Lemon and Herb Fryers Recipe

5 1 1
Lemon and Herb Fryers Recipe
Lemon and Herb Fryers Recipe photo by Taste of Home
Publisher Photo

Lemon and Herb Fryers Recipe

Read Reviews
5 1 1
Publisher Photo
With its slight hint of lemon and variety of herbs, this chicken disappears quickly. I'm not sure where this originated, but I've passed it onto countless friends.
MAKES:
8 servings
TOTAL TIME:
Prep: 5 min. Grill: 1 hour
MAKES:
8 servings
TOTAL TIME:
Prep: 5 min. Grill: 1 hour

Ingredients

  • 3/4 cup canola oil
  • 3/4 cup lemon juice
  • 1 tablespoon onion powder
  • 2 teaspoons garlic powder
  • 1-1/2 teaspoons salt
  • 1-1/2 teaspoons celery salt
  • 3/4 teaspoon dried rosemary, crushed
  • 3/4 teaspoon dried thyme
  • 2 broiler/fryer chicken (3 to 3-1/2 pounds each), cut up

Directions

In two large resealable plastic bags, combine the first eight ingredients. Reserve 1/4 cup; cover and refrigerate. Add chicken to remaining marinade; seal bag and turn to coat. Refrigerate for at least 12 hours.
Drain and discard marinade. Cover and grill over medium-low heat for 35-45 minutes or until juices run clear. Serve with reserved marinade. Yield: 8 servings.
Originally published as Lemon and Herb Fryers in Country Chicken Cookbook 1995, p93

Nutritional Facts

1 serving: 456 calories, 30g fat (7g saturated fat), 131mg cholesterol, 435mg sodium, 1g carbohydrate (0 sugars, 0 fiber), 42g protein.

  • 3/4 cup canola oil
  • 3/4 cup lemon juice
  • 1 tablespoon onion powder
  • 2 teaspoons garlic powder
  • 1-1/2 teaspoons salt
  • 1-1/2 teaspoons celery salt
  • 3/4 teaspoon dried rosemary, crushed
  • 3/4 teaspoon dried thyme
  • 2 broiler/fryer chicken (3 to 3-1/2 pounds each), cut up
  1. In two large resealable plastic bags, combine the first eight ingredients. Reserve 1/4 cup; cover and refrigerate. Add chicken to remaining marinade; seal bag and turn to coat. Refrigerate for at least 12 hours.
  2. Drain and discard marinade. Cover and grill over medium-low heat for 35-45 minutes or until juices run clear. Serve with reserved marinade. Yield: 8 servings.
Originally published as Lemon and Herb Fryers in Country Chicken Cookbook 1995, p93

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mybell User ID: 30585 19835
Reviewed Jun. 26, 2012

"I made this for a camping trip and the family all agreed that it was definitely a keeper."

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