, turning the bag occasionally. When you're ready to cook, remove the chicken and discard the marinade. I preheat the grill to medium heat. Arrange the chicken on the grill grates, cover, and cook for 35-40 minutes. Turn the pieces every 15 minutes so they cook evenly. The chicken is done when the juices run clear and an instant-read thermometer reaches 165°F. Let it rest for a few minutes before serving to lock in the juices.
Chef's Tip
Always reserve a little fresh parsley and lemon zest to sprinkle over the chicken right after grilling—it brightens up the flavors. If the skin starts to char too quickly, move the pieces to a cooler part of the grill to finish cooking through.
Storage Tips
Store leftover chicken in an airtight container in the fridge for up to 4 days. To reheat, use the oven at 350°F until warmed through, which helps maintain the crisp skin. The air fryer works wonders too.
Variation Tips
Try swapping the lemon for lime and adding a pinch of cumin for a Southwest twist. For an herby change, use rosemary instead of thyme. Serve with grilled zucchini or a fresh arugula salad with shaved Parmesan. You can also cook this chicken in a cast-iron skillet on the stovetop if grilling isn't an option.