Lemony Grilled Chicken

Love grilled chicken that has been marinated overnight.  The chicken picks up the flavors and brings a moisture like nothing else.

The reviews on this recipe are awesome and sounds like a winner.

This recipe comes from Taste of Home, one of my favorite food websites!

Ingredients

1 cup olive oil
2/3 cup lemon juice
6 garlic cloves, minced
1 teaspoon salt
1/2 teaspoon pepper
2 medium onions, chopped
8 chicken drumsticks (2 pounds)
8 bone-in chicken thighs (2 pounds)

Directions

Whisk the first five ingredients until blended; stir in onions. 

Pour 1-1/2 cups marinade into a large resealable plastic bag. 

Add chicken, seal bag and turn to coat. 

Refrigerate overnight. Cover and refrigerate remaining marinade.

Prepare grill for indirect heat. 

Drain chicken, discarding marinade in bag. 

Place chicken on grill rack, skin side up. 

Grill, covered, over indirect medium heat 15 minutes. 

Turn; grill 15-20 minutes longer or until a thermometer reads 170°-175°, basting occasionally with reserved marinade. 

Yield: 8 servings.

Originally published as Dad's Lemony Grilled Chicken in Taste of Home June/July 2013

Photo and recipe source

Sweet and Sour Barbequed Chicken

These delicious looking grilled chicken drumsticks come from Kelsey Nixon of  The Cooking Channel.

Love sweet and sour with the added dimension of spicy hot. Looks like an awesome recipe that reminds me of Bourbon Chicken.

A great addition to your chicken recipe collection :)  I would also use the marinade for pork or seafood.

Click here to go to Food Network's recipe page.

Recipe courtesy of Kelsey Nixon
Show: Kelsey's Essentials

Episode: On the Go Grillin

Originally from FoodNetwork.com

Lexington Style Grilled Chicken

This marinade is totally different than the usual cuban mojo we regularly use. I can't wait to try something different!  Grilled chicken is one of our favorite meals.

Ingredients

• 2 cups cider vinegar
• 1/4 cup firmly packed dark brown sugar
• 1/4 cup vegetable oil
• 3 tablespoons dried crushed red pepper
• 4 teaspoons salt
• 2 teaspoons pepper
• 2 (2 1/2- to 3-pound) cut-up whole chickens

Directions

Stir and blend first 6 ingredients.

In a large zip-top plastic freezer bag, place half of vinegar mixture and chicken. In another large zip-top plastic freezer bag, repeat procedure.

Refrigerate at least 2 hours, up to 8 hours. Turn occasionally.

Remove chicken from marinade, discarding marinade.

Grill chicken on a covered grill over medium-high heat (350° to 400°) 35 to 40 minutes or until done. Turn occasionally.

SOURCE

Larry Elder, Charlotte, North Carolina, Southern Living MARCH 2005