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Lemony Barbecued Chicken

Posted Sep 12 2008 5:05pm

Recipe from the Illinois Council on Renal Nutrition.

1 whole frying chicken (3 lbs.)
1/2 cup fresh lemon juice
1/2 teaspoon freshly ground black pepper
1 teaspoon liquid smoke
1 teaspoon dried thyme, crushed
2 tablespoons grated onion
2 cloves garlic, minced

Combine lemon juice, pepper, liquid smoke and thyme in a small mixing bowl and mix well. Add all other ingredients, mix well. Cover and refrigerate at least 24 hours for flavors to combine.

Wash and split chicken. Place chicken in a baking dish, skin side down, and bake uncovered at 350 degrees F. for 30-35 minutes. Baste chicken with barbecue sauce, cover and return to oven. Bake chicken 40-45 minutes longer, basting occasionally with barbecue sauce. Turn chicken skin side up during last 20 minutes of baking to allow for browning. Leave uncovered. Remove from oven when tender and well done. Serve with sauce on the side. Makes 4 servings.

Sodium: 180 mg
Potassium: 245 mg
Phosphorus: 50 mg

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