Memorial Day Cookout

I’m going to share something I’ve never shared with you before.  It’s not a joke.  It’s not a set up.  Here it is … I can cook.

Very well, actually.  Ask anyone in my family.  I’m a damn good cook.  It sounds conceited, but if you tasted my cooking you would agree.  So good, in fact, that when my grandmother passed away, I inherited all her recipes.

Since it’s Memorial Day and there’s a good chance you’re grilling, you might want to try my Lemon Barbecued Chicken.

Ingredients:
1 Cup Canola Oil
¾ Cup Lemon Juice
1 Tablespoon Salt
2 Teaspoons Paprika
1 Teaspoon Garlic Powder
1 Teaspoon Onion Powder
2 Teaspoons Chopped Basil
1 Teaspoon Thyme

For my recipe, I use boned chicken breast.

Mix all ingredients in medium bowl.  Remove the skin and place the chicken in a baking pan.  I like to remove the skin.  It cuts the fat content and each bite of the meat has the flavor of the marinade.  Pour the marinade over the chicken.  Refrigerate for at least 6 hours.  Before grilling, set the chicken out for one hour.

For the best flavor, smoke the chicken.  I don’t have a smoker, so I buy hickory chips from Lowe’s.  Follow the directions on your grill for smoking.

Place the chicken on the grill and reserve the marinade.  I start with the chicken breast down.  I like to put the chicken on top of foil for this recipe.  More marinade glazes onto the chicken, rather than drip off into the grill.

Cook the chicken on the grill with the lid closed.  About every 5minutes, brush the reserved marinade onto the chicken.  Cook on both sides for about 20 minutes until done.

It’s juicy, tender and delicious.

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