Spicy Lemon Barbecue Chicken
Ingredients
1 1/4 cups lemon juice from concentrate
5 garlic cloves
1 small onion, quartered
1 1/2 teaspoons salt
1 1/2 teaspoons paprika
1 teaspoon pepper
1 1/4 cups vegetable oil
2 teaspoons dried basil
2 teaspoons dried thyme
4 pounds chicken quarters
Garnish: fresh basil sprigs
Preparation
Process
first 6 ingredients in a blender 1 minute or until smooth, stopping to
scrape down sides. Turn blender on high; add oil in a slow, steady
stream. Add basil and thyme; process on low 30 seconds.
Remove 2 cups sauce; cover and chill 8 hours.
Place
chicken in shallow dishes or heavy-duty zip-top plastic bags; add
remaining sauce. Cover or seal; chill 8 hours. Drain, discarding sauce.
Prepare
fire by piling charcoal or lava rocks on 1 side of grill. Place a drip
pan on opposite side. Coat food rack with vegetable cooking spray;
place on grill.
Grill chicken, skin side up and covered with
grill lid, directly over medium-high heat (350°F to 400°F / 175°C to
205°C) 15 minutes. Turn chicken, and cook, covered with grill lid, 10
to 15 minutes or until golden.
Remove chicken from direct heat,
and arrange over drip pan; cook, covered with grill lid, over indirect
heat 25 to 35 minutes or until a meat thermometer inserted into
thickest portion of chicken registers 180°F (85°C).
Cook remaining sauce in a sauce pan over medium heat until hot. Serve with chicken. Garnish, if desired.
Makes 8 servings.
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