1 package chicken leg quarters (any part of the bird will do)
1/2 cup of lemon juice
vinegar
1/2 stick butter
1 teaspoon black pepper
canola or olive oil
garlic powder
seasoned salt

This recipe is easy and it helps to prevent having dried out, over-cooked chicken. It can be cooked on a grill, but a wood pit tastes better - it always does! Goes great at parties because it is easy to make extra; just add a little more of the ingredients.

Lay out chickens and rub on oil (it doesn't take much). Then, season with garlic powder and seasoned salt.

In a pan, melt butter on medium heat; once melted, add lemon juice and pepper.

Add vinegar (you know when you have enough vinegar when you lean over the pan and the smell kicks you back).

Cook chicken at about 300-350°F adjusting temperature as needed.

While cooking, take the butter-lemon mixture out and baste every 20-30 minutes, flipping the chicken regularly.

When the chicken is just about done, stop the basting so that the chicken will become a little crispy. Most people like to cook a chicken to 165°F, but at that temp the chicken is dry and over-cooked. When the thickest part of the meat reaches 155°F, the chicken is cooked. Remember that it doesn't just stop cooking when it is off the heat; it continues cooking until it has cooled.

Tip: Goes well with corn on the cob and Bar-B-Q Pork.

Submitted by: JD