"This recipe was passed down to me from my Italian grandmother." — ANNELIZABETH
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whole chicken, cut into pieces
salt and pepper to taste
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!
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.
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.
This a wonderful recipe! The vinegar adds a great kick!
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.
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.
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.
This tasted GREAT!! Everyone loved it! Did something different, and made two different styles of barbequed chicken, they both got 5 stars!!!!
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 390
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