Rating: 4.5 stars
99 Ratings
  • 5 star values: 66
  • 4 star values: 22
  • 3 star values: 6
  • 2 star values: 2
  • 1 star values: 3

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.

Recipe Summary

cook:
15 mins
total:
30 mins
prep:
15 mins
Servings:
8
Yield:
8 servings
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Ingredients

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

Directions

Instructions Checklist
  • 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.

Nutrition Facts

254 calories; protein 24.6g; carbohydrates 1g; fat 16.5g; cholesterol 67.2mg; sodium 349.4mg. Full Nutrition
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