Lemon Barbecued Chicken Recipe

5 1 2
Lemon Barbecued Chicken Recipe
Lemon Barbecued Chicken Recipe photo by Taste of Home
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Lemon Barbecued Chicken Recipe

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5 1 2
Publisher Photo
My husband loves chicken, so when we bought our first charcoal grill, we needed a recipe for barbecued chicken. We ended up combining two recipes to come up with this one. We've used it the past 3 or 4 years now and haven't come across any recipe that's better.
MAKES:
6 servings
TOTAL TIME:
Prep: 10 min. + marinating Grill: 45 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 10 min. + marinating Grill: 45 min.

Ingredients

  • 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

Directions

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.
Originally published as Lemon Barbecued Chicken in Country Extra September 1995, p51

Nutritional Facts

8 ounce-weight: 362 calories, 23g fat (5g saturated fat), 102mg cholesterol, 482mg sodium, 4g carbohydrate (2g sugars, 0 fiber), 33g protein.

  • 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
  1. 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.
  2. 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.
  3. 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.
Originally published as Lemon Barbecued Chicken in Country Extra September 1995, p51

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scubacas User ID: 5298067 37895
Reviewed Jul. 29, 2010

"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!"

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