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Lemon Tarragon Grilled Chicken

Juicy bone-in chicken drumsticks and thighs grilled over indirect heat and tossed in a bright fresh lemon and tarragon herb sauce. Perfect for summer dinners and feeding a crowd.
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Prep Time 10 minutes
Cook Time 55 minutes
Total Time 1 hour 5 minutes
Servings: 8 portions
Course: Dinner, Main Course
Cuisine: American
Calories: 535
Ingredients Equipment Method Notes

Ingredients
  

  • 12 chicken drumsticks 4 to 5 lbs total
  • 6 bone-in chicken thighs about 5 lbs total
  • 2 tbsp kosher salt to season chicken
  • 2 tsp black pepper to season chicken
  • 0.25 cup fresh lemon juice from 1 large lemon
  • 0.25 cup fresh tarragon finely chopped
  • 2 garlic cloves finely minced
  • 1.5 tsp salt for the sauce
  • 0.5 tsp black pepper for the sauce
  • 0.33 cup olive oil extra virgin preferred
  • fresh lemon slices to garnish

Equipment

  • Gas grill
  • Meat thermometer
  • Large mixing bowl
  • Whisk
  • Paper towels

Method
 

  1. Preheat all grill burners to high. Pat chicken drumsticks and thighs completely dry with paper towels. Trim excess fat and season generously with salt and pepper on all sides.
  2. Turn off one burner and lightly grease the grate above it. Place drumsticks over the unlit side for indirect heat. Close the lid and grill for 20 minutes. Flip and grill another 20 minutes until internal temperature reaches 165 degrees F.
  3. For a charred exterior, turn the burner directly under the drumsticks to high and grill 2 to 3 minutes per side until browned.
  4. While drumsticks cook, whisk together lemon juice, chopped tarragon, minced garlic, salt, and pepper in a large bowl. Slowly drizzle in olive oil while whisking constantly to emulsify the sauce.
  5. Transfer cooked drumsticks to the sauce bowl and turn to coat. Cover loosely with foil to keep warm.
  6. Repeat the indirect heat process for chicken thighs. Grill about 15 minutes per side until they reach 165 degrees F internally. Finish over high heat for char. Add to sauce bowl, toss to coat, and serve hot garnished with fresh lemon slices.

Notes

Fresh tarragon is essential for this recipe. Dried tarragon will not deliver the same bright flavor. If unavailable, fresh basil is the best substitute. Use a meat thermometer for food safety and best results.