I was skeptical of this recipe for grilled lemon chicken, I admit. I thought that the chicken would have to be marinated to get a good lemony flavor but I was wrong! This is from Three Many Cooks (affiliate link), a book from the blog of the same name. It’s a fun book to read if you like to cook but it’s not a cookbook per se, although it does have some recipes.
Pam Anderson has you dunk the chicken pieces in an oil, lemon and garlic mixture after they’re partially cooked, then continue cooking and basting. The chicken was fantastic! I cooked longer than her recommended time because I moved the chicken to indirect heat while I grilled corn on the cob and other vegetables. The leftovers are delicious, also. Always a bonus.
The rest of the meal included grilled corn on the cob and a grilled mixture of vegetables, including green pepper, zucchini and onion, along with some sautéed chard from the garden. Dessert was rhubarb crisp.
The best way I’ve found to grill vegetables is in one of those metal grill baskets. We’re taking one camping, too, to cook over the campfire.