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| Home -> [Barbecue, Chicken, Fruits, Poultry] -> [Lemon-pepper barbecued chicken Recipe] |
Lemon-pepper barbecued chicken
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| Artist: |
_ |
Yield: |
1 |
| Categories: |
Barbecue, Chicken, Fruits, Poultry |
Rating: |
0 |
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Ingredients:
| | Stephen Ceideburg | | 8
| | Chicken breast halves or | | | -legs with thighs | | | Lemon-Pepper Barbecue Sauce: | | 1/4
| cup | Chopped onion | | 1 1/2
| tsp | Vegetable oil | | 1
| | Clove garlic, crushed | | 8
| oz | Tomato sauce | | 1
| tbsp | Brown sugar | | 1
| tsp | Dried basil | | 1
| tsp | Dry mustard | | 1/4
| tsp | Paprika | | 1/4
| tsp | Coarse ground black pepper | | 1/8
| tsp | Cayenne pepper | | 1/8
| tsp | Ground allspice | | 1
| | Lemon, grated zest only | | 2
| tbsp | Lemon juice | | 1
| tbsp | Cider vinegar |
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Procedures:
| 1 | Preheat oven to 350 degrees. | | 2 | Strip skin from chicken and discard. | | 3 | Trim off fat. | | 4 | Coat each piece of chicken with about 2 tablespoons lemon-pepper barbecue sauce. | | 5 | Arrange in single layer in baking pan. | | 6 | Bake 45 minutes to 1 hour, or until juices run clear when thickest part is pierced. | | 7 | Per serving (chicken breast): 171 calories, 27 grams protein, 5 grams carbohydrate, 4 grams fat, 73 milligrams cholesterol, 235 milligrams sodium. | | 8 | Per serving (chicken leg and attached thigh): 336 calories, 40 grams protein, 7 grams carbohydrate, 16 grams fat, 138 milligrams cholesterol, 476 milligrams sodium. | | 9 | Lemon-pepper barbecue sauce makes 1 cup (enough to cover 8 chicken pieces) use this as a basting sauce and/or marinade for skinless chicken pieces or for lean pork roasts and chops. | | 10 | Lemon pepper barbecue sauce in small heavy saucepan over medium heat, cook onion in oil until softened, stirring often. | | 11 | Stir in garlic and cook a minute longer. | | 12 | Stir in tomato sauce, brown sugar, basil, mustard, paprika, black and cayenne peppers, allspice, lemon zest, lemon juice and vinegar. | | 13 | Bring to a simmer over lowest heat setting and cook, covered, 15 minutes. | | 14 | Cool to room temperature for use right away, or refrigerate in glass or plastic container for up to 2 weeks. | | 15 | Per 2-tablespoon serving: 29 calories, 1 gram protein, 5 gram carbohydrate, 1 grams fat, 0 cholesterol, 172 milligrams sodium. | | 16 | Francis price writing in the oregonian"s foodday, 1/12/93 |
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