This grilled chicken recipe is marinated in a simple lemon-garlic marinade before grilling. The result is a tender, juicy grilled lemon chicken recipe thats perfect for summer. Although this grilled chicken recipe is designed for a George Foreman grill, you can also make this grilled lemon chicken on a regular grill. Be sure to flip the chicken halfway through grilling when using a regular grill.
This dish is best served with a fresh garden salad or a side of grilled veggies.
Brined and Grilled Whole Chicken Thighs
Ingredients:
For Brining
Seasoned Rub for Grilling
Total time:19 min – Prep time:5 min + brining overnight and resting = total 16 hours – Cook time:14 min – Serves:4 people Author: Diana
Directions:
1. In a large glass baking dish or plastic storage container, place the water, salt, sugar, and pepper. Stir well. Submerge the chicken thighs into this bath. Cover tightly and refrigerate for at least 12 hours. If the chicken is not completely submerged, add enough water to cover.
2. Remove the thighs from the brine. Rinse under cool water and pat dry with paper towels. Place the chicken on a plate or roasting pan and allow it to air dry and come to room temperature for 60 minutes.
3. Preheat your GF contact grill to high. While it is heating up, place all of the wet rub ingredients on a large plate and combine well. Place the thighs in the rub and coat evenly on all sides using your hands.
4. Place the thighs, skin side up, on the grill and close the top. At 13 minutes check the internal temperature with a reliable meat thermometer. You are looking for 170°F. Continue grilling until that temperature is achieved. This could take up to 15 to 17 minutes, depending on the thickness of the thighs.
5. Remove the chicken to a clean cutting board to rest for 5 minutes. Serve with your favorite sides. I suggest creamy polenta and grilled green beans (recipe follows).
Lemon and Garlic Grilled Chicken Thighs
Ingredients:
Total time: 11 min – Prep time: 5 min – Cook time: 6 min – Serves: 4 people
Directions:
1. Open or unroll the chicken thighs so that they sit flat. Place them in a baking dish. Add the EVOO, lemon, garlic, salt, and pepper and coat both sides of the thighs evenly. Set this aside to marinate for 1 hour at room temperature. If serving rice with your chicken, make that while the meat marinates.
2. Preheat your GF contact grill to high. Place the thighs on the hot grill and close the top. Grill for 6 to 8 minutes until marks appear and the internal temperature reads 170°F.
3. Place thighs on a clean cutting board and allow to rest while you grill your vegetables.
Ingredients:
Total time: 10 min – Prep time: 5 min – Cook time: 5 min – Serves: 4 people
Directions:
1. Preheat your GF grill to high with the top closed.
2. In a large bowl, place the EVOO, salt, pepper, and garlic powder. Mix to combine. Toss the green beans in the oil mixture to coat evenly.
3. Place as many beans as will fit in one layer on the grill and close the top. Grill for approximately 5 minutes or until there are char marks and the beans have started to soften. You may have to do this in batches.
4. Remove the beans to a serving platter and dust with the cheese. Serve with your grilled chicken.
Chicken Marbella Finished on a Foreman Grill
Ingredients:
Total time: 75 min – Prep time: 15 min + marinating overnight – Cook time: 60 min – Serves: 4 people
Directions:
1. In a large bowl, combine the olive oil, vinegar, prunes, olives, capers, bay leaves, garlic, oregano, salt, and pepper. Add the chicken legs and coat with the marinade. Cover the bowl with plastic wrap and refrigerate overnight.
2. Take the chicken out of the refrigerator 60 minutes before baking. Preheat your oven to 350°F. Arrange the chicken in a single layer in one or two baking dishes or oven proof skillets. Pour the marinade over it evenly. Dust the chicken pieces with the brown sugar. Pour the wine around the edges of the dishes.
4. Place the chicken in the hot oven and cook for 45 to 60 minutes basting frequently with the pan juices. The chicken is finished when the internal temperature reaches 170°F and the juices run clear when pierced with a sharp knife or fork.
5. Take the chicken out of the oven and allow to rest until cool enough to handle. You can place some in the refrigerator to grill for another meal or continue on to the grilling step.
6. Preheat your GF grill to high. Brush oil on the grill plates. Using tongs transfer the chicken to the grill and close the top. You may have to do this in batches. Place the pan juices back in the oven to keep warm, or heat up in a sauce pot to spoon over the grilled chicken. Grill the chicken for approximately 4 minutes or until it has nice grill marks.
7. Place the grilled legs on a serving platter and spoon some of the warm pan juices over them. Sprinkle with the parsley just before serving. You can place the extra pan juices in a gravy boat that everyone can help themselves to.
As mentioned, I like to do this inside in the winter with my Foreman grill. It is a comfort food dish. It goes nicely with roasted vegetables, such as carrots, new potatoes, and Brussels sprouts. You can pour the pan juices over everything.
FAQ
How do you cook chicken on a George Foreman grill without drying it out?
How do you cook chicken quarters on an electric grill?
Can I cook chicken on my George Foreman?
- Add the chicken to the grill. Insert the wireless meat thermometer and change the alarm setting to “chicken”
- Cook for 10-12 minutes and then turn them over.
- Remove the chicken when the internal temperature reaches 165 degrees. …
- Let the quarters sit for five minutes before serving.
