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Per serving
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- 1
Prep and season the chicken
Set all the burners on your grill to high. Pat the drumsticks (about 12) and bone-in thighs (about 6) dry with paper towels and trim off any excess fat. Season all sides generously with salt and pepper — roughly 2 Tbsp salt and 2 tsp pepper spread across all the chicken.
- 2
Grill the drumsticks
Turn off one burner and grease the rack above it. Arrange the drumsticks over the turned-off burner so they cook with indirect heat. Grill 20 minutes, flip each one, then grill another 20 minutes, or until a meat thermometer reads 165 degrees F. For a charred exterior, move them over a lit burner on high and brown, flipping once.
- 3
Make the lemon tarragon sauce
While the chicken grills, whisk together the lemon juice, finely chopped tarragon, minced garlic, 1 1/2 tsp salt, and 1/2 tsp pepper in a large bowl. Add the olive oil in a thin stream while whisking constantly so the sauce emulsifies.
- 4
Coat and hold
When the drumsticks hit 165 degrees F, add them straight to the bowl with the sauce and turn to coat. Cover with foil to keep warm.
- 5
Grill the thighs and finish
Repeat the indirect-heat method with the bone-in thighs: about 15 minutes per side, or until they reach 165 degrees F, turning a burner to high at the end for a char. Add the thighs to the sauce, turn to coat, and serve hot with fresh lemon wedges.
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Lemon Tarragon Grilled Chicken
Created by: MacroMeals
Ingredients
- 4 1/2 lb chicken drumsticks
- 5 lb bone-in chicken thighs
- salt and pepper, to taste
- 1/4 cup lemon juice
- 1/4 cup fresh tarragon
- 2 garlic cloves
- 1/3 cup olive oil
Instructions
- Prep and season the chickenSet all the burners on your grill to high. Pat the drumsticks (about 12) and bone-in thighs (about 6) dry with paper towels and trim off any excess fat. Season all sides generously with salt and pepper — roughly 2 Tbsp salt and 2 tsp pepper spread across all the chicken.
- Grill the drumsticksTurn off one burner and grease the rack above it. Arrange the drumsticks over the turned-off burner so they cook with indirect heat. Grill 20 minutes, flip each one, then grill another 20 minutes, or until a meat thermometer reads 165 degrees F. For a charred exterior, move them over a lit burner on high and brown, flipping once.
- Make the lemon tarragon sauceWhile the chicken grills, whisk together the lemon juice, finely chopped tarragon, minced garlic, 1 1/2 tsp salt, and 1/2 tsp pepper in a large bowl. Add the olive oil in a thin stream while whisking constantly so the sauce emulsifies.
- Coat and holdWhen the drumsticks hit 165 degrees F, add them straight to the bowl with the sauce and turn to coat. Cover with foil to keep warm.
- Grill the thighs and finishRepeat the indirect-heat method with the bone-in thighs: about 15 minutes per side, or until they reach 165 degrees F, turning a burner to high at the end for a char. Add the thighs to the sauce, turn to coat, and serve hot with fresh lemon wedges.