Prep 10 mins
Cook 0 mins
Adapted from an old issue of Southern Living. Suggested use: Make up a batch and use half to marinate some chicken pieces overnight,grill or bake the chicken, using the remainder to brush onto your chicken in the last half hour of its cooking time to make a nice BBQ sauce. Or use as a dipping sauce for chicken wings. UPDATE: The onion powder measurement has been corrected.
- 3⁄4 cup fresh squeezed lemon juice
- 2 cloves fresh garlic, peeled
- 1 teaspoon onion powder
- 1 1⁄2 teaspoons salt
- 1 1⁄2 teaspoons paprika
- 1 1⁄2 cups canola oil
- 1 tablespoon dried basil
- 1 teaspoon dried thyme
- Combine lemon juice, garlic cloves, onion powder, salt, and paprika in a blender and process for a minute on high speed.
- Through the hole in the top of your blender, slowly add the oil, with the blender set to high, and then cover up the hole and blend another minute.
- Add herbs blend for 30 seconds.
- Keep chilled for up to 2 days.
This was a surprise when I mixed it up in the blender. The texture was thicker than I expected. The flavor was good, but I felt that the onion powder was way too overpowering. I did not taste the herbs at all. When I make this again, I will definitely increase the garlic by another clove and omit the onion powder. I used this as a marinade, but it would probably be better to just baste the chicken with it. Also, the flames really kicked up on the grill when I placed the chicken on it. Thanks, Heather.