Consumers
Recipes
Lemon Barbecue Chicken
Ingredients:
- 4 Sanderson Farms Chicken Split Breasts
- 3 cups water
- 1 ½ teaspoons salt
- 1 tablespoon plus 2 teaspoons sugar
- 1/8 cup distilled white vinegar
- 6 tablespoons unsalted butter, melted
- 1/2 tablespoon grated fresh lemon zest
- 1 teaspoon chopped fresh thyme
- 1 ½ teaspoons salt, plus more, to taste
- ½ teaspoon ground black pepper
- 1 tablespoon plus ½ teaspoon Worcestershire sauce
- ½ tablespoon Dijon mustard
- ¾ cup barbecue sauce
- ½ cup apple cider vinegar
- ¼ cup plus 1 tablespoon maple syrup
Preparation:
- Mix water, salt, sugar and vinegar. Pour in sealable plastic bag. Add chicken split breasts to the mixture. Seal bag and refrigerate overnight.
- Preheat oven to 350°F.
- Mix the butter, lemon zest, thyme, salt and black pepper in a small bowl.
- Remove chicken from water mixture and dry with paper towels.
- Loosen the chicken skin by sliding your fingers gently between the breast skin and the meat beginning at the top of the breast down to the tips.
- Rub half of the butter mixture evenly under the chicken skin on the meat and rub the other half on the outside of the chicken.
- Season the outside of the chicken with more salt, to taste.
- Place chicken in a roasting pan. Roast in preheated 350°F oven 40 minutes.
- In the meantime, combine Worcestershire sauce, mustard, barbecue sauce, apple cider vinegar and maple syrup in a 3-quart saucepan.
- Bring the mixture to a boil; then, simmer stirring occasionally, 30 minutes.
- After roasting the chicken for 40 minutes, brush the chicken with the barbecue sauce mixture. Continue roasting 10-20 minutes or until chicken is to an internal temperature of 180°F.
Note: Can omit the butter-lemon mixture steps and season the chicken with all purpose
Greek seasoning, salt and ground black pepper, to taste.
Yield: 4 servings.
Prep Time: overnight
Cook Time: 1 hour
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Lemon Barbecue Chicken
