black pepper--no amount given just use to your taste
Instructions
Mix oil, lemon juice and pepper together in a bowl.
Rinse and dry the chicken pieces; Add to the marinade.
You might use a plastic bag to marinate the chicken.
Let the chicken sit in the marinade for anywhere from 2 to 24 hours.
When ready to cook, Preheat your grill and cook it.
Be careful here; the oil will cause flare ups at first so have a water bottle handy to douse the flames, unless you happen to like blackened chicken.
Cook the chicken, turning the pieces occasionally.
It's done when you pierce it with a fork and the juices run clear.
Dry marinades- A simple way of adding some flavor to barbecued chicken is to run the pieces with some herbs and marinate 2-24 hours.
Some ideas-
Italian- 1 Tbsp each of dried Oregano, basil and parsley with 1/2 Tbsp Garlic Powder, generous pinch of Thyme and black pepper.
Mexican- 2 Tbsp Oregano, 1 Tbsp each of Garlic Powder and Cumin, 1 tsp Chili Powder, 1/2 tsp white pepper, 1/2 tsp black pepper and 1/4 tsp red pepper(cayenne).
Vary the above proportions as you like or try your own combinations. When experimenting, it is good to write down what you did. If something turns out really great, you'll want to have a way of duplicating it.
NOTE- Don't use salt in the above marinades. Besides all the terrible things that the Food Cops tell us about salt, the problem from a cooking perspective is that will dry meat out.
Serving
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Originally Submitted
10/30/2012
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