If you’re on the hunt for a dish that bursts with fresh, zesty flavors and tender, juicy textures, this Lemon Tarragon Grilled Chicken Recipe is an absolute must-try. It brilliantly combines the bright, citrusy punch of lemon with the subtle anise notes of tarragon, all grilled to perfection for a satisfying smoky finish. Whether you’re hosting a summer barbecue or craving a comforting weeknight dinner, this recipe delivers mouthwatering results every time, turning simple chicken pieces into a culinary celebration.
Ingredients You’ll Need
These ingredients are straightforward but each one plays a vital role in creating that distinct, fresh flavor profile and making your grilled chicken irresistibly moist and aromatic.
- 12 chicken drumsticks (4-5 pounds): The skin-on drumsticks ensure juicy, flavorful bites with a lovely crispy exterior when grilled.
- 6 chicken thighs (bone-in, about 5 pounds): Thighs bring extra tenderness and rich flavor that complements the lemon and tarragon marinade.
- 2 tablespoons salt: Essential for seasoning, it enhances the natural flavor of the chicken.
- 2 teaspoons pepper: Adds just the right touch of heat and depth.
- 1/4 cup fresh lemon juice (from 1 large lemon): Brightens the dish with vibrant citrus notes that balance the richness.
- 1/4 cup fresh tarragon (finely chopped): The star herb here, tarragon lends a delicate herbal complexity that makes this dish unique.
- 2 cloves garlic (finely minced): Garlic introduces a warm, savory undertone that ties all the flavors together.
- 1 & 1/2 teaspoons salt: Used in the marinade, reinforcing seasoning and drawing out flavor.
- 1/2 teaspoon pepper: A small amount to brighten the marinade with gentle spice.
- 1/3 cup olive oil: Helps emulsify the marinade and adds richness, ensuring the chicken stays moist while grilling.
- Fresh lemons (to garnish): Adds a beautiful, fresh visual appeal and an extra citrus burst when served.
How to Make Lemon Tarragon Grilled Chicken Recipe
Step 1: Prepare and Season the Chicken
Start by setting all the burners on your grill to high heat. Pat the chicken drumsticks and thighs dry with paper towels—this crucial step helps achieve a crisp, golden skin. Trim off any excess fat for a cleaner bite. Generously sprinkle salt and pepper on all sides, allowing the seasoning to penetrate the meat and boost its natural flavors.
Step 2: Grill the Drumsticks Using Indirect Heat
Turn off one burner on the grill and grease the rack above it to prevent sticking. Lay the drumsticks over the turned-off burner so they cook with indirect heat, which ensures they cook evenly and stay juicy. Grill for 20 minutes on one side, then flip and cook for another 20 minutes or until the internal temperature reaches 165 degrees Fahrenheit. If you love a little char, turn on the burner underneath the chicken at the end and sear the drumsticks until golden brown, flipping once.
Step 3: Whisk the Tangy Tarragon Sauce
While the chicken cooks, combine fresh lemon juice, chopped tarragon, minced garlic, salt, and pepper in a large bowl. Slowly drizzle olive oil in a thin stream while whisking vigorously to create a silk-smooth emulsion. Once the drumsticks are grilled to perfection, toss them in this vibrant sauce, coating every piece thoroughly. Cover with foil to keep warm and let the flavors meld.
Step 4: Grill the Chicken Thighs to Tender Perfection
Repeat the indirect heat grilling process with the chicken thighs. Start with high heat, then turn off one burner and grease the rack above it before placing the thighs on the grill. Cook for about 15 minutes per side or until they reach 165 degrees Fahrenheit. For that irresistible grilled crust, hit the thighs with direct high heat for the last few minutes, turning to get an even char.
Step 5: Coat and Serve
Once the thighs are cooked, add them to the bowl with the lemon tarragon sauce and turn to coat fully. Serve your beautifully grilled chicken hot, garnished with fresh lemon slices for a pop of color and a burst of zesty freshness.
How to Serve Lemon Tarragon Grilled Chicken Recipe
Garnishes
Fresh lemon wedges work wonders not only for decoration but also to let everyone brighten their chicken with an extra squeeze of citrus. A sprinkle of finely chopped tarragon or some fresh parsley adds a lovely green touch that signals the herbaceous flavor inside this dish.
Side Dishes
This Lemon Tarragon Grilled Chicken Recipe pairs delightfully with light, fresh sides. Think grilled asparagus, a simple arugula salad tossed with lemon vinaigrette, or even creamy garlic mashed potatoes. Rice pilaf or crusty bread also balance the dish beautifully, soaking up all that flavorful sauce.
Creative Ways to Present
Try serving the chicken on a rustic wooden board with vibrant citrus slices, fresh herbs, and small bowls of extra sauce for dunking. You can also slice the chicken and layer it on a bed of quinoa salad for a colorful, healthful presentation that dazzles on any dining table.
Make Ahead and Storage
Storing Leftovers
Leftover Lemon Tarragon Grilled Chicken Recipe keeps beautifully in the fridge for up to 3 days. Store it in an airtight container to preserve moisture and flavor. It’s perfect for quick lunches or easy dinners during a busy week.
Freezing
You can freeze cooked chicken pieces in airtight bags for up to three months. Just make sure to let the chicken cool before freezing, and label your packages for easy use later. Thaw overnight in the refrigerator for best results before reheating.
Reheating
Reheat your grilled chicken gently in the oven at 325 degrees Fahrenheit until warmed through, about 15 minutes. Avoid the microwave if you want to keep the skin crisp. A quick toss in a hot skillet also works well to revive that smoky, charred flavor.
FAQs
Can I use other cuts of chicken for Lemon Tarragon Grilled Chicken Recipe?
Absolutely! Chicken breasts or wings can work, but just watch the cooking times as breasts dry out faster and wings cook quicker than drumsticks or thighs.
What if I don’t have fresh tarragon?
Fresh tarragon is key to the authentic flavor here, but dried tarragon can be used in a pinch. Use about one-third the amount and add it to the marinade earlier for better infusion.
How important is using indirect heat for grilling this chicken?
Indirect heat is essential to cook the chicken thoroughly without burning the skin. It allows the chicken to become tender while the direct heat at the end adds that perfect char.
Can this recipe be adapted for indoor cooking?
Yes! Use a grill pan or broiler. Cook over medium-high heat on the stovetop and finish under the broiler for a few minutes to get that charred effect.
What’s the best way to tell when the chicken is fully cooked?
Using a meat thermometer is the most reliable way — the internal temperature should reach 165 degrees Fahrenheit to ensure it’s safely cooked and juicy.
Final Thoughts
There’s something undeniably special about the way fresh lemon and fragrant tarragon come together to uplift grilled chicken into a dish that feels both comforting and elegant. This Lemon Tarragon Grilled Chicken Recipe might quickly become your new go-to for dinners that impress without fuss. Give it a try—it’s the kind of meal you’ll be excited to share with family and friends again and again.
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Lemon Tarragon Grilled Chicken Recipe
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 5 minutes
- Yield: 8 servings
- Category: Main Dish
- Method: Grilling
- Cuisine: American
Description
This Lemon Tarragon Grilled Chicken recipe features juicy chicken drumsticks and thighs seasoned with a zesty lemon and fresh tarragon marinade. The chicken is cooked over indirect heat on the grill to retain moisture and finished with a high-heat char for added flavor. Coated in a tangy lemon-garlic-tarragon dressing, this dish is perfect for a flavorful summer barbecue or weekend family dinner.
Ingredients
Chicken
- 12 chicken drumsticks (4–5 pounds)
- 6 chicken thighs (bone in, about 5 pounds)
- 2 tablespoons salt (to season the chicken)
- 2 teaspoons pepper (to season the chicken)
Marinade/Sauce
- 1/4 cup fresh lemon juice (about 1 large lemon)
- 1/4 cup fresh tarragon, finely chopped
- 2 cloves garlic, finely minced
- 1 1/2 teaspoons salt
- 1/2 teaspoon pepper
- 1/3 cup olive oil
Garnish
- Fresh lemons, sliced or wedges (optional)
Instructions
- Prepare the grill and chicken: Set all the burners on your grill to high heat. Pat the drumsticks and chicken thighs dry with paper towels, and trim any excess fat with a sharp knife. Season the chicken liberally with 2 tablespoons salt and 2 teaspoons pepper on all sides.
- Grill the drumsticks indirectly: Turn off one burner on the grill and grease the rack above this turned-off burner. Place the drumsticks on this rack to cook over indirect heat. Grill them for 20 minutes, then flip and grill for another 20 minutes or until a meat thermometer inserted into the thickest part registers 165°F. For a charred finish, turn the burner directly underneath the chicken to high and grill each side until nicely browned.
- Make the lemon tarragon sauce: While the drumsticks are grilling, combine lemon juice, chopped tarragon, minced garlic, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper in a large bowl. Slowly drizzle in the olive oil while whisking continuously to emulsify the sauce.
- Coat the drumsticks with sauce: When drumsticks are fully cooked, add them to the bowl with the sauce and gently toss to coat. Cover with foil and keep warm.
- Grill the chicken thighs: Repeat the grilling process for the thighs. Start by placing them over high heat, then turn off one burner and move the thighs onto the greased rack above the turned-off burner. Grill for about 15 minutes per side or until the internal temperature reaches 165°F. For a charred crust, turn the burner underneath to high heat for the last few minutes, flipping once.
- Coat the thighs and serve: Add the grilled thighs to the lemon tarragon sauce bowl, toss to coat well, then serve hot garnished with fresh lemon slices if desired.
Notes
- Use a food thermometer to ensure the chicken reaches the safe internal temperature of 165°F.
- Indirect grilling helps cook the chicken evenly and keeps it juicy.
- If you don’t have fresh tarragon, dried tarragon can be used but reduce quantity by half as it is more potent.
- Let the chicken rest a few minutes after grilling before serving to allow juices to redistribute.
- This recipe works well with both bone-in thighs and drumsticks for varied texture and flavor.
