This recipe is an awesome alternative to a red barbeque sauce for chicken. It was a neighborhood favorite during summer when I was growing up. Submitted in memory of Ruth Karahan who originally had the recipe and passed away in 2004.
INGREDIENTS (for 8 servings):
- 1/2 cup vegetable oil
- 1/4 cup lemon juice
- 1 teaspoon minced onion
- 1 teaspoon salt
- 1/4 teaspoon dried thyme
- 1/8 teaspoon dried marjoram
- 2 cloves garlic, minced
- 8 skinless, boneless chicken breast halves
Preheat grill for high heat.
In a blender or food processor, blend the oil, lemon juice, onion, salt, thyme, marjoram, and garlic until thick and smooth.
Coat the grill grate with aluminum foil. Poke holes in the foil and spray with cooking spray. Arrange chicken on grate, and cook 15 minutes, turning once and brushing constantly with the sauce, until juices run clear.
You can also marinate the chicken overnight in the refrigerator, reserving enough sauce to coat the chicken as it cooks on the grill.