Lemon-pepper barbecued chicken

Yield: 1 Servings

Measure Ingredient
Stephen Ceideburg
8 Chicken breast halves or legs with thighs
Lemon-Pepper Barbecue Sauce:
¼ cup Chopped onion
1½ teaspoon Vegetable oil
1 Clove garlic, crushed
8 ounces Tomato sauce
1 tablespoon Brown sugar
1 teaspoon Dried basil
1 teaspoon Dry mustard
¼ teaspoon Paprika
¼ teaspoon Coarse ground black pepper
⅛ teaspoon Cayenne pepper
⅛ teaspoon Ground allspice
1 Lemon, grated zest only
2 tablespoons Lemon juice
1 tablespoon Cider vinegar
2 weeks.

Preheat oven to 350 degrees. Strip skin from chicken and discard.

Trim off fat. Coat each piece of chicken with about 2 tablespoons Lemon-Pepper Barbecue Sauce. Arrange in single layer in baking pan.

Bake 45 minutes to 1 hour, or until juices run clear when thickest part is pierced.

Per serving (chicken breast): 171 calories, 27 grams protein, 5 grams carbohydrate, 4 grams fat, 73 milligrams cholesterol, 235 milligrams sodium.

Per serving (chicken leg and attached thigh): 336 calories, 40 grams protein, 7 grams carbohydrate, 16 grams fat, 138 milligrams cholesterol, 476 milligrams sodium.


Makes 1 cup (Enough to cover 8 chicken pieces) Use this as a basting sauce and/or marinade for skinless chicken pieces or for lean pork roasts and chops.

Lemon Pepper Barbecue Sauce In small heavy saucepan over medium heat, cook onion in oil until softened, stirring often. Stir in garlic and cook a minute longer. Stir in tomato sauce, brown sugar, basil, mustard, paprika, black and cayenne peppers, allspice, lemon zest, lemon juice and vinegar. Bring to a simmer over lowest heat setting and cook, covered, 15 minutes. Cool to room temperature for use right away, or refrigerate in glass or plastic container for up to Per 2-tablespoon serving: 29 calories, 1 gram protein, 5 gram carbohydrate, 1 grams fat, 0 cholesterol, 172 milligrams sodium.

Francis Price writing in the Oregonian's FOODday, 1/12/93.

Posted by Stephen Ceideburg

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