Recipe by JEANINEJ
"This recipe is an awesome alternative to a red barbeque sauce for chicken. It was a neighborhood favorite during summer when I was growing up. Submitted in memory of Ruth Karahan who originally had the recipe and passed away in 2004."
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skinless, boneless chicken breast halves
A wonderful marinade. Really penetrates the meat with lemon flavor. I substituted Splenda for sugar & used garlic-olive-oil. Marinated a cut-up chicken for 3 hours or more (overnight even better) and baked it at 350 F on a rack pan in the oven -- 45 min for small pieces, 55 min for big pieces. Easy and fabulous.
It was good, but not exceptional. I doubled the recipe, but didn't double the salt. I also used thighs. Next time I'll use all the lemon zest and double the salt. I also used fresh Thyme.
This is an awesome recipe! I increased the flavor even more by adding the zest from the lemons I juiced and adding several more cloves of garlic. I marinaded it for about 2 hours. Wow! It was SO yummy and SO moist. I served it with rice pilaf and corn on the cob. What a fantastic barbeque!!!
AWESOME......I doubled this recipe for 4 lbs of chicken breasts. Oh, I also used olive oil, but that was the only change. Used half to marinate; the rest to baste while grilling. My husband doesn't care for lemon flavour, and he said "THIS IS THE BEST CHICKEN I'VE EVER HAD" My daughter, son-in-law, and 6 young grandchildren also loved it. Thanks for this great recipe. Will continue making this again and again.
my husband and I loved this. I marinated it overnight and it came out so juicy. I think maybe next time I'll try this recipe with salmon.
This is now my favorite recipe on this site. I have made it several times and like to, as the submitter suggests, marinate the chicken before grilling for a few hours if time allows. But by all means, make it as written if time is short as it is still so good....simple yet flavorful, it would work well on just about any grilled meat. I have found so many times that it's the recipe with the fewest, most simple ingredients that turns out the best results. So true here.
Wow, this was good. I used olive oil and dried oregano instead of marjoram. We used this on a quartered chicken (bone in), and marinated it for about an hour before grilling (didn't bother with the foil). I simmered the marinade for a few minutes after removing the chicken and then used it as a basting sauce. The flavor was excellent. The only thing I might change next time is the amount of salt--I think I will use a bit less. Thanks for sharing this one!
The sauce is great, although I did leave out the marjoram <purely a matter of preference> and added a couple slices of jalapeno. Since chicken breasts are too bland for me, I used it on thighs...advantage is you can cook it right on the grill, don't have to bother with aluminum foil
* Percent Daily Values are based on a 2,000 calorie diet.
Lemon Herb Barbeque Sauce for Chicken
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 148
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