Herbed Lemon Barbecue Sauce and Marinade Recipe

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Herbed Lemon Barbecue Sauce and Marinade
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Ingredients
10
Count
Nutrition
6779
Calories
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Ingredients:

Directions:

  1. Combine first 5 ingredients in a blender; process on high 1 minute. With blender on high, add oil in a slow, steady stream; process 1 minute. Scrape down sides. Add basil and thyme; process on low 30 seconds. Remove 1 cup sauce for basting and 1/2 cup sauce to serve with chicken; chill.
  2. Place chicken in a large shallow dish or heavy-duty zip-top plastic bag. Pour remaining sauce over chicken; cover or seal, and chill 8 hours. Drain and blot excess sauce.
  3. Grill chicken according to directions below. Brush 1 cup reserved sauce over chicken during the last 30 minutes of cooking time. (Discard leftover basting sauce.) Serve chicken with reserved 1/2 cup sauce. Garnish, if desired.
  4. For Gas Grills:
  5. Indirect Cooking: Place 2 cups hickory, mesquite, or other wood chips in the center of a large square of heavy-duty aluminum foil; fold into a rectangle, and seal. Punch holes in top of packet. Preheat one side of grill, leaving center empty, for 20 minutes. Place packet on cooking grate over unlit side. Grill, covered with grill lid, 2 hours and 15 minutes or until done (170°). Baste as directed.
  6. Direct Cooking: Preheat grill over low heat, under 300°, for 20 minutes. Place chicken, skin side up, on cooking grate. Grill, covered with grill lid, over low heat 1 hour and 15 minutes or until done. (Don't turn chicken.) Baste as directed.
  7. For Charcoal Grills:
  8. Indirect Cooking: Soak 2 cups hickory wood chips in cold water for 30 minutes; drain. (Wood chips for the gas grill are not soaked in water because they're encased in foil and placed on the cooking grate.) Prepare fire by piling charcoal on each side of grill, leaving center empty. Let charcoal burn for 30 minutes, or until flames disappear and coals turn white. Sprinkle chips over hot coals. Arrange chicken, skin side up, on cooking grate in center of grill (not directly over coals). Cook covered with grill lid, for 50 minutes to 1 hour or until done. (Don't turn chicken.) Baste as directed.
  9. Note: If you prefer chicken pieces, prepare a hot fire by piling charcoal on 1 side of grill, leaving other side empty. (For gas grills, light only 1 side.) Place cooking grate on grill. Arrange chicken over empty side (unlit side of gas grill), and grill, covered with grill lid, 1 hour or until chicken is done.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 6779.19 Kcal (28383 kJ)
Calories from fat 6511.12 Kcal
% Daily Value*
Total Fat 723.46g 1113%
Cholesterol 408.15mg 136%
Sodium 7318.14mg 305%
Potassium 1691.62mg 36%
Total Carbs 46.51g 16%
Sugars 12.85g 51%
Dietary Fiber 7g 28%
Protein 85.66g 171%
Vitamin C 163.4mg 272%
Vitamin A 0.1mg 5%
Iron 13mg 72%
Calcium 293.1mg 29%
Amount Per 100 g
Calories 443.84 Kcal (1858 kJ)
Calories from fat 426.29 Kcal
% Daily Value*
Total Fat 47.37g 1113%
Cholesterol 26.72mg 136%
Sodium 479.12mg 305%
Potassium 110.75mg 36%
Total Carbs 3.05g 16%
Sugars 0.84g 51%
Dietary Fiber 0.46g 28%
Protein 5.61g 171%
Vitamin C 10.7mg 272%
Iron 0.8mg 72%
Calcium 19.2mg 29%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 195.1
    Points
  • 198
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium,
  • High in Total Fat

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