Lemon Garlic Butter Chicken on the Weber Searwood

Lemon Garlic Butter Chicken on the Weber Searwood

Are you in the mood for chicken that’s juicy, crispy, and bursting with fresh Mediterranean flavor? If so, you’ll love this Lemon Garlic Butter Chicken. I teamed up with my buddy Bob Trudnak for a cook that brings together smoky flavor and crispy skin with the help of a pellet grill, pizza oven, and some seriously bold seasoning. This one’s perfect for weekend gatherings or weeknight meals that deserve a little extra flair.

This recipe is built on a two-step process—first smoke, then sear. We started low and slow on the pellet grill, then cranked things up with a blazing-hot pizza oven finish using cast iron. It’s a method that guarantees juicy meat and skin so crisp it snaps.

Lemon Garlic Butter Chicken on the Weber Searwood 

The lemon and garlic flavor combo is a classic for a reason—but we added some smoky richness and high-heat crispiness to take it over the top. If you’ve never marinated chicken in Greek dressing or used our Simple Citrus and Lemon Garlic Butter Rubs together, now’s your chance.

The Ingredients

Here’s what we used to season and finish the chicken:

  • Whole Chicken Leg Quarters – We trimmed and lollipopped them for even cooking and great presentation.
  • Bottled Greek Dressing – An easy, flavorful marinade packed with herbs, garlic, and vinegar.
  • Heath Riles BBQ Simple Citrus Rub – Bright, zesty flavor that works beautifully with poultry.
  • Bobby T’s Lemon Garlic Butter Rub – Adds a rich garlic and buttery finish with lemon undertones.
  • Lemons – Roasted and squeezed for a fresh citrus finish.

The Process for Making Lemon Garlic Butter Chicken

1. Prep the Chicken

We started with whole chicken leg quarters and used a sharp boning knife to trim away the backbone. Then, we cleaned up the drumsticks by cutting around the knuckle and removing the skin and tendons to create a lollipop effect. Not only does this look great, but it also helps the chicken cook more evenly.

2. Marinate

The trimmed chicken went into a resealable bag with Greek dressing, a sprinkle of Simple Citrus Rub, and Lemon Garlic Butter Rub. We let it marinate in the fridge for at least 3 hours to soak up all that flavor.

3. Season and Smoke

Once marinated, we gave the chicken a final dusting of both rubs. Then we fired up the Weber Searwood Pellet Grill with Royal Oak Hickory Charcoal Pellets and stabilized the temp around 275°F. The chicken smoked for about 45 minutes until it hit an internal temp of 155-160°F.

4. Crisp It Up in the Pizza Oven

While the chicken smoked, we preheated a YETI cast iron pan in a pizza oven set to 600°F. Once the chicken was ready, we moved it into the hot skillet to sear for 4–5 minutes until the skin was golden, crispy, and sizzling.

We also roasted some lemon halves in the oven alongside the chicken. Just before serving, we squeezed that roasted juice over the top.

5. Serve and Enjoy

After letting the chicken rest for 15 minutes, it was time to eat. The skin was crispy like a potato chip, the meat stayed juicy, and the fresh citrus tied it all together.

The Results

This dish was a knockout. The smoky flavor from the grill, the buttery garlic rub, and that final hit of lemon created layers of flavor in every bite. It’s fresh, bold, and satisfying—exactly what you want when you're making a meal worth remembering.

Serving Suggestions for Lemon Garlic Butter Chicken

This Mediterranean-inspired chicken pairs perfectly with fresh, flavorful sides. Here are some of our favorite options:

Storing Leftovers

Fridge: Store in an airtight container for up to 3 days.
Reheating: Warm in a 375°F oven until the skin crisps up and the chicken is heated through.

Equipment and Tools

Weber Searwood Pellet Grill, Royal Oak Hickory Blend Charcoal Pellets, YETI Cast Iron Skillet, Alpha Pizza Oven, Thermoworks Thermapen ONE, Tongs, Victorinox Boning Knife

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