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Grilled Chicken Italiano

Guest Author - Sandy Moyer

Grilled Chicken Italiano

  • 1/2 cup lemon juice
  • 1/2 cup vegetable oil
  • 1 tsp. garlic salt
  • 1 tsp oregano
  • 1/4 tsp. pepper
  • 1 - (2-1/2 to 3 pound) broiler-fryer chicken, cut up
Preparation -
In a shallow dish, mix the lemon juice, vegetable oil, garlic salt, oregano and pepper together. Add the chicken pieces, cover with plastic wrap and marinate in refrigerator for 6 hours or overnight, turning occasionally. Prepare a charcoal or gas grill. Remove the chicken from the marinade. Place the chicken on the grill rack, about 8" above the coals. Grill over medium hot coals, turning and basting frequently with the marinade, for about 25 minutes. Discard the remaining marinade. Continue grilling for about 15 more minutes or until the chicken is fork tender and the juices run clear.


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Content copyright © 2014 by Sandy Moyer. All rights reserved.
This content was written by Sandy Moyer. If you wish to use this content in any manner, you need written permission. Contact Allyson Elizabeth DŽAngelo for details.

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