Garlicky Grilled Chicken with Paprika Butter

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juicy grilled chicken flavored with garlic, dill, lemon, and slathered with whipped paprika butter

servings: 4

  • Author: Kayla Howey


  • 1 ½ lbs chicken – 2 large breasts, 4 skin-on/bone-in thighs, 6 skin-on/bone-in drumsticks
  • 24 cloves garlic
  • 2 tbsp kosher salt
  • 4 sprigs dill
  • ¾ cup vegetable oil
  • ¼ cup olive oil
  • 1 lemon, zested and juiced
  • 2 sticks butter, softened
  • 1 tbsp smoked paprika
  • ½ tsp cayenne pepper
  • flaky sea salt (optional)


  1. Place the chicken into a large mixing bowl. Add the garlic, salt, and dill to a food processor. Pulse until finely minced. With the processor running, slowly stream in the vegetable and olive oil until emulsified. Add the lemon juice (reserve the zest).
  2. Pour the marinade over the chicken and toss well. Cover with plastic wrap and chill for at least 2 hours. Transfer the bowl of chicken to room temperature and let sit for about 30 minutes before grilling.
  3. Meanwhile, add the softened butter, lemon zest, paprika, and cayenne to the food processor. Blend until smooth, scraping down the sides of the bowl as needed. Transfer to a small serving bowl and set aside.
  4. Heat one side of the grill over high heat and the other over medium-low. Once hot, place the chicken directly over the flames (or the hottest part of the grill). Grill quickly on both sides until deeply charred, 1-2 minutes per side.
  5. Transfer the chicken to medium-low heat and cover the grill. Cook for another 15-18 minutes or so until the chicken is cooked through, flipping halfway through (it should read an internal temperature of 165°F). Remove the chicken from the grill and cover loosely with foil. Allow to rest for 5 minutes.
  6. Thinly slice the chicken breasts. Arrange all of the chicken onto a large platter with the paprika butter alongside. Garnish with extra fresh dill and a sprinkle of flaky sea salt if you’d like.


All grills are different and may cook the chicken at different rates. Also, the chicken breasts that I used were really thick, so everything ended up cooking around the same time. You’ll want to be aware of the thickness and size of the chicken you buy, and may need to adjust the cook times as needed.