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September 27th, 2006, 12:16 PM
Whole Barbecued Lemon Chicken

1 4 Lb Chicken
1 Sm Onion, Quartered
Tsp Each Salt & Pepper
2 Tsp Grated Lemon Rind
Cup Lemon Juice
Cup Vegetable Oil
Tsp Fennel Seeds, Crushed

Remove Neck & Giblets From Chicken; Pat Chicken Dry Inside & Out. Place Onion & Lemon Half In Cavity; Sprinkle Cavity With Pinch Each Of The Salt & Pepper. Tie Legs Together With String; Tuck Wings Under Back.

Stir Together Lemon Rind & Juice, Oil, Fennel Seeds & Remaining Salt & Pepper; Set Aside.

Set Foil Drip Pan Under 1 Burner Of 2-burner Barbecue Or Under Centre Burner Of 3-burner Barbecue. Set Chicken On Greased Grill Over Drip Pan. Heat Remaining Burner(s) To Medium.

Brush Chicken With One-third Of The Lemon Mixture; Close Lid & Grill For 20 Minutes. Brush With Half Of The Remaining Lemon Mixture; Close Lid & Grill For 20 Minutes.

Brush Chicken With Remaining Lemon Mixture; Close Lid & Grill Until Meat Thermometer Inserted In Thickest Part Of Thigh Registers 185f, 40 - 60 Minutes Longer.

Transfer To Cutting Board; Tent With Foil & Let Stand For 10 Minutes Before Carving.

For Charcoal Barbecues, Move Hot Coals To Sides Of Barbecue; Put Drip Pan Between Coals. Place Chicken On Grill Over Drip Pan. Cook As Directed.

Serves 4 5.