NOTE: This is the recipe that my husband, Bill, uses every year from early spring to start of fall. It is truly a mouth-watering experience and great for any barbecue. Use chicken breasts and legs for the best grilling.
- 6 large chicken breasts and 8 chicken legs
- Lawry's coarse garlic salt with parsley
- 1 1/2 cups olive oil
- 2/3 cup lemon juice
- 1/4 cup butter
- Rinse chicken in cool water, and if time permits, let soak in 2 tablespoons salt water about 20 minutes; drain and pat dry. Liberally sprinkle the chicken on both sides with the coarse garlic salt. Place in large pan and set aside.
- In a 3-quart pot, place the olive oil, lemon juice, and butter. Warm on stove until butter is melted
- When coals are white, place the chicken on the grill and use basting brush to brush the lemon/olive oil sauce over the chicken. Continue grilling chicken, closing the lid over the grill when flames spark up. Every 5 minutes, and before turning chicken, brush some of the lemon sauce over the chicken. Continue to grill until the juices of the chicken run clear when pierced with a two-pronged fork, or a meat thermometer thrust into the meaty part of the breast registers 165-degrees.
- Pour the barbecue sauce in a small pot. With same brush, baste both sides of the chicken with the barbecue sauce. Close lid on chicken and let steam a few seconds. Turn chicken and repeat the barbecue sauce and steaming about 3 times, until the chicken looks dark and crusty.
- Return the chicken to a clean large pan and cover with foil to keep warm until serving. Provide extra sauce at the table if desired. Serves 8.