Lemon Tarragon Grilled Chicken is a bright, herb-forward summer dinner that comes together with just a handful of fresh ingredients. Juicy bone-in chicken pieces hit the grill and finish coated in a tangy lemon and tarragon sauce that is hard to stop eating. No oven, no fuss, just real backyard flavor.
I started making this on repeat after one cookout where the whole platter was gone before I even sat down. Fresh tarragon is one of those herbs that most people overlook, but paired with lemon and olive oil, it does something special to grilled chicken. This grilled chicken marinade approach of finishing with a sauce instead of a marinade keeps every piece tender and fully coated with flavor right before it hits the table.
Table of Contents
Ingredients for Lemon Tarragon Grilled Chicken
I always keep this ingredient list focused so nothing gets in the way of that bright, herby flavor. Fresh tarragon and real lemon juice are non-negotiable here. I recommend skipping bottled lemon juice entirely for this one.
For the Chicken:
- 12 chicken drumsticks (4 to 5 lbs total)
- 6 bone-in chicken thighs (about 5 lbs total)
- 2 tablespoons salt (for seasoning)
- 2 teaspoons black pepper (for seasoning)
For the Sauce:
- 1/4 cup fresh lemon juice (1 large lemon, squeezed fresh) – I always use fresh, never bottled
- 1/4 cup fresh tarragon, finely chopped – Pro tip: dried tarragon will not give you the same bright flavor
- 2 cloves garlic, finely minced
- 1 1/2 teaspoons salt
- 1/2 teaspoon black pepper
- 1/3 cup olive oil – My preference is extra virgin for the best finish
- Fresh lemon slices for garnish
Step-by-Step Instructions
In my experience, the indirect heat method is what separates truly juicy grilled chicken from dry, overcooked pieces. Follow each step and your chicken will come off the grill golden, cooked through, and full of flavor.
Step 1: Set all grill burners to high heat. Pat every piece of chicken completely dry using paper towels. Trim away any excess fat with a sharp knife. Season all sides generously with salt and pepper.
Step 2: Turn off one burner and lightly grease the rack directly above it. Place the drumsticks over the turned-off side to cook with indirect heat. Close the lid and grill for 20 minutes. Flip each piece, then grill another 20 minutes or until a meat thermometer reads 165 degrees F at the thickest part.
Step 3: While the drumsticks finish cooking, combine lemon juice, chopped tarragon, minced garlic, salt, and pepper in a large bowl. Slowly drizzle in the olive oil while whisking constantly so the sauce comes together into a smooth, emulsified coating.
Step 4: For a charred golden finish, turn the burner directly under the drumsticks to high heat and grill for 2 to 3 minutes per side until the skin crisps up and browns. Transfer the drumsticks into the bowl with the sauce and turn to coat. Cover loosely with foil to keep warm while you cook the thighs.
Step 5: Repeat the indirect heat process for the chicken thighs. Grill approximately 15 minutes per side until they reach 165 degrees F internally. Turn the burner to high for the final 2 minutes to get that same golden char. Add the thighs to the sauce bowl, turn to coat, and serve hot.
What to Serve with Lemon Tarragon Grilled Chicken
This chicken pairs best with sides that are light and fresh to match that citrusy, herby sauce. Here are some easy options that work beautifully together.
Grilled Corn on the Cob: The natural sweetness of grilled corn balances the tangy lemon sauce perfectly and keeps everything outdoors for a true summer cookout plate.
Cilantro Lime Rice: This bright, fluffy rice is one of my favorite sides to soak up all that lemon-tarragon sauce. The citrus notes in the rice mirror the flavors in the chicken and tie the whole plate together.
BLT Pasta Salad: A chilled pasta salad is a natural partner for grilled chicken at summer gatherings. Make it ahead so dinner comes together without any last-minute stress.
Garlic Herb Chicken Carrot Plate: If you are feeding a crowd that loves variety, roasted carrots with garlic and herbs complement the lemon tarragon profile without competing with it.
Greek Chicken Quinoa Bowl: For a lighter and protein-packed meal, serve the chicken alongside a simple quinoa base with fresh vegetables. The Mediterranean flavors work naturally with tarragon and lemon.
Crispy Gnocchi with Spinach and Feta: This hearty side adds satisfying texture contrast to the juicy grilled chicken and feels a little more special for weekend entertaining.
Storage & Serving Tips
Store leftover Lemon Tarragon Grilled Chicken in an airtight container in the refrigerator for up to 4 days. For longer storage, place cooled pieces in a freezer-safe bag and freeze for up to 3 months.
To reheat, I recommend warming the chicken in a 350 degree F oven for 10 to 12 minutes to bring the skin back to life. You can also reheat directly on a grill over medium heat for a few minutes per side. Avoid the microwave if you want to keep any crispiness on the skin.
Pro tip: leftover pieces are excellent sliced cold and served over a simple green salad the next day. The lemon-tarragon sauce soaks deeper into the meat overnight, so the flavor is actually even better on day two.
Frequently Asked Questions
Can I use dried tarragon instead of fresh?
Fresh tarragon is strongly recommended for this recipe. Dried tarragon loses most of its bright, anise-like flavor during the drying process. If fresh is unavailable, fresh basil works as a reasonable substitute.
How do I know when the chicken is fully cooked?
Always use a meat thermometer for bone-in chicken. Insert it into the thickest part of the meat without touching the bone. The safe internal temperature is 165 degrees F. Color alone is not a reliable indicator with bone-in pieces.
Can I make this recipe ahead of time for a party?
Yes. You can grill the chicken up to one day ahead and store it in the refrigerator. Make the sauce fresh on the day of serving and toss the reheated chicken in the sauce right before plating for the best flavor.
Lemon Tarragon Grilled Chicken
Ingredients
Equipment
Method
- Set all grill burners to high heat. Pat every piece of chicken completely dry using paper towels. Trim away any excess fat with a sharp knife. Season all sides generously with salt and pepper.
- Turn off one burner and lightly grease the rack directly above it. Place the drumsticks over the turned-off side to cook with indirect heat. Close the lid and grill for 20 minutes. Flip each piece, then grill another 20 minutes or until a meat thermometer reads 165 degrees F at the thickest part.
- While the drumsticks finish cooking, combine lemon juice, chopped tarragon, minced garlic, salt, and pepper in a large bowl. Slowly drizzle in the olive oil while whisking constantly so the sauce comes together into a smooth emulsified coating.
- For a charred golden finish, turn the burner directly under the drumsticks to high heat and grill for 2 to 3 minutes per side until the skin crisps and browns. Transfer the drumsticks into the bowl with the sauce and turn to coat. Cover loosely with foil to keep warm while you cook the thighs.
- Repeat the indirect heat process for the chicken thighs. Grill approximately 15 minutes per side until they reach 165 degrees F internally. Turn the burner to high for the final 2 minutes to get that same golden char. Add the thighs to the sauce bowl, turn to coat, and serve hot.
