 |
Prep Time: 5 Minutes Cook Time: 0 Minutes |
Ready In: 5 Minutes Servings: 4 |
|
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. Ingredients:
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 |
Directions:
1. 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.
2. 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.
|
|