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Lemon Tarragon Grilled Chicken Recipe

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  • Author: admin
  • 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

Scale

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.

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Find it online: https://everydaykitchenmeals.com/lemon-tarragon-grilled-chicken-recipe/