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.
Grilled Lemon Chicken
- 1/4 cup salt
- 1 quart water
- 1 chicken cut up or 3 pounds chicken pieces
- pepper to taste
- 6 cloves garlic, minced
- 1/4 cup olive oil
- 1 cup lemon juice
- Dissolve the salt in the water. Soak the chicken in the brine mixture for an hour or two. Drain and rinse the chicken pieces, pat dry, then sprinkle with black pepper to taste.
- Mix together the garlic, oil and lemon juice in a small bowl.
- Preheat your grill and place the chicken skin side down when it’s hot. Cook 15-20 minutes, turning at least once. Turn the grill down to medium low.
- Take the chicken pieces off the grill and dunk them in the garlic/oil/lemon juice mixture one by one, returning them to the grill after their dunking.
- Cook until done, basting periodically with an extra sauce.
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.
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