Barbeque Chicken Recipe -
Barbeque Chicken Recipe

Barbeque Chicken

Recipe by  

"This recipe was passed down to me from my Italian grandmother."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    15 mins
  • COOK

    20 mins

    1 hr 40 mins


  1. In a large glass bowl mix lemon juice, vegetable oil, vinegar, oregano, and garlic powder. Place chicken pieces in the bowl, and season with salt and pepper. Cover, and marinate in the refrigerator at least 1 hour.
  2. Preheat an outdoor grill for high heat, and lightly oil grate.
  3. On the prepared grill, cook chicken until no longer pink and juices run clear. Periodically brush chicken with the remaining marinade mixture while cooking. Discard any leftover marinade.
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Reviews More Reviews

Most Helpful Positive Review
Jan 25, 2004

I tried this recipe on 8/22/2002 - It was great! The marinade added the right amount of zip. I also used this recipe in the oven instead of on the outdoor grill. The chicken was moist, tender, zippy and juicy. Wonderful recipe! This one is a definite keeper!

Most Helpful Critical Review
Apr 17, 2005

DO NOT EVER REUSE A POULTRY MARINADE!!! It is extremely dangerous to reuse the marinade while cooking the chicken, it could contain salmonella and other bacteria.


56 Ratings

Jan 25, 2004

This chicken had incredible flavor, it was very intense. If you don't care for the taste of lemon then I would not advise it. I used with boneless skinless chicken breats. I added the marinade before freezing and then thawed over night in the fridge. I did not over cook the chicken as my instant read thermometer only read 180, but it was very dry. I noticed when I placed it on the grill that the marinade had already started to cook the outside of the chicken. I think the acid content with the lemon juice and vinegar may have been too high for the boneless chicken breast. If I use again I would really like to marinade a whole chicken in this before baking. I think that the larger bird may be better equiped to deal with the acid content.

Jan 25, 2004

This a wonderful recipe! The vinegar adds a great kick!

Jan 25, 2004

This was so much better than the traditional Italian dressing marinade. Even my fiance liked it, and I have to say he is the pickiest eater I have ever met. He didn't have a scrap left on his plate. We used it with boneless chicken breasts, and they were moist to the point they fell apart. Brushing the marinade on while grilling helps keep chicken moist. A good hint for this recipe for those who think its too much lemon, use apple cider vinegar. To add a little extra flavor you can also brush some marinade on before you eat it. I will definately do this again, and recommend this to everyone I know.

May 12, 2004

Very flavorful and tender. I did cut the lemon juice back to half a cup based on previous reviews. I'll cut the vinegar back a bit next time I make this because the chicken was maybe just a little too tangy. Good recipe and it'll be even better with a little tweaking.

Jul 16, 2005

Wonderful! I have the feeling using fresh lemon juice is key...I bought lemons strictly for this recipe, although I had bottled lemon juice. It was perfect, and the marinade smelled great! Served it with a Greek salad and an eggless potato salad. Heated the marinade next to the chicken, for safety. Made a great basting sauce... Thanks, Ann, for a real keeper.

Jan 25, 2004

This tasted GREAT!! Everyone loved it! Did something different, and made two different styles of barbequed chicken, they both got 5 stars!!!!


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  • Calories
  • 584 kcal
  • 29%
  • Carbohydrates
  • 4.7 g
  • 2%
  • Cholesterol
  • 170 mg
  • 57%
  • Fat
  • 43.4 g
  • 67%
  • Fiber
  • 0.6 g
  • 2%
  • Protein
  • 42.6 g
  • 85%
  • Sodium
  • 160 mg
  • 6%

* Percent Daily Values are based on a 2,000 calorie diet.

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