Barbecued Chicken

About this recipe

Working summers in construction makes a young man hungry come dinnertime. And sometimes I’d come home to Stuffed Zucchini, Elsie’s Potatoes, Barbecued Tomatoes, mixed green salad, and this Barbecued Chicken along with French bread. Can you imagine? Almost makes you want to work.



  • 4-5 lb. chicken pieces (remove skin from breasts and thighs, leave skin on legs and wings).

Mix in a large bowl with:

  • 2-3 tbsp. olive oil,
  • 3-4 cloves fresh garlic (diced or minced through a press),
  • juice from ½ fresh lemon,
  • lots of chopped fresh sage and/or rosemary,
  • 1½ tsp. salt and 1 tsp. black pepper.

Cover with Saran and refrigerate for a few hours, mixing once or twice. If it’s cold out, you can leave on the counter for just 1 hour.

Preheat barbecue on high, and then turn heat down to low and cook chicken until golden brown. When it’s cooked, squeeze more fresh lemon over top (use the other half). 


  • Use dried sage and/or rosemary if you must, but be careful (dried is very strong).
    Try using chicken halves or quarters instead of pieces and pre-bake for 30 minutes at 350°F before grilling (this way they won’t be dry, plus you can baste with the juices).

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