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Barbeque Chicken

Barbeque Chicken

  • Prep

    15 m
  • Cook

    20 m
  • Ready In

    1 h 40 m
ANNELIZABETH

ANNELIZABETH

This recipe was passed down to me from my Italian grandmother.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 584 kcal
  • 29%
  • Fat:
  • 43.4 g
  • 67%
  • Carbs:
  • 4.7g
  • 2%
  • Protein:
  • 42.6 g
  • 85%
  • Cholesterol:
  • 170 mg
  • 57%
  • Sodium:
  • 160 mg
  • 6%

Based on a 2,000 calorie diet

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Directions

  1. In a large glass bowl mix lemon juice, vegetable oil, vinegar, oregano, and garlic powder. Place chicken pieces in the bowl, and season with salt and pepper. Cover, and marinate in the refrigerator at least 1 hour.
  2. Preheat an outdoor grill for high heat, and lightly oil grate.
  3. On the prepared grill, cook chicken until no longer pink and juices run clear. Periodically brush chicken with the remaining marinade mixture while cooking. Discard any leftover marinade.
  4. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

SPARKLE200418
70

SPARKLE200418

4/17/2005

DO NOT EVER REUSE A POULTRY MARINADE!!! It is extremely dangerous to reuse the marinade while cooking the chicken, it could contain salmonella and other bacteria.

Navy_Mommy
49

Navy_Mommy

1/25/2004

This chicken had incredible flavor, it was very intense. If you don't care for the taste of lemon then I would not advise it. I used with boneless skinless chicken breats. I added the marinade before freezing and then thawed over night in the fridge. I did not over cook the chicken as my instant read thermometer only read 180, but it was very dry. I noticed when I placed it on the grill that the marinade had already started to cook the outside of the chicken. I think the acid content with the lemon juice and vinegar may have been too high for the boneless chicken breast. If I use again I would really like to marinade a whole chicken in this before baking. I think that the larger bird may be better equiped to deal with the acid content.

MICKVETTE
35

MICKVETTE

1/25/2004

I tried this recipe on 8/22/2002 - It was great! The marinade added the right amount of zip. I also used this recipe in the oven instead of on the outdoor grill. The chicken was moist, tender, zippy and juicy. Wonderful recipe! This one is a definite keeper!

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