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Garlic grilled chicken is the perfect summer grilling recipe! Brine it, brush it with garlic oil and grill it. It’s a recipe the whole family will love!
If you’re looking for something to throw on the grill that is a little different the standard burgers and dogs fare, you’ve got to try your hands at this Garlic Grilled Chicken. It’s juicy, perfectly grilled and oh so flavorful.
TIP #1: Like all of the chicken that I make lately, this Garlic Grilled Chicken is brined first. Brining chicken is one of my favorite ways to prepare it because it leaves the chicken flavorful and SUPER juicy. I explain more about the brining process in my Brine Fried Chicken recipe if you’re interested but basically it’s osmosis. While the meat marinates in the brine, it retains some of the water and salt
DES’ TIP: You will want to brine the chicken for at least 2 hours but not more than 4. Brining the chicken too long will result in an off texture.
TIP #2: Generally, I don’t recommend washing your chicken (and either does the FDA) that being said, when your brining you run the risk of the final dish being a bit too salty if you don’t rinse it. Just rinse carefully to avoid splattering any bacteria around your sink, and always clean the sink and area afterwards.
Tip #3: To get even more flavor, I make a quick and easy garlic/pepper oil to brush on the outside of the chicken. This not only gives it more flavor but also helps the chicken crisp on the grill. Be sure to use a oil with a high smoke point like avocado or canola. Save your extra virgin olive oil for your vinaigrettes.
TIP #4: I only used chicken drumsticks when I made this Garlic Grilled Chicken, because drumsticks are always a favorite around here and they are super juicy and succulent when brined. With that said, you could use bone in chicken thighs or breasts. You’ll just need to adjust the cooking time slightly, especially for the chicken breasts, they will need to cook longer.
STEP #1: Make the brine by combining 1 quart water, 1/2 cup kosher salt and brown sugar together in a pot. Heat over medium heat just until the sugar and salt dissolve. Pour in remaining quart of cold water. Add in lemon, garlic cloves, 1 tablespoon granulated garlic and whole peppercorns. Allow to cool to room temperature.
STEP #2: Place the chicken in a resealable plastic bag (or other non-reactive container) and pour the brine over the top. Seal the bag and refrigerate for no less than 2 and not more than 4 hours.
STEP #3: Discard the brine and carefully rinse and pat dry the chicken.
STEP #4: Combine oil, salt, garlic and black pepper. Brush over chicken.
STEP #5: Preheat grill to 425 degrees. Cook chicken skin side down, for 5 minutes. Reduce heat down to 350. Continue cooking chicken for 10 minutes or until it easily releases from the grill. Flip and continue cooking for another 10 – 15 minutes or until a meat thermometer inserted reads 165 degrees and the juices run clear.
This Garlic Grilled Chicken makes the perfect easy summer dinner. Around my house, it even beats out BBQ sauce chicken! My boys gobble it up and always ask for more. Leftovers the next day are excellent too!
Here are my favorite things to serve along side:
Looking for more easy chicken recipes? I’ve got you covered!
Note: This recipe was originally written in 2016. It was updated with tips, a change in the cooking method (no longer indirect heat) and nutrition facts and step by step photos in 2020.
Combine 1 quart water, 1/2 cup kosher salt and brown sugar together in a pot. Heat over medium heat just until the sugar and salt dissolve. Pour in remaining quart of cold water. Add in lemon, garlic cloves, 1 tablespoon granulated garlic and whole peppercorns. Allow to cool to room temperature.
Place chicken in a one gallon resealable plastic bag. Place bag inside a large bowl.
Pour brine over the top of chicken, seal and refrigerate for at least 2 hours but not more than 4.
Heat the grill to 425 degrees.
Discard the brine and carefully rinse and pat dry the chicken.
Combine avocado oil, remaining salt, granulated garlic and black pepper. Use a pastry brush and brush all over chicken.
Cook chicken skin side down, for 5 minutes. Reduce heat down to 350. Continue cooking chicken for 10 minutes or until it easily releases from the grill. Flip and continue cooking for another 10 - 15 minutes or until a meat thermometer inserted reads 165 degrees and the juices run clear. Serve.
Nutrition facts for estimation purposes only.
Calories: 243 , Total Fat: 15g , Saturated Fat: 1.8g , Cholesterol: 54mg , Carbohydrates: 9.7g , Fiber: 0.6g , Sugar: 6.5g , Protein: 17.6g
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