Title: Barbecued Lemon Chicken
Categories: Poultry, Barbeque
Yield: 4 Servings
1/4 c Lemon juice
1/4 c Vegetable oil
1/2 ts Dried thyme
1 ts Black peppercorns
1 1/4 kg Chicken
Combine lemon juice, oil and thyme. Coarsely grind or crush pepper; add to
lemon mixture. Place chicken in shallow dish; pour lemon mixture over,
turning chicken to coat all over. Refrigerate for 1 to 3 hours, turning
chicken occasionally.
Cook chicken on greased grill over hot coals or on high setting, turning
frequently to prevent burning, for about 20 minutes on each side or until
chicken is no longer pink inside.
Per serving: 522 Calories; 30g Fat (53% calories from fat); 55g Protein; 5g
Carbohydrate; 170mg Cholesterol; 165mg Sodium
NOTES : 2 teaspoons of chopped fresh thyme may be substituted for dry.
Recipe by: The Canadian Living Barbecue and Summer Foods Cookbook Posted to
MC-Recipe Digest V1 #612 by Kim Robb on May 14, 1997