Herb Fryer Chicken Recipe

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Herb Fryer Chicken Recipe
Herb Fryer Chicken Recipe photo by Taste of Home
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Herb Fryer Chicken Recipe

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5 1 1
Publisher Photo
"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.
MAKES:
6 servings
TOTAL TIME:
Prep: 5 min. + marinating Grill: 35 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 5 min. + marinating Grill: 35 min.

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

  • 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
  1. 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.
  2. 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

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mheth User ID: 5327231 90971
Reviewed Feb. 17, 2011

"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!"

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