It's getting to be that time of year when everyone uses their grill.  While we use ours year round, some recipes I just save for summer.  They seem to taste better that way.  I got this one out of Southern Living magazine a few years back.  It's been a favorite ever since.

Lemon BBQ Chicken

2/3 C. Lemon Juice

1/3 C. Cider Vinegar

1/3 C. Vegetable Oil

1 T. Soy Sauce

2 t. Sugar

1 t. Salt ( I don't use this much, I'm a low salt person)

1 t. Paprika

1 t. Chili Powder

1/2 t. Garlic (I use a few dashes more, as I AM a garlic person)

1/2 t. Pepper

1 medium Onion, diced

3-4 pounds of chicken pieces with bones and skin.

Whisk the first 10 ingredients together.  Add the diced onion to the mixture.

Set aside 1/4 Cup of the mixture.  Pour remaining marindade into a gallon Ziploc bag.  Add chicken pieces to the bag.   Seal and refridgerate 8 hours or overnight, turning occasionally. 

To grill chicken, drain and discard the marinade.  On the preheated grill, grill chicken covered, over indirect medium heat for 45 minutes or until juices run clear, turning and basting with reserved marinade every 8 – 10 minutes.

You can do this on charcoal too.  Follow the instructions for your grill on how to do indirect heat.  For our old webber, it meant piling all the charcoal on two sides, with a blank spot in the middle. 

Couldnt wait to get to work today! HA! Just so I could print out all these new recipes!

Me to James, I love some BBQ chicken with sauce and flavor on it!