Back to Lemon Barbecued Chicken

Print Options

 
 
 
 

Card Sizes

 
 
 
 Print
Lemon Barbecued Chicken Recipe

Lemon Barbecued Chicken Recipe

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.
TOTAL TIME: Prep: 10 min. + marinating Grill: 45 min. YIELD:6 servings

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

  • 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.

Nutritional Facts

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

Reviews for Lemon Barbecued Chicken

Sort By :
MY REVIEW
scubacas
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!"

Loading Image

Wine Pairings

Full-Bodied White Wine

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