We’ve perfected the basic grilled chicken recipe—and we’re not talking about just salt and pepper. This simple grilled chicken hits the table hot and destined for lemony, herby, honeyed, Dijon-infused glory. We made the recipe fitting for a whole chicken, which makes it ideal for feeding a family or ensuring there are plenty of leftovers to last all week. From there, all you need is a hard-working side dish to round out your easy chicken dinner. In our opinion, a quick side of lemony couscous with cucumbers, fresh mint, and parsley brings new life to any weeknight sideboard menu and pairs well with the flavor of the real star: juicy, perfectly cooked, delightfully charred chicken. Voilá! A grilled chicken supper that feels anything but boring. Test Kitchen Tip: You can prepare the couscous and marinade a day in advance, and chill. Add the remaining garlic-lemon mixture to the chicken an hour before you plan to grill it. Stir in the cucumbers, herbs, and extra salt just before serving.


Credit: Victor Protasio; Prop Styling: Audrey Davis; Food Styling: Emily Nabors Hall

Recipe Summary

1 hr
1 hr 45 mins
45 mins
Serves 4


Ingredient Checklist


Instructions Checklist
  • Cut chicken wings at joints, separating flats, drumettes, and tips. Discard tips. Set aside 8 remaining chicken pieces. Stir together garlic, mustard, honey, and lemon zest and juice. Whisk in oil until emulsified. Whisk in pepper and 1 teaspoon of the salt.

  • Place chicken in a large bowl. Add 3/4 cup garlic-lemon mixture (reserving remaining mixture in a separate bowl); toss to coat. Cover bowl with plastic wrap; chill 1 hour.

  • Meanwhile, bring a large pot of water to a boil over high. Add couscous, and return to a boil. Reduce heat to medium. Simmer, stirring occasionally, until couscous is tender, about 10 minutes. Drain; transfer to a large bowl. Cool 10 minutes. Add remaining 3/4 cup garlic-lemon mixture to couscous; toss to coat. Cover; chill until ready to serve or up to 1 day.

  • Preheat a gas grill to medium (350°F to 400°F). Using tongs, transfer chicken from marinade to a plate, letting excess drip off (discard marinade). Sprinkle evenly with 1/2 teaspoon of the salt. Using tongs, transfer chicken to unoiled grates, skin sides down. Grill, uncovered, until a thermometer inserted in thickest portion of thighs registers 165°F (13 to 14 minutes per side for legs and breasts and 10 minutes per side for wings). Add lemon halves, cut sides down, to grates while chicken cooks; grill until charred, 2 minutes. Let chicken rest 10 minutes.

  • Stir cucumbers, parsley, mint, and remaining 1/2 teaspoon salt into couscous mixture. Divide couscous, chicken, and charred lemons among 4 plates.