-
-
My review
Lemon Herb Barbeque Sauce for Chicken
JEANINEJ
"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."
Added to shopping list.
Go to shopping list.
Ingredients
30 m servings 254 calsOriginal recipe yields 8 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print-
Prep
-
Cook
-
Ready In
- Preheat grill for high heat.
- 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.
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.
Nutrition Facts
Per Serving: 254 calories; 16.5 g fat; 1 g carbohydrates; 24.6 g protein; 67 mg cholesterol; 349 mg sodium. Full nutrition
Share
Similar recipes
Reviews
Read all reviews 7397 Ratings
-
-
-
-
-
Most helpful positive review
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...
Most helpful critical review
3/27/2011
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.
Most helpful
Most positive
Least positive
Newest
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...
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 wa...
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 do...
12/1/2010
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 ...
9/7/2007
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 ...
3/18/2007
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.
9/19/2005
The sauce is great, although I did leave out the marjoram <purely a matter of preference> and added a couple slices of jalapeno. Since chicken breasts are too bland for me, I used it on thighs....
9/8/2007
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 s...
9/2/2007
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 ...