Lemon Herb Barbeque Sauce for Chicken

Lemon Herb Barbeque Sauce for Chicken

71
JEANINEJ 1

"This recipe is an awesome alternative to a red barbeque sauce for chicken. It was a neighborhood favorite during summer when I was growing up. Submitted in memory of Ruth Karahan who originally had the recipe and passed away in 2004."

Ingredients 30 m {{adjustedServings}} servings 254 cals

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 254 kcal
  • 13%
  • Fat:
  • 16.5 g
  • 25%
  • Carbs:
  • 1g
  • < 1%
  • Protein:
  • 24.6 g
  • 49%
  • Cholesterol:
  • 67 mg
  • 22%
  • Sodium:
  • 349 mg
  • 14%

Based on a 2,000 calorie diet

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Directions

  • Prep

  • Cook

  • Ready In

  1. Preheat grill for high heat.
  2. In a blender or food processor, blend the oil, lemon juice, onion, salt, thyme, marjoram, and garlic until thick and smooth.
  3. Coat the grill grate with aluminum foil. Poke holes in the foil and spray with cooking spray. Arrange chicken on grate, and cook 15 minutes, turning once and brushing constantly with the sauce, until juices run clear.
Tips & Tricks
Lemon Chicken Piccata

See how to make a classic chicken dish with a tart lemon-butter sauce.

Barbeque Bacon Chicken Bake

See how to make baked (or grilled) BBQ chicken wrapped in bacon.

Footnotes

  • Note
  • You can also marinate the chicken overnight in the refrigerator, reserving enough sauce to coat the chicken as it cooks on the grill.
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Reviews 71

  1. 95 Ratings

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MARYLAUREN
12/21/2006

A wonderful marinade. Really penetrates the meat with lemon flavor. I substituted Splenda for sugar & used garlic-olive-oil. Marinated a cut-up chicken for 3 hours or more (overnight even better) and baked it at 350 F on a rack pan in the oven -- 45 min for small pieces, 55 min for big pieces. Easy and fabulous.

Eileen Fuore
7/23/2006

This is an awesome recipe! I increased the flavor even more by adding the zest from the lemons I juiced and adding several more cloves of garlic. I marinaded it for about 2 hours. Wow! It was SO yummy and SO moist. I served it with rice pilaf and corn on the cob. What a fantastic barbeque!!!

marlena
6/23/2007

AWESOME......I doubled this recipe for 4 lbs of chicken breasts. Oh, I also used olive oil, but that was the only change. Used half to marinate; the rest to baste while grilling. My husband doesn't care for lemon flavour, and he said "THIS IS THE BEST CHICKEN I'VE EVER HAD" My daughter, son-in-law, and 6 young grandchildren also loved it. Thanks for this great recipe. Will continue making this again and again.