Lemon Garlic Grilled Chicken (Edit recipe)

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This chicken is really simple to make, but results in a juicy, flavorful bite that everyone will love! The coconut aminos lends to some caramelization when it cooks, resulting in an irresistible dish. It pairs beautifully with this Creamy Mint Basil Pesto and I know you'll love every bit of it! I've also included oven and air fryer instructions if you don't have a grill.

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PREP TIME

35 minutes

COOK TIME

1 hour and 30 minutes

INGREDIENTS

Serves: 5-6

Ingredients

3 lb skin on Chicken Thigh, bone-in
6 cloves Garlic, large (use more if your cloves are small!)
2 Lemon, large, juiced
1 tsp Salt
1 tsp Black Pepper
2 Tbsp Extra Virgin Olive Oil
1 Tbsp Coconut Aminos
1 tsp Dijon Mustard

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Combine all ingredients except chicken in a blender and blend until smooth.
Add chicken thighs to a zip-top bag, then pour in marinade. Close and then massage marinade into chicken so it's evenly coated.
Allow to marinate in the fridge for 30 minutes, or up to 4 hours. Do not exceed 4 hours because the lemon juice could cause the chicken to become mealy!
Traeger Grill instructions: Preheat to 225˚F. Place chicken thighs skin side-down, brush with some excess marinade, and cook for 1 hour. Then increase the temperature to 425˚F and continue cooking skin side-down (on the hottest part of the grill) for about 15 minutes or until the skin is evenly browned, then flip and cook for another 5-10 minutes before removing from grill. Rest uncovered for 10 minutes, then serve!
Oven instructions: Preheat oven to 375˚F. Place chicken thighs skin side-up onto a parchment-lined baking sheet and bake for about 45 minutes, or until skin is crispy and browned and chicken reaches internal temp of 165˚F. Remove from oven and rest uncovered for 10 minutes before serving.
Air Fryer instructions: Preheat air fryer to 400F and cook skin side-up for 20-25 minutes, or until skin is crispy and browned and chicken reaches internal temp of 165˚F. Remove from oven and rest uncovered for 10 minutes before serving.
Serve with some creamy mint basil pesto, if desired!

Notes

For a non-Traeger grill, I would recommend cooking skin-side down in low, indirect heat for 1 hour, then turning up the heat and cooking in the hottest part of the grill skin-side down for 15 minutes or so, then flipping and cooking for another 5-10 minutes. In all methods, be sure to check your chicken with a meat thermometer to ensure it reaches an internal temperature of 165˚F!

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	632
Fat:	46 g
Carbohydrates:	2 g
Protein:	46 g
Cholesterol:	228 g
Sodium:	734 mg
Fiber:	0 g
Sugars:	1 g
Sugar Alcohol:	0 g
Calculated for total recipe.