Lemon Barbecued Chicken
|Broiler fryer chicken||3 Pound, split in half (1 Whole Ones)|
|Salad oil||1 Cup (16 tbs)|
|Lemon juice||3⁄4 Cup (12 tbs)|
|Garlic salt||1 Tablespoon (Durkee)|
|Parsley flakes||1 Tablespoon (Durkee)|
|Onion powder||2 Teaspoon (Durkee)|
|Sweet basil||2 Teaspoon (Durkee)|
|Thyme||2 Teaspoon (Durkee)|
1. Clean the chicken and cut into half.
2. Rub salt and pepper on the on the inside and out of the chickens.
3. Place the chicken halves in a roasting pan.
4. In a bowl, combine the remaining ingredients and blend well with a fork.
5. Brush the chicken halves inside out with this marinade.
6. Cover the pan with foil or plastic and refrigerate. Leave the chickens to marinate for at least 4 hours or more. Turn the chicken regularly, rubbing the marinade over the meat.
7. When you are ready to cook, prepare a barbecue grill preferably a coal one, or a broiler if you don-€™t have a grill.
8. Drain the chickens reserving the marinade.
9. Arrange the chickens over the coals of the barbecue or in a large roasting pan under the broiler.
10. When chickens are evenly browned, brush them with the marinade and continue to barbecue.
11. Turn the halves and baste the chicken frequently, about 15 minutes each side, until tender and succulent and juices run clear when pierced with tip of a knife.
12. Serve the Lemon Barbecued Chicken with grilled vegetables, potatoes or a fresh green salad.