Step 1: Pat the chicken pieces dry with paper towels. This helps the marinade adhere better and promotes crispy skin. Place chicken in a large bowl or a resealable bag.
Step 2: In a small bowl, whisk together the olive oil, lemon juice, minced garlic, chopped rosemary, thyme, oregano, smoked paprika, salt, black pepper, and optional red pepper flakes.
Step 3: Pour the marinade over the chicken, ensuring all pieces are evenly coated. Massage the marinade into the chicken with your hands. Cover the bowl or seal the bag and refrigerate for at least 2 hours, or preferably 4 hours. You can marinate it overnight for maximum flavor. Consider using Basics Glass Food Storage for easy marinating and cleanup.
Step 4: About 30 minutes before grilling, remove the chicken from the refrigerator to bring it closer to room temperature. This helps it cook more evenly.
Step 5: Preheat your grill to medium-high heat (about 400-450°F / 200-230°C). Clean the grates thoroughly with a wire brush and lightly oil them to prevent sticking. A clean, oiled grill is crucial for the best chicken on the grill recipes.
Step 6: Place the chicken pieces skin-side down on the preheated grill. Close the lid and cook for 6-8 minutes, or until the skin is golden brown and releases easily from the grates. Resist the urge to move the chicken too early, as this will tear the skin.
Step 7: Flip the chicken pieces and continue grilling with the lid closed for another 15-20 minutes, flipping occasionally, until an internal temperature of 165°F (74°C) is reached in the thickest part of the meat (avoiding the bone). This ensures your chicken on the grill recipes are cooked perfectly and safely.
Step 8: Once cooked, transfer the grilled chicken to a clean platter or cutting board. Tent loosely with foil and let it rest for 5-10 minutes before serving. Resting allows the juices to redistribute, resulting in more tender and flavorful chicken. This resting step is essential for all great chicken on the grill recipes.