The Best Grilled Chicken Recipe
The juiciest and most delicious grilled chicken recipe! I’ve been using this chicken marinade recipe for years and years and it’s always a huge hit! The chicken is marinated in a creamy mayo sauce with lemon juice, smoked paprika, Dijon, and fresh dill. This easy chicken marinade works with all cuts of chicken meat – chicken thigh, drumsticks, breast, or even wings. Just marinate, grill, and enjoy with your choice of side dishes!
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Ingredients for the Best Grilled Chicken Recipe
Here are my tips for the main ingredients you’ll need to make this delicious grilled chicken. Find the full list of ingredients in the printable recipe card below.
- Chicken – I usually use this chicken marinade recipe with bone-less, skin-less chicken thighs. It works well with just about any cut though – chicken breast, chicken drumsticks, and skin-on chicken thighs.
- Mayonnaise – rich, creamy mayo is the base for this easy recipe.
- Lemon Juice – freshly squeezed lemon juice is the best!
- Fresh Dill – I love adding a touch of dill to my chicken. If you prefer, you can replace the dill with fresh thyme, oregano, or even cilantro or parsley.
- Smoked Paprika – adds tons of incredible smoky flavor.
- Garlic – both freshly pressed garlic or garlic powder will work well.
Supplies & Tools for the Recipe
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Preparing the Easy Marinade
Start this delicious recipe for grilled chicken with the marinade. It’s super easy to make!
- Into a large, glass casserole tray or mixing bowl, add the mayonnaise and Dijon mustard. Squeeze in the lemon juice. Grate or press the garlic cloves and add to the bowl.
- Season with salt, pepper to taste, garlic powder, onion powder, smoked paprika, coriander, and fresh dill. Whisk everything together to form a uniform sauce.
Great for All Cuts of Chicken
This chicken marinade will work great with all cuts of chicken meat. I like to use chicken thigh most of the time, but chicken breast, chicken drumsticks, or even chicken wings will all work great.
- Remove the chicken from its packaging, then pat it dry with paper towels. Add the chicken into the casserole pan or mixing bowl with the marinade.
- Using your hands, massage the marinade into the chicken meat, making sure it’s well covered all over.
- Cover the pan with plastic wrap and refrigerate the chicken for at least 30 minutes to 2 hours, or overnight for the best results.
How to Make the Best Grilled Chicken
Once the chicken has marinated, it’s time to get it on the grill!
- Preheat your outdoor grill to 500°F for at least 10 to 15 minutes. The grates should be extra hot. This will prevent the meat from sticking!
- Add the chicken onto the hot grates, spacing at least 1 to 2-inches apart for even cooking. Grill the chicken with the grill lid closed until it reaches an internal temperature of 165°F. The timing will depend on the thickness and cut of chicken meat you’re using. Boneless chicken thighs typically take 16 to 18 minutes.
- Turn the chicken over every 4 to 6 minutes for even cooking. If the chicken is nicely charred but has not been fully cooked, move it to the top rack of your grill, or off to the side for indirect heat.
Serving Suggestions & Side Dishes
Remove the grilled chicken onto a tray and let it rest for 10 minutes prior to cutting and enjoying. You can serve the chicken whole or slice it for salads.
Here are some of my favorite side dishes for this delicious grilled chicken recipe:
More Recipes!
Enjoyed my delicious grilled chicken recipe? Check out some of my other recipes you’re sure to love!
- Easy Chicken Skewers – great baked or grilled! Juicy chicken served with potatoes and a creamy ranch dip!
- Oven-Roasted French Garlic Chicken – a favorite of mine! Easy and delicious roasted chicken with tons of garlic, thyme, and rosemary.
- Grilled Teriyaki Chicken Kabobs – with grilled pineapple, pepper, and homemade teriyaki sauce! These are so delicious!
- Grilled Chicken Tacos – these are so delicious! Stuffed with grilled chicken, red cabbage slaw, cheese, and more!
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The Best Grilled Chicken Recipe
Ingredients
- 2 1/2 to 3 lbs chicken meat, thighs, breast, or drumsticks
- 1/2 cup mayonnaise
- 1 1/2 tbsp Dijon mustard
- 1/4 cup freshly squeezed lemon juice
- 3 to 4 garlic cloves
- 2 tsp sea salt
- ground black pepper, to taste
- 1 tsp dried garlic powder
- 1 tsp dried onion powder
- 1 tsp coriander
- 1 tsp smoked paprika
- 2 to 3 tbsp fresh, chopped dill
Instructions
Preparing the Marinade:
- Into a large, glass casserole tray or mixing bowl, add the mayonnaise and Dijon mustard. Squeeze in the lemon juice. Grate or press the garlic cloves and add to the bowl.
- Season with salt, pepper to taste, garlic powder, onion powder, smoked paprika, coriander, and fresh dill. Whisk everything together to form a uniform sauce.
- This chicken marinade will work great with all cuts of chicken meat. I like to use chicken thigh most of the time, but chicken breast, chicken drumsticks, or even chicken wings will all work great.
Marinating the Chicken:
- Remove the chicken from its packaging, then pat it dry with paper towels. Add the chicken into the casserole pan or mixing bowl with the marinade.
- Using your hands, massage the marinade into the chicken meat, making sure it’s well covered all over.
- Cover the pan with plastic wrap and refrigerate the chicken for at least 30 minutes to 2 hours, or overnight for the best results.
Grilling the Chicken:
- Preheat your outdoor grill to 500°F for at least 10 to 15 minutes. The grates should be extra hot. This will prevent the meat from sticking!
- Add the chicken onto the hot grates, spacing at least 1 to 2-inches apart for even cooking. Grill the chicken with the grill lid closed until it reaches an internal temperature of 165°F. The timing will depend on the thickness and cut of chicken meat you’re using. Boneless chicken thighs typically take 16 to 18 minutes.
- Turn the chicken over every 4 to 6 minutes for even cooking. If the chicken is nicely charred but has not been fully cooked, move it to the top rack of your grill, or off to the side for indirect heat.
- Remove the grilled chicken onto a tray and let it rest for 10 minutes prior to cutting and enjoying with your favorite side dishes. You can serve the chicken whole or slice it for salads.
