Chicken legs are the ultimate comfort food for grill lovers, and this recipe adds a tangy, garlicky twist that’s downright irresistible. The marinade does all the heavy lifting here, infusing the chicken with bright lemon, bold garlic, and a touch of heat. Whether you’re hosting a summer BBQ or just craving something flavorful and juicy, this recipe will become a staple in your cooking rotation.
Lemon Garlic Grilled Chicken Legs
Prep Time 10 minutes mins
Cook Time 30 minutes mins
Marinating Time 6 hours hrs
Total Time 6 hours hrs 40 minutes mins
Course Main Course
Cuisine American, Mediterranean
For the Marinade
- 4 chicken leg quarters
- 3 lemons zest and juice
- 6 garlic cloves minced
- 1/4 cup olive oil
- 2 tbsp soy sauce
- 1 tbsp Dijon mustard
- 1 tbsp honey
- 1 tsp smoked paprika
- 1/2 tsp cayenne pepper optional, for spice
- 1 tbsp fresh thyme leaves or 1 tsp dried thyme
- Salt and black pepper to taste
For Garnish
- Fresh parsley chopped
- Lemon wedges
Prepare the Marinade
In a mixing bowl, whisk together lemon juice, lemon zest, minced garlic, olive oil, soy sauce, Dijon mustard, honey, smoked paprika, cayenne pepper (if using), thyme, salt, and black pepper.
Marinate the Chicken
Place the chicken leg quarters in a large resealable bag or shallow dish. Pour the marinade over the chicken, ensuring every piece is well-coated. Seal the bag or cover the dish, then refrigerate for at least 4 hours (overnight for best flavor).
Preheat the Grill
Heat your grill to medium-high heat (about 375–400°F). Oil the grates to prevent sticking.
Grill the Chicken
Remove the chicken from the marinade, letting excess drip off, and place it on the grill skin-side down. Discard the remaining marinade. Grill for 10–12 minutes on the first side until nicely charred. Flip the chicken and grill for another 15–18 minutes, or until the internal temperature reaches 165°F (check with a meat thermometer near the thickest part, avoiding the bone).
Rest and Serve
Transfer the chicken to a serving plate and let it rest for 5 minutes to retain its juices. Garnish with fresh parsley and serve with lemon wedges for an extra burst of citrus.
Pairings
This grilled chicken pairs beautifully with:
- A crisp green salad with cucumber and feta
- Grilled corn on the cob or asparagus
- A side of creamy mashed potatoes or herbed rice
FAQs
1. What kind of chicken works best for this recipe?
Chicken leg quarters are perfect due to their balance of dark meat and juicy skin. Bone-in and skin-on chicken thighs or drumsticks can also be used if you adjust the cook time accordingly.
2. Can I bake this instead of grilling?
Absolutely! Preheat your oven to 400°F and bake the marinated chicken on a lined sheet pan for 35–40 minutes, flipping halfway through. Finish under the broiler for extra crispiness.
3. What if I don’t have a grill?
A stovetop grill pan works well. Cook over medium heat, following the same instructions, and finish in the oven if needed to ensure the chicken cooks through.
4. Can I make this ahead of time?
Yes! Marinate the chicken up to 24 hours in advance for maximum flavor. Leftovers can be stored in an airtight container in the fridge for up to 3 days.
