Welcome to another edition of Recipes from Mom's Gray Tin Box. Today's recipe is from someone...no idea who "John" is. I have a feeling it's John Ortiz who was a good friend when we lived in Lancaster. He frequented our house on Friday nights for dinner. Anyhow, I suspect this might be from him.
This recipe uses reconstituted lemon juice - which I read as frozen lemonade. I couldn't find anything else that said "reconstituted lemon juice". The frozen lemonade added not only a tart flavor, but a hint of sugar too. It was a nice touch. I took the frozen lemonade out the night before so it would be all liquified by marinade time.
VERY easy recipe and really good.
What would I do different:
- I wouldn't add 1/2 c vegetable oil. I'd add just 1/4 c instead. The marinade was too greasy.
- I took about 1/4 c out and set it aside for the basting. I'm not a fan of basting with marinade that raw chicken was sitting in.
- I'd add salt. The recipe calls for garlic salt, but it wasn't salty enough.
Overall, great recipe. I grilled it - shocking I know. It'd be a good recipe to make and have chicken for salads all week.
John's BBQ Chicken
Recipe from Mom's Gray Tin Box
Recipe from Mom's Gray Tin Box
Serves 4
- 1 Fryer chickn (3.5 lbs), cut up
- 1/2 c reconstituted lemon juice
- 1/2 c vegetable oil
- 1 tsp garlic salt
- 1 tsp oregano leaves
- 1/4 tsp pepper
Mix all the ingredients together (except chicken) in a mason jar and shake to combine.
Put chicken in shallow dish. Pour marinade over it.
Marinade for 6 hours or overnight. Grill or broil. Turn the chicken and baste with remaining marinade.
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