- 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)
In a pint size Jar combine all ingredients except chicken and grill oil. Cover and shake well to combine.
Place the chicken in a zip-up gallon bag, add the marinade, seal the bag, and refrigerate for 1-4 hours.
Pre-heat one side of the grill to medium heat, around 350°, and oil the grill grates well.
Remove the chicken from the marinade and pat dry with paper towels.
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.
Flip the chicken and transfer it to indirect heat. Cover and cook until the internal temperature reads 165˚, 35 to 45 minutes.