Print Options

Back to Lemon Barbecued Chicken >

Include these items:

Select reviews >

Taste of Home Logo

Lemon Barbecued Chicken

 Lemon Barbecued Chicken
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.
6 ServingsPrep: 10 min. + marinating Grill: 45 min.


  • 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

2 of 2

Lemon Barbecued Chicken (continued)

Directions (continued)

  • juices run clear, basting occasionally. Yield: 6 servings.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.