Lemon Herb BBQ Chicken

Labor Day cookouts love a bright Mediterranean twist, and lemon-herb chicken delivers exactly that. Bone-in thighs and drumsticks soak in citrus, rosemary, and a touch of honey before the grill.

Serves 4 · 15 min prep · 25 min cook

Estimate for one serving

• 410 cal
• 36g protein
• 5g carbs
• 27g fat

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Ingredients

• 4 bone-in chicken thighs
• 4 chicken drumsticks
• 1/4 cup olive oil
• 1/4 cup lemon juice
• 1 tbsp lemon zest
• 4 garlic cloves
• 1 tbsp chopped fresh rosemary
• 1 tbsp chopped fresh thyme
• 1 tsp dried oregano
• 1.5 tsp kosher salt
• 1 tsp black pepper
• 1 tbsp honey
• 4 lemon wedges

Instructions

1. 1Pat the chicken pieces dry so the marinade clings well. Place them in a large zip-top bag or shallow dish.
2. 2Whisk the olive oil, lemon juice, lemon zest, minced garlic, rosemary, thyme, oregano, salt, pepper, and honey until combined. Pour over the chicken and turn to coat every piece.
3. 3Marinate in the refrigerator at least 30 minutes or up to 4 hours, flipping the bag once so the herbs stay evenly distributed.
4. 4Preheat the grill to medium heat, about 375°F, and oil the grates. Remove the chicken from the marinade and let excess drip off; discard the used marinade.
5. 5Arrange the pieces skin-side down on the grates. Grill 6 to 8 minutes until the skin is golden and lightly charred, then flip.
6. 6Continue cooking another 10 to 14 minutes, turning occasionally, until the thickest part of the thigh reaches 165°F and juices run clear. Move any pieces that brown too fast to a cooler zone.
7. 7Transfer the chicken to a platter and tent loosely with foil for 5 minutes so the meat stays juicy. Squeeze fresh lemon wedges over the top just before serving.
8. 8Scatter any leftover chopped herbs if you have them and serve family-style. The bright lemon-herb profile keeps the barbecue table feeling light and welcoming.