Lemon Grilled Chicken
Yield
12 servingsPrep
10 minCook
50 minReady
3 hrsTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
lemon juice
|
|
| 1 | tablespoon |
sugar
|
|
| ¼ | cup |
olive oil
|
|
| 1 | each |
bay leaves
|
*
|
| ½ | teaspoon |
salt
|
|
| ½ | teaspoon |
basil
dried |
*
|
| ½ | teaspoon |
poultry seasoning
|
|
| ¼ | teaspoon |
black pepper
coarsely ground |
|
| 3 | pounds |
chicken
cut in quarters |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
lemon juice
|
|
| 15 | ml |
sugar
|
|
| 59 | ml |
olive oil
|
|
| 1 | each |
bay leaves
|
*
|
| 2.5 | ml |
salt
|
|
| 2.5 | ml |
basil
dried |
*
|
| 2.5 | ml |
poultry seasoning
|
|
| 1.3 | ml |
black pepper
coarsely ground |
|
| 1.4 | kg |
chicken
cut in quarters |
|
Directions
In a small saucepan, combine lemon juice, sugar olive oil, bay leaf, salt, basil, poultry seasoning and pepper.
Place over low heat and cook, stirring, 2 to 3 minutes.
Cool to room temperature.
Place chicken, skin-side down, in a single layer in a 13x9 inch baking dish .
Pour lemon-juice mixture over chicken. Let stand at room temperature 2 to 3 hours.
Prepare chicken, skin-side down, on grill 4 to 6 inches above heat.
Grill 7 minutes or until browned.
Brush with marinade.
Turn skin-side up. Grill about 7 minutes.
Turn and brush with marinade.
Continue grilling white meat about 10 minutes longer, dark meat 15 to 20 minutes longer, turning and basting with marinade frequently
