This easy sweet and savory sage, garlic, lemon and honey marinade is just what your chicken needs next time it hits the grill!
This recipe is a simple combination of a few ingredients that will take your ordinary chicken to fresh new heights. In Italy we love using sage (in Italian it is called “salvia”) with meats, especially chicken and pork. Sage has a pronounced herbal flavor that is earthy, slightly peppery taste with hints of mint, eucalyptus, and lemon. When paired with honey, lemon, garlic and the olive oil the flavors create a pop of delight to any chicken on the grill.
What Kind of Chicken Is Best for the Grill?
I love chicken thighs because they remain flavorful and tender and they are difficult to overcook. You can use this marinade for any cut of chicken and it will taste delicious! The good news is that pretty much any cut of chicken is well-suited for barbecuing. Generally speaking, legs and thighs will hold up better to long, slow cooking than will breasts, but as long as you cook your chicken to the proper temperature (160°F for breasts and 170°F for thighs) they will turn out deliciously.
What Creates a Good Marinade/Sauce? Read more about it in this POST
From my Cucina to your Table!
Made with Amore, Elena
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Tastiest Sage Garlic Honey Lemon Grilled Chicken
- Prep Time: 5 min + chilling time
- Cook Time: 30 min
- Total Time: 3 hours 30 minutes
- Yield: 4 servings 1x
Description
This recipe is a simple combination of a few ingredients that will take your ordinary chicken to fresh new heights. In Italy we love using sage (in Italian it is called “salvia”) with meats, especially chicken and pork. Sage has a pronounced herbal flavor that is earthy, slightly peppery taste with hints of mint, eucalyptus, and lemon. When paired with honey, lemon, garlic and the olive oil the flavors create a pop of delight to any chicken on the grill.
Ingredients
- 1/4 cup honey
- 1/2 cup olive oil
- 2 tablespoons fresh lemon juice
- 2 teaspoon chopped fresh sage
- 1/4 teaspoon ground black pepper
- 4 cloves garlic, minced
- 4 large bone-in skin-on chicken thighs
Instructions
- Mix together the honey, soy sauce, vinegar, sage, pepper and garlic in a bowl. Reserve 1/4 cup of the marinade to use for basting later. Marinate the chicken with the remaining liquid in a resealable bag for 2 to 3 hours in the refrigerator.
GRILL METHOD: Heat one side of a gas grill to medium heat, keeping one side cooler. Grill the chicken thighs on medium for approximately 5 minutes on each side, taking care not to let the sugars burn. Move the thighs to the cool side of the grill and baste with the reserved marinade. Cover the grill and cook, basting every 3 to 4 minutes, until the thighs are cooked completely through, about 10 minutes more.
OVEN METHOD: preheat oven to 450 degrees F. Heat a cast-iron pan on medium-high heat and add some olive oil. Place the thighs skin-side down and sear for 5 to 6 minutes. Flip the chicken and transfer to the oven for 20 minutes or until the chicken has an internal temperature of 165 degrees F.
Notes
You can easily double or triple this recipe
