Marinated Grilled Chicken


  • 1/2 C. Extra-virgin olive oil
  • 1/4 C. Soy sauce
  • 3 Garlic cloves, chopped
  • 1 Tbsp. Brown sugar
  • 2 Tbsp. Lemon juice
  • 1 Tbsp. Dijon mustard
  • 1 tsp. Fresh thyme leaves, chopped
  • 1 tsp. Kosher salt
  • 1/2 tsp. Ground black pepper
  • 4 lb. bone-in chicken whole leg
  • Oil (for the grill)


  1. In a pint size Jar combine all ingredients except chicken and grill oil. Cover and shake well to combine.

  2. Place the chicken in a zip-up gallon bag, add the marinade, seal the bag, and refrigerate for 1-4 hours.

  3. Pre-heat one side of the grill to medium heat, around 350°, and oil the grill grates well.

  4. Remove the chicken from the marinade and pat dry with paper towels.

  5. Place the chicken skin-side down over Direct heat. Cover and cook until grill marks appear, and the chicken easily releases, 6 to 8 minutes.

  6. Flip the chicken and transfer it to indirect heat. Cover and cook until the internal temperature reads 165˚, 35 to 45 minutes.

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