Grilled Chicken Recipe

Name: Willie's Grill & Icehouses Grilled Chicken Recipe
Cook time: 1 h 50 min
Total time: 1 h 50 min
Yield: 4 servings
Cuisine: American
Ingredients: 8 pieces bone-in, skin-on chicken thighs; 2 tbs kosher salt; 1 tsp black pepper, freshly ground; 1 cup olive oil; 2 tbs apple cider vinegar; 2 tbs fresh lemon juice; 1 tbs worcestershire sauce; 2 tbs smoked paprika; 1 tsp ground cumin; 1 tsp onion powder; 1 tsp garlic powder; 1 tbs brown sugar; 1 tsp hot sauce (optional); 2 tbs unsalted butter; 2 tbs fresh parsley, chopped; 4 pieces lemon wedges

Inspired by Willie's Grill & Icehouse

Time1h 50m

Serves4

Make Grilled Chicken Recipe in just 1h 50m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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For the chicken

8 pieces bone-in, skin-on chicken thighs

2 tbs kosher salt

1 tsp Black pepper, freshly ground

For the marinade / wet rub

1 cup olive oil

2 tbs Apple cider vinegar

2 tbs fresh lemon juice

1 tbs Original Worcestershire Sauce

2 tbs Smoked paprika

1 tsp Ground cumin

1 tsp Onion powder

1 tsp Watkins garlic powder

1 tbs Brown sugar

1 tsp hot sauce (optional)

For finishing and garnish

2 tbs Unsalted butter

2 tbs Fresh parsley, chopped

4 pieces lemon wedges

Method

For the chicken

Prepare and season

Pat the chicken thighs dry with paper towels. Trim excess fat if needed. Season both sides liberally with 1 tablespoon kosher salt and the 1 teaspoon black pepper, rubbing it into the skin and crevices.

Place chicken in a single layer in a shallow dish or a large resealable bag and set aside while you make the marinade (about 10 minutes), or proceed to marinate immediately.

For the marinade / wet rub

Make the marinade

In a medium bowl, whisk together 1 cup olive oil, 2 tablespoons apple cider vinegar, 2 tablespoons fresh lemon juice and 1 tablespoon Worcestershire sauce until smooth. Add 2 tablespoons smoked paprika, 1 teaspoon ground cumin, 1 teaspoon onion powder, 1 teaspoon garlic powder, 1 tablespoon brown sugar and 1 teaspoon hot sauce (if using). Whisk thoroughly to dissolve the sugar and evenly distribute spices.

Pour about two-thirds of the marinade over the seasoned chicken, turning pieces to coat. Reserve the remaining marinade to baste during grilling. Seal the dish or bag and refrigerate for at least 1 hour and up to 6 hours (for best flavor, 2–4 hours). Remove chicken from fridge 30 minutes before grilling to come closer to room temperature.

Grill and finish

Preheat and oil the grill

Preheat a gas or charcoal grill to medium-high heat (about 400–450°F / 200–230°C). Clean and oil the grates: dip a folded paper towel in oil, hold with tongs and rub over the hot grates.

Sear and cook

Place chicken skin-side down over direct heat and sear for 4–5 minutes until the skin is golden brown and releases easily from the grates. Flip and move to indirect heat (or reduce flame) and continue cooking for 15–20 minutes with the lid closed, basting with reserved marinade 1–2 times during the last 10 minutes. Aim for an internal temperature of 165°F (74°C) measured at the thickest part without touching bone. Total cook time will be about 20–25 minutes depending on thickness.

Finish with butter

During the final 2 minutes of cooking, place 1–2 small pats of the unsalted butter on each chicken piece (or brush melted butter) and close the lid so it melts into the skin for a glossy finish.

Remove chicken from grill and tent loosely with foil. Let rest 5 minutes to redistribute juices.

Sprinkle chopped fresh parsley over the chicken and serve with lemon wedges for squeezing. Taste and add additional kosher salt (up to the remaining 1 tablespoon) if needed at the table.