Grilled Or Baked Chicken Recipe

Prepare the chicken

Pat the chicken pieces dry with paper towels. Trim any excess fat or loose skin but leave skin intact if using skin-on pieces. Place chicken in a large bowl or a resealable plastic bag.

Make the marinade

In a medium bowl whisk together olive oil, lemon juice, soy sauce, honey, Dijon mustard, minced garlic, smoked paprika, dried oregano, black pepper and kosher salt until emulsified.

Marinate

Pour the marinade over the chicken, rub it under skin where possible and all over the surface. Seal the bag or cover the bowl and refrigerate for at least 30 minutes and up to 6 hours. If short on time, marinate 15 minutes at room temperature.

Preheat and oil grill

Preheat grill to medium-high (about 400°F / 200°C). Clean and oil the grates to prevent sticking.

Grill chicken

Remove chicken from marinade and let excess drip off. Place chicken skin-side down over direct heat. Grill with lid open for 5–7 minutes until skin is nicely charred and releases easily. Flip and move to indirect heat or reduce heat to medium. Continue grilling with lid closed until internal temperature reaches 165°F (74°C) at the thickest part, about 10–15 more minutes depending on piece size. For bone-in thighs expect total grilling time 20–25 minutes; adjust for breasts.

Baste and rest

If using, brush melted butter over chicken during the last 3–5 minutes of cooking to add shine and richness. When chicken reaches 165°F, remove from grill and tent loosely with foil. Rest for 5–10 minutes so juices redistribute.

Preheat oven

Preheat oven to 425°F (220°C). Position a rack in the upper-middle third of the oven for crisp skin.

Prepare baking sheet

Line a rimmed baking sheet with foil or parchment and place a wire rack on top if you have one (helps air circulate for crispier skin). Lightly oil the rack or sheet.

Bake chicken

Remove chicken from marinade and shake off excess. Place skin-side up on the rack or baking sheet spaced apart. Bake at 425°F until the internal temperature at the thickest part reaches 165°F (74°C). For bone-in thighs this is typically 30–40 minutes; for breasts 22–30 minutes depending on size. If the skin has not browned to your liking, broil for 1–3 minutes while watching closely.

Baste and rest

During the last 5 minutes of baking, brush on melted butter if using. Remove chicken from oven and let rest tented with foil for 5–10 minutes before serving.

Transfer rested chicken to a serving platter. Sprinkle chopped parsley over the pieces and serve with lemon wedges for squeezing over the chicken. Taste and add a pinch more salt or pepper if desired.