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Lemon Garlic Grilled Chicken Legs

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Prep Time 10 minutes
Cook Time 30 minutes
Marinating Time 6 hours
Total Time 6 hours 40 minutes
Course Main Course
Cuisine American, Mediterranean
Servings 4

Equipment

  • Mixing bowl
  • Whisk
  • Large Resealable Plastic Bag or Shallow Dish
  • Grill Gas or Charcoal
  • Tongs
  • Meat Thermometer

Ingredients
  

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

Instructions
 

Prepare the Marinade

  1. 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

  1. 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).
    raw chicken leg quarters placed in a large, transparent glass dish, surrounded by a vibrant marinade

Preheat the Grill

  1. Heat your grill to medium-high heat (about 375–400°F). Oil the grates to prevent sticking.

Grill the Chicken

  1. 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).
    chicken leg quarters on a grill

Rest and Serve

  1. 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.