Grilled Lemon Chicken - Recipe

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GRILLED LEMON CHICKEN
1 chicken, cut up 1/2 cup Kosher salt 1/4 cup olive oil 1/2 cup lemon juice, freshly squeezed 1 packet True lemon or 1/2 teaspoon lemon pepper grated rind of 2 lemons 3 cloves garlic, pressed pinch red pepper flakes pinch thyme 1/4 teaspoon rubbed sage salt, pepper, garlic powder In a 1 gallon Ziploc bag or large plastic container with a cover, dissolve salt in 1 quart water. Brine chicken for 2 hours or up to 5 hours in refrigerator, turning several times to brine evenly. When ready to use, rinse chicken well in cold running water; pat dry. Season with salt, pepper, and a sprinkling of garlic powder. Heat olive oil, garlic and lemon rind just until hot. Remove from heat and add lemon juice, thyme, sage, a pinch of salt and pepper, True Lemon packet or lemon pepper (optional) and hot red pepper flakes. Put mixture into a shallow pan, such as what would be used for breading. Grill chicken over hot coals or on a gas grill, or use an indoor grill pan or broiler. Cook chicken pieces, turning several times, until they are nicely browned, about 15-20 minutes (depends on heat of grill and chicken size). Reserve half of the marinade for basting. Dip and roll around in the lemon marinade, then return to low heat and continue cooking for another 10 minutes, or until done. Baste chicken with the remaining marinade for 5 minutes. Cover and continue cooking for another 5 minutes. Serve. Submitted by: CM

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recipe reviews
Grilled Lemon Chicken

· Feb 4 · #27047

Tricia (United States) says:

My daughter made this recipe for a class at school. She brought some home for me to try. It was very lemony and I could taste the lemon zest right away. After that, I noticed how salty it was. The salt was very over-powering. Next I noticed the garlic and a subtle red pepper aftertaste. The taste combinations were great. Only problem was the salt. I would make it again at home and use half the salt to see how much better it would be. I may even substitute sea salt to make it healthier.

· May 26 · #101471

Marissa (Illinois) says:

I made this yesterday. The flavors are wonderful. Kosher salt is good for marinating because its much less expensive than it would be to use sea salt, which wouldn't make it much healthier. The benefits of using sea salt come from the extra minerals in the sea salt but most of the salt should be washed away! Save the sea salt for sprinkling.

The idea is to make a brine. The recipe instructions say to rinse the chicken well so I did and that is probably why mine was not too salty. It might be that some chicken takes up more salt than other chicken based on the age of the chicken. I marinated my chicken for 4 hours and it was great!

I will make this again. It's an outstanding method for a different way to make chicken on the grill.

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