Grill Chicken Recipe

Prepare chicken

Pat the chicken pieces dry with paper towels. Trim any excess fat and score the skin lightly in a couple of places to help marinade penetrate and to reduce curling while cooking.

Make marinade

In a medium bowl, whisk together olive oil, lemon juice, soy sauce, honey, minced garlic, smoked paprika, ground cumin, dried oregano, salt, and black pepper until combined.

Marinate

Place the chicken in a large resealable plastic bag or shallow dish. Pour the marinade over the chicken, rub it into the pieces so they are evenly coated, then seal or cover. Refrigerate for at least 45 minutes and up to 6 hours. If short on time, allow at least 20 minutes at room temperature before grilling.

Preheat grill

Prepare your grill for medium-high heat (about 375–425°F / 190–220°C). If using a charcoal grill, bank coals to create a direct and an indirect heat zone. If using a gas grill, leave one burner lower or off to create an indirect zone. Clean and oil the grate: dip a folded paper towel in the neutral oil and, using tongs, rub it over the hot grates to prevent sticking.

Bring chicken to temperature & remove excess marinade

Remove chicken from the refrigerator 15–20 minutes before grilling so it comes closer to room temperature. Shake off excess marinade (discard leftover marinade or boil it for 3 minutes if you plan to use as sauce).

Sear and cook

Place chicken skin-side down over direct medium-high heat. Sear for 4–6 minutes without moving to develop a crisp, browned skin. Flip and move to indirect heat (or lower heat) to continue cooking. Close the lid and cook until an instant-read thermometer inserted into the thickest part reads 165°F (74°C) for breasts or 175°F (79°C) for thighs, about 15–25 minutes total depending on piece size. Flip once or twice during indirect cooking to promote even browning. If flare-ups occur, move chicken briefly to indirect heat.

Rest

Transfer the cooked chicken to a plate or cutting board and loosely tent with foil. Rest for 5–10 minutes so juices redistribute.

Garnish & serve

Sprinkle chopped parsley over the chicken and serve with lemon wedges for squeezing. Serve hot.