The Best Grilled Chicken Recipe

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.

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.

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.