Friday, July 5, 2013

Lemon Pepper Chicken

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Londyn’s Lemon Pepper Chicken:

  • 1/3 cup fresh squeezed lemon juice
  • 1/4 cup finely chopped or grated shallot
  • 3 cloves of garlic – grated or crushed
  • 1/4 to 1/3 cup olive oil (can substitute with veggie oil)
  • 1 tablespoon of brown sugar (or honey)
  • 1 tablespoon of fresh cracked black pepper
  • 2 teaspoons lemon zest
  • 3/4 teaspoon salt

Mix the marinade and pour over 2.5 pounds / 4 chicken quarters. Let marinade set on chicken (refrigerate in plastic freezer bag) for at least 4 hours – then grill until crispy and juices run clear. Enjoy!!

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