- 2/3 cup barbecue sauce
- 1/4 cup dried lavender flowers
- 1/4 cup olive oil
- 2 garlic cloves, minced
- 1 broiler/fryer chicken (3 to 4 pounds), cut up
- In a large resealable plastic bag, combine the barbecue sauce, lavender, oil and garlic. Add the chicken; seal bag and turn to coat. Refrigerate for up to 4 hours.
- Drain and discard marinade. Place chicken skin side down on grill rack. Grill, covered, over medium heat for 20 minutes. Turn; grill 10-15 minutes longer or until juices run clear. Yield: 6 servings.
Originally published as Lavender Chicken in Fresh Home Spring 2010
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
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