One of my favorite summer time meals growing up was my dad’s grilled chicken with a lemon soy sauce marinade. It’s pretty much the only way I knew BBQ chicken as a kid. It has so much flavor and is so simple to make!
Soy Sauce. Lemon Juice. Green Onion. That’s it. I’ve added my own touch with some brown sugar to give it a little sweetness, almost like a teriyaki (but not really) and this grilled chicken really comes out delicious!
If you haven’t already noticed from other posts, but I’m a huge proponent of using whole chickens rather then buying them precut. Yeah it’ll take you a little more time but once you master the art of quartering a chicken, you’ll appreciate how much money you end up saving going this route.
I definitely recommend marinading 4-6 hours or even overnight to really let the flavors set in a give you really amazing grilled chicken. However if you want to cook this same day it will still taste amazing if you let it marinate for about an hour!
When I first started cooking chicken with skin on, it was almost impossible for me not to burn the skin. The problem I was facing was the temperature of my grill was too damn high! Whether it was charcoal or propane the dripping from the fat of the skin would cause a lot of flare ups from the high hit and ending up in a black sad chicken skin.
What I’ve learned is keeping grill on medium heat (around 300) helps with this issue so that I don’t have to constantly check the grill for flare ups.