Description
Juicy grilled drumsticks and thighs tossed in a bright, tangy lemon–tarragon sauce. Simple seasonings, indirect grilling, and a fresh herbal finish make this perfect for warm-weather meals and backyard gatherings.
Ingredients
12 chicken drumsticks (4–5 lbs)
6 bone-in chicken thighs (about 5 lbs)
2 tbsp salt, to season chicken
2 tsp pepper, to season chicken
For the Sauce:
1/4 cup fresh lemon juice (about 1 large lemon)
1/4 cup fresh tarragon, finely chopped
2 cloves garlic, finely minced
1 1/2 tsp salt
1/2 tsp pepper
1/3 cup olive oil
Fresh lemon slices, for garnish
Instructions
- Preheat grill with all burners on high.
- Pat chicken dry, trim excess fat, and season all sides with salt and pepper.
- Turn off one burner and grease the rack above it. Place drumsticks over the unlit side to cook with indirect heat.
- Grill drumsticks for 20 minutes, flip, and grill another 20 minutes or until they reach 165°F. For extra char, turn the burner below to high and sear briefly.
- While chicken cooks, whisk together lemon juice, tarragon, garlic, salt, and pepper. Drizzle in olive oil while whisking to emulsify.
- When drumsticks finish, toss them in the sauce and cover with foil to keep warm.
- Repeat indirect grilling for thighs: about 15 minutes per side until they reach 165°F, then sear for color.
- Toss thighs in remaining sauce and serve hot with lemon slices.
Notes
Swap tarragon for rosemary or thyme for a different herbal profile.
Add a pinch of red pepper flakes for subtle heat.
Use boneless thighs for quicker grilling.
Nutrition
- Serving Size: 1 serving
- Calories: 430
- Sugar: 0g
- Sodium: 980mg
- Fat: 26g
- Saturated Fat: 6g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 44g
- Cholesterol: 195mg
