"My mother relied on this recipe when I was growing up," recalls Ellen Seidl of Norfolk, Nebraska. "Its mild lemon taste reminds me of summertime."
- 1/2 cup lemon juice
- 1/4 cup canola oil
- 3 tablespoons chopped onion
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon dried thyme
- 1 garlic clove, minced
- 1 broiler/fryer chicken (3 to 4 pounds), cut up
- In a large resealable plastic bag, combine the first seven ingredients. Remove 1/4 cup for basting; cover and refrigerate. Add chicken to the bag; seal and turn to coat. Refrigerate for 8 hours or overnight.
- Drain and discard marinade from chicken. Grill, covered, over medium heat for 20 minutes. Baste with reserved marinade. Grill 20-30 minutes longer or until a meat thermometer reads 170°, basting and turning several times. Yield: 4 servings.
Originally published as Lemon Grilled Chicken in Quick Cooking January/February 2003, p10
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
Reviews for Lemon Grilled Chicken
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review