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Classic Charcoal Grilled Chicken


  • 2 to 2 1/2 pounds cut up chicken
  • 1/4 cup fresh lemon juice
  • 1/4 cup olive oil
  • 2 tablespoons soy sauce
  • 2 large cloves garlic, minced
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon sugar
  • 1/4 teaspoon ground black pepper

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  1. Arrange chicken in 9 x 13 x 2-inch dish.
  2. In small bowl, combine remaining ingredients; pour half mixture over chicken; cover and refrigerate chicken at least 1 hour or overnight.
  3. Cover and refrigerate bowl of remaining marinade for basting. Drain chicken; discard liquid.
  4. Wear a hot-mitt and use tongs to arrange medium-hot briquettes in a ring, leaving 12 inches in center free of coals.
  5. Grill chicken on covered grill, skin-side down, in center of grid, directly over coal-free area for 25 minutes.
  6. Baste with reserved marinade. Turn.
  7. Cook for 20 to 25 minutes or until no longer pink at bone.

Yield: 6 servings