Prep 10 mins
Cook 50 mins
This recipe uses a very economical piece of meat and raises it to new heights courtesy of seasoning and smoke! Another recipe I cook on the grill....love to cook outdoors!! Add your favorite barbecue sauce during the last 10 minutes of cooking if you want to....I like a great white sauce myself! Prep time does not include the 24 hour marinating time!
- 3 garlic cloves
- 1 teaspoon Cavenders All Purpose Greek Seasoning
- 1⁄2 cup vegetable oil
- 1⁄2 cup lemon juice (I prefer the vinegar) or 1⁄2 cup white vinegar (I prefer the vinegar)
- 1⁄2 cup water
- 1⁄4 cup onion, finely grated
- 1 teaspoon pepper
- 2 teaspoons Worcestershire sauce
- 2 whole chickens, split (ask the butcher to do this for you, its much easier!)
- Mash the garlic with salt in a small bowl using a fork -- if easier, use a garlic press to mince the garlic. Stir in the remaining ingredients, except for the chicken. Mix well and pour over the chicken in a large ziplock bag or container. Cover and refrigerate for 24 hours.
- Grill the chicken over low coals for 45 minutes or until done. Turn and baste with the marinade frequently.
- If you want to, add barbecue sauce during the last 10 minutes -- I like to use white barbecue sauce with this recipe, but only add a bit in the last 5 minutes, serving the rest at the table.
Well I really wanted to love this recipe, as I love every single ingredient! I went with the lemon juice, just love it, and did use fresh squeezed lemon juice. I used two chicken quarters and 3 boneless skinless chicken breasts (for 19 yo DS and his GF) and let it marinade over 24 hours. I think this would have been excellent if I hadn't added the equal amounts of water and lemon juice. I think the water totally diluted the lemon juice and spices. I think maybe using the vinegar, which I think is stronger in flavor, and with the water, would have been the way to go. I would definitely try this again but leave out the water. We still enjoyed the grilled chicken with all our sides.