On the Grill: Barbecued Chicken

This recipe comes from the book The Convent Cook by Maria Tisdall. It became a family favorite the first time we tried it. My kids call this “Meat-Skin” because at dinner one night there was an argument about which part was better:  the meat or the skin.

The Convent Cook is available at Amazon.com
The Convent Cook is available at Amazon.com

(For the record, results of that argument were inconclusive–people kept changing sides, but I am firmly on Team Skin.)

I like to freeze chicken pieces in the marinade, and then when we want to grill some chicken we just defrost and cook!

barbecued chicken 2






MARINADE for up to 15 pieces of bone-in chicken:
1 cup soy sauce
1/2 cup lemon juice
2 tsp garlic powder
2 tsp dried tarragon
1 tsp paprika
1/2 tsp black pepper

Marinate chicken pieces for at least 8 hours (overnight is better).
Grill chicken at medium-low with the cover on.

IF there are leftovers, you can chop the chicken up and use it to top a salad.

LABEL barbecued chicken

Purchase The Convent Cook through my affiliate link and you’re helping me to defray the costs of this website–at no additional cost to you!


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