Consumers
Recipes
Lemon Barbecue Chicken
Ingredients:
4 Sanderson Farms® Chicken Split Breasts
3 cups water
1 1/2 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 1/2 teaspoons salt, plus more, to taste
1/2 teaspoon ground black pepper
1 tablespoon plus 1/2 teaspoon Worcestershire sauce
1/2 tablespoon Dijon mustard
3/4 cup barbecue sauce
1/2 cup apple cider vinegar
1/4 cup plus 1 tablespoon maple syrup
Preparation:
1. Mix water, salt, sugar and vinegar. Pour in sealable plastic bag. Add chicken split breasts to the mixture. Seal bag and refrigerate overnight.
2. Preheat oven to 350°F.
3. Mix the butter, lemon zest, thyme, salt and black pepper in a small bowl.
4. Remove chicken from water mixture and dry with paper towels.
5. 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.
6. 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.
7. Season the outside of the chicken with more salt, to taste.
8. Place chicken in a roasting pan. Roast in preheated 350°F oven 40 minutes.
9. In the meantime, combine Worcestershire sauce, mustard, barbecue sauce, apple cider vinegar and maple syrup in a 3-quart saucepan.
10. Bring the mixture to a boil; then, simmer stirring occasionally, 30 minutes.
11. 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.
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Lemon Barbecue Chicken
