03-10-2005, 05:42 AM
LEMON CHICKEN
Use this recipe for 1 whole chicken, halved or whole:
![[Image: recipedot.gif]](http://www.barbecuen.com/recipes/images/recipedot.gif)
1/2 cup butter - 1 stick
Juice from 2 small lemons
2 Tbs lemon zest
3 cloves garlic - minced
1 tsp dried parsley
2 tsp fresh ground black pepper
1 tsp salt
1 tsp hot sauce
Combines all ingredients in stainless steel pot and simmer for 15 minutes. Can be used immediately.
Rub down chicken with olive oil (light) and then sprinkle with fresh ground pepper (this is in addition to the pepper in the recipe above). Bring pit temperature to 350 degrees F. Place chicken on the pit on the side away from the fire (indirect cooking). After 30-45 minutes begin basting chicken every 15 minutes until done. Chicken is done when a meat thermometer inserted into the thickest part reaches 160 degrees (prefered method) or the juices run clear.
Remove from the grill and allow to 'rest' for 10 minutes before serving.
Use this recipe for 1 whole chicken, halved or whole:
1/2 cup butter - 1 stick Juice from 2 small lemons 2 Tbs lemon zest 3 cloves garlic - minced 1 tsp dried parsley 2 tsp fresh ground black pepper 1 tsp salt 1 tsp hot sauce Combines all ingredients in stainless steel pot and simmer for 15 minutes. Can be used immediately.
Rub down chicken with olive oil (light) and then sprinkle with fresh ground pepper (this is in addition to the pepper in the recipe above). Bring pit temperature to 350 degrees F. Place chicken on the pit on the side away from the fire (indirect cooking). After 30-45 minutes begin basting chicken every 15 minutes until done. Chicken is done when a meat thermometer inserted into the thickest part reaches 160 degrees (prefered method) or the juices run clear.
Remove from the grill and allow to 'rest' for 10 minutes before serving.