Lemon Barbecued Chicken
TOTAL TIME: Prep: 10 min. + marinating Grill: 45 min.
YIELD: 6 servings.
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.
Ingredients
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2/3 cup lemon juice
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1/3 cup cider vinegar
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1/3 cup vegetable oil
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1 tablespoon soy sauce
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2 teaspoons sugar
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1 teaspoon salt
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1 teaspoon paprika
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1 teaspoon chili powder
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1/2 teaspoon garlic salt
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1/2 teaspoon pepper
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1 medium onion, chopped
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1 broiler/fryer chicken (3-1/2 to 4 pounds), cut up
Directions
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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.
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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.
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3.
To bake chicken: After marinating, place chicken in a greased 15x10x1-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.
Nutrition Facts
8 ounce-weight: 362 calories, 23g fat (5g saturated fat), 102mg cholesterol, 482mg sodium, 4g carbohydrate (2g sugars, 0 fiber), 33g protein.
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