Fellow garlic lovers, we have a new favorite dish. Grilled garlic chicken marinated in a simple marinade packed full of plenty of fresh garlic and seasonings. An easy summer grilling recipe to feed your family and get you outdoors and away from a hot oven.

Hot and muggy.

That is what our summers have been like the last few years.

It hasn’t always been this way up here in Ohio. Generally, our summers are in the 70s and 80s with an occasional 90 degree day. But the weather has taken a shift and record setting heat has found its way up north.

I don’t mind a warm, humid day every once in a while but I never enjoy cooking up a meal over a hot stove when the weather heats up. Especially since we do not have central air. To save myself from sweating up a storm, I like to take our meals outside. That being grilling, cooking and eating. It is much more enjoyable to take the heat out of the kitchen, grill up some chicken, burgers or steak and eat our dinner outside on our back deck.

If you’re anything like me and prefer to do the cooking outdoors during the summer months, then this grilled chicken recipe might just be for you. Not only is it delicious, it is incredibly easy to make. All it takes is a little planning, a few minutes to create a marinade and some time to soak up all those salty, garlic flavors. It is an excellent summer meal idea to prepare in the morning and finish grilling it in the evening. This delicious grilled chicken recipe pairs well with homemade French bread, a garden fresh salad drizzled with Italian dressing and a tall glass of sugar free strawberry lemonade.

Grilled Chicken Recipe

This garlicky grilled chicken recipe is juicy, moist and packed full of flavor. Double the recipe to dish up at a summer cookout and serve it with all your favorite side dishes, like corn on the cob, watermelon and potato salad.

Serves: 4-6

Garlic Chicken Marinade

3 pounds bone-in chicken pieces, (breasts, thighs or drumsticks)
1/2 cup oil
1 tbs sea salt
1 tsp black pepper
20 garlic cloves

How to Grill Chicken

Place the chicken pieces in a one gallon ziplock bag. Pour oil over top of the chicken, along with salt, pepper and the garlic cloves. Seal bag and turn to evenly coat each piece of chicken in the marinade. Refrigerate for at least 4 hours or up to 24 hours. The longer the chicken marinates, the stronger the garlic flavor and the more tender the chicken will be.

Remove chicken from marinade and place onto a plate or cutting board. Discard marinade and garlic pieces. Lightly sprinkle tops of chicken with salt and pepper.

If using a gas grill, first clean cooking grate. Turn all burners to medium-low. Grill temperature should be around 350° throughout the entire cooking process. Oil cooking grate. Place chicken skin side down on grill. Cover and cook for about 20-25 minutes.

Flip chicken skin side up. Cover and continue to cook for another 20-25 minutes or until the skin is golden brown and crisp and the thighs/drumsticks register 175° and the breasts register 160°. Transfer chicken to a platter and cover loosely with aluminum foil for about 10 minutes. The foil allows the chicken to continue cooking while keeping the juices and moisture in. Serve and enjoy.

Yield: Serves 4-6

Grilled Garlic Chicken

Ingredients

3 pounds bone-in chicken pieces, (breasts, thighs or drumsticks)
1/2 cup oil
1 tbs sea salt
1 tsp black pepper
20 garlic cloves

Instructions

Place the chicken pieces in a one gallon ziplock bag. Pour oil over top of the chicken, along with salt, pepper and the garlic cloves. Seal bag and turn to evenly coat each piece of chicken in the marinade. Refrigerate for at least 4 hours or up to 24 hours. The longer the chicken marinates, the stronger the garlic flavor and the more tender the chicken will be.
Remove chicken from marinade and place onto a plate or cutting board. Discard marinade and garlic pieces. Lightly sprinkle tops of chicken with salt and pepper.
If using a gas grill, first clean cooking grate. Turn all burners to medium-low. Grill temperature should be around 350° throughout the entire cooking process. Oil cooking grate. Place chicken skin side down on grill. Cover and cook for about 20-25 minutes.
Flip chicken skin side up. Cover and continue to cook for another 20-25 minutes or until the skin is golden brown and crisp and the thighs/drumsticks register 175° and the breasts register 160°. Transfer chicken to a platter and cover loosely with aluminum foil for about 10 minutes. Serve and enjoy.