- 2/3 cup lemon juice
- 1/3 cup cider vinegar
- 1/3 cup vegetable oil
- 1 tablespoon soy sauce
- 2 teaspoons sugar
- 1 teaspoon salt
- 1 teaspoon paprika
- 1 teaspoon chili powder
- 1/2 teaspoon garlic salt
- 1/2 teaspoon pepper
- 1 medium onion, chopped
- 1 broiler/fryer chicken (3-1/2 to 4 pounds), cut up
- Whisk together the first 10 ingredients. Add onion; set aside 1/4 cup. Pour remaining marinade into a large resealable plastic bag; add chicken. Seal bag and turn to coat; refrigerate at least 8 hours or overnight, turning occasionally.
- Drain and discard marinade. Grill the chicken, covered, over indirect medium heat for 45 minutes or until juices run clear, turning and basting with reserved marinade every 8-10 minutes.
- To bake chicken: After marinating, place chicken in a greased 15-in. x 10-in. x 1-in. baking pan. Pour the remaining marinade over the chicken. Bake, uncovered, at 350° for 1-1/4 hours or until juices run clear, basting occasionally. Yield: 6 servings.
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
Reviews for Lemon Barbecued Chicken
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"This is as easy as a recipe gets...it was wonderful and it makes almost like a broth...I made it with wild rice and poured the broth over the rice...this will become a recipe I make when I am looking for something good and quick!"