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.

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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified

Directions

  • Preheat grill for high heat.

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  • In a blender or food processor, blend the oil, lemon juice, onion, salt, thyme, marjoram, and garlic until thick and smooth.

  • 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.

Note

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

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

254 calories; 16.5 g total fat; 67 mg cholesterol; 349 mg sodium. 1 g carbohydrates; 24.6 g protein; Full Nutrition

Reviews (74)

Read More Reviews

Most helpful positive review

Rating: 5 stars
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. Read More
(32)

Most helpful critical review

Rating: 3 stars
03/28/2011
It was good but not exceptional. I doubled the recipe but didn't double the salt. I also used thighs. Next time I'll use all the lemon zest and double the salt. I also used fresh Thyme. Read More
(5)
98 Ratings
  • 5 star values: 65
  • 4 star values: 22
  • 3 star values: 6
  • 2 star values: 2
  • 1 star values: 3
Rating: 5 stars
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. Read More
(32)
Rating: 5 stars
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. Read More
(32)
Rating: 5 stars
07/23/2006
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!!! Read More
(29)
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Rating: 5 stars
06/23/2007
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. Read More
(26)
Rating: 5 stars
08/12/2011
This is now my favorite recipe on this site. I have made it several times and like to as the submitter suggests marinate the chicken before grilling for a few hours if time allows. But by all means make it as written if time is short as it is still so good....simple yet flavorful it would work well on just about any grilled meat. I have found so many times that it's the recipe with the fewest most simple ingredients that turns out the best results. So true here. Read More
(12)
Rating: 5 stars
09/07/2007
Wow this was good. I used olive oil and dried oregano instead of marjoram. We used this on a quartered chicken (bone in) and marinated it for about an hour before grilling (didn't bother with the foil). I simmered the marinade for a few minutes after removing the chicken and then used it as a basting sauce. The flavor was excellent. The only thing I might change next time is the amount of salt--I think I will use a bit less. Thanks for sharing this one! Read More
(11)
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Rating: 5 stars
03/18/2007
my husband and I loved this. I marinated it overnight and it came out so juicy. I think maybe next time I'll try this recipe with salmon. Read More
(11)
Rating: 5 stars
09/19/2005
The sauce is great although I did leave out the marjoram and added a couple slices of jalapeno. Since chicken breasts are too bland for me I used it on thighs...advantage is you can cook it right on the grill don't have to bother with aluminum foil Read More
(9)
Rating: 5 stars
09/08/2007
If I could give this 10 stars I would. The only change I made was to use fresh herbs from my garden. I reserved 1/2 the marinade and heated it gently then used it to season some rice which I served with it. The second time I made this I turned it into a stir fry. I cut chicken tenders into bite size pieces then marinaded them for 8 hours. Once again I used just a tiny bit of the marinade to season the rice. I stir fried the chicken along with some sugar peas and served it all with the seasoned rice. What a wonderful recipe! Read More
(7)
Rating: 5 stars
09/02/2007
Followed the recipe exactly and used it as a marinade for approx 1 1/2 hours then cooked on the grill. My granddaughter said it was the best chicken she had ever eaten! That's good enough for me! Will definitely make again! Read More
(7)
Rating: 3 stars
03/28/2011
It was good but not exceptional. I doubled the recipe but didn't double the salt. I also used thighs. Next time I'll use all the lemon zest and double the salt. I also used fresh Thyme. Read More
(5)