Chicken with Honey & Lemon
Yield
12 servingsPrep
10 minCook
40 minReady
1 hrsLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | lbs |
whole chicken
quartered |
*
|
| 3 | tablespoons |
corn oil
|
|
| ¼ | cup |
honey
|
|
| 1 | tablespoon |
lemon juice
|
|
| 2 | tablespoons |
worcestershire sauce
|
|
| 1 | teaspoon |
salt
|
|
| 1 | teaspoon |
onion powder
|
|
| ¼ | teaspoon |
garlic powder
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | lbs |
whole chicken
quartered |
*
|
| 45 | ml |
corn oil
|
|
| 59 | ml |
honey
|
|
| 15 | ml |
lemon juice
|
|
| 3E+1 | ml |
worcestershire sauce
|
|
| 5 | ml |
salt
|
|
| 5 | ml |
onion powder
|
|
| 1.3 | ml |
garlic powder
|
|
Directions
Brush chicken with oil. Arrange chicken on rack over a slow charcoal fire, grill for 15 minutes, turning occasionally.
Combine honey with remaining ingredients, mix well.
Baste chicken with honey mixture and place in a baking dish and brush lightly with oil.
Place under a preheated 375℉ (190℃) F oven until the chicken is cooked.
Serve with rice.
