Savings in Cincinnati, OH 45224
- 1/2 cup lemon juice
- 1/4 cup canola oil
- 3 tablespoons chopped onion
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon dried thyme
- 1 garlic clove, minced
- 1 broiler/fryer chicken (3 to 4 pounds), cut up
- In a large resealable plastic bag, combine the first seven ingredients. Remove 1/4 cup for basting; cover and refrigerate. Add chicken to the bag; seal and turn to coat. Refrigerate for 8 hours or overnight.
- Drain and discard marinade from chicken. Grill, covered, over medium heat for 20 minutes. Baste with reserved marinade. Grill 20-30 minutes longer or until a meat thermometer reads 170°, basting and turning several times. Yield: 4 servings.