Herb Fryer Chicken Recipe

Herb Fryer Chicken Recipe photo by Taste of Home

Read reviews (1)

Rate recipe

"We use our grill all year long," says Charlene Sylvia of Sandy, Utah. "Our boys love this chicken, and it's a hit with company, too." To really bring out the lemon flavor, Charlene suggests piercing the chicken skin before marinating.

[X]

Rate Herb Fryer Chicken Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Herb Fryer Chicken Recipe

Prep: 5 min. + marinating Grill: 35 min.

Yield: 6 Servings

5 35 40

Ingredients

1/3 cup lemon juice
1/4 cup olive oil
1/4 cup minced fresh parsley
2 tablespoons finely chopped onion
3 garlic cloves, minced
1 tablespoon grated lemon peel
1 teaspoon minced fresh thyme
1/2 teaspoon salt
1/4 teaspoon pepper
1 broiler/fryer chicken (3 pounds), cut up

Directions

In a large resealable plastic bag, combine the lemon juice, oil, parsley, onion, garlic, lemon peel, thyme, salt and pepper; add chicken. Seal bag and turn to coat; refrigerate overnight, turning occasionally. Drain and discard marinade.
Grill chicken, covered, over medium heat for 35-40 minutes or until juices run clear, turning every 15 minutes. Yield: 6 servings.

Originally published as Herb Fryer Chicken in Quick Cooking March/April 2003, p19

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

More recipes like this:

Recipe Slideshows

Browse slideshows featuring our best recipes, holiday ideas, easy how-tos, cooking tips, and more!

Get Recipes >

Top 10 Recipes

A collection of our favorite, highest-rated recipes—including the best dessert, dinner and holiday recipes.

Get Recipes >

Reviews for Herb Fryer Chicken

Herb Fryer Chicken

Tell us what you think of this recipe.
Did you modify it? Would you make it again? Rate it today! >

Rate and Review this Recipe

(1-1) of 1 reviews

Reviewed on Feb. 17, 2011 by mheth

This take some prep time if you use fresh herbs , but it's definitely worth it. The chicken is marvelous. It tastes great the next day cold or reheated. We always wonder why we didn't make more. A real winner!