GUEST RECIPE FEATURE

Submitted by:

CIS JUDKINS GODBOLD

MONTGOMERY, ALABAMA USA


Grilled LEMONY PEPPERED CHICKEN

Table of Content: CHICKEN / POULTRY

 

 

Salt the chicken halves and refrigerate overnight, if possible.  If not, then salt at least for 2 hours before cooking.


1 whole chicken fryer, cut in half

6 T. lemon juice

6 T. white vinegar

1 cup mayonnaise

4 T. granulated sugar

1 ½ tsp. salt

2 T. freshly ground black pepper

 

 

 

Put the mayonnaise into a large bowl; then slowly stir in the lemon juice and vinegar until well blended.  With a fork; beat in the sugar, salt, and pepper until completely dissolved into a sauce.

 

Place the chicken halves into the sauce and turn a couple of times to coat well.  Cover and refrigerate for at least ½ hour.

 

Slowly grill the chicken halves on an outdoor grill until almost done, about 1½ hours.  After that cooking time, gently pull the chicken halves into quartered pieces.  Dip the chicken quarter pieces into the sauce and return the quarters to the grill to cook for about another 15 to 30 minutes.   Chicken should be very tender, but not dried out.

 

Well, this outstanding one comes via my cousin, Cis, (Cynthia) and a couple of our other Sidney Lanier High School classmates, Nancy Jo O’Conner and Barbara Acres.  It is really an easy recipe to make and has a dee-laa flavor.  I love how small bits of the chicken get crispy and brown from grilling.

 

A confession here, girls.  I cut the amount of the mayonnaise that your recipe called for in half in order to cut calories.  Now that should amuse anyone that knows me!  Either way – using 1 cup or 2 cups of mayonnaise works and the recipe is still delicious.

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