Lemon tarragon grilled chicken makes summer dinner feel effortless and bright. Juicy bone-in drumsticks and thighs hit the grill and get tossed in a fresh herb sauce that smells incredible. I made this on a warm Colorado evening with the kids running around the yard, and every single plate came back clean.
This recipe is the kind of dinner that feels special but takes almost no effort to pull together. The lemon tarragon sauce comes together in minutes while the chicken grills low and slow over indirect heat. That bright citrus and herb combo soaks right into the juicy chicken, and the result is something you’ll want to make all summer long. Fire up that grill!
Table of Contents
Ingredients for Lemon Tarragon Grilled Chicken
I always keep a few lemons and fresh herbs on hand during grilling season, and this recipe is exactly why. Fresh tarragon is the star here, and I recommend sourcing it from the produce section rather than using dried. The flavor difference is real.
12 chicken drumsticks (4 to 5 lbs total)
6 bone-in chicken thighs (about 5 lbs total)
2 tablespoons kosher salt (to season chicken)
2 teaspoons black pepper (to season chicken)
1/4 cup fresh lemon juice (from 1 large lemon) — my preference is freshly squeezed for the brightest flavor
1/4 cup fresh tarragon, finely chopped — I recommend fresh only here, dried won’t give you the same result
2 cloves garlic, finely minced
1 1/2 teaspoons salt
1/2 teaspoon black pepper
1/3 cup olive oil — in my experience, a good quality extra virgin olive oil makes the sauce taste noticeably better
In my experience, the key to juicy grilled chicken is patience with indirect heat and a thermometer you can trust. Don’t rush the cook time, and your lemon tarragon grilled chicken will come out tender every time.
Step 1: Preheat all grill burners to high. Pat the chicken drumsticks and thighs completely dry with paper towels. Trim any excess fat with a sharp knife, then season generously with salt and pepper on all sides.
Step 2: Turn off one burner and lightly grease the grate above it. Arrange the drumsticks over the unlit side for indirect heat cooking. Close the lid and grill for 20 minutes. Flip each drumstick and grill for another 20 minutes, until a meat thermometer reads 165 degrees F at the thickest part.
Step 3: For a charred finish on the drumsticks, switch the burner directly under the chicken to high and grill for 2 to 3 minutes per side until nicely browned.
Step 4: While the drumsticks cook, whisk together lemon juice, chopped tarragon, minced garlic, salt, and pepper in a large bowl. Slowly drizzle in the olive oil while whisking to emulsify the sauce. It should look glossy and combined.
Step 5: Add finished drumsticks to the bowl and turn to coat. Cover loosely with foil to keep warm.
Step 6: Repeat the indirect grilling process for the chicken thighs. Grill about 15 minutes per side until they reach 165 degrees F internally, then finish over high heat for a char. Add thighs to the sauce bowl, toss to coat, and serve hot with lemon slices.
Perfect Pairings for Lemon Tarragon Grilled Chicken
The best sides for lemon tarragon grilled chicken balance the bright citrus herb flavors with something hearty, fresh, or lightly charred. Here are my favorite combinations that turn this into a complete summer dinner.
Greek Chicken and Lemon Rice: The lemony rice base mirrors the citrus notes in the tarragon sauce and creates a cohesive, satisfying plate that feels like a full Mediterranean dinner.
Healthy Sauteed Vegetables: A simple skillet of seasonal vegetables adds color, nutrition, and a light texture contrast to the rich, herb-coated chicken.
Garlic Roasted Vegetables: Roasted at high heat until caramelized, these vegetables pick up a wonderful savory depth that pairs beautifully with the brightness of fresh tarragon and lemon.
Light Mediterranean Couscous Salad: Fluffy couscous with fresh herbs and a lemony dressing echoes the flavors in the chicken and keeps the meal feeling light and summery.
Crispy Oven-Baked Sweet Potato Fries: The natural sweetness of oven-baked sweet potato fries creates a wonderful contrast to the tangy, herb-forward grilled chicken, and kids love them.
Leftover lemon tarragon grilled chicken stores well in an airtight container in the refrigerator for up to 4 days. Let the chicken cool completely before sealing to keep the skin from getting rubbery.
For reheating, I recommend using the oven at 350 degrees F for about 15 minutes, covered with foil to retain moisture. A quick finish under the broiler for 2 to 3 minutes brings back a bit of that grilled char. Pro tip: add a small splash of lemon juice before reheating to refresh the herb flavor.
This chicken is also wonderful served cold the next day over a salad, sliced into a wrap, or tucked into a grain bowl. The tarragon sauce keeps its bright flavor even after a day in the fridge, which makes leftovers feel just as intentional as the original dinner.
FAQs
Can I use dried tarragon instead of fresh?
Fresh tarragon is strongly recommended here. Dried tarragon has a more muted flavor and won’t give you the same bright, herby punch. If you can’t find fresh, fresh basil is a better substitute than dried tarragon.
How do I know when the chicken is done without a thermometer?
A meat thermometer is the most reliable method and I strongly recommend using one. Without one, pierce the thickest part of the chicken and check that the juices run completely clear with no pink. That said, a thermometer reading of 165 degrees F is the safest approach.
Can I make this recipe ahead of time for a dinner party?
Yes. You can prepare the lemon tarragon sauce up to 24 hours in advance and store it covered in the fridge. Grill the chicken fresh the day of your gathering for best results, then toss everything together right before serving.
Conclusion
Lemon tarragon grilled chicken is one of those recipes that looks impressive but comes together with very little fuss. The bright herb sauce and juicy grilled chicken make it a summer dinner worth repeating. Fire up the grill, grab some fresh tarragon, and get ready for a meal the whole table will love.
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.
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.
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.
For a charred exterior, turn the burner directly under the drumsticks to high and grill 2 to 3 minutes per side until browned.
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.
Transfer cooked drumsticks to the sauce bowl and turn to coat. Cover loosely with foil to keep warm.
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.
a recipe developer, food enthusiast, and busy parent based in Denver, CO. I created Yumnights because I believe that delicious, healthy dinners shouldn’t require hours in the kitchen or a culinary degree to master.
