Video Best Grilled Chicken (Easy Recipe with Video) | How To Feed A Loon

Cooking chicken on the grill can be a challenge. Until now.

We just love all kinds of grilled food, from Mushroom Swiss Burgers, Salmon Burgers, and Grilled Oysters. But folks, just wait until you sink your teeth into this marinated grilled chicken. Crispy on the outside and so juicy on the inside. Prepare yourself to be the reining neighborhood grill master!

Reading: Grilling chicken quarters on gas grill

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How To Make the Best Grilled Chicken

To make perfectly grilled chicken is really much easier than you might think.

Give the chicken some time to soak up the marinade, and then about 1 hour of grilling time, and that’s all you need!

EXPERT TIP: We love using chicken leg quarters, but you could also prepare this dish with a whole chicken that has been quartered, or halved, or even cut into pieces. See the recipe NOTES about cooking time.

The Perfect Grilled Chicken Marinade

The combination of apple cider vinegar and lemon juice delivers an incredible taste for the chicken.

The smoked paprika not only adds a nice smoky taste but also gives it a gorgeous golden color.

EXPERT TIP: Butter is an important ingredient in the marinade. As it sits in the fridge with the chicken, it will harden, which is completely normal. Once the chicken hits the hot grill, the butter will melt and not only give an amazing taste but also help to make the skin extra crispy.

To really let the marinade do its work, you need to give it some time.

3 hours is good, but overnight is best.

EXPERT TIP: Use a large freezer baggie to marinate the chicken. Simply place the pieces in the bag and then pour the marinade into the baggie. Seal and place in the fridge until ready to grill.

Preparing Your Grill

You’ll want to prepare your grill for 2-zone heat. One side with direct heat and the other with no heat.

Learn more about 2-zone grilling here.

EXPERT TIP: Cooking the chicken on the no-heat side of your grill will allow the chicken to cook slowly, and not dry out. Finishing it off over the direct heat will allow the exterior to become slightly charred and very crispy. Baste with the marinade every 10 minutes, until you transfer the chicken to the direct heat. Discard the marinade and use a clean brush at this point.

It’s important to ensure the chicken reaches an internal temperature of 165 F.

An instant-read thermometer is inexpensive and allows you to know once the grilled chicken is ready.

This chicken is amazing served piping hot right off the grilled, but it’s also incredible once it’s cooled off. NOTE: Don’t allow the chicken to sit out for more than 90 minutes, especially if outdoors in warm weather.