Why You’ll Love This Recipe

I love this recipe because it transforms simple chicken pieces into something incredibly flavorful with minimal effort. The indirect heat method keeps the chicken juicy, while the quick char at the end gives it gorgeous color. Tossing the hot chicken in a fresh lemon-tarragon sauce makes every bite tangy, savory, and unforgettable. It’s the perfect backyard cookout dish.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

12 chicken drumsticks, 4–5 pounds
6 chicken thighs, bone in (about 5 pounds)
2 tablespoons salt, to season the chicken
2 teaspoon pepper, to season the chicken

For the sauce:
1/4 cup fresh lemon juice, 1 large lemon
1/4 cup fresh tarragon, finely chopped
2 cloves garlic, finely minced
1 1/2 teaspoons salt
1/2 teaspoon pepper
1/3 cup olive oil
fresh lemons, to garnish

Directions

1. I preheat my grill by turning all burners to high.

2. I pat the drumsticks and thighs dry with paper towels, trim any excess fat, and season all sides with salt and pepper.

3. I turn off one burner and grease the rack above it. I place the drumsticks over this unlit side to cook with indirect heat.

4. I grill the drumsticks for 20 minutes, flip them, and grill another 20 minutes or until they reach 165°F. For extra char, I turn the burner underneath to high and sear them briefly, flipping once.

5. While the chicken cooks, I make the sauce by whisking together the lemon juice, tarragon, garlic, salt, and pepper. I drizzle in the olive oil while whisking to help it emulsify.

6. When the drumsticks are done, I add them to the bowl of sauce, turning to coat them thoroughly. I cover the bowl with foil to keep them warm.

7. I repeat the grilling process with the thighs: indirect heat for about 15 minutes per side until they reach 165°F, then a quick char at the end.

8. I toss the thighs in the remaining sauce and serve everything hot with lemon slices.

Servings and Timing

This recipe makes 8 servings.
Prep time is about 10 minutes, cook time about 55 minutes, for a total of roughly 1 hour and 5 minutes.

Variations

• I sometimes swap tarragon for rosemary or thyme when I want a different herbal twist.

• I like adding a pinch of red pepper flakes to the sauce for subtle heat.

• I enjoy using boneless chicken thighs for a quicker cook time.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I warm the chicken in a 300°F oven until heated through, or I rewarm it gently on the grill. The sauce can be reheated lightly or left at room temperature to drizzle over reheated chicken.

FAQs

Can I use boneless chicken instead of bone-in?

Yes, I can use boneless thighs or breasts, but I reduce the grill time so they don’t dry out.

What if I don’t have tarragon?

I replace it with parsley, rosemary, or thyme, though each gives a slightly different flavor.

Can I marinate the chicken in the sauce?

The sauce is meant for tossing after cooking, but I can marinate briefly if I reduce the salt.

How do I keep the chicken from sticking to the grill?

I grease the grill grates well and make sure the chicken isn’t too cold when it goes on.

Can I grill this on charcoal?

Absolutely; I set up a two-zone fire so I can cook with indirect heat first and sear later.

How do I know when the chicken is done?

I use an instant-read thermometer and look for 165°F at the thickest part.

Can I make the sauce ahead?

Yes, I prepare it a few hours ahead and keep it refrigerated until ready to use.

Can I reduce the salt?

Yes, I adjust the salt to my preference without affecting the recipe’s balance too much.

Can I cook the chicken in the oven instead?

Yes, though grilling adds better flavor. I bake at 400°F until the chicken reaches 165°F.

Can I use bottled lemon juice?

Fresh lemon juice gives the best flavor, but bottled will work in a pinch.

Conclusion

I love making this lemon tarragon grilled chicken because it brings bright, fresh flavor to tender, smoky chicken without any complicated steps. It’s ideal for warm weather, easy entertaining, or anytime I want a simple dish that still feels special.