Herbed Lemon Barbecue Sauce and Marinade

Name: Herbed Lemon Barbecue Sauce and Marinade
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 16
Cuisine: Bbq, Barbecue
Ingredients: 2 Tbsps dried basil; 2 teaspoons dried thyme; 2 to 3 garlic cloves, peeled; 1 slice Garnish: fresh lemon; 355 milliliters lemon juice; 2 Tbsps onion powder; 3 teaspoons paprika; 3 teaspoons salt; 710 milliliters vegetable oil; 1 kilograms whole chicken, cut into quarters

Herbed Lemon Barbecue Sauce and Marinade

Herbed Lemon Barbecue Sauce and Marinade is a gluten free, dairy free, whole 30, and דל פחמימות, marinade. This recipe makes 16 servings with 134 calories, 8g of protein, and 10g of fat each. This recipe covers 5% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes approximately 45 minutes. Head to the store and pick up basil, lemon juice, garnish: lemon, and a few other things to make it today. It will be a hit at your Father's Day event.

Instructions

Combine first 5 ingredients in a blender; process on high 1 minute. With blender on high, add oil in a slow, steady stream; process 1 minute. Scrape down sides.

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Cooking Oil

Equipment you will use

Blender

Add basil and thyme; process on low 30 seconds.

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Basil

Thyme

Remove 1 cup sauce for basting and 1/2 cup sauce to serve with chicken; chill.

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Whole Chicken

Sauce

Place chicken in a large shallow dish or heavy-duty zip-top plastic bag.

Ingredients you will need

Whole Chicken

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Ziploc Bags

Pour remaining sauce over chicken; cover or seal, and chill 8 hours.

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Whole Chicken

Sauce

Drain and blot excess sauce.

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Sauce

Grill chicken according to directions below.

Ingredients you will need

Whole Chicken

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Grill

Brush 1 cup reserved sauce over chicken during the last 30 minutes of cooking time. (Discard leftover basting sauce.)

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Whole Chicken

Sauce

Serve chicken with reserved 1/2 cup sauce.

Ingredients you will need

Whole Chicken

Sauce

Garnish, if desired.

Place 2 cups hickory, mesquite, or other wood chips in the center of a large square of heavy-duty aluminum foil; fold into a rectangle, and seal. Punch holes in top of packet. Preheat one side of grill, leaving center empty, for 20 minutes.

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French Fries

Punch

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Aluminum Foil

Grill

Place packet on cooking grate over unlit side. Grill, covered with grill lid, 2 hours and 15 minutes or until done (170). Baste as directed.

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Grill

Direct Cooking: Preheat grill over low heat, under 300, for 20 minutes.

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Grill

Place chicken, skin side up, on cooking grate. Grill, covered with grill lid, over low heat 1 hour and 15 minutes or until done. (Don't turn chicken.) Baste as directed.

Ingredients you will need

Whole Chicken

Equipment you will use

Grill

Indirect Cooking: Soak 2 cups hickory wood chips in cold water for 30 minutes; drain. (Wood chips for the gas grill are not soaked in water because they're encased in foil and placed on the cooking grate.) Prepare fire by piling charcoal on each side of grill, leaving center empty.

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French Fries

Water

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Grill

Aluminum Foil

Let charcoal burn for 30 minutes, or until flames disappear and coals turn white.

Sprinkle chips over hot coals. Arrange chicken, skin side up, on cooking grate in center of grill (not directly over coals). Cook covered with grill lid, for 50 minutes to 1 hour or until done. (Don't turn chicken.) Baste as directed.

Ingredients you will need

Whole Chicken

French Fries

Equipment you will use

Grill

Note: If you prefer chicken pieces, prepare a hot fire by piling charcoal on 1 side of grill, leaving other side empty. (For gas grills, light only 1 side.)

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Chicken Pieces

Equipment you will use

Grill

Place cooking grate on grill. Arrange chicken over empty side (unlit side of gas grill), and grill, covered with grill lid, 1 hour or until chicken is done.

Ingredients you will need

Whole Chicken

Equipment you will use

Grill

Equipment

Ingredients

Servings:

2Tbsps

dried basil 2teaspoons

dried thyme 2

to 3 garlic cloves, peeled 1slice

Garnish: fresh lemon 355milliliters

lemon juice 2Tbsps

onion powder 3teaspoons

paprika 3teaspoons

salt 710milliliters

vegetable oil 1kilograms

whole chicken, cut into quarters

Recommended wine: Zinfandel, Rose Wine

Barbecue can be paired with Zinfandel and rosé Wine. A rosé is refreshing in hot temperatures and complements sweet and spicy sauces and rubs. Zinfandel is a classic red wine choice for barbecue, especially for pork ribs and beef brisket. You could try Martinelli Vigneto di Evo Zinfandel. Reviewers quite like it with a 4.6 out of 5 star rating and a price of about 36 dollars per bottle.