Fall Grilled Chicken Recipes

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We LOVE this easy chicken, and the maple mustard sauce is to-die-for delicious! My husband asks me to make this at least once a week – SO good!

THE BEST GRILLED CHICKEN I’VE EVER MADE? | SAM THE COOKING GUY 4K

Grilled Chicken With Fall Vegetables 🔗

This recipe for grilled chicken thighs with veggies is easy to make and perfect for the fall. The smokiness and fire from the grill imparts so much flavor into the fall veggies and chicken thighs, and don’t forget about the grilled lemons!

Prep: 10min

Total: 40min

Ingredients:

  • 4 chicken thighs (bone-on)
  • 2 medium zucchini (cut in ¼ inch planks)
  • 2 medium sweet potatoes (cut in ¼ inch circles)
  • 1 delicata squash (halved, seeded, and cut in ¼ inch semi-circles)
  • 1 red onion (cut in ¼ circles)
  • 1 lemon (halved)
  • 1 bag Kingsford® Original Charcoal
  • Kosher salt & fresh pepper
  • Avocado oil

Instruction:

  1. Prepare your charcoal grill by lighting some Kingsford® Original Charcoal in a chimney starter and allow to burn for 15 minutes until the coals are hot and glowing. Cut the veggies and season with a good shot of oil and a generous pinch of salt and pepper on all sides. Season the chicken with a shot of oil and a generous amount of salt and pepper on both sides.
  2. Prepare the coals so there are two zones, hot and cool. Place the chicken thighs in-between the two zones and place the veggies on the hot zone. Place the lemon cut side down and cook until the flesh is charred, then move to cool side of grill with cut side up. Keep a watch on the chicken because the skin can flare up very easily, the goal is to slowly render out some fat and then increase the heat to make the skin golden and crispy. Once the veggies have nice char marks, flip and repeat on the second side and then move them to the cool part of the grill to cook through evenly. After about 10 minutes, move the chicken closer to the hot side of the grill and cook until the skin is nice and crispy, flip and cook another 15-20 minutes, or until cooked through. You may have to move the chicken around if the heat gets too high and starts to flare up.
  3. Plate everything on one big platter and squeeze the grilled lemons over the top and garnish with a drizzle of really good extra virgin olive oil if you have it. Enjoy!

FAQ

What should I serve with grilled chicken?

Oven-Baked Potato Wedges, Mexican Street Corn Salad, Moist Cornbread Recipe, Fresh Tomato Salad, Microwave Corn on the Cob, Best Roasted Vegetables, Sweet Potato Fries, and Oven-Roasted Zucchini are just a few of the 24 best sides for grilled chicken.

How do you get crispy crust on grilled chicken?

Keep the heat low—if it gets too high, the fat will sear and not cook slowly and melt away. Season the chicken skin with salt and grill skin-side down over moderately low heat until the fat has rendered and the skin is nice and crisp. Flip the chicken and grill for a few minutes skin-side up until cooked through.

What is the best herb to season chicken?

Thankfully, a number of herbs complement chicken, including the following:Cilantro, also known as coriander or Chinese parsley and a favorite in Mexican cuisine; Rosemary; Sage; Oregano; Thyme; Marjoram; Tarragon; and Garlic.

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