The Best Barbequed Chicken Ever Recipe - Allrecipes.com
The Best Barbequed Chicken Ever Recipe
  • READY IN 9+ hrs

The Best Barbequed Chicken Ever

Recipe by  

"This chicken is marinated for 12 to 18 hours, then cooked on a grill. It is so tender and flavorful, you won't want to stop at just one piece! The marinade is easy to double if you need to make more! Note: This recipe calls for chicken breasts, but you can use any chicken parts you like. If you're using skinless, boneless chicken breasts as per this recipe, cut marinating time in half (6 to 9 hours)!"

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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  • PREP

    10 mins
  • COOK

    20 mins
  • READY IN

    9 hrs 40 mins

Directions

  1. To Make Marinade: In a medium bowl combine the oil, lemon-lime beverage, soy sauce and garlic powder. Stir thoroughly until you have a good mixture.
  2. Put chicken and marinate together in a plastic container and marinate in the refrigerator for 12 to 18 hours (6 to 9 hours if using skinless, boneless chicken breasts) before barbequing.
  3. Barbeque slowly - don't overcook. Turn frequently, basting with marinade with each turn. Cook until meat is no longer pink in the center and juices run clear. Discard any remaining marinade after use.
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Footnotes

  • The nutrition data for this recipe includes information for the full amount of the marinade ingredients. Depending on marinating time, ingredients, cooking method, etc., the actual amount of the marinade consumed will vary.
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Reviews More Reviews

Most Helpful Positive Review
Jul 04, 2007

This is one of the best grilled chicken recipes I have ever tasted. I marinated boneless/skinless breasts for 6 hours. The taste was outstanding and the chicken stayed very moist. Make sure you grill on low/medium heat. Around 25 minutes total.

 
Most Helpful Critical Review
Jan 28, 2009

This didn't do much to enhance the chicken. Not as great as I thought it might have been considering the preparation time necessary to make it happen.

 
Apr 26, 2007

I par boil my chicken (I do this so I am sure the chicken gets done completely on the grill without taking a lot of time) the night before I want to use it, cool it and then marinated in overnight. It was awesome. The chicken was so tender and the skin browned to perfection. Great recipe, thanks for sharing.

 
Jan 24, 2003

The chicken was yummy. Even the kids loved it. I did not marinade it for the full length of time so it lacked in flavor but I be it would be fantastic if it marinaded the full time according to the recipie.

 
Jul 06, 2009

This is the seriously the best chicken ever! We had this growing up all the time at parties and everybody asked us for the recipe. It is so easy and nobody can believe the simple and unusual ingredients. You can reduce the oil to 1/2 cup.

 
Mar 22, 2010

Seriously EASY recipe!!! Gets bonus points for that!!! I reduced the oil to 1/4 cup and used olive oil instead of vegetable oil. I also used Diet Sierra Mist (I might try it with ginger ale once) if I have it on hand. I also reduced the soy sauce to about 1/2 cup and added some McCormick's Montreal Steak Seasoning to it. Kids and adults ate it up!!! Great recipe!!

 
Jul 30, 2007

I made this for a group of 20 and they all loved this recipe. I used chicken breast with the skin no bone and leg quarter w/bone. I marinade it for 3 days and partially cooked the leg quarters 1 day before so I wouldn't have to spend all my time BBQ. It turned out fantastic and would make this again.

 
May 05, 2004

Marinated my boneless, skinless chicken breasts for nearly 24 hours. The smell was wonderful coming off of the grill. The flavor was in the chicken but it wasn't as strong as I had hoped for, that's why I am only giving this a four-star rating.

 

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Nutrition

  • Calories
  • 643 kcal
  • 32%
  • Carbohydrates
  • 12.8 g
  • 4%
  • Cholesterol
  • 137 mg
  • 46%
  • Fat
  • 39.6 g
  • 61%
  • Fiber
  • 0.4 g
  • 2%
  • Protein
  • 57.3 g
  • 115%
  • Sodium
  • 2568 mg
  • 103%

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

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